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TUESDAY

Mushroom patties with mashed potatoes, lingonberries, and mushroom sauce, baby greens salad with roasted pumpkin seeds and oil & vinegar dressing, sourdough bread, and Ingrid pea hummus.

WEDNESDAY

Celery schnitzel with browned butter sauce, capers, and parsley, baked potatoes with herb cream, grilled pointed cabbage salad, and sourdough bread.

THURSDAY

Onion tart with goat cheese, thyme, and mizuna. Cabbage salad with shredded pointed cabbage, roasted kale, Brussels sprouts, apples, mustard dressing, and toasted almonds. Whipped herb butter and sourdough brioche.

FRIDAY

Spinach and ricotta ravioli with tomato sauce and parmesan, grilled zucchini and bell peppers with lentils, capers, and lemon, pesto, and sourdough focaccia with olive oil and rosemary.

SATURDAY

Pumpkin barley risotto with pickled oyster mushrooms, parmesan, and roasted pumpkin seeds, braised radicchio with grapes and thyme, aioli, and sourdough bread.

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