Graduation menus

MENU ”HOORAY!”

Crispy baby gem lettuce, squeaky cheese, grilled plum, strawberries, roasted cashew nuts, and fig vinaigrette (LF, GF)

Hay-smoked Finnish rainbow trout, early-season potatoes seasoned with mustard seeds and dill, pickled pearl onions, malt crumble, and horseradish mayonnaise (DF)

Crayfish with roasted garlic, lemony pearl barley, honeyed turnip, grilled sugar snap peas, and gremolata cream (LF, GF)

Roasted aubergine, early cabbage salad, grilled asparagus, pomegranate, and mushroom mayonnaise (LF, GF)

Mozzarella seasoned with wild garlic, wild tomato-onion salad, basil mayonnaise, and roasted pine nuts (LF, GF)

Crayfish crisps (DF, GF) and avocado mousse (V, GF)

MENU ”GONGRATS!”

Green salad, lemon verbena-seasoned melon, roasted Kalamata olives, pine nuts, and spruce sprout vinaigrette (DF, GF)

Grilled halloumi, early-season potatoes seasoned with harissa and chives, tomato concasse, crispy kale, and basil mayonnaise (LF, GF)

Smoked tofu, tabbouleh salad, spicy chickpeas, salt-roasted cashew nuts, and chili mayonnaise (V)

Chimichurri pulled oats, corn salsa, truffle mayonnaise, watercress, roasted potatoes, and fresh jalapeno (V)

Wild mushroom quiche with Roquefort cheese, arugula sprouts, and pickled red onions (LF)

Black pepper-rosemary focaccia (V) and smoked paprika tapenade (V, GF)

MENU ”HAPPY DAYS”

Cold set

Green salad, marinated green asparagus, strawberries, pecorino romano cheese, roasted sunflower seeds, and tomato vinaigrette (LF, GF)

Tiger prawns with “salsa verde,” refreshing vegetable quinoa, roasted sesame seeds, lemon zest, and romesco sauce

(DF, GF)

Grilled chimichurri beef, corn salsa, truffle mayonnaise, watercress, roasted potatoes, and fresh jalapeno (DF, GF)

Forest mushroom quiche with roquefort cheese, arugula, and marinated red onion (LF)

Tarragon-flavored honey-roasted beets, puy lentil salad, roasted Marcona almonds, and goat cheese cream (LF, GF)

Black pepper and rosemary focaccia (V) with smoked paprika tapenade (V, GF)

MENU “KEEP IT COOL”

Cocktail menu

Beef tartare, truffle-seasoned pearl barley, egg yolk cream, crispy capers, and fresh horseradish (DF)

Salmon tataki seasoned with soy and sesame, yamitsuki cucumber, puffed rice, and togarashi mayonnaise (DF, GF)

Mozzarella seasoned with wild garlic, wild tomato-onion salad, basil, roasted pine nuts, and yuzu dressing (LF, GF)

Wild mushroom quiche with Roquefort cheese, arugula, and marinated red onions (LF)

Licorice-flavored caramel panna cotta, rhubarb, and roasted white chocolate (GF)