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 Tuesday, November 15, 2011




Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​Beuff Bourgignon [allergen:alcohol] [allergen:pork] [allergen:soy] 
Högrev Av Nöt, Champinjoner, Bacon,Ris Syltlök, Buljong, Rött Vin, Kryddor,
Cooking Method: Kokt

​Pasta Med Rökt Lax I Tomatiserad Purjolökssås [allergen:alcohol] [allergen:fish] [allergen:spicy] 
Pasta, Rökt Lax, Purjolök, Tomat, Lök, Vitlök, Vitt Vin, Kryddor,

TODAY'S MAIN COURSE

​Boeuf Bourguignon [allergen:alcohol] [allergen:pork] [allergen:soy] 
Beef, Mushrooms, Bacon, Rice, Pickled Onions, Broth, Red Wine, Spices,
Cooking Method: Boiled

​Pasta with Smoked Salmon in Leek Sauce and Tomato [allergen:alcohol] [allergen:fish] [allergen:spicy] 
Pasta, Smoked Salmon, Leeks, Tomatoes, Onions, Garlic, White Wine, Spices,

DAGENS VEGETARISKA RÄTT

​*Fritata På Potatis Och Rotfrukter [allergen:egg] [allergen:milk] 
Morötter, Potatis, Kålrot, Ägg, Grädde, Ost, Linser, Tomat, Lök, Kryddor
Cooking Method: Ugn

TODAY'S VEGETARIAN

​*Fritata of Potatoes and Root Vegetables [allergen:egg] [allergen:milk] 
Carrots, Potatoes, Turnips, Eggs, Cream, Cheese, Lentils, Tomatoes, Onions, Spices
Cooking Method: Oven

DAGENS SOPPA

​*Vichysoisse [allergen:soy] 
Potatis, Purjolök, Buljong
Cooking Method: Kokt

TODAY'S SOUP

​*Vichysoisse
Potatoes, Leeks, Broth
Cooking Method: Boiled

DAGENS TILLBEHÖR

​**Rostad Paprika
Paprika, Olja, Kryddor
Cooking Method: Ugn

​**Apelsinbakad Fänkål
Fänkål, Apelsin, Honung, Olja
Cooking Method: Ugn

​**Ångkokt Broccoli
Broccoli
Cooking Method: Ugn

SIDE DISHES

​**Roasted Peppers
Peppers, Oil, Spices
Cooking Method: Oven

​**Orange Baked Fennel
Fennel, Orange, Honey, Oil
Cooking Method: Oven

​**Steamed Broccoli
Broccoli
Cooking Method: Oven

at 10:40