À LA CARTE

Menu’s 15.5. – 3.9.209

* Valid 15.5. – 3.9.2019
On weekdays from 15:00 and on weekends throughout the day.
See exceptions.

Artist´s menu

Fish as a main course – 50 €
Meat as a main course – 53 €
Price without starter – 37 / 40 €
Price without dessert – 42 / 45 €

Noble crayfish and Artic char tartare with cold-smoked pike roe and sour cream
Wine recommendation: Adam Riesling Tradition, France 10.20 (12 cl) / 58

•••

Roasted salmon and creamed morels with vegetables in season
Wine recommendation: Mâcon-Villages, Blason de Bourgogne, France 9.70 (12 cl) / 55

or

Tauno Palo style steak with creamed onions and pan-fried potatoes
Wine recommendation: Generación 76 Organic Tempranillo, Spain 9.30 (12 cl) / 53

•••

Crème brûlée with strawberries
Wine recommendation: Johanneshof Reinisch Rotgipfler Auslese, Austria 11.30 (8 cl)

Vegetarian menu

Nettle pancake with tofu, pea mayonnaise and pickled vegetables
Wine recommendation: Adam Riesling Tradition, France 10.20 (12 cl) / 58

•••

Emmer risotto with cauliflower, portobello mushroom and pickled tomatoes
Wine recommendation: Roero Arneis Vigne Sparse, Italy 11.40 (12 cl) / 63

•••

Rhubarb posset with wild strawberry fluid and oat crumble
Wine recommendation: Calvet Reserve du Ciron Sauternes, France 9.70 (8 cl)

40 €

Quarter Menu in July

* Valid 1.7.-31.7.2019

Nettle pancake, tofu, pea mayonnaise and pickled vegetables
Wine recommendation: Adam Riesling Tradition, France 10.20 / 58

•••

Grilled flank steak with béarnaise sauce and french fries
Wine recommendation: Valpolicella, San Cassiano, Italy 9.30 / 55

•••

Finnish strawberries with vanilla ice cream
Wine recommendation: Sweet by Tokaj, Hungary 9.90

39 €

À la carte

* Valid 15.5. – 3.9.2019
On weekdays from 15:00 and on weekends throughout the day.
See exceptions.

Starters

Green salad with roasted pumpkin seeds6
Nettle pancake with tofu, pea mayonnaise and pickled vegetables14
Hot-smoked lavaret salad with tartare sauce15 / 21
Noble crayfish and Artic char tartare with cold-smoked pike roe and sour cream16
Escargots in garlic and parsley butter14
Smoked reindeer tongue, potato flatbread and spurce tips with horseradish mayo16

Restaurant Classics

Salmon soup with toasted rye bread “Jare´s favourite”14 / 18
Pan-fried vendace, mashed potatoes and melted butter with dill

19
Tauno Palo style steak with creamed onions and pan-fried potatoes29
Fried pork and onion in pan gravy à la Elite19
Vova’s Vorschmack15 / 18

Main courses

Emmer risotto with cauliflower, portobello mushroom and pickled tomatoes19
Pan-fried lavaret ”Summer vegetable soup”27
Reindeer two ways with Lappish potato purée and juniper berry sauce32

Desserts

Crème Brûlée with strawberries11
Rhubarb posset with wild strawberry fluid and oat crumble10
Tiramisu parfait with coffee syrup12
Flickan – milk chocolate mousse cake with cherry sorbet14
Finnish cheeses with blackcurrant compote12
A piece of Peltola Blue cheese with a glass of Graham´s Tawny port13
Ice cream/sorbetà 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.