Smorgasbord Cafe Lunch Menu for Wednesday, August 20, 2014

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

HIGHLIGHTS

​ Vitello Tonnato with Patare Al Forno      

​* Fried Celery Schnitzel with Herb Sauce and Quinoa      

​* Creamy Mushroom Soup  

DAGENS HUVUDRÄTT

​ Vitello Tonnato Med Patare Al Forno      

Kalvinnanlår, Tonfisk, Potatis, Vitlök, Majonnäs, Grönsaksbuljong, Olivolja, Rosmarin

Cooking Method: Ugn

​ Quiche Lorraine        

Ost, Skinka, Vetemjöl, Lök, Mjöl, Ägg, Smör

Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Vitello Tonnato with Patare Al Forno      

Veal, Tuna, Potatoes, Garlic, Mayonnaise, Vegetable Broth, Olive Oil, Rosemary

Cooking Method: Oven

​ Quiche Lorraine        

Cheese, Ham, Flour, Onion, Flour, Eggs, Butter

Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​* Stekt Sellerischnitzel Med Örtagårdsås Och Quinoa      

Rotselleri, Vetemjöl, Smör, Majonäs, Gräddfil, Gräslök, Persilja, Dill, Citron, Salt, Peppar

Cooking Method: Stekt

​* Fried Celery Schnitzel with Herb Sauce and Quinoa      

Celeriac, Wheat Flour, Butter, Mayonnaise, Sour Cream, Chives, Parsley, Dill, Lemon, Salt, Pepper

Cooking Method: Fried

DAGENS SOPPA

​* Krämig Svampsoppa    

Lök, Timjan, Svamp, Grädde, Mjölk, Eau De Vie, Scharlottenlöksfond (Leverantör BONG), Maizena, Salt, Peppar, Lagerblad

Cooking Method: Kokt

TODAY'S SOUP

​* Creamy Mushroom Soup  

Onion, Thyme, Mushrooms, Cream, Milk, Eau De Vie, Shallots Fund (Supplier BONG), Cornstarch, Salt, Pepper, Bay Leaves

Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Västerbottenostgratinerad Fänkål  

Västerbottenost, Fänkål

Cooking Method: Ugn

​** Rotfruktspytt  

Morot, Palsternacka, Selleri, Lök, Smör

Cooking Method: Ugn

​** Ångad Vit Sparris

Sparris, H2o

Cooking Method: Ugn

SIDE DISHES

​* Cheese Gratinated Fennel  

Västerbotten Cheese, Fennel

Cooking Method: Oven

​* Root Vegetable Hash  

Carrots, Parsnips, Celery, Onion, Butter

Cooking Method: Oven

​** Steamed White Asparagus

Asparagus, H2o

Cooking Method: Oven