MONDAY 3.11.
TURKEY CORDON BLEU SERVED WITH DIJON ORANGE MAYONNAISE (TURKEY,
FRANCE) (L)
VEGETARIAN PATTIES, CARROT-KALE STEW, HOISIN SAUCE AND ALMOND (G, L)
CHEESE POTATO GATEAU (G, L)
TUESDAY 4.11.
CHILI CON CARNE (BEEF, FINLAND) (G, D)
TACOS DE FRIJOLES Y AVOCADO CON QUESO FRESCO (G, L)
STEAMED RICE, PICO DE GALLO AND SALSA VERDE (G, V)
WEDNESDAY 5.11.
PORK KASSLER STEW WITH POTATOES (PORK, FINLAND) (G, D)
FOUR CHEESE BAKED PASTA WITH ROASTED ZUCCHINI (L)
ROASTED POTATOES WITH FRESH TARRAGON (G, D)
THURSDAY 6.11.
SPICY ROASTED CHICKEN WITH PAPRIKA AND OLIVES (G, L)
MARINATED TOFU WITH MISO AND SOY SAUCE, EGGPLANT AND PEANUTS (G, V)
SAFFRON FLAVORED STEAMED RICE (G, V)
FRIDAY 7.11.
ISKENDER KEBAB IN SPICY TOMATO SAUCE SERVED WITH YOGURT SAUCE (BEEF, EU)
(G, D)
GRILLED ZUCCHINI WITH COTTAGE CHEESE, BASIL OIL AND NUTS (G, L)
SWEET POTATOES FRIES (G, V)
G = gluten free, L = lactose free, D = dairy free, V = vegan
