WEDNESDAY 12.11
Butter chicken with roasted celeriac and Brussels sprouts, served with flatbread and black garlic yogurt

THURSDAY 13.11
Puff pastry tart with leek, thyme, and Vesterhavs cheese. Lentil salad with roasted cauliflower and spinach, served with sourdough bread and herb cream

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The menu changes every week.

We cannot customize the food or accommodate individual allergies, and we cannot guarantee vegan, dairy-free, or gluten-free options