À LA CARTE

Quarter Menu in September

* Valid 2.-30.9.2019

Cold smoked salmon with horseradish cream and fennel
Wine recommendation: Adam Riesling Tradition, France 10,20 / 58

•••

Fried wild duck breast with root celery pyre and calvados sauce
Wine recommendation: Shelter Winery Lovely Lilly Pinot Noir, Germany 9,30 / 55

•••

Oven baked apple with caramel sauce and vanilla ice cream
Wine recommendation: Sweet by Tokaj, Hungary 9,90

39 €

Menu a’la carte

4.9.2019 – 8.1.2020

ARTISTS’ MENU

Fish as a main course  50 €
(price without starter 37 €, without dessert 40 €)

Meat as a main course  53 €
(price without starter 42 €, without dessert 45 €)

Jerusalem artichoke soup with tofu and lemon oil
Wine recommendation: La Louvière, Fontaine des Loups Viognier, France 9,70 / 55

***

Charred trout, potato puree seasoned with horse radish, butter sauce & watercres
Wine recommendation: La Chablisienne Petit Chablis Vibrant, France 10,30 / 59

or

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

***

Crème brûlée with cloudberries
Wine recommendation: Johanneshof Reinisch Rotgipfler Auslese, Austria 11,30 / 8 cl

Vegetarian menu

42 €

Jerusalem artichoke soup with tofu and lemon oil
Wine recommendation: La Louvière, Fontaine des Loups Viognier, France 9,70 / 55

***

Emmer wheat with pumpkin, fried ceps and kale
Wine recommendation: Cave de Tain Première Note Marsanne, France 8 / 45

***

Carrot cake, orange sorbet and vanilla crème
Wine recommendation: Sweet by Tokaj, Hungary 9,90 (8 cl)

STARTERS

Green salad with roasted pumpkin seeds                                           6

Jerusalem artichoke soup with tofu and lemon oil                              14

Cured whitefish with sea buckthorn berry, served
with whitefish roe mousse                                                               16

Escargots in garlic and parsley butter                                                14

Beef tartar with boletus mayonnaise and pickled chanterelles            16

CLASSICS

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

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

Tauno Palo style marbled 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

Emmer wheat with pumpkin, fried ceps and kale 19

Charred trout, potato puree seasoned with horseradish,
butter sauce & watercress                                                                28

Fried pike perch, seasonal vegetables and Hollandaise sauce          29

King prawns, fennel risotto and lemon aioli                                       29

Pan-fried calves ‘liver with Lapland almond potato puree
and cognac lingonberries                                                                 22

Roasted reindeer with cep crème and Madeira sauce                         32

DESSERTS

Crème Brûlée with cloudberries                                                        11

French toast with blueberry jam and whipped cream                         10

Carrot cake with orange sorbet and vanilla crème                            11

Flickan – the girl from the portrait
Marquise au Chocolate, caramelia mousse and pear                        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.