Graduation menus

Salads and sprouts, juicy San Marzano tomatoes and thyme vinaigrette (M, G)
Fresh lentil salad, curry cauliflower, avocado and harissa yoghurt (L, G)
Marinated cottage cheese, grilled spring root vegetables and nut concasse (L, G)
Blazed salmon, apple fennel salad, lovage mayonnaise and spring potatoes (M, G)
Beef fillet, spelt, grilled leek and spruce emulsion (M)
Country bread ja herb butter (L)


Green salad, melon, grapes and feta créme (VL,G)

Smoked whitefish, dill juiced spring cabbage, brown butter mayo and malt crumble (L)

Spicy chicken thigh, buckwheat tabbouleh, fermented fennel and Ras el hanout mayo (M,G)

Grilled asparagus and paksoi, avocado salsa and roasted garlic nuts (M,G)

Beef tataki, soba noodles, nori oil, shiso and wasabi (M)

Parmesan focaccia and hummus (L)

Soupster’s Cocktail bites:

Salt-roasted red-white beetroot, grilled kale, root vegetable chips, beetroot créme and rocket sprouts (L,G)

Herb marinated cottage cheese, crispy spelt, lovage mayo, strawberry-red wine syrup (L)

Hay smoked Finnish rainbow trout, pickeld fennel, rainbow trout roe & shallot mayo (M,G)

Leek ash spiced beef fillet, pearl barley, truffle mayo and pickled mustard seeds (M,G)

Raspberry truffle & raspberry sauce (L,G)

Liq my raspberry – raw cake (liquorice, rasberry and chocolate ) (V,M,G)
Be nuts – raw cake (nut, chocolate) incl. nuts (V,M,G)
Raspberry-white chocolate cake
Mango-melon cake (G)