Smorgasbord Cafe Lunch Menu for Wednesday, November 12, 2014

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

HIGHLIGHTS

​ Grilled Salmon Escalope with Smooth Chanterelle Sauce    

​ Fried Beef Brisket Lyonaise  

​** Lentil Soup

DAGENS HUVUDRÄTT

​ Halstrad Laxschnitzel Med Slät Kantarellsås    

Lax, Rapsolja, Kantarell, Grädde, Fiskfond

Cooking Method: Stekt

​ Bräckt Oxbringa Lyonaise  

Oxbringa, Lök, Persilja, Smör, Worchestersauce, Svartpeppar

Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Grilled Salmon Escalope with Smooth Chanterelle Sauce    

Salmon, Canola Oil, Chanterelle, Cream, Fish Fund

Cooking Method: Fried

​ Fried Beef Brisket Lyonaise  

Brisket of Beef, Onion, Parsley, Butter, Worchestersauce, Black Pepper

Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​ Ostpanerad Stekt Zucchini Med Paprikasås      

Zucchini, Vetemjöl, Ägg, Gratängost, Paprika, Aubergine, Lök, Grönsaksfond, Chipotle

Cooking Method: Stekt

TODAY'S VEGETARIAN

​ Cheese Breaded Fried Zucchini with Paprika Sauce      

Zucchini, Wheat Flour, Eggs, Grated Cheese, Peppers, Eggplant, Onions, Vegetable Stock, Chipotle

Cooking Method: Fried

DAGENS SOPPA

​** Linssoppa

Lök, Vitlök, Gröna Linser, Tomat, Grönsaksbuljong, Spiskummin, Koriander

Cooking Method: Kokt

TODAY'S SOUP

​** Lentil Soup

Onions, Garlic, Green Lentils, Tomatoes, Vegetable Broth, Cumin, Coriander

Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Mandelstekt Blomkål    

Blomkål, Mandel, Smör

Cooking Method: Ugn

​* Ugnsbakade Rotfrukter

Morot, Palsternacka, Lök, Rapsolja, Örter

Cooking Method: Ugn

​** Ångad HCV

HVC, H2O

Cooking Method: Ugn

SIDE DISHES

​* Almond Fried Cauliflower    

Cauliflower, Almonds, Butter

Cooking Method: Oven

​** Baked Root Fruits  

Carrots, Parsnips, Onions, Canola Oil, Herbs

Cooking Method: Oven

​** Steamed HCV

HCV, H2O

Cooking Method: Oven

EXTRA

​* Matvete  

Matvete, Grönsaksbuljong

Cooking Method: Kokt

​* Food Wheat  

Food Wheat, Vegetable Broth

Cooking Method: Boiled

​* Potatis Lyonaise  

Potatis, Lök, Persilja, Svart Peppar, Smör

Cooking Method: Kokt

​* Potato Lyonaise  

Potatoes, Onions, Parsley, Black Pepper, Butter

Cooking Method: Boiled