Menu of the week

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Menu 21.-

From 14th to 18th of April 2014

  • Monday
    • Pan fried pike perch with fevettes stew with suin dried tomatoes
  • Tuesday
    • Roasted lamb fillet with candied eggplants with pesto, green asparagus
  • Wednesday
    • Softness of poultry with zucchinis, spring vegetables, curry foam
  • Thursday
    • Pan fried piece of beef with potatoes with mushrooms
  • Friday
    • Mackerel with layers of sweet peppers
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