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