w.42 (Oct 15-19)
Mon: Flitch of pork char-sui with kimchi, sesame and coriander
Tues: Saithe with mushroom salad and lemon mayonnaise
Wed: Ginger roasted chicken with apple chutney and steamed rice
Thur: Fish wallenbergare with potato purée, shellfish vinaigrette and peas
Fri: Burger of game with juniper berry, cognac sauce

w. 43 (Oct 22-26)
Mon: Cream braised deer with juniper berries, thyme and lingonberries
Tues: Haddock with crispy bread, curry remoulade and broccoli
Wed: Lamb burger with harissa, couscous salad and mint yoghurt
Thur: Roasted knuckle of pork with noodle salad and sweet and sour sauce
Fri: Fish cakes with hazelnuts, Jerusalem artichoke purée and browned butter

w.44 (Oct 29-Nov 2)
Mon: Tender baked flitch of pork with puy lentils, pickled pumpkin and ginger
Tues: Oven baked cod with maties herring, rye bread, browned butter and sour cream
Wed: Oven fried salmon with roasted beets from Gotland and cream of chèvre
Thur: Mushroom boiled chicken legs with roasted cabbage and smoked flitch of pork
Fri: Beef burger with onion gravy, pickled gherkin and potato purée

w.45 (Nov 5-9)
Mon: Salsiccia with jalapeño mayonnaise and roasted tomato
Tues: Steamed saithe with white wine sauce, cabbage and pumpkin seeds
Wed: Beef burger with leek, bacon and potato purée
Thur: Cod with herbs, zucchini and lemon mayonnaise
Fri: Asiank crab cake with peanutbutter sauce and crispy vegetables

w.46 (Nov 12-16)
Mon: B.A.R’s pasta bolognese with ripe cheese and basil
Tues: Oven fried cod with capers mayonnaise, broccoli and lemon
Wed: Chicken leg fillet with carrots, mushroom and tarragon velouté
Thur: Steamed hake with hot coconut bouillon, bean sprouts and coriander
Fri: ”Osso buco” with creamy polenta and gremoulata

115 sek or 100 sek take away