Lunch menu 21 Aug

FRESH JUICE
Orange 32
Green 40

SANDWICHES
(sourdough rye or pumpernickel rye bagel)
Tahini avo w cucumber, sprouts and rocket 70;55
Chicken and home-made mayo w gherkin 74;60
Club 85;66
Mature cheddar with gherkins, tomato, lettuce + chutney 74;60

SOUP
350ml; 500ml; 1L
Chicken + veg broth 60; 80; 150 (gf)
Hungarian beef goulash 65; 85; 160 (gf)
Pea, mint + coriander 45; 65; 120 (v+;gf)
Sourdough or seed-loaf w butter 10

LUNCH PLATES
Choose main + side. R28 per extra side
Free-range rotisserie chicken quarter 88 (gf)
Free-range chicken and leek phyllo pie 78
Beef bolognese phyllo pie 86
Spinach, herb + feta quiche 73 (v)

SIDES
Creamy mash + gravy (v+; gf)
Herby roast carrot + millet salad (v+; gf)
Courgette + mushroom slaw (v+; gf)
Baby leaf salad (v+; gf)
Rotisserie root veg (gf)
Cranberry coleslaw (v; gf)
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DESSERTS
Milk tartlets 25
Lemon curd + orange loaf 25
Nutty wholewheat banana bread 20
Brownies 25
Big date balls 15 (v+; gf)
Granola bars 25 (gf)

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TAKE-HOME MEALS
1 LITER SOUPS

LEMON-THYME ROTISSERIE CHICKEN
with home-made mayonnaise 185

1KG PHYLLO PIES (unbaked)
Chicken and leek 190
Beef Bolognese 250

SIDES (serve 4)
as above
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