MONDAY 19.1.
PORK SCHNITZEL SERVED WITH REMOULADE SAUCE (PORK, FINLAND) (L)
VEGETARIAN PATTIES WITH SPINACH, HOISIN SAUCE AND ALMOND (G, L)
MASHED POTATOES FLAVORED WITH CAPERS (G, L)
TUESDAY 20.1.
BAKED SALMON GLAZED WITH TERIYAKI SAUCE (SALMON, NORWAY) (G, D)
HALLOUMI WITH SWEET CHILI SAUCE AND TOASTED NUTS (G, L)
STEAMED POTATOES WITH DILL OIL (G, V)
WEDNESDAY 21.1.
ROASTED CHICKEN IN COCONUT SAUCE (CHICKEN, FINLAND) (G, D)
BAKED RICE SARTU' WITH MOZZARELLA AND GREEN PEAS (L)
STEAMED BASMATI RICE (G, V)
THURSDAY 22.1.
ISKENDER KEBAB WITH YOGURT SAUCE (BEEF, EU) (G, D)
VEGETARIAN CABBAGE ROLLS IN GREEN CURRY SAUCE (G, L)
POTATO FRIES (G, V)
FRIDAY 23.1.
HOT AND SPICY PORK CASSEROLE (PORK, FINLAND) (G, D)
LENTILS STEW WITH FETA AND VEGETABLES (G, L)
SAFFRON FLAVORED STEAMED RICE (G, V)
G = GLUTEN FREE, L = LACTOSE FREE, D = DAIRY FREE, V = VEGAN
