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Week 14. 7. - 18. 7.
Week 21. 7. - 1. 8.

Monday 23.6.

Soup: Mung bean soup with green curry and coriander (6)

Tempeh balls in sofrito, baked whole wheat pasta in a cream sauce with Brussels sprouts, blanched broccoli and edamame (1, 6, 10)

Tuesday 24.6.

Soup: Minestrone (9)

Quinoa dumplings, white bean, celery and almond sauce, baked potatoes with rosemary (6, 8, 9)

Wednesday 25.6.

Soup: Zucchini with basil (1, 6, 9)

Red curry with lemon rice and Katchumber salad (5, 6, 8, 11)

Thursday 26.6.

Soup: Sweet potato cream with turmeric (9, 11)

Corn croquettes, black bean sauce, pumpkin and grenaille potato salad, pickles (10)

Friday 27.6.

Soup: Arabic chickpea (6, 9, 11)

Tagliatelle with caramelized onions and sunflower, mushroom sauce, Beluga lentils with leaf salad, roasted carrots with orange zest (1, 6, 9, 10)

💚

30.6. – 31.8.

SUMMER HOLIDAYS

all plant-based

Monday 23.6.

Soup: Mung bean soup with green curry and coriander (6)

Tempeh balls in sofrito, baked whole wheat pasta in a cream sauce with Brussels sprouts, blanched broccoli and edamame (1, 6, 10)

Tuesday 24.6.

Soup: Minestrone (9)

Quinoa dumplings, white bean, celery and almond sauce, baked potatoes with rosemary (6, 8, 9)

Wednesday 25.6.

Soup: Zucchini with basil (1, 6, 9)

Red curry with lemon rice and Katchumber salad (5, 6, 8, 11)

Thursday 26.6.

Soup: Sweet potato cream with turmeric (9, 11)

Corn croquettes, black bean sauce, pumpkin and grenaille potato salad, pickles (10)

Friday 27.6.

Soup: Arabic chickpea (6, 9, 11)

Tagliatelle with caramelized onions and sunflower, mushroom sauce, Beluga lentils with leaf salad, roasted carrots with orange zest (1, 6, 9, 10)

💚

30.6. – 31.8.

SUMMER HOLIDAYS

all plant-based

ROSTLINNÉ A NUTRIČNĚ VYVÁŽENÉ JÍDLO

ZERO WASTE - PLANT BASED kuchyň

UDRŽITELNÝ CATERING

OBJEDNÁVEJTE na