À la Carte
| 19.3.-4.6.2024 |
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 | 55 € | |
| Meat as a main course | 56 € | |
| Goat cheese salad with pomegranate and malt bread crumbles | ||
| Wine recommendation: Kiwi Cuvee Sauvignon Blanc, Lachetau, France 9,50 / 52 | ||
| *** | ||
| Charred rainbow trout, asparagus, new harvest potatoes and lemon Beurre Blanc | ||
| Wine recommendation: Elite Art Wine, Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11,50 / 65 | ||
| 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 10,90 / 59 | ||
| *** | ||
| Elite´s all time classic - Crème brûlée | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 12 / 8 cl |
| Vegetarian menu | ||
|---|---|---|
| Available also as vegan | 50 € | |
| Asparagus tartlet with sprout salad and pecan nuts | ||
| Wine recommendation: Jurtschitsch Grüner Veltliner Stein, Kamptal, Austria 10,90 / 59 | ||
| *** | ||
| Roasted cauliflower with seeds, hummus and kale pesto | ||
| Wine recommendation: Elite Art Wine, Pinot Noir, Weingut Friedrich Becker, Pfalz, Germany 11,50 / 65 | ||
| *** | ||
| Crème Brûlée Vegan version made of coconut cream | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 12 / 8 cl |
| Classics | ||
|---|---|---|
| Salmon soup with toasted rye bread “Jare´s favorite” | 16 € / 19 € | |
| Pan-fried vendaces, mashed potatoes and melted butter with dill | 22 € | |
| Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes With tenderloin steak +8€ | 31 € | |
| Vesa-Matti Loiri style pork sauce with boiled potatoes, pickles and vinegar beetroot | 22 € | |
| Vova´s Vorschmack | 16 / 19 € |
| Starters | ||
|---|---|---|
| Green salad with roasted seeds and house vinaigrette | 7 € | |
| Goat cheese salad with pomegranate and malt bread crumbles | 14 / 19 € | |
| Asparagus tartlet with sprout salad and pecan nuts | 16 € | |
| Sugarsalted duck breast with cep mushroom creme fraiche, cranberries and crispy onion | 17 € | |
| Salmon pastram with ginger seasoned cucumber and lime cream cheese | 17 € | |
| Esgargots with parmesan and garlic butter | 15 € | |
| Porchini mushrooms with parmesan garlic butter | 14 € |
| Main Courses | ||
|---|---|---|
| Roasted cauliflower with seeds, hummus and kale pesto | 24 € | |
| Charred rainbow trout, asparagus, new harvest potatoes and lemon Beurre Blanc | 29 € | |
| Grilled scallops with pea butter and roasted broccolinis | 32 € | |
| Pan fried beef liver with root celery puree and lingonberry jam | 24 € | |
| Veal entrecote A’la Oskar (asparagus, prawns and Choron sauce) With beef tenderloin steak +8 € | 31 € |
| Desserts | ||
|---|---|---|
| Elite´s all time classic - Crème Brûlée (available also as vegan) | 14 € | |
| Lemon almond cake and vanilla creme | 13 € | |
| Double chocolate mousse with raspberries and chocolate biscuit | 14 € | |
| Flickan – The girl from the portrait Vanilla ice cream, cloudberry jam and caramel fudge on almond basket | 15 € | |
| Cheese selection with homemade pumpkin seed thin bread and apple-thyme jam + glass of house Tokaj (6cl) | 15 € +6 € |
|
| Scoop of Ice cream / Sorbet | à 6 € | |
| Ice cream / Sorbet Portion (two scoops) | 9 € |
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