w.12 (March 20-24)
Mon: Whole grilled loin of pork with baked potato, garlic butter and tomato salsa
Tues: Haddock with chorizo and beans in shrimp bouillon
Wed: Lamb burger with rosemary gravy, tomato and roasted potato
Thur: Haddock with beetroots, capers, horseradish and brown butter
Fri: Pork schnitzel with capers- and anchovy butter and green peas

w.13 (March 27-31)
Mon: Red wine braised cheek of oxen with deep fried onion and potato purée
Tues: Cod with cous-cous ”tabouleh” and lemon yoghurt
Wed: Roasted ½ chicken with caesar salad
Thur: European pollack with smoked mayonnaise and deep fried cauliflower
Fri: B.A.R’s “Bangers & Mash”

w.14 (April 3-7)
Mon: Pulled pork with chipotle mayonnaise, pickled onion and coriander
Tues: Oven fried cod with smoked flitch of pork, mussel velouté and peas
Wed: Veal burger with herbs, creamy polenta, fennel and black pepper butter
Thur: Sesam roasted haddock with soya, broccoli and chili dressing
Fri: B.A.R’s fish burger with sauce tartare and crispy salad

w.15 (April 10-14)
Mon: Goulash of rib with bell pepper, caraway and sour cream
Tues: Cod with herbs, egg, anchovy and potato purée
Wed: Roasted shoulder of lamb confit with green cabbage cream
Thur: B.A.R’s pasta bolognese with basil and ripe cheese
Fri: Closed for lunch/Good Friday

110 sek or 96 sek take away