| M O N D A Y 1 7 . 8 . |
| Main course | Slow-cooked pork in ramen broth (A, G, L, M), Citrus-seasoned curry chicken (A, G, L), Portuguese chickpea and vegetable stew (G, L, M, VEG), Spinach and asparagus soup (A, L) |
| To accompany the main dishes | Long-grain rice (G, L, M, VEG), Hasselback potato bake (A, G, VL), Roasted carrot and brussels sprouts (G, L, M, VEG) |
| Dessert | Fruit quark (A, G, L) |
| T U E S D A Y 1 8 . 8 . |
| Main course | Meatballs (A, L, M), Pesto-coated rainbow trout (A, G, L), Gnocchi alla sorrentina - gnocchi bake (A, VL), Vegan vegetable soup with pea protein (A, G, L, M, VEG) |
| To accompany the main dishes | Dill potatoes (G, L, M, VEG), Herb-seasoned green beans (G, L, M, VEG), Tzaziki (A, G, L) |
| Dessert | Passion panna cotta (A, G, L) |
| W E D N E S D A Y 1 9 . 8 . |
| Main course | Beef sauce with smetana (A, G, L), Oven-baked chicken French style (A, G, L), Antell's homemade herb carrot pancakes (A, L), Kesäkeitto - Finnish vegetable soup (A, G, L) |
| To accompany the main dishes | Potato bake with garlic (G, L, M, VEG), Bulgur with root vegetables (A, L, M, VEG), Roasted beetroot (G, L, M, VEG), Red onion mousse (A, G, L) |
| Dessert | Chocolate pudding (A, G, L) |
| T H U R S D A Y 2 0 . 8 . |
| Main course | Rye-breaded chicken cutlets (A, L, M), Orange-glazed pork belly (A, G, L, M), Asparagus risotto (A, G, L), Pea soup (A, G, L, M) |
| To accompany the main dishes | Wild rice (G, L, M, VEG), Fried potatoes (G, L, M, VEG), Herb-roasted cauliflower (G, L, M, VEG), Bell pepper and chili mayonnaise (A, G, L, M) |
| Dessert | Antell's homemade pancake (A, L), Strawberry jam (G, L, M, VEG), Whipped cream (A, G, L) |
| F R I D A Y 2 1 . 8 . |
| Main course | Cheddar-coated chicken (A, G), Swedish hash with sausage mix (A, G, L), Tomato and kalamata olive pizza (A, L), Curry and cauliflower soup (G, L, M, VEG) |
| To accompany the main dishes | Dill potatoes (G, L, M, VEG), Oven-roasted vegetables (G, L, M, VEG) |
| Dessert | Lingonberry delight (A, L) |