Restaurant Week '08
Prix Fixe Dinner Menu $34

Available Now Through Labor Day


STARTER

Amuse Bouche


APPETIZER

Swedish Meatball Appetizer
Served with lingonberry sauce

or

Lump Crab Cake
With piquillo pepper sauce and
maché salad

or

Warm Goat Cheese & Beet Salad
Oven roasted golden and red beets, spiced walnuts, caraway vinaigrette


Warm goat cheese and beet salad.

 

ENTRÉE

Pan-Seared Duck Breast & Cloudberries
With braised red cabbage, homemade spätzle, and cloudberry reduction

or

Entrecôte Steak & Citrus
Herb Butter

Served on a candle-lit plate warmer
with house fries

or

Herb Roasted Chicken
Parsnip purée, grilled asparagus,
and jus natural

or  

North Sea Cod
With asparagus, mushrooms,
white radish, lobster broth, and
pan-roasted potatoes

 


North Sea Cod with asparagus, mushrooms, white radish,
lobster broth, and pan-roasted potatoes
.

 

 

DESSERT

Soft Vanilla Waffles
With cloudberry or
blueberry/raspberry sauce

or

Lingonberry Pie
With vanilla ice cream

or

Warm Flourless Chocolate Cake
With berries & whipped cream

 

Scandinavian Soft Vanilla Waffles

 

 

3-Course Lunch
Prix Fixe $20
(West Village only)

 

LUNCH STARTER

Nordic Shrimp Brûlée
With scallions and spicy aïoli

or

Gravlaks & Potato Croquettes
With horse raddish
crème fraîche

or

Warm Goat Cheese & Beets
Oven roasted golden & red beets, spiced walnuts, and caraway vinaigrette

 

LUNCH ENTRÉE

Norwegian Smoked
Salmon Sandwich

With scrambled eggs and
chives on 8-grain bread

or

Coldwater Shrimp Salad
With avocados, potatoes, and shallot dressing

or

Swedish Meatballs
With lingonberries, chive mashed potatoes, and grädd sås

 


LUNCH DESSERTS
Same as dinner

 

 

   

 

   
   

 

 

 
         
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