Menu

Goose liver mousse (L) 12,-

 roasted parsnip, apple, rye crispbread

Celeriac and apple soup (L) 10,-

toasted almond and sourdough bread

Salmon Mi Cuit 40 °C (L,G) 12,-

horseradish cream, arugula, crispy potato

Seasonal salads (L,G)* 10,-

oven dried tomatoes, roasted butternut squash, pinenuts, sherry vinaigrette

Escargots with garlic butter and blue cheese (L) 11,- / 22,-

½ dozen / dozen

served with sourdough bread

Sourdough bread and churned butter (LL) 3,-

Pike perch from local lake Kallavesi (L,G) 27,-

potatoes, onion milk, salmon roe, fennel, pickled carrots and browned butter

Braised lamb shanks (L) 30,-

barley risotto with parsley, roasted root vegetables, deep-fried herbs, whole grain mustard sauce

Fried grain fed chicken breast (L) 21,-

barley risotto with parsley, butternut squash, kale, chanterelles, pickled onions, port wine sauce

Beetroot rösti (L,G) 17,-

kale, apple, soy bean, sour cream, pickled black currant

House burger (L) 20,-

180g burger steak, cheddar cheese, smoked tomato mayonnaise, pickled cucumber, arugula and country style fries

Beef steak (L,G) 34,-

170g tenderloin beef steak, port wine sauce, butter nut squash puree, kale, chanterelles, confit potatoes

Pan fried beef liver (L,G)* 19,-

port wine sauce, potato purée, bacon, lingonberry compote

Chocolate and hazelnut ganache (L,G) 11,-

oatmeal cookies, passionfruit sorbet

Lemon cake and mascarpone ice cream (LL)* 11,-

toasted pistachios, raspberry coulis

Cranberry Crème brûlée (L,G)* 11,-

caramel sauce

Starters:

1. Salmon Mi-Cuit 40°C  (L,G)
horseradish cream, arugula, crispy potato

OR
                                                         
2. Jerusalem artichoke soup (L)
marinated apple, roasted bread
                                                         
Main Courses: 

1. Roasted Arctic char (L,G)                                          Menu 45,-
spelt risotto, kale, pinenuts, roasted carrot and lemon foam           

OR                                                                                      
                                                  
3. Beef tenderloin steak 55°C (L,G)                                 Menu 54,-
    Beef sirloin steak 55°C (L,G)                                        Menu 48,-
truffle -potato fondant, butternut squash, bay leaf sauce           

OR                   

4. Fried grain fed chicken breast (L)                               Menu 40,-
spelt risotto, kale, pinenuts, roasted carrots, dark lemon sauce
 
 Vegetarian:    

5. Season vegetarian menu pre ordered  (L,G)             Menu 36, -
( ask for vegan options)                                                                                                                                                           

Dessert:                                        
                                                         
1. Chocolate ganache and orange cake  (L,G)
cacao and tarragon