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Monday 7.4.

Soup: Arabic chickpea (6, 9, 11)

Roasted potatoes with beetroot, quinoa and almond salad, white beans in Dijon sauce with thyme (6, 8, 9, 10)

Tuesday 8.4.

Soup: Pea cream (1, 6, 9)

Thai green curry, rice with coconut and mango, grated beetroot with roasted sesame (slightly spicy) (5, 6, 11)

Wednesday 9.4.

Soup: Kulajda (6, 9)

Wine sausage from BESMASNA with mashed potatoes with chives and red cabbage salad with horseradish (1, 6, 12)

Thursday 10.4.

Beetroot Soup (6, 9)

Roasted Pea-Chickpea Balls in Tomato Sauce, Pea Quacamole and Bulgur Salad with Herb Pesto and Lettuce Leaves (9)

Friday 11.4.

Soup: Carrot Cream with Ginger (6, 9)

Pumpkin Sabji with Beluga Lentil Salad and Mint Dressing (1, 8, 9)

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Monday 14.4.

Soup: Red lentil (9)

Mac n’ cheese, tempeh and celery bacon, crispy Chinese cabbage and mung bean sprout salad, roasted sunflower seeds (1, 6, 9, 10)

Tuesday 15.4.

Soup: Vegetable broth with spelt (1, 9)

Sausages from BEZMASNA with brown lentils, fried onions and pickles (1, 6, 9, 10)

Wednesday 16.4.

Soup: Thai (6, 9)

Beetroot meatballs, tofu nese, baked potatoes and carrots, Chinese cabbage with dill and seeds (1, 6, 8)

Thursday 17.4.

Soup: Celery with Dill (6, 9)

Red Curry with Lemon Rice and Katchumber Salad (5, 6, 8, 11)

Friday 18.4.

PUBLIC HOLIDAY