Weekly lunch menu
Well-made and luxurious catering lunch, all year round!
MENU
The weekly lunch is offered Monday-Friday and always costs SEK 159 including freshly baked sourdough bread and salad.
WEEK 5
Menu – week 5
MONDAY:
VEG:
Miso- and lime-marinated shiitake and tofu with fermented white cabbage and pickled cucumber flavored with sesame and ginger*
Contains: Soy, sulphites, sesame
CHICKEN:
Miso- and lime-marinated chicken thigh fillet with fermented white cabbage and pickled cucumber flavored with sesame and ginger*
Contains: Soy, sulphites, sesame
*Served with basmati rice, chili salsa with coriander and Asian coleslaw
TUESDAY:
VEG:
Fennel-roasted pumpkin with saffron-roasted carrot, parsley oil and fennel crudités*
FISH:
Fennel-roasted pollock fillet with saffron-roasted carrot, parsley oil and fennel crudités*
Contains: Fish
*Served with parsley-tossed potatoes, green salad and crème fraîche flavored with citrus
WEDNESDAY:
VEG:
Hoisin-marinated tempeh with roasted pointed cabbage and marinated soybeans*
Contains: Soy
MEAT:
Hoisin-marinated sous vide pork belly with roasted pointed cabbage and marinated soybeans*
Contains: Soy
*Served with a cucumber and sesame salad, crispy chili oil and basmati rice
THURSDAY:
VEG:
Tofu stew flavored with tarragon and Dijon mustard*
Contains: Mustard, soy
CHICKEN:
Chicken stew flavored with tarragon and Dijon mustard*
Contains: Milk protein, mustard
*Served with roasted baby potatoes, tomato and red onion salad and honey dressing
FREDAG:
VEG:
Bean patties with mashed potatoes, lightly stirred lingonberries and clarified butter*
Contains Milk protein, soy
MEAT:
Classic “Wallenbergare” with mashed potatoes, lightly stirred lingonberries and clarified butter*
Contains: Gluten, milk protein, egg
*Served with green salad, tomato and cucumber salad and herb vinaigrette
159 SEK
Inkl. freshly baked bread and accompanying salad
WEEK 6
Menu – week 6
MONDAY:
VEG:
Oregano- and garlic-baked portobello with sautéed mushrooms and crispy shallots*
MEAT:
Oregano- and garlic-baked leg of lamb with sautéed mushrooms and crispy shallots*
*Served with endive and salt-baked lamb’s lettuce, citrus yogurt with parsley and an arugula salad
TUESDAY:
VEG:
Baked pointed cabbage with grated horseradish, seed topping and herbs*
FISH:
Baked cod fillet with grated horseradish, shrimp and clarified butter*
Contains: Fish, milk protein, seafood
*Served with dill-tossed potatoes, fennel salad and herb vinaigrette
WEDNESDAY:
VEG:
Baked zucchini with baby spinach, beans, roasted bell pepper and arrabbiata sauce*
CHICKEN:
Baked chicken thigh with baby spinach, roasted bell pepper and arrabbiata sauce*
*Served with a warm pasta salad, olive tapenade and a salad of roasted tomato and basil
THURSDAY:
VEG:
Oven-baked aubergine with oregano, roasted pearl onions and herb dressing*
MEAT:
Sous vide–cooked beef chuck with oregano, roasted pearl onions and red wine sauce*
Contains: Sulphites
*Served with roasted baby potatoes and a mixed salad with roasted tomatoes and Grana Padano
FRIDAY:
VEG:
Vegetarian stew with red lentils, roasted pickled onions, mushrooms and thyme*
MEAT:
Red wine–marinated beef cheek with roasted pickled onions, mushrooms and thyme*
Contains: Sulphites
*Served with mashed potatoes, romaine lettuce with pickled red onion and herbed crème fraîche
159 SEK
Incl. freshly baked bread and accompanying salad
WEEK 7
Menu – week 7
MONDAY:
VEG:
Harissa-baked aubergine with roasted carrot, dates and chili*
CHICKEN:
Harissa-baked chicken thigh with roasted carrot, dates and chili*
*Served with herbed couscous, tahini sauce and salad with pomegranate
TUESDAY:
VEG:
Fried dill tofu with boiled carrots and onion*
Contains: Sulphites, soy
MEAT:
Classic veal in dill with boiled carrots and onion*
Contains: Sulphites, milk protein
*Served with dill-tossed potatoes, lollo biondo, green pea salad and citrus smetana
WEDNESDAY:
VEG:
Herb-fried portobello with grilled bell pepper, thyme and baked golden beetroot*
FISH:
Herb-fried cod with grilled bell pepper, thyme and baked golden beetroot*
Contains: Fish
*Served with roasted sweet potato, coleslaw and browned butter mayonnaise
THURSDAY:
VEG:
Feta-stuffed vegetable patties with grilled zucchini and borlotti beans in spicy tomato sauce*
Contains: Milk protein, soy
MEAT:
Feta-stuffed lamb patties with grilled zucchini and borlotti beans in spicy tomato sauce*
Contains: Milk protein
