Lunch menu week 44
We will be serving the weekend menu throughout the autumn break week.
Delicious food will be served Monday through Friday. Salad, bread with whipped butter, freshly roasted coffee, and cinnamon buns are included.
Monday, November 3
Chicken stew with red curry, lime leaves, and coconut
Linguine with Prosciutto Crudo Firenze and Parmesan cheese
Tuesday, November 4
Wallenbergare with potato purée, browned butter, and lingonberries
Pasta with chicken, basil, and Parmesan cheese
Wednesday, November 5
Cod fillet with Sandefjord sauce and potato purée
Pasta with bacon, black pepper, arugula, and onion
Thursday, November 6
Roast beef with potato gratin and red wine sauce
Pasta with seafood, tomato, and fried onion
Friday, November 7
Schnitzel with fried potatoes & herb butter
Pasta with salmon, lemon & dill
House special – 139:-
Pasta of the day – 129:-
More options
Celery patties, pointed cabbage, miso, rice, and soy sauce.
Vegan, 149:-
Bean balls, “sesame cucumber,” pickled red cabbage, chili mayonnaise, and rice
Vegan, 139:-
Pancakes with cream and jam
Small portion: 69:-
Large portion: 89:-
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