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Fabianinkatu 14, 00100 Helsinki, Finland Tel. + 358 9 622 6600
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 DINNER MENU

BREAKFAST AND BRUNCH MENUS 2010
 
LUNCH MENUS 2010 
Menu I à 38.00 €
Creamy chanterelle soup
***
Noisette of pork with apple sauce and raw fried potatoes
***
Black currant sorbet, vanilla custard


Menu 2 39.00 €
Marinated fillet of lamb, salad with beans and roast sweet peppers
***
Roasted arctic char with butter sauce flavoured with carrots, macaire potatoes
***
Chocolate cake with raspberry sauce


Menu 3 38.00 €
Mousse of smoked salmon with marinated fennel
***
Breast of corn chicken with black pepper, brown cherry sauce and quiche of root vegetables
***
Passion fruit Brûlee


Menu 4 48.00 €
Blini with roe mousse, melted butter flavoured with dill
***
Noisette of veal with duck liver sauce and Parmesan potato cake
***
Apricot bavarois flavoured with white chocolate, arctic cloudberry sauce
Bon Appetit


 
BREAKFAST AND BRUNCH MENUS 2010 To the top
Aperitif
Cocktail Cocktail ”Passion Mimosa” à 8.50 €
- sparkling wine and passion fruit juice

Breakfast buffet à 37,- €
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 37,- €
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 37,- €
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

Bon Appetit!


Pertti Huhtilainen
Restaurant manager

Sam Åhlgren
Chef de Cuisine

BUFFET MENUS 2009
 
MENUS 1.8.2009 - 30.6.2010 
Hors d’oeuvres
Roe Mousse and Roasted Malax Loaf
Croustade with Tiger Prawn and Wasabi Mayonnaise
Canapé with Cold Smoked Duck and Pear
Toast with Mousse of Duck Liver and Black Currant
Canapé with Peltola Blue cheese
***
Chocolate Croustade Stuffed with Truffle and Chocolate Mousse
Tartlet with Passion Fruit

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

Menu I Scampi Tails Marinated with Fennel, Paprika Mousse and Almond Vinaigrette
50.00 € ***
Chateaubriand Chez-Soi with potato and garlic cake
***
Timbale of Lime and Milk Chocolate, Raspberry syrup

Menu II Slightly Salted Venison, Chanterelles Vinaigrette and Juniper berry oil
45.00 € ***
Smoked Arctic Char with Roe and Butter Sauce, Root Vegetable Pate
***
Black Currant Financier, