Group menus

11.8 – 8.11.2023

Apéritifs
Negroni
(Gin, Campari, Red vermouth)
12 €
Olga´s Elixir
(Koskenkorva, cranberry liqueur, cranberry juice)
12 €
Mika Waltari´s Crocodile Tail
(Arctic bramble liqueur, rum, lemon and ginger beer)
12 €
Taittinger Brut Reserva Champagne, France 16 / 88 €
Flors Blanques Cava Reserva Brut, Spain 11 / 57 €
Torresella Prosecco Extra Dry, Italy 11 / 57 €
Alkoholiton kuohujuoma - Non alcoholic sparkling wine 8 / 42 €
Artists' menu
Fish as a main course 56 €
Meat as a main course58 €
Jerusalem artichoke soup with lemon oil
Wine recommendation: Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11,20 / 62
***
Charred trout with almond potato puree and tarragon butter sauce
Wine recommendation: Dr.L Dry Riesling, Mosel, Germany 10,70 / 56
OR
Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes
Wine recommendation: Pinot noir, Weingut Friedrich Becker, Pfalz, Germany 11,20 / 62
***
Elite´s all time classic - Crème brûlée
Wine recommendation: Nittnaus Beerenauslese Rose, Austria 11 / 8 cl
Vegetarian menu50 €
Available also as vegan menu
Jerusalem artichoke soup with lemon oil
Wine recommendation: Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11,20 / 62
***
Beetroot risotto with roasted goat cheese and pickled chanterelles
Wine recommendation: Lunatio Lugana, Masi, Veneto, Italy 13 / 72
***
Crème Brûlée (vegan version made of coconut cream)
Wine recommendation: Nittnaus Beerenauslese Rose, Austria 11 / 8 cl
Menu Trio42 € / person
Pre-order for the whole group of 6 persons or more (list price 46€ / person)
Green salad with roasted pumpkin seeds
***
Wallenberg Steak made of lamb with potato-pea puree and dark spruce sprout sauce
Wine recommendation: Les Six AOP Cotes du Rhone Villages Cairanne, Rhone, France 13,20 / 76
***
Lingonberry pannacotta with roasted white chocolate
Wine recommendation: Nittnaus Beerenauslese Rose, Austria 11 / 8 cl
Menu quartet67 € / person
Pre-order for the whole group of 6 persons or more(list price 72 € / person)
Cured beef with rowan berries and pochini mushroom creme
Wine recommendation: Vini dei Cardinali Valpolicella Classico Ripasso Superiore,
Bosco Viticultori, Veneto, Italy 11 / 60
***
Fried scallops with cauliflower creme and crab sauce
Wine recommendation: Pouilly-Fumé Franck Millet, Loire, France 12,50 / 68
***
Piece of a cheese with homemade thin bread and apple jam
Wine recommendation: Tokaj Late Harvest Classic Cuvee, Hungary 6 / 6 cl
***
Flickan – The girl from the portrait
Vanilla ice cream, cloudberry jam and caramel fudge on almond basket
Wine recommendation: Huxelrebe Auslese Bio Lorenz, Germany 13 / 8cl

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