| STARTERS |
| MAIN COURSES |
| RESTAURANT CLASSICS |
| DESSERTS |
ARTISTS’ MENU 43,50 (fish for main course) / 46,50 (meat for main course)Creamy forest mushroom soup Chargrilled salmon with cauliflower purée and chanterelle sauce
or
Tauno Palo style steak with creamed onions and pan-fried potatoes Crème brûlée |
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STARTERS To the top |
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| Blini |
17,20/ 18,60 |
| Whitefish or vendace roe (your choice) with traditional trimmings |
| | | Toast Skagen |
12,40 |
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| | | Grilled giant tiger prawns with avocado salad and ginger sauce |
13,50/ 18,10 |
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| | | Corned beef with herb salad and garlic mayonnaise |
14,10 |
| | | Creamy forest mushroom soup |
13,10 |
| | | Grilled goat cheese with honey-marinated beetroot |
13,20 |
| | | Escargots with garlic |
13,30 |
| | | Opera sandwich |
15,20 |
| Warm open-faced sandwich with a hamburger patty, fried egg, lettuce, |
| beetroot and pickled cucumber |
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MAIN COURSES To the top |
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| Pappardelle pasta with nuts and boletus mushrooms fried in sage butter |
17,60 |
| | | Chargrilled salmon with cauliflower purée and chanterelle sauce |
22,80 |
| | | Braised pikeperch filled with dill butter, lemon and caraway seasoned potato cake |
24,80 |
| and crayfish sauce |
| | | Fried scallops with Mascarpone risotto and cider sauce |
26,40 |
| | | Chicken Coq au Vin and rice with herbs |
19,40 |
| | | Pan-fried beef liver, mashed potatoes with butter and herb mustard sauce |
18,20 |
| | | Slow-stewed lamb neck with oven-roasted root vegetables and dark garlic sauce |
24,30 |
| | | Noisettes of beef Black & White with country style potatoes |
28,80
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RESTAURANT CLASSICS To the top |
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| Salmon soup with toasted rye bread |
11,80/ 15,80 |
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| | | Pan-fried Baltic herrings with mashed potatoes |
16,70 |
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| | | Tauno Palo style steak with creamed onions and pan-fried potatoes |
25,80 |
|
| | | Steak Rydberg |
19,20 |
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| | | Vorschmack |
12,50/ 16,70 |
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| | | Wienerschnitzel |
23,80 |
| Breaded veal cutlet with mashed potatoes |
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DESSERTS To the top |
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| Crème brûlée |
9,00 |
| | | Apple pie with vanilla ice cream |
9,00 |
| | | Elite’s chocolate cake with apricot ice cream |
9,00 |
| | | Blueberry soup with vanilla pudding |
9,00 |
| | | Selection of cheeses |
9,00 |
| Goat’s milk Gruyère, Verneri Brie and Peltola’s Blue |
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| | | Chocolate pralines |
5,30 |
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