MONDAY

Scanian calops on prime rib with roasted carrots, parsley-pickled beetroot served with herb tossed potatoes.

Poached haddock with grilled lime, hot shrimp veloute, dill, fried salad, served with smooth mashed potatoes.

TUESDAY

Basil-rubbed grilled chicken fillet with roasted cauliflower, pickled red onion, spicy curry veloute, served with broth-cooked rice.

Baked sej with chili-roasted broccoli, roasted almonds, herb oil, creamy Parmesan sauce, served with thyme-spiced wedged potatoes.

WEDNESDAY

Venison stew in the chef's style with garlic-fried mushrooms, raw-stirred cranberry bacon cream, and spicy potato stew.

Sunflower and citrus breaded tough with grilled grape, dill mayonnaise, crunchy chips, served with roasted potato halves.

THURSDAY

Pepper-rubbed ground beef, roasted primroses, jalapeño mayonnaise, and butter cloud, served with garlic fried potatoes.

Steamed cod with chopped egg, dill, pickled carrots, parsley veloute, served with smooth mashed potatoes.

FRIDAY

Pork schnitzel with roasted chili haricot verts, whipped lemon butter, lemon, red wine cloud, served with roasted potatoes.

Catch of the day in creamy fish stew with mussels, hand-peeled prawns, croutons, saffron saioli, served with tossed potatoes.

VEGETARIAN OF THE WEEK

Omphfgryta with coconut cream, red curry, roasted coconut flakes, and deep-fried jasmine rice balls, served with herb-grilled levain.