| STARTERS |
| MAIN COURSES |
| RESTAURANT CLASSICS |
| DESSERTS |
| ARTISTS’ MENU 40,80 (fish for main course) / 43,50 (meat for main course)
Jerusalem artichoke soup and truffle mousse
Gewürztraminer Cuvée Anne-Laure, Arthur Metz, AC Alsace, France 47,00/ btl
Smoked salmon with new harvest potatoes and creamy morel sauce
La Buxynoise Bourgogne Pinot Noir, Cave de Buxy, AC Bourgogne, France 57,00/ btl or Tauno Palo style steak with creamed onions and pan-fried potatoes
Tiempo Briego, Bodegas Briego, DO Ribeira del Duero, Spain 57,00/ btl Crème brûlée
Late Harvest Orange Muscat & Flora, Brown Brothers, Australia 9,00/ 8 cl
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STARTERS To the top |
| STARTERS |
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| | | | Shrimp cocktail |
12,10 |
| | | | Goat cheese salad |
12,40 |
| Grilled goat cheese, sweet pepper, aubergine and zucchini |
| | | | Grilled giant tiger prawns with avocado salad and ginger sauce |
13,40 |
| | | | Elite's fish palette |
12,20 |
| Cold-smoked salmon, Baltic herring in juniper berry marinade, herring caviar, |
| whitefish roe and boiled potatoes |
| | | | Lightly smoked fillet of beef with Waldorf salad |
13,30 |
| | | | Jerusalem artichoke soup and truffle mousse |
12,30 |
| | | | Escargots with garlic |
12,80 |
| | | | Warm open-faced salmon sandwich with forest mushroom sauce |
14,50
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MAIN COURSES To the top |
| MAIN COURSES |
| | | Potato gnocchi with roasted beetroot and Peltola Blue blue cheese |
16,90 |
| | | Smoked salmon with early potatoes and creamy morel sauce |
21,70 |
| | | Fried whitefish and warm salad of early potatoes with lime sauce |
23,40 |
| | | Grilled giant tiger prawns, saffron risotto and pastis sauce |
24,50 |
| | | Grilled chicken with warm asparagus gratin and pomegranate sauce |
18,30 |
| | | Fried liver with duchesse potatoes and shallot sauce |
17,80 |
| | | Slow-stewed lamb knuckle, parsnip purée and dark garlic sauce |
22,90 |
| | | Pepper steak and garlic potatoes with cognac and cream sauce |
26,30
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RESTAURANT CLASSICS To the top |
| RESTAURANT CLASSICS |
| | | Salmon soup with toasted rye bread |
starter 11,30 / main course 15,00 |
| | | Pan-fried Baltic herrings with mashed potatoes |
16,30 |
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| | | Tauno Palo style steak with creamed onions and pan-fried potatoes |
24,20 |
| | | Steak Rydberg |
18,10 |
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| | | Vorschmack |
starter 12,00 / main course 16,10 |
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| | | Minute steak with potato straws and Café de Paris butter |
22,00
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DESSERTS To the top |
| DESSERTS |
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| | | | Crème brûlée |
8,30 |
| | | | Rhubarb pie with vanilla ice cream |
8,30 |
| | | | Chocolate cake with raspberry and blueberry compote |
8,30 |
| | | | Strawberry and citrus fruit salad with rhubarb sorbet |
8,30 |
| | | | Selection of cheeses |
8,30 |
| Aged cow's milk cheese Vilho and mould-ripened cheese Heidi from Mouhijärvi, |
| Peltola Blue |
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| | | | Chocolate pralines 5,40
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