Breakfast buffet à 35,- €
Salami and ham
omelette with feta cheese and onions
Spicy sausages and home made mustard
Cheese with assorted fruits
Cucumber, tomato and salad
Small rolls, rye bread, butter and marmalade
***
Coffee, tea, nectar
Cinnamon rolls

Buffet I à 35,- €
Smoked salmon with cucumber salad flavoured with yoghurt
Veal steak with apple compote
Chanterelle omelette
Melon salad and air dried ham
Parmesan salads
Rolls and bread, butter and basil paste
***
Coffee, tea and nectar
Small doughnuts stuffed with quark

Buffet II à 35,- €
Curry and shrimp wok
Chicken and vegetables on skewer flavoured with ginger Teriyaki
Egg and vegetables gratin with Hollandaise
Pink grapefruit, paksoi and melon on salad bed, nut and chilli oil
Country style bread, citrus butter
***
Coffee, tea and nectar
Mango cake with passion fruit sauce

Anne Nyberg
Restaurant manager

Sam Åhlgren
Chef de Cuisine

Hors d’oeuvres
Crayfish Toast with Roe
Croustade with Scampi and Red Pepper
Salmon Rillette on Country bread with Marinated Onions
Canapé with Slightly Salted Venison, Horseradish Crème and Pickled Chanterelles
Toast with Duck Liver and Apricot
Profiterole Stuffed with Manchego and Honey
***
Croustade with Raspberries and White Chocolate
Nut Cake and Honey Cream
Fruit Tartlet and Caramelized Banana
Goat Cheddar and Raspberry Jam

1 pc à 4.00 €/per person. We recommend a selection of three sorts

Menu I
Tartar of Arctic Char and Artichoke, Lavaret Roe and Red Onion Vinaigrette,
Sea Buckthorn Berry Bread
***
Chateaubriand with Morel Sauce and Terrine of Salsify and Potatoes
***
Chocolate Cake Stuffed with Arctic Cloudberries, White Chocolate Ice cream
48.00 €

Menu II
Roast Veal with Pecorino and Truffle Crème
***
Roasted Lavaret with Horseradish and Mussel Sauce, Fennel Potatoes
***
Banana Cake with Caramelized Peanut and Mango Salad
43.00 €

Menu III
Terrine of Wild Duck and Duck Liver with Chanterelle Compote
***
Fillet of Venison with Dark Crowberry Sauce and Smoked Celery Pure
***
Praline Mousse with Pear Compote and Port wine Syrup
64.00 €

Menu IV
Lime and Salmon Chevice with Crayfish Toast
***
Breast of Pearl Chicken Stuffed with Air-dried ham and Sage,
Fig Cream Sauce and Poultry Potatoes
***
Yoghurt Panna Cotta with Crispy Cinnamon Brioche and Granny Smith Granite
40.00 €

Menu V
Scallop, Tiger Prawn, Salmon and Shellfish Stock with Saffron Aioli
***
Fillet of Lamb with Chevrè and Leaf Parsley, Lemon Sauce and Duchess
Potatoes
***
Mango Semifreddo with Coconut Cake and Hot Ginger and Chocolate Sauce
46.00 €

Menu Classic (for max. 100 persons)
Duck Liver Pate with Fruit Compote and Roasted Brioche
***
Roasted Scallops in Tomato and Fish Consommé, Vegetables Julienne
***
Turbot à la Meunière with Truffle and Potato Pure
***
Grand Dessert à la Restaurant Pörssi
78.00 €

For second entrée
Cheese Plate à la Restaurant Pörssi: Three Sorts of Cheeses
According to the Menu.
9.00 €

Coffee
A Pot of Coffee à 4.00 €
A Pot of Coffee or Tea and Assortment of Macarones à 12.00 €

Night Snacks

à 15.00 € Lamb meatballs flavoured with Chili, Potatoe Salad flavoured with mustard,
Country Style Bread

à 15.00€ Jansson Temptation,Pickled Cucumbers and Beetroot

à 15.00 Ham Temptation, Pickled Cucumbers and Beetroot

à 8.00 € Hot Dog, mustard, Pickled Cucumbers, roasted onion, ketchup and mustard

We reserve the right for price changes.

Bon appétit!

Anne Nyberg
Restaurant Manager

Sam Åhlgren
Chef de Cuisine

Canapés
Crayfish and Fish Roe on Toast
Crostini with Scampi and Red Pepper
Salmon Rillette and Marinated Onions on Country Style Bread
Canapé with Marinated Fillet of Beef, Horseradish Crème and Pickled Chanterelles
Duck Liver and Apricot on Toast
Manchego and Honey Puffs
***
Croustade Stuffed with Raspberries and White Chocolate
Nut Cake with Honey Cream
Fruit Tartlet with Caramelized Banana
She Goat Cheddar with Raspberry Jam

1 pc à 4.00 €/per person. We Recommend a Selection of Three Sorts

Buffet I
Cucumber and Horseradish Marinated Shrimps and Vegetables
Smoked Salmon Maximillian
Sliced Fillet of Pork Flavoured with Mustard and Pickled Cucumbers
Garlic-Roasted Chicken with Honey and Yoghurt Sauce
Potato Salad Flavoured with Lemon and Chives
Thyme-Roasted Root Vegetables Vinaigrette
House Bread and Churn Butter
***
Fillet of Lamb served with Creamed Wild Mushrooms and Gateau of Potatoes
and Vegetables
***
Cherry Clafoutis with Cinnamon and Vanilla Mousse
à 40 €

Buffet II
Caper-Marinated and Glow-Fried Arctic Char with Marinated Fennel
Lime-Flavoured Crayfish Cake
Roast Beef with Parmesan Crème
Tartar Cake of Grilled Lamb and Pistachio, Aioli
Terrine of Beetroots and Goat Cheese
Basil-Roasted Tomatoes on a Bed of Lettuces
Salads with Truffle Oil
House Bread and Tapenade
***
Extra Ripe Roast of Wild Boar Served with Green Pepper and Cream Sauce and
Salt-Roasted Potatoes
***
Fresh Fruits with White Chocolate Sabayon
à 46 €

Buffet III
Lavaret Roe with Chopped Onions and Sour Cream
Tartar cake of Black Currant Marinated Salmon
Fillet of beef on a Sea Salt Bed, Sauce Verte Flavoured with Garlic
Barded Pheasant Pate with Sea Buckthorn Berry Compote
Duck Liver Mousse with Marinated Figs
Cheese Assortment with Biscuits and Fruits
Assorted Salads
Saffron and Cranberry Bread with Churn Butter
***
Roast Reindeer Chasseur Served with Creamed Potatoes and Bacon
***
Grand Dessert
à 52 €

For Additional Warm Dish
à 10 € Roast Pike-Perch with Lobster Sauce

Night Snacks

à 15.00 € Lamb meatballs flavoured with Chili, Potatoe Salad flavoured with mustard,
Country Style Bread

à 15.00€ Jansson Temptation,Pickled Cucumbers and Beetroot

à 15.00 Ham Temptation, Pickled Cucumbers and Beetroot

à 8.00 € Hot Dog, mustard, Pickled Cucumbers, roasted onion, ketchup and mustard

Bon Appetite

Anne Nyberg
Restaurant manager

Sam Åhlgren
Chef de Cuisine

Pertti Huhtilainen
Restaurant manager

SamÅhlgren
Chef de cuisine