Menu of the week

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Menu 22.-

From 2nd to 6th of March 2015

  • Monday
    • Snacked fillet of sea bass, grenaille potatoes with parsley, steamed pak choï cabbage
  • Tuesday
    • Roasted breast of guinea fowl, sautéed mushrooms, crispy potatoes
  • Wednesday
    • Grated conchiglioni stuffed with salmon, steamed seasonal vegetables
  • Thursday
    • New Zealand fillet of lamb roasted in herb coating, zucchini pastilla, potato waffle
  • Friday
    • Roasted fillet of croaker, shallot confit, lemon beated butter, candied endives
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