Euro inspired lunches – week 17 (4/24-4/28)
Monday is here and so is the new lunch menu!
It’s Monday and it’s time for an update on what is being served for lunch at the Tower of Love this week! As the European summer is slowly approaching, we decided to take a fairly European approach this week with meals like lasagne, schnitzel and a Swedish classic! As always our food is made with love, care, attention to detail and a pinch of salt!
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Monday will have lasagne with a slow-cooked tomato sauce, served together with a raw, root vegetable salad. Lasagne originates from Italy. The term actually refers to the pasta and not the entire dish, but many have chosen to call the entire dish lasagne. Our fish option for the day is cod poached in white wine, served with blue mussels and potatoes!
Tuesday is a day for any Austrians in town. We’ll be serving schnitzel with Austrian potato salad and a redwine sauce.. This potato salad is mayo-free and is made with vinegar instead, making it guilt free aswell! The fish dish is salmon pudding. Essentially a salmon lasagne that switches out pasta for potatoes and served with a dijon based sauce.
Wednesday is an old and sometimes forgotten Swedish classic, veal stew with dill. This dish is slow cooked and has plenty of dill added during the cooking process to give it a very fresh taste. The fish for the day will be beer-battered cod with sweet potato fries, a modern twist to the English classic! We’ve decided to use sweet potatoes this week because they’re great! Sweet potatoes don’t only taste good, but they provide tons of Vitamins A, B, C and way more fiber than regular potatoes.
Thursday is beef patties, a cream sauce and lingonberries. Nothing says Swedish more than a beef dish complimented by lingonberries! Fish for the day is pan fried Plaice with capers and garnishes.
Friday‘s lunch will be slow-cooked beef roast with an onion sauce, roast potatoes and kale on the side. The fish of the day will be herb-baked saithe, with a chive sauce and root vegetables and dilled potatoes.
This weeks vegetarian dish is tagliatelle pasta with a home made tomato sauce and fresh parmesan cheese on top.
The salad of the week is Asian salad, confit pork, beansprouts and kimchi.