MENU OF THE WEEK

Please remember only 1 plate, fork and knife pr. person.

Sunday 3rd:

Evening

Meat: BBQ pork with corn. Danish potatoes. 

Vegan & vegetarian: Aloo Gobi. Jasmine rice. 

Salad: Cous Cous salad with cucumber, peppers and herbs. 

Salad bar: mix your own salad.

Please remember only 1 plate, fork and knife pr. person.

Monday 4th: 

Evening

Meat: Chicken meatballs in spicy tomato sauce. Pasta with olivenolie. 

Vegan & vegetarian: Chichpeas in curry sauce, tomato, eggplant, squash, chili and garlic. 

Salad: Carrots, squash, mushrooms, lentils, tomato and garlic. 

Salad bar: mix your own salad. 

Please remember only 1 plate, fork and knife pr. person.

Tuesday 5th:

Lunch

Meat: Danish chop in dish. Boiled rice with herbs. 

Vegan & vegetarian: Pasta Puttanesca, garlic, black olives and olive olie.

Salad: Chickpeas with fresh kale, sunflower seeds and curry. 

Salad bar: mix your own salad. 

Please remember only 1 plate, fork and knife pr. person.

Wednesday 6th:

Lunch

Meat: Wok with chicken tights, carrots, green pepper, fresh chili, bamboo shoots and sauce. Basmati rice.

Vegan & vegetarian: Fried greens, beech mushrooms and pork choi. Fried noodles in tamarind sauce. 

Salad: Corn with tomato, mustard vinaigrette and marjoram. 

Salad bar: mix your own salad. 

Please remember only 1 plate, fork and knife pr. person.

Thursday 7th:

Lunch

Meat: Chicken Tikka Masala. Boiled rice. 

Vegan & vegetarian: Hot and spicy stew with black beans, sweet potato, celery leaves and tomato sauce. Ris pilaw.

Salad: Quinoa salad with edamame beans, cherry tomato and balsamic.

Salad bar: mix your own salad. 

Evening

Meat: Italian meatballs in tomato sauce. Pasta Penne. 

Vegan & vegetarian: Green curry in coconuts milk with vegetables. Boiled rice. 

Salad: Couscous with red pesto, artichoke, olives and tarragon.

Salad bar: mix your own salad. 

Please remember only 1 plate, fork and knife pr. person.

Friday 8th:

Lunch

Meat: Penang curry with chicken. Light fried rice with peppers, spring onions and spices. Baked parsley root and carrot.

Vegan & vegetarian: Rice with greens. Light fried rice with peppers, spring onions and spices. Baked parsley root and carrot. Baked parsley root and carrot.

Salad: Scallion salad with leafy pesto. 

Salad bar: mix your own salad. 

Evening

Meat: White fish in mustard sauce. Rice with chervil and peas. 

Vegan & vegetarian: Potato salad with spices and spring onions. Tzatziki. 

Salad: Quinoa salad with tomato, seeds and basil. 

Salad bar: mix your own salad. 

Please remember only 1 plate, fork and knife pr. person.