MENU ” Simply beautiful”
Buffets
Cold set
Salads, kohlrabi, marinated beans, salted roasted vegetables, and tomato vinaigrette (V, GF)
Grilled pear, bread cheese, baby spinach, roasted nuts, and red onion marmalade (LF, GF)
Maple syrup-roasted butternut squash, grilled zucchini, fig balsamic, pickled radish, and seed crisps (V, GF)
Smoked roach flavored with fennel seed oil, dill cream, cabbage salad, grated lemon, and roasted plum tomatoes (LF, GF)
Grilled lamb, herb and mushroom seasoned buckwheat, lovage mayonnaise, and crispy parsnip (DF, GF)
Root bread (V) and kale pesto (LF, GF)
Warm dish
Roasted corn-fed chicken breast in red wine-mushroom sauce (DF, GF)
Potatoes and sweet potatoes seasoned with basil (V, GF)
Dessert
Blueberry panna cotta, vanilla-infused Finnish blueberries, meringue, dried blueberries (LF, GF)
MENU “Happy days”
Cold set
Crispy romaine lettuce and endive, grapes, roasted zucchini and bell peppers, crispy Kalamata olives, and herb oil (V, GF)
Home cheese flavored with truffle, wild tomato chutney, basil-pea hummus, crispy kale (LF, GF)
Confit beetroot, arugula, cherry, pickled mustard seeds, and cherry vinaigrette (V, GF)
Roasted pumpkin and almonds, fried capers, and parsley pesto (LF, GF)
Dill-seasoned prawns, roasted potatoes, pickled shallots, garlic mayonnaise, and malt crumble (DF)
Saffron focaccia (V) and herb cream cheese (LF, GF)
Warm dish
Lamb Burgundy stew (M, GF)
Sage-seasoned rice (V, GF)
Dessert
Apple Trifle – cream-curd foam, apple compote, oat-apple granola, and vanilla custard (LF, GF)
MENU ”Sunshine”
Cold set
Romaine lettuce, roasted pumpkin, pumpkin seeds, and pumpkin-leak ash vinaigrette (V, GF)
Roasted domestic Jerusalem artichoke, parsley oil-infused oats, peas, crispy kale, and mushroom mayonnaise (V, GF)
Goat cheese, grilled yellow beetroot, baby spinach, aubergine puree, and crispy sweet potato (LF, GF)
Roasted “jerk” cauliflower, harissa-seasoned potatoes, fresh jalapeno, and saffron cream (LF, GF)
Sesame-seasoned salmon mousse, chili-marinated broccoli, juiced red cabbage, and pickled radish (DF, GF)
Pielinen smoked vendace, barley seasoned with Dijon mustard, watercress, crispy fennel, and dill mayonnaise (D, GF)
Organic rye bread and sourdough bread (V) with whipped butter (LF, GF)
Warm dish
Roasted boneless rainbow trout, lobster-crayfish sauce (LF, GF)
Steamed potatoes, dill, and chives (V, GF)
Dessert
Cranberry brownies, caramel foam, nut praline, marinated cranberries, and cranberry syrup (L).
MENU “Green”
Cold set
Romaine lettuce, roasted pumpkin, pumpkin seeds, and pumpkin-leak ash vinaigrette (V, GF)
Roasted domestic Jerusalem artichoke, parsley oil-infused oats, peas, crispy kale, and mushroom mayonnaise (V, GF)
Herb-seasoned härkis, grilled portobello mushrooms, vegan feta, baby spinach, crispy olives, aubergine puree, and pecans (V, GF)
Roasted “jerk” cauliflower, harissa-seasoned potatoes, fresh jalapeno, and saffron cream cheese (V, GF)
Lime-infused avocado mousse, chili-marinated broccoli, juiced red cabbage, and pickled radish (V, GF)
Root bread (V) and beetroot hummus (V, GF)
Warm dish
Crispy smoked tofu and tempeh (V, GF)
Fried Udon noodles and vegetables (V)
Sweet chili dip (V, GF)
Dessert
Chocolate-cocoa mousse, nut praline, sugar cranberries, cranberry syrup, and dried cranberries (V, GF)