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 Thursday, December 19, 2013


CHRISTMAS DINNER WELCOME


Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Lanpate [allergen:pork] [allergen:wheat] [allergen:milk] [allergen:peanut] [allergen:egg] 
Grislever, Kycklinglever, Paprika, Vetemjöl, Mjölkprotein, Vitlök, Socker, Rismjöl, Ägg, Senap, Hasselnöt, Valnöt, Selleri, Kantareller, Socker, Ättika
Cooking Method: Kall

​ Revbenspjäll [allergen:pork] 
Revbenspjäll, Dextros(Majs), Tapiokamjöl, Solros, Vegetabilisk Olja, Svart Peppar
Cooking Method: Ugn

​ Gravad Lax [allergen:fish] 
Cooking Method: Kall

​ Köttbullar [allergen:pork] 
Cooking Method: Stekt

​ Prinskorv [allergen:pork] 
Cooking Method: Stekt

​* Ägghalvor [allergen:milk] [allergen:egg] [allergen:shellfish] 
Ägg, Majonnäs, Räkor
Cooking Method: Kall

TODAY'S MAIN COURSE

​ Pate [allergen:pork] [allergen:wheat] [allergen:milk] [allergen:peanut] [allergen:egg] 
Pork Liver, Chicken Liver, Paprika, Flour, Milk Protein, Garlic, Sugar, Rice Flour, Eggs, Mustard, Hazelnuts, Walnuts, Celery, Mushrooms, Sugar, Vinegar
Cooking Method: Cold

​ Spareribs [allergen:pork] 
Spareribs, Dextrose (Corn), Tapioca, Sunflower Oil, Vegetable Oil, Black Pepper
Cooking Method: Oven

​* Marinated Salmon
Cooking Method: Cold

​ Meatballs [allergen:pork] 
Cooking Method: Fried

​ Sausage
Cooking Method: Stekt

​* Egg Halves [allergen:milk] [allergen:egg] [allergen:shellfish] 
Eggs, Mayonnaise, Shrimp
Cooking Method: Cold

at 10:47