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, October 22, 2013




Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Entrecote Serveras Som "Tjälknöl" Med Pepparotsinlagd Shitake Och Ostronskivling Samt En Kryddig Sås På Szechuanpeppar, Rostade Potatis(LF)(GF) [allergen:spicy] [allergen:soy] 
Entrecote, Pepparot, Shitake, Ostronskivling, Szechuanpeppar, Potatis, Timjan, Buljong
Cooking Method: Stekt

​ Viltskavsgryta Med Svamp Och Lingon Serveras Med Ris [allergen:soy] [allergen:milk] 
Viltskav, Lingon, Kantareller, Champinjon, Grädde, Lök, Buljong, Majsena, Jasminris
Cooking Method: Kokt

TODAY'S MAIN COURSE

​ Entrecote Served as "Frost Lump" with Horseradish Pickled Shitake and Oyster Mushrooms and a Spicy Sauce on Szechuanpeppar, Roasted Potatoes (LF) (GF) [allergen:spicy] [allergen:soy] 
Entrecote, Horseradish, Shitake, Oyster Mushrooms, Szechuanpeppar, Potatoes, Thyme, Broth
Cooking Method: Fried

​ Game Abraded Stew with Mushrooms and Cranberries Served with Rice [allergen:soy] [allergen:milk] 
Game Scuffs, Cranberries, Mushrooms, Mushroom, Cream, Onion, Broth, Cornflour, Jasmine Rice
Cooking Method: Kokt

DAGENS VEGETARISKA RÄTT

​* Rödbets Och Morotsrårakor Med Grön Tahinisås(LF)(GF) [allergen:soy] [allergen:peanut] [allergen:egg] 
Rödbeta, Morot, Ägg, Maizena, Sesampasta, Persilja, Örter, Soyamjöl
Cooking Method: Ugn

TODAY'S VEGETARIAN

​* Beetroot and Carrot Fritters with Green Tahinisås (LF) (GF) [allergen:soy] [allergen:peanut] [allergen:egg] 
Beetroot, Carrot, Egg, Cornstarch, Sesame Paste, Parsley, Herbs, Soya Flour
Cooking Method: Oven

DAGENS SOPPA

​* Krämig Blomkålsoppa Med Krutonger [allergen:soy] [allergen:milk] [allergen:alcohol] 
Lök, Vitlök, Blomkål, Vittvin, Grädde, Grönsaksbuljong
Cooking Method: Kokt

TODAY'S SOUP

​* Creamy Cauliflower Soup with Croutons [allergen:soy] [allergen:milk] [allergen:alcohol] 
Onions, Garlic, Cauliflower, White Wine, Cream, Vegetable Broth
Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Ostgratinerad Bifftomat [allergen:milk] 
Bifftomat, Gratängost, Tryffelolja
Cooking Method: Ugn

​* Vitlökstekt Hari Cotes Vert
Vitlök, HCV, Majsolja, Waxbönor, Syltlök
Cooking Method: Ugn

​** Ångad Blomkål
Blomkål, H2O
Cooking Method: Ugn

SIDE DISHES

​* Cheese Gratinated Steak Tomato [allergen:milk] 
Beef Tomato, Grated Cheese, Truffle Oil
Cooking Method: Oven

​* Garlic Fried Hari Cotes Vert
Garlic, HCV, Corn Oil, Waxbönor, Pickled Onions
Cooking Method: Oven

​** Steamed Cauliflower
Cauliflower, H2O
Cooking Method: Oven

at 10:47