Choose the suitable option for your event from below. We wish for a joint selection. Minimum amount for the menus is 10 people. Minimum amount for the buffets is 20 people. The prices for menus and buffets are per person and for the wines per bottle.

Theme Buffets

(Buffets always include a starter and dessert buffets)

Latin Buffet 49,00

Appetizers

  • Green salad with vinaigrette G, M, V
  • Shrimp ceviche with mango, lime and chili G, M
  • Blackened lavaret with Cajun style remoulade G, M
  • Caesar salad with chicken L
  • Fillet of lamb spiced with smoked sweet pepper aioli G, L
  • Black bean and corn salad with orange vinaigrette G, M, V
  • Cucumber-avocado shot with mint G, M, V
  • Selection of breads, butter and spread

Desserts

  • Mudcake
  • Flan Caramel with vanilla cream and strawberries G, L
  • Mojito marinated fruits G, M, V

Main courses
One main course 12,00 € added to the buffet charge
Two main courses 16,00 € added to the buffet charge
Three main courses 18,00 € added to the buffet charge

  • Grilled fillet of beef with red wine sauce and chimichurri G, M
  • Lightly smoked salmon with chipotle aioli G, M
  • Chili sin carne with guacamole G, M, V

Side dishes
Olive oil roasted potatoes with herbs G, M, V
Grilled corncobs and sweet peppers G, M, V

Wines

  • Tini Trebbiano Chardonnay, Emilia-Romagna, Italia 46,50 €
  • Briego Vendemia Seleccionada, DO Ribera del Duero, Spain 49,00 €
  • Erdener Treppchen Riesling Auslese, Mosel, Germany 12,40 €/8cl   

Grand Buffet 54,00

Finnish fish favourites

  • Eggs filled with vendace roe G, L
  • Selection of Baltic herrings and herrings G, L
  • Lightly salted lavaret tartare with pickled mustards seeds G, M
  • Warm smoked salmon with remoulade sauce G, M
  • Cauliflower pudding with shrimps G, L
  • Boiled potatoes G, L
  • Rye bread and butter

Appetizers

  • Green salad with herb vinaigrette
  • Venison sausages in beer consommé L
  • Smoked breast of duck with Waldorf salad G, M
  • Cured fillet of beef with horseradish crème G, L

Desserts

  • Cranberry mousse with butterscotch L
  • Berries with sparkling currant wine sabayon L, M
  • Selection of Finnish cheeses with compotes and crackers

Main courses
One main course 12,00 € added to the buffet charge
Two main courses 16,00 € added to the buffet charge
Three main courses 18,00 € added to the buffet charge

  • Roast fillet of reindeer with Grand Veneur sauce G, L
  • Fried pike perch with chives-butter sauce G, L
  • Mysk pumpkin filled with lentil ragú, cherry tomato sauce G, L

Side dishes
Roasted Lappish potatoes G, L, V
Season vegetables G, M, V

Wines

  • Yalumba Organic Viognier, South Australia, Australia 56,50 €
  • Anima de Raimat Cabernet Sauvignon Tempranillo Syrah, DO Costers del Segre, Spain 51,50 €
  • Calvet Reserve du Ciron Sauternes, AC Sauternes, Bordeaux, France 11,20 €/8cl

 

In addition of Latin and Grand Buffet, Seasonal Buffets are served during the present season.

Season buffets

(Seasonal buffets always include a starter and dessert buffets)

Winter BUFFET (december - February) 49,00

Appetizers

  • Green salad with vinaigrette G, M, V
  • Lightly salted salmon with apple and caper vinaigrette L, G
  • Lavaret ceviche with orange and avocado G, M
  • Crayfish Toast Skagen G, M
  • Grilled fillet of beef with baby gem salad and barbeque mayonnaise G, M
  • Sweet potato spiced with dukkah and roasted nuts G, M, V
  • Butternut squash soup L, G
  • Pickled root vegetable salad with carrot hummus G, M, V
  • Small blinis with whitefish roe mousse and red onion L
  • Selection of breads, butter and spread

Desserts

  • Crème brûlée L, G
  • Passion fruit marinated fruit salad with coconut cream G, M, V
  • Chocolate tartlets L

Main courses (Side dishes are including to the main courses)

One main course 12,00 € added to the buffet charge

Two main courses 16,00 € added to the buffet charge

Three main courses 18,00 € added to the buffet charge

  • Grilled arctic char with star anise beurre blanc sauce L, G
  • Roast beef of reindeer with lingonberry sauce L, G
  • Roasted eggplant with caponata vegetables and lentils G, M, V

Side dishes

Rocket salad and pine nuts potatoes G, M, V
Season vegetables G, M, V

Wine suggestions:

  • Deiss Alsace Blanc, Alsace, France 64 €
  • Guigal Crozes-Hermitage Rouge, Rhône, France 62 €
  • Erdener Treppchen Riesling Auslese, Mosel, germany 12,40 €/8 cl

