
DTU Lyngby Faculty Club
DTU Lyngby Faculty Club Kantinen
September Menu
CHICKEN
Chicken tomato and wild garlic
Confit root vegetables with fried polenta
creamy tomato sauce
PORK
Pork tenderlion with sour pumpkins puree
Fried Brussels sprout in honey,thyme and chili
Apple in balsamic glace, Crush potatoes
FISH
Breaded fisk in dill panko, butter roasted kale
Jerusalem artichoke puree,pickled mushrooms
Potatoes
VEGETARIAN
Grill eggplant and zucchini with long-baked cherry tomato
Tomato sauce and parmasan chips
October Menu
Turkey
Butter poached cauliflower-
potataoes fondant-sauce
Bake turkey cuvetta in honey tyme.
Pork jowls
Caramelized pearl onion-mash potatoes-sauce
Braised pork jowls in beer and herbs
Fisk
Roasted broccoli-fried catalina mushroom-carrots pure
Potatoes-sauce blanquette
Vegetarian
Creamy tomato rissotto-portobello-parmesan
November Menu
Chicken
Grill pointed cabbage turned in sage vinaigrette
Potatoes-fennel crudites-sauce
Pork
Pumpkins in 2 ways pure and roasted
Potatoes-sauce
Confit pork tenderlion
Fisk
Grill baby romain salat turned with capers vinaigrtte-pickled leek-
roots vegetable brunoised-crispy fried cabbage
Poached fish in milk
Vegetarian
Vegetarian inspiratioin fish N chips
Breaded parsley roots-potatoes-green peas pure
Vegan sauce tartare
December
Chicken
Roasted sweet potatoes-green beans
portobello-piment sauce
Chicken parmesan
Pork
Apple pure-pickled red cabbage
mushroom-sauce
Pressed pork belly
Fish
Celeriac pure-pickled red onion-candy roots vegetable
kale-butter lemon sauce
Fish ballotini with tarragon dust
Vegetarian
Roasted cauliflower steak-potataoes-carrots pure
Black berries sauce