Lunch menu

Week 11

Meat of the week: Creamy pasta with chicken, spinach and bell pepper. Topped of with bacon and parmesan cheese.

Vegan of the week: Spagetti in a tomato-based sauce with bell pepper, spinach and vegetarian mince. Topped of with deep fried rootvegetables.



Fish of the week: Deepfried Cod with dilltossed potatoes, french beans, deep fried vegetables and a dill & Lemon-majonaise.




Current Chefs choice: Sourdough bread with bbq-porkbelly, raw kalesallad, dijonmajonaise and horseradish. Served with french fries and majonaise.


(Coffee and Tea are included)

Lunch is between 12.00 – 15.30 Monday to Friday