*Served with risoni salad, baked tomato, parsley and lemon dressing
FRIDAY:
VEG:
Honey- and thyme-glazed pointed cabbage with caramelised carrot, red onion and herbs*
CHICKEN:
Honey- and thyme-glazed chicken fillet with caramelised carrot, red onion and herbs*
*Served with roasted potatoes, apple coleslaw and a chipotle dressing
159 SEK
Incl. freshly baked bread and accompanying salad
WEEK 8
Menu – week 3
MONDAY:
VEG:
Ras el Hanout–marinated aubergine with dates, peaches and pickled red onion*
Contains: Sulphite
MEAT:
Ras el Hanout–marinated leg of lamb with dates, peaches and pickled red onion*
Contains: Sulphite
*Served with a couscous salad, pomegranate yogurt and lightly pickled cucumber
TUESDAY:
VEG:
Spice-seared, oven-baked pointed cabbage with yellow peas, salt-baked golden beetroot, capers, parsley oil and dill*
FISH:
Spice-seared cod fillet with salt-baked golden beetroot, capers, parsley oil and dill*
Contains: Fish
*Served with watermelon radish and radish salad, seaweed roe sauce and lollo biondo lettuce
WEDNESDAY:
VEG:
Rosemary-confited portobello mushroom with beluga lentils, flame-roasted carrot, pickled sautéed onion and watercress*
Contains: Sulphite
CHICKEN:
Rosemary-confited chicken thigh with beluga lentils, flame-roasted carrot, pickled sautéed onion and watercress*
Contains: Sulphite
*Served with radicchio salad with fermented lemon, gremolata, rocket and Parmigiano
THURSDAY:
VEG:
Marinated, pan-fried corn patty with roasted baby potatoes, red wine sauce and Swedish beans*
Contains: Soy, sulphite
MEAT:
Marinated Swedish pluma steak from Nibble Farm with roasted baby potatoes, red wine sauce and Swedish beans*
Contains: Sulphite
*Served with Napolitano salad, citrus dressing, chimichurri butter, flame-roasted broccoli and Pecorino
FRIDAY:
VEG:
Feta and herb-stuffed soy patty with baked aubergine, thyme sauce and roasted sweet potato*
Contains: Milk protein, sulphite, soy
MEAT:
Feta and herb-stuffed beef patty with baked aubergine, thyme sauce and roasted sweet potato*
Contains: Milk protein, sulphite
*Served with roasted pepper salad with sesame and garlic dressing, plus a Kalamata olive salad
159 SEK
Incl. freshly baked sourdough bread and salad
WEEK 9
Menu – week 9
MONDAY:
VEG:
Thyme-seared portobello mushroom with oven-roasted beetroot, watercress and garlic–tarragon sauce*
CHICKEN:
Thyme-seared chicken thigh with oven-roasted beetroot, watercress and garlic–tarragon sauce*
*Served with beluga lentils with fresh herbs, rocket salad and pickled red onion
TUESDAY:
VEG:
Lemon and herb-baked zucchini with roasted fennel, seaweed roe and white wine sauce*
Contains: Milk protein
FISH:
Lemon and herb-baked salmon fillet with roasted fennel, trout roe and white wine sauce*
Contains: Fish, milk protein
*Served with dill-tossed baby potatoes, kale salad with roasted seeds and pickled cucumber
WEDNESDAY:
VEG:
Slow-roasted celeriac with apple glaze, sautéed mushrooms, caramelised onion and cress*
Contains: Celeriac
MEAT:
Slow-roasted pork shoulder with apple glaze, sautéed mushrooms, caramelised onion and cress*
*Served with a wheat salad, tangy caper vinaigrette and celery slaw
THURSDAY:
VEG:
Sumac and chilli-baked tempeh with dried apricots, roasted aubergine and spring onion*
Contains: Soy
CHICKEN:
Sumac and chilli-baked chicken fillet with dried apricots, roasted aubergine and spring onion*
*Served with bulgur salad, mint yogurt and spiced cucumber salad
FRIDAY:
VEG:
Vegetarian “meatballs” with hand-stirred lingonberries, pressed cucumber and cream sauce*
Contains: Milk protein, soy, gluten
MEAT:
Wester’s meatballs with hand-stirred lingonberries, pressed cucumber and cream sauce*
Contains: Milk protein
*Served with mashed potatoes, green salad, parsley mayonnaise and roasted broccoli salad
159 SEK
Incl. freshly baked sourdough bread and salad
BEFORE YOU ORDER…
The minimum order for catering from Westers is 10 people of each dish/menu and we need to have your final order no later than six (6) working days before the delivery date. Contact us if you have requests for a special diet due to allergies or otherwise and we will offer alternative dishes.
Listed prices are pick up pricing. Our drivers can deliver your order to the desired address for a fee. The goods are automatically picked up the next weekday during your opening hours. All prices are exclusive of VAT (12%).
No idea is too small – no request is too big.
Get in touch and we will get back shortly