À LA CARTE


Menu a’la carte

9.1 – 12.5.2020

ARTISTS’ MENU

Fish as a main course 48
Meat as a main course 52

Pumpkin soup seasoned with dukkah and chili oil
Wine recommendation:
Sans Air Sauvignon Blanc, Languedoc Roussillon, France 8,50 / 48

***

Roasted salmon with cauliflower purée and horseradish butter
Wine recommendation:
La Chablisienne Petit Chablis Vibrant, Bourgogne, France 10,30 / 59

or

Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes
Wine recommendation:
Generación 76 Organic Tempranillo, Spain 9,30 / 53

***

Crème brûlée with cloudberries
Wine recommendation:
Sweet by tokaj, Szent Tamás, Hungary 9,90 / 8 cl

VEGETARIAN MENU (vegan version available)

42 €

Pumpkin soup seasoned with dukkah and chili oil
Wine recommendation:
Sans Air Sauvignon Blanc, Languedoc Roussillon, France 8,50 / 48

***

Pearl barley with carrot and king oyster mushroom
Wine recommendation:
Grüner Veltliner Alte Setzen, Traisental DAC Reserve, Austria 9,20 / 52

***

Pumpkin cake with vanilla crème and apple sorbet
Wine recommendation:
Calvet Reserve du Ciron Sauternes, AC Sauternes, France 9,70 / 8cl

STARTERS

Green salad with roasted pumpkin seeds                                           6

Pumpkin soup with dukkah and chili oil                                              14

Blini with sour cream, red onion and
lavaret roe / vendace roe / seaweed caviar         16 / 19 / 14

Escargots with parmesan and garlic                                                   14

Overcooked Black Angus beef brisket,
sauerkraut (fermented cabbage) and sweet pepper mayonnaise       15

CLASSICS

Salmon soup with toasted rye bread “Jare´s favourite”                       14 / 18

Pan-fried Baltic herrings, mashed potatoes and
melted butter with dill                                                                    19

Tauno Palo style sirloin steak with
creamed onions and pan-fried potatoes                                            29

Fried pork and onion in pan gravy à la Elite                                      19

Vova’s Vorschmack                                                                          15 / 18

MAINS

Pearl barley with carrot and king oyster mushroom                           19

Charred whitefish, potato and lemon terrine, fennel sauce                27

Roasted salmon, cauliflower purée and horseradish butter                25

Fried veal liver, root celery purée, mustard seed sauce and
lingonberries                                                                                 22

Whiskey flambéed beef fillet steak with goat milk cheddar seasoned
rösti (Swiss style potato pancake), served with creamy whisky sauce  34

DESSERTS

Crème Brûlée with cloudberries                                                      11

Pineapple seasoned with rum, served with coconut caramel and
vanilla ice cream                                                                            10

Pumpkin cake, vanilla creme and apple sorbet                                  12

Flickan – the girl from the portrait
Chocolate ganache with beetroot fluid and fennel ice cream            14

Finnish cheeses with apple compote                                               12
                
A piece of Peltola Blue cheese with a glass of Graham´s Tawny port 13

Ice cream/sorbet                                                                          à 5

Most of our dishes are lactos- and /or glutenfree. More information about the food allergens from the restaurant. We reserve the right to make changes.