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Tuesday:
Zucchini Meatballs and potato salad with tarragon cream and pickled onions, olive mayo, and sourdough bread.

Wednesday:
Three kinds of smørrebrød with beetroot tartar, mushroom pâté, and potatoes.

Thursday:
Whole roasted cauliflower with browned butter and soy sauce, toasted sesame seeds and cilantro, lime-marinated beans and pak choy, spiced hazelnut cream, and sourdough bread with sesame.

Friday:
Aloo Gobi, an Indian dish with potatoes and cauliflower, spiced rice, mango chutney, and naan with nigella seeds.

Saturday:
Leftover feast (Best of The Week).

Sunday:
Sweet potato soup with feta and za’atar oil, sourdough bread, and hummus with confit garlic.

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