w.16 (April 16-20)
Mon: Whole grilled loin of pork with roasted garlic cream and tomato salad
Tues: Oven fried cod with capers mayonnaise, broccoli and lemon
Wed: Beef burger with green pepper sauce, pickled gherkin and mashed potato
Thur: Cod with browned butter, horseradish, shrimps and dill
Fri: Roasted chicken leg with pasta pesto and ripe cheese

w.17 (April 23-27)
Mon: Hoisin roasted flitch of pork with sesame cabbage and coriander
Tues: Haddock with apple, almond and browned butter
Wed: Meatloaf with pickled cucumber, lingonberries, cream gravy and almond potato purée
Thur: Roasted chicken leg with green chili mayonnaise, avocado and corn tortillas
Fri: Pepper fried roastbeef with creamy potato salad, pickled tomato and cress

w.18 (April 30-May 4)
Mon: Boiled veal in dill with carrots from Gotland and pickled cucumber
Tues: Closed for lunch
Wed: Crispy chicken leg with creamy polenta, tomato and roasted corn
Thur: Cod with chick pea cream, mint yoghurt and couscous
Fri: Grilled steak tartare with ramson butter, beans and roasted potato

w.19 (May 7-11)
Mon: Lamb casserole ”ras el hanout” with cous-cous and mint yoghurt
Tues: Steamed haddock with nettle velouté, cream baked egg and cauliflower
Wed: Veal burger with herb roasted tomatoes and sauce béarnaise
Thur: Closed for lunch
Fri: B.A.R’s pasta bolognese with basil and ripe cheese

w.20 (May 14-18)
Mon: Whole grilled loin of pork with bean salad and chipotle mayonnaise
Tues: Hake with zucchini, lemon, capers and olives
Wed: Lamb burger with feta and Greek salad
Thur: Cod with smoked butter and dill boiled carrots
Fri: Red wine braised rib with tarragon cream and potato purée

110 sek or 96 sek take away