Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color Coding and Symbols

Smorgasbord Cafe Lunch Menu for Wednesday, September 28, 2011




Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​Pasta Penne Med Bacon/Gorgonzolasås [allergen:egg] [allergen:milk] [allergen:pork] [allergen:wheat] 
Penne, Bacon, Purjolök, Lök, Grädde, Buljong, Kryddor
Cooking Method: Kokt

​Lammstek Med Potatisgratäng Och Rosmarinsky [allergen:milk] 
Lammstek, Potatis, Grädde, Lök, Vitlök, Kryddor, Buljong
Cooking Method: Ugnstillagad

TODAY'S MAIN COURSE

​Pasta with Bacon and Gorgonzola Sauce [allergen:egg] [allergen:milk] [allergen:pork] [allergen:wheat] 
Pasta, Bacon, Leeks, Onion, Cream, Broth, Spices
Cooking Method: Boiled

​Lamb Steak with Potato Gratin and Rosemary Sauce [allergen:milk] 
Lamb Steak, Potatoes, Cream, Onion, Garlic, Spices, Broth
Cooking Method: Oven Cooked

DAGENS VEGETARISKA RÄTT

​*Morotsbiffar Med Picklad Limesås [allergen:milk] 
Morötter, Potatis, Kryddor, Lime, Gräddfil
Cooking Method: Stekta

TODAY'S VEGETARIAN

​*Carrot Steaks with Lime Sauce [allergen:milk] 
Carrots, Potatoes, Spices, Lime, Sour Cream
Cooking Method: Fried

DAGENS SOPPA

​**Grönsaksoppa
Morot, Palsternacka, Lök, Buljong
Cooking Method: Kokt

TODAY'S SOUP

​**Vegetable Soup
Carrots, Parsnip, Onion, Broth
Cooking Method: Boiled

DAGENS TILLBEHÖR

​**Ångkokt Grön Sparris
Sparris
Cooking Method: Ångad

​**Stekt Blomkål/Kinakål
Blomkål, Kinakål, Curry, Olja, Spiskummin
Cooking Method: Stekt

​**Paprika- Och Kronärtskocksfräs
Paprika, Kronärtskocka, Olja
Cooking Method: Stekt

SIDE DISHES

​**Steamed Asparagus
Asparagus
Cooking Method: Steamed

​**Fried Cauliflower and Cabbage
Cauliflower, Cabbage, Curry, Oil, Cumin
Cooking Method: Fried

​**Fried Paprika and Artichokes
Paprika, Artichoke, Oil
Cooking Method: Fried

at 10:36