Monday

Classic meatballs with cream sauce, raw stir-fried lingonberries and pickled cucumber.

Served with smooth mashed potatoes.

 

Poached cod with chopped egg, roasted cauliflower, pickled carrot, dill and browned butter.

Served with lemon tossed potatoes.

 

Tuesday

Overnight baked pork loin with an Italian touch with spinach, roasted sun-dried tomatoes, olive tapenade and basil velouté. Served with red onion tossed potatoes.

 

Pan-fried haddock with roasted broccoli, pickled lemon, dill and lemon cream.

Served with sesame roasted potatoes.

 

Wednesday

Pepper-grilled chicken fillet with classic ratatouille, parmesan and crème fraîche.

Served with chili-spiced potato wedges.

 

Poached saithe with roasted leeks, grilled lime, tangy white wine sauce and fried arugula.

Served with spicy potato stew.

 

Thursday

Greek steaks with olives and rosemary, toasted feta cheese, sweet cocktail tomatoes and hot tomato sauce. Served with broth-cooked rice.

 

Baked haddock with grilled lemon, spring onion, roasted almonds, lime velouté and fried salad. Served with tossed potatoes.

 

Friday

Classic chicken burger with bread, mango salsa, chili mayonnaise, pickled red onion and fried onion. Served with country fries.

 

Fish gratin with the catch of the day with roasted broccoli, dill, seafood sauce and hand-peeled shrimp. Served with herb-roasted potatoes.

 

Vegetable of the week

Asian cabbage steaks with broth-cooked rice, yakitori sauce, gari, chili oil, fried rice noodles and wasabi mayonnaise.