Smorgasbord Cafe Lunch Menu for Wednesday, April 30, 2014

VALBORGSMÄSSOAFTON WALPURGIS NIGHT

Lunch hours: 11:30 am - 1:30 pm

DAGENS HUVUDRÄTT

​ Biff Rydberg Med Senapsgrädde (GF)  

Oxfile, Potatis, Senap, Lök, Grädde

Cooking Method: Stekt

​ Kyckling Marengo Serveras Med Ris  

Kyckling, Lök, Champinjon, Hönsbuljong, Vittvin, Tomat, Vitlök, Ris

Cooking Method: Kokt

TODAY'S MAIN COURSE

​ Beef Rydberg with Mustard Cream (GF)  

Fillet of Beef, Potato, Mustard, Onion, Cream

Cooking Method: Fried

​ Kyckling Marengo Serveras Med Ris  

Chicken, Onion, Mushroom, Chicken Broth, White Wine, Tomato, Garlic, Rice

Cooking Method: Boiled

DAGENS VEGETARISKA RÄTT

​* Lins- Och Blomkålsbiffar Med Baba Ganoush (LF)    

Linser, Blomkål, Lök, Vitlök, Thaini, Spiskummin, Lime, Citron, Chili, Ingefära, Aubergine, Olivolja, Ströbröd

Cooking Method: Stekt

TODAY'S VEGETARIAN

​* Lentil and Cauliflower Steaks with Baba Ganoush (LF)

Lentils, Cauliflower, Bread Crumbs, Onions, Eggplant, Garlic, Thaini, Cumin, Lime, Lemon, Chilli, Ginger, Olive Oil

Cooking Method: Fried

DAGENS SOPPA

​* Morot-. Och Rotsellerisoppa    

Morot, Lök, Rotselleri, Grönsaksbuljong, Grädde, Vittvin

Cooking Method: Kokt

TODAY'S SOUP

​* Carrot and Celeriac Soup    

Carrot, Onion, Celery, Vegetable Broth, Cream, White Wine

Cooking Method: Boiled

DAGENS TILLBEHÖR

​** Rostad Lök

Lök, Olivolja, Timjan, Kryddor, Coctailtomat, Örter

Cooking Method: Ugn

​** Stekta Grönsaker

Paprika, Zucchini, Olivolja, Örter

Cooking Method: Ugn

​** Kokta Betor

Rödbeta, Polka, Olivolja, Örter

Cooking Method: Ugn

SIDE DISHES

​** Roasted Onions

Onions, Olive Oil, Thyme, Spices, Coctailtomat, Herbs

Cooking Method: Oven

​** Sautéed Vegetables

Peppers, Zucchini, Olive Oil, Herbs

Cooking Method: Oven

​** Cooked Beet

Beetroot, Polka, Olive Oil, Herbs

Cooking Method: Oven