THIS WEEK’S MENU | 13.01 – 17.01
QUICHE

Roasted beetroot & feta    3.80
Kale & bacon    3.80

SALADE

Winter salad with spelt, spinach, celeriac & pickled pumpkin     7.50
Green salad with vinaigrette     2.60
Potato salad with pickled beetroot     3.60

SOUPE

Pumpkin & ginger    5.00

PLAT CHAUD

“Coq au vin”     8.50
Braised chicken with red wine sauce

DESSERT

“Tarte Tatin”, upside down apple tart    3.50
Pear cheesecake     3.00

THIS WEEK’S MENU   | 13.01 – 17.01
QUICHE

Roasted beetroot & feta    3.80
Kale & bacon    3.80

SALADE

Winter salad with spelt, spinach, celeriac & pickled pumpkin     7.50
Green salad with vinaigrette     2.60
Potato salad with pickled beetroot     3.60

SOUPE

Pumpkin & ginger    5.00

PLAT CHAUD

“Coq au vin”     8.50
Braised chicken with red wine sauce

DESSERT

“Tarte Tatin”, upside down apple tart    3.50
Pear cheesecake     3.00

THIS WEEK’S MENU   |
13.01 – 17.01
QUICHE

Roasted beetroot & feta 3.80
Kale & bacon 3.80

SALADE

Winter salad with spelt, spinach, celeriac & pickled pumpkin 7.50
Green salad with vinaigrette 2.60
Potato salad with pickled beetroot 3.60

SOUPE

Pumpkin & ginger 5.00

PLAT CHAUD

“Coq au vin” 8.50
Braised chicken with red wine sauce

DESSERT

“Tarte Tatin”, upside down apple tart 3.50
Pear cheesecake 3.00