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MONDAY 10.11
Spicy butternut squash soup with roasted seeds and crème fraîche, served with sourdough bread and bean dip

TUESDAY 11.11
Grilled eggplants with mung beans, lemon yogurt, and pomegranates, served with hummus and sourdough bread with za’atar

WEDNESDAY 12.11
Braised mushrooms with miso, kale, and mashed potatoes, served with sourdough bread and split pea hummus

THURSDAY 13.11
Butter chicken with roasted celeriac and Brussels sprouts, served with flatbread and black garlic yogurt

FRIDAY 14.11
Puff pastry tart with leek, thyme, and Vesterhavs cheese, served with lentil salad with roasted cauliflower and spinach, sourdough bread, and herb cream

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The menu changes weekly.

We are unable to accommodate specific dietary restrictions or individual allergies, and we cannot guarantee vegan, dairy-free, or gluten-free options.