Smorgasbord Cafe Lunch Menu for Tuesday, March 18, 2014

Lunch hours: 11.30 - 13.30

DAGENS HUVUDRÄTT

​ Biff Lindström Med Persiljesmör Och Stekt Potatis    

Nötkött, Ägg, Ströbröd, Mjölk, Smör, Persilja, Worchestersauce, Potatis

Cooking Method: Stekt

​ Norrlandspenne (Renstekt Och Purjolök I Messmörsås)    

Penne, Renstek, Purjolök, Grädde, Messmör

Cooking Method: Kokt

TODAY'S MAIN COURSE

​ Beef Patty with Parsley and Fried Potatoes    

Beef, Egg, Bread Crumbs, Milk, Butter, Parsley, Worcestersauce, Potatoes

Cooking Method: Fried

​ Norrlandspenne (Reindeer and Leeks in Soft Whey Cheese)    

Penne, Reindeer, Leeks, Cream, Soft Whey Cheese

Cooking Method: Boiled

DAGENS VEGETARISKA RÄTT

​* Kikärtsbiffar Serveras Med Bulgur Och Myntayoghurt    

Kikärter, Smörbönor, Paprika, Ris, Örter, Maizena, Ägg, Lök, Vitlök, Yoghurt, Mynta, Bulgur

Cooking Method: Ugn

TODAY'S VEGETARIAN

​* Chick Peas Steaks Served with Bulgur and Mint Yoghurt    

Chick Peas, Butter Beans, Peppers, Rice, Herbs, Corn, Egg, Onion, Garlic, Yogurt, Mint, Bulgur

Cooking Method: Oven

DAGENS SOPPA

​* Sötpotatis Och Majssoppa Med Sting   

Sötpotatis, Majs, Grönsaksbuljong, Kokosgrädde, Vitt Vin, Sambal Oelek

Cooking Method: Kokt

TODAY'S SOUP

​* Sweet Potatoes and Corn Soup with the Sting   

Sweet Potatoes, Corn, Vegetable Broth, Coconut Cream, White Wine, Sambal Oelek

Cooking Method: Boiled

DAGENS TILLBEHÖR

​** Ångade Morötter

Morötter, H2O

Cooking Method: Ångade

​** Varm Tomat Och Lökmarmelade  

Tomat, Lök, Palmsocker, Vinäger, Lagerblad, Chiliflakes, Veg. Olja

Cooking Method: Ugn

​** Rostad Zucchini Och Aubergine Med Rödlök

Zucchini, Aubergine, Rödlök, Lime, Olivolja

Cooking Method: Ugn

SIDE DISHES

​** Steamed Carrot

Carrot, H2O

Cooking Method: Steamed

​** Warm Tomato and Onion Marmalade  

Tomato, Onion, Palm Sugar, Vinegar, Bay Leaves, Chiliflakes, Veg. Oil

Cooking Method: Oven

​** Roasted Zucchini and Eggplant with Red Onion

Zucchini, Eggplant, Red Onion, Lime Juice, Olive Oil

Cooking Method: Oven