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Monday

STARTER

Pumpkin and carrot soup topped with vegan yogurt and zaatar (V,GF)

MAIN

1/ Sweet & sour tempeh with stir fry vegetables and caramelized pineapple, served with brown rice (V,GF)

2/ Spring gratin: rosemary roasted potatoes, asparagus, cauliflower and provola cheese (SG)

DESSERT

Lemon and poppy seeds cake (V)

Monday’s Menu

7,209,50

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