Antell Aino lunch week 14

Main course Arabian lentil soup (A, G, L, M, VEG), Hazelnut flavoured tofu-gnocchi casserole (A, L, M, VEG), Kebab sauce (A, G, L), Oat-battered herring fillets (A, L, M)
To accompany the main dishes Mashed potatoes (A, G, L), Roasted carrot and beetroot (G, L, M, VEG), Basmati rice (G, L, M, VEG), Garlic yogurt (A, G, L), Caper and sour cream dressing (A, G, L)
Dessert Mango and banana quark (A, G, L), Organic coffee (A, G, L)
Deli lunch Arabian lentil soup (A, G, L, M, VEG), Ginger-spiced turkey (A, G, L, M)
Main course Pureed mint and pea soup (A, G, L), Antell's homemade herb carrot pancakes (A, L), Antell's homemade greek-style meatloaf (A, G, L), Chicken with satay sauce (A, G, L, M)
To accompany the main dishes Persillade potatoes (G, L, M, VEG), Spicy rice (G, L, M, VEG), Oven-baked vegetables (G, L, M, VEG), Parsley mousse (A, G, L)
Dessert Mousse dessert with mämmi (A, L), Organic coffee (A, G, L)
Deli lunch Pureed mint and pea soup (A, G, L), Chicken in caesar sauce (A, L)
Main course Vegan parsnip soup (A, G, L, M, VEG), Bean and vegetable nacho bake (A, G), Chicken Piccata - creamy lemon chicken (A, G, L), Lamb koftas - Maroccan minced meat patties (A, G, L, M)
To accompany the main dishes Spinach rice (G, L, M, VEG), Dauphinoise potatoes with garlic (A, G, L), Oven-baked vegetables (G, L, M, VEG), Cheddar mousse (A, G), Red wine sauce (A, G, L, M)
Dessert Pasha quark (A, G, L), Organic coffee (A, G, L)
Deli lunch Vegan parsnip soup (A, G, L, M, VEG), Taco-seasoned minced meat (G, L, M)
Main course Spinach soup and boiled eggs (A, G, L), Pesto and parmesan coated chicken (A, G, L), Zucchini and halloumi patties (A, G, L)
To accompany the main dishes Turmeric rice (G, L, M, VEG), Roasted beetroot (G, L, M, VEG), Basil and yogurt dressing (A, G, L)
Dessert Organic coffee (A, G, L)
Deli lunch Spinach soup and boiled eggs (A, G, L), Hot-smoked rainbow trout fillet (A, G, L, M)