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Tuesday 03.06
Roasted broccoli with chickpeas, mizuna, beet hummus, and sourdough focaccia.
Wednesday 04.06
Spring orzo salad with peas, asparagus, baby greens, and herbs, served with caramelized shallot vinaigrette, romesco, and sourdough bread.
Thursday 05.06
Sourdough sandwich with confit duck, pickles, mustard cream, and shredded cabbage.
Friday 06.06
Rice pilaf with crispy chickpeas, kale and mint salad, sourdough bread, and tahini dressing with pomegranate seeds.
Saturday 07.06
Best of the week.
Sunday 08.06
Lentil lasagna gratinéed with mozzarella, green salad, and sourdough bread – inspired by Sally’s Far.
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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.