MONDAY

Chicken leg à la Lyonnaise and fresh tarragon L, G

Green beans, roast onion and tomatoes, fresh tarragon V, G

Served with potato pyre and radicchio salad with raspberry vinaigrette L, G

(Ask for vegan option)

TUESDAY

Sea salmon, pico de gallo salsa and roasted lime M, G

Fried organic tofu, pico de gallo salsa and roasted lime V, G

Served with tomato tortilla, roasted broccoli, pickled red onion and fresh herbs V

(Ask for gluten free option)

WEDNESDAY

Sofia’s lamb rissoles with mint yoghurt sauce L, G

Roasted eggplant, feta and harissa sauce L, G (Ask for vegan option)

Served with lime marinated grilled corn and herbal couscous salad M

(Ask for gluten free option)

THURSDAY

Freshwater fish rissoles and dill pesto M, G

Beyond meat steak and dill pesto V, G (Ask for vegan option)

Served with grilled romaine lettuce, radish, fennel and mashed potatoes L, G

FRIDAY

Duck confit and cherry sauce M, G

Grilled zucchini and soy bolognese V, G

Served with mint flavoured barley pearls, lentils, peas and pea sprouts (Ask for gluten free option)