Smorgasbord Cafe Lunch Menu for Tuesday, January 22, 2013

Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Pocherad Torsk Med Räk- & Dillsås Serveras Med Kokt Potatis     

Torsk, Grädde, Räkor, Dill, Potatis, Vittvin, Buljong, Lök, Vitlök, Vinäger

Cooking Method: Kokt

​ Choucroute Alsacienne Med Fläsk Och Korv    

Kål, Vitt Vin, Kummin, Rökt Sidfläsk, Socker, Korvar (Nürnberger Rostbratwurst, Käsekrainer, Thüringer Bratwurst)

Cooking Method: Kokt

TODAY'S MAIN COURSE

​ Poached Cod with Shrimps and Dill Sauce Served with Boiled Potatoes     

Cod, Cream, Shrimps, Dill, Potatoes, White Wine, Broth, Onion, Garlic, Vinegar

Cooking Method: Boiled

​ Choucroute Alsacienne with Pork and Sausage    

Cabbage, White Wine, Cumin, Pork, Sugar, Sausages(Nurnberger Roastbratwurst, Käsekrainer, Thuringer Bratwurst)

Cooking Method: Boiled

DAGENS VEGETARISKA RÄTT

​* Vegetarisk "Gulasch" Med Bulgur  

Paprika, Zucchini, Tomat, Lök, Aubergine, Kummin, Cayenne, Grönsaksbuljong

Cooking Method: Kokt

TODAY'S VEGETARIAN

​* Vegetarian Gulasch with Bulgur  

Paprika, Zucchini, Tomatoes, Onion, Eggplant, Cumin, Cayenne, Vegetable Broth

Cooking Method: Boiled

DAGENS SOPPA

​** Lins- & Broccolisoppa  

Broccoli, Röda Linser, Currypasta, Grönsaksbuljong, Lök

Cooking Method: Kokt

TODAY'S SOUP

​** Lentils and Broccoli Soup  

Broccoli, Lentils, Curry, Vegetable Broth, Onion

Cooking Method: Boiled

DAGENS TILLBEHÖR

​** Ugnsrostad Fänkål

Fänkål, Olivolja

Cooking Method: Rostad

​* Smörstekta Grönsaker  

Zucchini, Aubergine, Smör

Cooking Method: Stekta

​** Ångade Harricot Verts

Harricot Verts

Cooking Method: Ångade

SIDE DISHES

​** Roasted Fennel

Fennel, Olive Oil

Cooking Method: Roasted

​* Butter Fried Vegetables  

Zucchini, Eggplant, Butter

Cooking Method: Fried

​** Steamed Green Beans

Green Beans

Cooking Method: Steamed