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 Monday, December 30, 2013




Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Grillad Lammfilé Med Rostad Potatis Och Rosmarin Sky [allergen:wheat] [allergen:alcohol] 
Lammfilé, Potatis, Rödvin, Soya, Balsamico, Majsena, Rosmarin, Timjan, Fond
Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Grilled Lamb Fillet with Roasted Potatoes and Rosemary Sky [allergen:wheat] [allergen:alcohol] 
Lamb Fillet, Potatoes, Red Wine, Soy Sauce, Balsamic Vinegar, Cornstarch, Rosemary, Thyme, Fund
Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​* Pizza Ala Fungi & Formagi [allergen:spicy] [allergen:wheat] [allergen:milk] 
Vete, 3 X Ost, Jäst, Socker, Tomat, Chili, Örter, Portabello, Champinjoner
Cooking Method: Ugn

TODAY'S VEGETARIAN

​* Pizza Ala Fungi & Formagi [allergen:spicy] [allergen:wheat] [allergen:milk] 
Wheat, 3 X Cheese, Yeast, Sugar, Tomato, Chilli, Herbs, Portabello, Mushrooms
Cooking Method: Oven

DAGENS SOPPA

​* Krämig Tomatsoppa [allergen:milk] 
Tomat, Buljong, Grädde, Basilika,
Cooking Method: Kokt

TODAY'S SOUP

​* Creamy Tomato Soup [allergen:milk] 
Tomato, Broth, Cream, Basil
Cooking Method: Boiled

DAGENS TILLBEHÖR

​** Ångkokt Broccoli
Broccoli, H2O
Cooking Method: Ångad

​** Stekt Lökmix
Rödlök, Salladslök, Purjo
Cooking Method: Stekt

​** Ugnsbakade Tomater
Tomat, Olivolja, Örter
Cooking Method: Ugn

SIDE DISHES

​** Steamed Broccoli
Broccoli, H2O
Cooking Method: Steamed

​** Fried Onion Mix
Red Onion, Scallion, Leek
Cooking Method: Fried

​** Baked Tomatoes
Tomato, Olive Oil, Herbs
Cooking Method: Oven

at 11:02