Weekly Menu: 19 October – 25 October

Monday, 19 October

Soup

• Bean soup with sausage — 350 ml (GLU, SOJ, SEL, GOR)

Main courses

1. Pork tenderloin in dill sauce — 180 g (GLU, LAK, JAJ)

2. Lublin-style pierogi with cheese and vanilla cream — 400 g (GLU, LAK)

3. Breaded pork cutlet — 180 g (GLU, JAJ)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

• Broccoli salad with chicken — 300 g (JAJ, LAK, GOR, SIA)

Tuesday, 20 October

Soup

• Creamed spinach soup — 350 ml (GLU, LAK, SOJ, SEL, GOR)

Main courses

1. Roast ham in its own sauce — 180 g (GLU)

2. Pasta in creamy spinach sauce with chicken — 400 g (GLU, LAK)

3. Chicken breast cutlet — 180 g (GLU, JAJ)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

• Tortellini salad with salmon — 300 g

• Chicken and pineapple salad — 300 g (JAJ, LAK, GLU, SIA)

Wednesday, 21 October

Soup

• Cauliflower soup — 350 ml (GLU, LAK, SOJ, SEL, GOR)

Main courses

1. Pork goulash with paprika — 400 g (GLU)

2. Crispy breaded chicken drumsticks — 300 g (GLU)

3. Roasted chicken fillet in pineapple sauce — 180 g (GLU, LAK)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

• Greek salad — 300 g (LAK, SIA)

• Greek-style salad with chicken — 300 g (LAK, SIA)

Thursday, 22 October

Soup

• Tomato soup with pasta — 350 ml (GLU, LAK, SOJ, SEL, GOR)

Main courses

1. Breaded pork cutlet — 180 g (GLU, JAJ)

2. Chicken fillet in mushroom and Parmesan sauce — 180 g (GLU, LAK)

3. Breton-style beans with sausage — 400 g (GLU)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

• Chicken and pineapple salad — 300 g

• Sun-dried tomato salad — 300 g (GLU, JAJ, ORZ, LAK)

Friday, 23 October

Soup

• Cream of pumpkin soup with croutons — 350 ml (GLU, LAK, SOJ, SEL, GOR)

Main courses

1. Fried hake fillet — 180 g (GLU, JAJ, RYB)

2. Baked salmon fillet with garlic butter — 200 g (LAK, RYB)

3. Beef meatballs in creamy sauce — 250 g (GLU, LAK, JAJ)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

• Gyros salad — 300 g (LAK, SIA)

• Tuna salad — 300 g (JAJ, LAK, RYB)

Saturday, 24 October

Soup

• Vegetable soup — 350 ml (GLU, LAK, JAJ, SOJ, SEL, GOR)

Main courses

1. Chicken breast cutlet — 180 g (GLU, JAJ)

2. Mexican-style beef goulash — 400 g (GLU)

3. Chicken nuggets — 180 g (GLU, JAJ)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

Sunday, 25 October

Soup

• Chicken broth with pasta and parsley — 350 ml (GLU, SOJ, SEL, GOR)

Main courses

1. Cabbage rolls in paprika and tomato sauce — 180 g (GLU, LAK)

2. Firefighter-style cutlet — 180 g (GLU, JAJ)

Salads and sides

• Mixed salad selection (GLU, JAJ, LAK, GOR)

Allergen Information

Seasonings used in the preparation of dishes may contain the following allergens: gluten, eggs, peanuts, soy, lactose, nuts, celery, mustard and sesame.

Allergen Code Legend

• GLU — Gluten-containing cereals

• LAK — Milk and lactose

• JAJ — Eggs

• SOJ — Soybeans

• SEL — Celery

• GOR — Mustard

• ORZ — Barley

• RYB — Fish

• SIA — Sulphites