Smorgasbord Cafe Lunch Menu for Thursday, November 27, 2014

THANKSGIVING DAY

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

HIGHLIGHTS

​ Turkey with Onion Gravy and Cranberry Jelly (GF) (LF)  

​ Caramelized Shallots Soup    

​ Baked Zucchini with Chestnuts, Apples and Onions Served with Herb Cottage Cheese (GF)    

DAGENS HUVUDRÄTT

​ Kalkon Med Löksky Och Tranbärsgele (GF)(LF)  

Kalkonbröst, Lök, Kycklingfond, Tranbärsgelé, Salladslök, Timjan,Pistagenötter, Tranbär

Cooking Method: Ugn

TODAY'S MAIN COURSE

​ Turkey with Onion Gravy and Cranberry Jelly (GF) (LF)  

Turkey Breast, Onions, Chicken Stock, Cranberry Jelly, Scallion, Thyme, Pistachios, Cranberries

Cooking Method: Oven

DAGENS VEGETARISKA RÄTT

​* Picklade Morötter Med Polenta

Inlagda Morötter, Polenta, Persilja, Honung, Olivolja

Cooking Method: Ugn

TODAY'S VEGETARIAN

​* Pickled Carrots with Polenta

Pickled Carrots, Polenta, Parsley, Honey, Olive Oil

Cooking Method: Oven

DAGENS SOPPA

​ Karamelliserad Caramelized Schalottenlök Soppa    

Schalottenlök , Socker, Kastanjer, Timjan, Rödvin, Grönsaksbuljong, Bladpersilja

Cooking Method: Kokt

TODAY'S SOUP

​ Caramelized Shallots Soup    

Shallots, Sugar, Chestnuts, Thyme, Red Wine, Vegetable Broth, Parsley Leaves

Cooking Method: Boiled

DAGENS TILLBEHÖR

​* Polentakaka  

Polent, Parmesan, Grönsaksbuljong

Cooking Method: Ugn

​* Sötpotatismos  

Sötpotatis, Smör, Olivolja, Persilja

Cooking Method: Ugn

​ Bakad Zucchini Med Kastanjer, Äpple Och Salladslök Serveras Med Örtkeso (GF)    

Zucchini, Kastanjer, Äpple, Salladslök, Olivolja, Timjan, Bacon

Cooking Method: Ugn

SIDE DISHES

​* Polenta Cake  

Polent, Parmesan Cheese, Vegetable Broth

Cooking Method: Oven

​* Sweet Potato Puree  

Sweet Potatoes, Butter, Olive Oil, Parsley

Cooking Method: Oven

​ Baked Zucchini with Chestnuts, Apples and Onions Served with Herb Cottage Cheese (GF)    

Zucchini, Chestnuts, Apples, Onions, Olive Oil, Thyme, Bacon

Cooking Method: Oven