Spring BUFFET (march - may) 49,00

Appetizers

  • Green salad with vinaigrette G, M, V
  • Cold smoked salmon and malt bread sandwich cake L
  • Shrimp and spring vegetables salad L, G
  • Boiled eggs filled with herring caviar L, G
  • Grilled beef pastrami with salsa verde L, G
  • Potato- pea salad with pesto G, M, V
  • Asparagus and spring onion salad G, M, V
  • Cold cucumber-avocado soup G, M, V
  • Selection of breads, butter and spread

Desserts

  • Vanilla tartlets with cantaloupe salsa L
  • Whipped semolina pudding with rhubarb and raspberries M, V
  • Cherry mousse with chocolate sauce L, G

Main courses (Side dishes are including to the main courses)

One main course 12,00 € added to the buffet charge

Two main courses 16,00 € added to the buffet charge

Three main courses 18,00 € added to the buffet charge

  • Glow fried salmon with morel sauce L, G
  • Roasted fillet of lamb with port wine sauce G, M
  • Oven baked cauliflower with spinach, cherry tomatoes and hummus G, M, V

Side dishes

Crushed potatoes with chives G, M, V
Season vegetables G, M

Wine suggestion:

  • Bründlmayer Grüner Veltliner Kamptaler Terrassen, Kamptal, Austria 63 €
  • Ironstone Old Vine Zinfandel, Lodi, Usa 52 €
  • Erdener Treppchen Riesling Auslese, Mosel, Germany 12,40 €/8 cl

Summer BUFFET ( June - August) 49,00

Appetizers

  • Green salad with vinaigrette G, M, V
  • Glow fried salmon with season vegetable salad G, M
  • Lightly salted lavaret on malt bread toast G, L
  • Chorizo with coleslaw G, L
  • Broccoli-bacon salad with sunflower seeds G, L
  • Feta cheese and water melon salad G, L
  • Vegetable antipasti: artichoke, grilled sweet peppers and grilled onions G, M, V
  • Gazpacho with dried olives G, M, V
  • Tabbouleh with grilled carrots and cremolata G, M, V
  • Selection of breads, butter and spread

Desserts

  • Milk chocolate panna cotta G
  • Fruit salad with currant sparkling wine G, M, V
  • Åland style pancakes with vanilla cream and fresh strawberries L

Main courses (Side dishes are including to the main courses)

One main course 12,00 € added to the buffet charge

Two main courses 16,00 € added to the buffet charge

Three main courses 18,00 € added to the buffet charge

  • Grilled fillet of beef with bearnaise sauce G, L
  • Roasted whitefish with chanterelle sauce G, L
  • Root vegetable rösti with fennel confit and bean salsa G, L, V

Side dishes

Grilled white cabbage with potatoes G, M, V
Season vegetables

Wine suggestions:

  • Peter Lehmann Portrait Cabernet Sauvignon, Barossa, Australia  53,50 €
  • Erdener Treppchen Riesling Auslese, Mosel, Germany 12,40 €/8 cl

AUTUMN BUFFET (SEPTEMBER - NOVEMBER) 49,00

Appetizers

  • Green salad with vinaigrette G, M, V
  • Smoked whitefish with dill and cucumber yoghurt L, G
  • Baltic herrings in creamy roe sauce L, G
  • Scampi-goat cheese salad L, G
  • Smoked fillet of pork with apple coleslaw G, M
  • Beetroot and couscous salad with roasted pumpkin seeds M, V
  • Roast venison with cranberry aioli and root vegetable salad G, M
  • Warm cep cappuccino L, G
  • Chanterelle-leek tartlets L
  • Selection of breads, butter and spread

Desserts

  • Quark panna cotta with punch marinated Artic cloudberries G
  • Dark chocolate ganache with raspberries G, M, V
  • Carrot cake with caramelized nuts L

Main courses (Side dishes are including to the main courses)

One main course 12,00 € added to the buffet charge

Two main courses 16,00 € added to the buffet charge

Three main courses 18,00 € added to the buffet charge

  • Roasted pike perch with fennel-clam sauce L, G
  • Lightly smoked fillet of deer with caramelized shallot sauce G, M
  • Butternut squash gratinated with chick peas, apple and soy beans G, M,

Side dishes

Roasted Lappish potatoes with kale and Jerusalem artichoke G, M, V
Season vegetables G, M, V

Wine suggestions:

  • Hallgarten Hendelberg Riesling trocken, Peter Jakob Kühn, Rheingau, Germany 73 €
  • Anima de Raimat Cabernet Sauvignon Tempranillo Syrah, DO Costers del Segre, Spain 51,50 €
  • Calvet Reserve du Ciron Sauternes, AC Sauternes, Bordeaux, France 11,20 €/8 cl