MENU “HAPPY X-MAS “
Cold starters
Crisp lettuce mix, sun-dried tomatoes, mint marinated melon, roasted capers and arugula vinaigrette (V,G)
Fennel seed oil-flavoured roasted beetroot, pickled red cabbage, baby spinach, pecans and beetroot mayonnaise (M,G)
Finnish “leipäjuusto” cheese, smoked potatoes, cloudberry cream, crispy kale, and sweet potato chips (L,G)
“Pulled” turkey breast, tamarind marinated butternut squash, date crumble and fig chili mousse (L,G)
Sesame roasted tuna, bok choy, red salad, marinated radish ,mango salsa, sprouts and citrus mayonnaise (M,G)
Soupster’s homebaked bread (V) and hummus (V,G)
Warm food
Long-cooked pork belly, ginger and star anise spiced red wine sauce and
roasted honey root vegetables (M,G)
Dessert
Gingerbread panna cotta, marinated currants, gingerbread crumble and blackcurrant coulis (L,G)
MENU “JINGLE BELLS “
Cold starters
Romaine lettuce, herb marinated Brussels sprouts, grilled zucchini, pomegranate seeds, salt roasted pine nuts & raspberry vinaigrette (V,G)
Lemon verbena flavoured farm cheese, roasted broccoli, balsamic marinated mushrooms, crispy endive & roasted garlic mayonnaise (M,G)
Sugar-salted Arctic char, mustard seed potatoes, chives cream, crispy fennel, lime flavoured apple and malt crumble (L)
Cumin marinated tender Finnish chicken, nutty vegetable couscous, honey carrot and harissa mayonnaise (M)
Surf and turf: Grilled fillet of beef, horseradish-prawn dressing, herbed buckwheat, pickled leek and salmon roe (M,G)
Black pepper focaccia (V) and butter (L,G)
Warm food
Tender beef loin (M,G) in port wine and apple sauce (M,G)
and rosemary potatoes (V,G)
Dessert
Pear Trifle: Vanilla cream, orange-pear marmalade, chocolate “soil”, biscuit crumble and strawberry sauce (L,G)
MENU “GREEN WONDERLAND”
Cold starters
Crispy baby gem lettuce, roasted tomatoes, grilled zucchini, pine nuts, vegan parmesan cheese and date vinaigrette (V,G)
Fennel seed oil roasted beetroot, pickled red cabbage, baby spinach, pecans and beetroot mayonnaise (V,G)
Chili seasoned minced fava bean, marinated shiitake mushrooms, lemon verbena seasoned soy, crispy bok choy and lime dressing (V,G)
Roasted pumpkin and broccoli, smoked organic tofu, pickled radish, pea mint hummus and pomegranate seeds (V,G)
Roasted falafel, spicy quinoa, toasted sesame, baby spinach, avocado mousse (V,G)
Soupster’s homemade bread (V) and olive-pepper tapenade (V,G)
Warm food
Crispy pea tempeh, roasted celeriac and Brussels sprouts, nutty saffron and curry rice and vegan mint yoghurt sauce (V,G)
Dessert
Pear Trifle: Vanilla cream, orange-pear marmalade, chocolate mousse, chocolate “soil” and strawberry sauce (V,G)