À la Carte
| 9.9.2025-7.1.2026 |
Restaurant Elite is also a real classic on its menu and we cherish recipes that have remained on our list for decades. In our classic list you can find e.g. the hugely popular salmon soup “Jare’s favorite”, Tauno Palo’s creamy onion steak and Vovan Vorschmack, named after our former doorman Vovan. In addition to classic dishes, we serve the best flavors of the seasons, which change seasonally. From the beginning of the year, the menu is complemented by traditional blinis and flaming weeks, which enliven the atmosphere of winter darkness.
| Artists' menu | ||
|---|---|---|
| Fish as a main couse | 56 € | |
| Meat as a main course | 58 € | |
| Cauliflower soup with apple | ||
| Wine recommendation: : Elite Art Wine Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Pike perch à la Marshal Mannerheim with horseradish butter, champignon sauce and potatoes | ||
| Wine recommendation: Domaine des Fines Caillottes Pouilly-Fumé, Loire, France 12,30 / 74 | ||
| OR | ||
| Tauno Palo style sirloin steak with creamed onions and pan fried potatoes | ||
| With tenderloin steak +8€ | ||
| Wine recommendation: Conde Vimioso Sommelier Edition, Falua, Portugal 11 / 66 | ||
| *** | ||
| Elite´s all time classic - Crème brûlée | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 13 / 8 cl |
| Vegetarian menu | ||
|---|---|---|
| Available also as vegan | 48 € | |
| Cauliflower soup with apple | ||
| Wine recommendation: Elite Art Wine Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Fava bean croquettes, butternut squash purée and funnel chanterelles | ||
| Wine recommendation:Sanz Clásico Blanco, Rueda, Spain 8,20 / 49 | ||
| *** | ||
| Crème Brûlée Vegan version made of coconut cream | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 13 / 8 cl |
| Classics | ||
|---|---|---|
| Salmon soup with toasted rye bread “Jare´s favorite” | 16 € / 19 € | |
| Pan-fried Baltic herrings, mashed potatoes and melted butter with dill | 23 € | |
| Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes With tenderloin steak +8€ | 32 € | |
| Vesa-Matti Loiri style pork sauce with boiled potatoes, pickles and vinegar beetroot | 22 € | |
| Vova´s Vorschmack (inc. fish) | 17 / 20 € | |
| Lamb meatballs with potato purée, creamy Meukow sauce and lingonberries | 25 € |
| Starters | ||
|---|---|---|
| Green salad with Dijon vinaigrette and roasted seeds | 7 € | |
| Cauliflower soup with apple | 14 € | |
| Venison tartar with pickled chantarelles and spruce mayonnaise | 19 € | |
| Sugarsalted white fish with kohlrabi and creamy dill dressing | 17 € | |
| Escargots with blue cheese and garlic butter | 16 € | |
| Jerusalem artichokes with blue cheese and garlic butter | 15 € |
| Main Courses | ||
|---|---|---|
| Fava bean croquettes with butternut squash purée and funnel chanterelles | 24 € | |
| Pike perch à la Marshal Mannerheim with horseradish butter, champignon sauce and potatoes | 31 € | |
| Scallops with basil lemon risotto and roasted pine nuts | 35 € | |
| Beef tenderloin with rosemary garlic potato gratin and pepper sauce | 40 € | |
| Pan-fried beef liver with smoked root celery purée, red wine sauce and lingonberries | 25 € |
| Desserts | ||
|---|---|---|
| Elite´s all time classic - Crème Brûlée (available also as vegan) | 14 € | |
| Milk chocolate pannacotta with sea buckthorn and licorice | 15 € | |
| Cherry clafoutis and thick soured cream with vanilla | 13 € | |
| Flickan – The girl from the portrait Vanilla ice cream, almond biscuit, cloudberry jam and caramel sauce | 15 € | |
| Fried Camembert cheese with raspberry jam + glass of house Tokaj (6cl) | 14 € +9 € |
|
| Scoop of Ice cream / Sorbet | à 6 € | |
| Ice cream / Sorbet Portion (two scoops) | 9 € | |
| We reserve the right to make changes. |
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