Smorgasbord Cafe Lunch Menu for Tuesday, May 14, 2013

Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Kalvstek Med Gräddsås, Kokt Potatis Och Pressgurka   

Kalvkött, Grädde, Fond, Gelé, Potatis, Gurka, Persilja, Ättika, (Spår Av Maizena)

Cooking Method: Ugn

​ Kycklingklubba Tandoori Med Basmatiris Och Mango Chutney   

Kyckling, Tandorri, Yoghurt, Ris, Mango, Chili, Lök, Sirap

Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Roast Veal with Cream Sauce, Boiled Potatoes and Cucumber Salad   

Veal, Cream, Fund, Jelly, Potato, Cucumber, Parsley, Vinegar, (Traces of Cornstarch)

Cooking Method: Oven

​ Tandoori Chicken Leg with Basmati Rice and Mango Chutney   

Chicken, Tandorri, Yogurt, Rice, Mango, Chilli, Onion, Syrup

Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​ Vegetariskt: Friterad Blomkål Med Morots Raita    

Blomkål, Morot, Vitlök, Citron, Mynta, Yoghurt, Veg.Olja, Äggvita, Majzena, Bakpulver, Vetemjöl

Cooking Method: Ugn

TODAY'S VEGETARIAN

​ Fried Cauliflower with Carrot Raita    

Cauliflower, Carrots, Garlic, Lemon, Mint, Yogurt, Vegetable Oil, Egg Whites, Majzena, Baking Powder, Flour

Cooking Method: Oven

DAGENS SOPPA

​* Rostad Aubergine Soppa   

Aubergine, Veg. Olja, Sesamfrö, Citron, Vitlök, Lök, Veg, Buljong, Thaini (Sesamfrön)

Cooking Method: Kokt

TODAY'S SOUP

​* Roasted Eggplant Soup   

Eggplant, Veg. Oil, Sesame Seeds, Lemon, Garlic, Onion, Vegetable Broth, Thaini (Sesame Seeds)

Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Gräddkokt Savojkål   

Grädde, Veg. Bujong, Kål

Cooking Method: Ugn

​** Ugnsbakad Morot

Morot, Veg. Olja, Örter

Cooking Method: Ugn

​** Ångad Harricoverts

H20, C

Cooking Method: Ugn

SIDE DISHES

​* Creamed Savoy Cabbage   

Cream, Veg. Stock, Cabbage

Cooking Method: Oven

​** Baked Carrot

Carrot, Veg. Oil, Herbs

Cooking Method: Oven

​** Steamed Harricoverts

H2O, Harricoverts

Cooking Method: Oven