Smorgasbord Cafe Lunch Menu for Thursday, September 11, 2014

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

HIGHLIGHTS

​ Grilled Chicken Breast with Karl-Johan Mushrooms and Lingonberry Sauce and Roasted Potatoes  

​ Black Pudding with Bacon and Cinnamon Baked Apple      

​* Green Pea Soup with Rombouchéer      

DAGENS HUVUDRÄTT

​ Grillat Kycklingbröst Med Karl Johansvamp- Och Lingonsås & Rostad Potatis  

Kycklingfilé, Karl-johansvamp, Potatis, Purjolök, Lök, Grädde, Lingon, Olivolja

Cooking Method: Stekt

​ Blodpudding Med Bacon Samt Kanelbakat Höstäpple      

Späck, Bacon, Grisblod, Äpple, Rågmjöl, Sirap, Grönsaksbuljong BONG, Mejram, Ingefära, Kryddpeppar, Muskot, Smör, Kanel

Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Grilled Chicken Breast with Karl-Johan Mushrooms and Lingonberry Sauce and Roasted Potatoes  

Chicken Breast, Mushrooms, Potatoes, Leeks, Onions, Cream, Cranberry, Olive Oil

Cooking Method: Fried

​ Black Pudding with Bacon and Cinnamon Baked Apple      

Lard, Bacon, Pig's Blood, Apple, Rye Flour, Syrup, Vegetable Stock (Supplier BONG), Marjoram, Ginger, Allspice, Nutmeg, Butter, Cinnamon

Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​* Grönsaksspett Med Rött Linsris Och Tomat- Och Bönsalsa

Champinjon, Paprika, Röda Linser, Ris, Tomat, Råsocker, Bönor, Vinäger

Cooking Method: Ugn

TODAY'S VEGETARIAN

​ Vegetable Skewers with Red Lentil Rice and Tomato and Bean Salsa

Mushrooms, Peppers, Red Lentils, Rice, Tomatoes, Sugar, Beans, Vinegar

Cooking Method: Oven

DAGENS SOPPA

​* Grönärtssoppa Med Rombouchéer      

Gröna Ärter, Grönsaksbuljong, Smör, Grädde, Lök, Vetemjöl, Smör, Stenbitsrom

Cooking Method: Kokt

TODAY'S SOUP

​* Green Pea Soup with Rombouchéer      

Green Peas, Vegetable Broth, Butter, Cream, Onions, Flour, Butter, and Cream Sauce

Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Stuvade Morötter  

Morot, Mjölk, Maizena

Cooking Method: Ugn

​* Smörångad Brysselkål  

Brysselkål, Smör

Cooking Method: Ugn

​** Vitlöks & Chillirostad Majs

Majs, Vitlök, Chili, Rapsolja

Cooking Method: Ugn

SIDE DISHES

​* Stewed Carrots  

Carrot, Milk, Cornstarch

Cooking Method: Oven

​* Butter Steamed Sprouts  

Brussels Sprouts, Butter

Cooking Method: Oven

​** Garlic & Chilli Roasted Corn

Corn, Garlic, Canola Oil

Cooking Method: Oven