Smorgasbord Cafe Lunch Menu for Friday, May 24, 2013

Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Kinesisk Biffsauté Med Hoisinsås Och Judasöron Serveras Med Jasminris    

Biff, Zucchini, Paprika, Judasöron, Lök, Hoisin,Sichuanpeppar, Bockhornsklöver, Champinjoner, Salladslök, Vitlök, Chili, Sesamolja

Cooking Method: Stekt

​ Italienska Färsbiffar Med Tomatsås Och Bulgur     

Nötfärs, Ägg, Grädde, Feta, Oliv M Piemontos, Lök, Tomat, Örter, Ströbröd

Cooking Method: Stekt

TODAY'S MAIN COURSE

​ Chinese Biffsauté with Hoisin Sauce and Wood Ears Served with Jasmine Rice    

Beef, Zucchini, Peppers, Wood Ears, Onion, Hoisin, Sichuan Pepper, Fenugreek, Mushrooms, Onions, Garlic, Chilli, Sesame Oil

Cooking Method: Stekt

​ Italian Ground Steaks with Tomato Sauce and Bulgur     

Peanut, Egg, Cream, Feta, Olive M Piemontos, Onion, Tomato, Herbs, Breadcrumbs

Cooking Method: Fried

DAGENS VEGETARISKA RÄTT

​* Vegetarisk Mexikansk Tortillagratäng   

Majstortilla, Champinjon, Lök, Paprika, Vitlök, Zucchini, Aubergine, Salladslök, Koriander, Tomat, Gratängost

Cooking Method: Ugn

TODAY'S VEGETARIAN

​* Vegetarian Mexican Tortilla Gratin   

Corn Tortilla, Mushroom, Onion, Peppers, Garlic, Zucchini, Eggplant, Onions, Cilantro, Tomato, Cheese Gratin

Cooking Method: Oven

DAGENS SOPPA

​* Creme Ninon    

Ärter, Vit Vin, Grädde, Grönsaksbuljong, Noilly Prat

Cooking Method: Kokt

TODAY'S SOUP

​* Creme Ninon    

Peas, White Wine, Cream, Vegetable Broth, Noilly Prat

Cooking Method: Kokt

DAGENS TILLBEHÖR

​** Rökt Paprika Stekt Aubergine

Aubergin, Röktpaprika, Tomatolja

Cooking Method: Ugn

​** Ört Ugnsöverbakade Tomathalvor

Tomat, Olivolja, Italiens Sallads Krydda

Cooking Method: Ugn

​** Ångkkokt HCV

HCV, H2o

Cooking Method: Ugn

SIDE DISHES

​** Smoked Paprika Fried Eggplant

Aubergine, Smoked Paprika, Tomato Oil

Cooking Method: Oven

​* Herb Oven Baked Over Half Tomatoes)

Tomato, Olive Oil, Italy's Salad Seasoning

Cooking Method: Oven

​* Steam Boiled HCV

HCV, H2o

Cooking Method: Oven