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Monday
Tuesday 22.04
Lentil stew with yellow beets, spinach, and wild garlic, served with sourdough bread and herb cream.
Wednesday 25.04
Chickpea curry with caramelized onions and mushrooms, pointed cabbage & mint salad, and sourdough bread.
Thursday 26.04
Grilled garlic asparagus with cabbage in a fresh and tangy pesto, thyme potatoes, sourdough focaccia, and feta cream.
Friday 27.04
Pulled pork burger with coleslaw and sweet potato fries.
Saturday 28.04
Best of the week
Sunday 29.04
TBA
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The menu changes every week.
We are unable to accommodate specific dietary restrictions or individual allergies, and we cannot guarantee vegan, dairy-free, or gluten-free options.