SWOP festival MENU:
Place: Eventrummet at Scenen in Laboratoriet, Rabalderstræde 10, 4000 Roskilde.
Friday 4th of May Lunch at 12-14: Bygotto with spring greens + sourdough bread. 65 DKK.
Dinner at 17:30-19:30: Organic salmon with spring salad, potatoes, cream of green peas and bread. 95 DKK.
Saturday 5th of May Lunch at 12-14: Baguette with spinach, artichoke, chicken salad and a vegan version with spinach, artichoke and chickpeas salad. 65 DKK. Dinner at 17:30-19:30: Organic pork on the grill with spring potato salad, bean purée + sourdough bread. (Vegan: grilled portobello). 125 DKK.
Sunday 6th of May
Lunch at 12-14: Potato tortilla (egg + potatoes + onion) with green topping + sourdough bread. 65 DKK. Dinner at 17:30-19:30: Leftover feast. 85 DKK. (Because we are against food waste, we will be creating some delicious dishes based on the leftovers for Sunday evening)
In addition, there will be snacks sold throughout the day from the bar in the foyer:
Bread (small buns with filling/whole grain mini pizzas). 28 DKK. Fruit cups with strawberries and melon. 25 DKK.
Food from Grundsmag is made from organic seasonal produce – preferably locally grown!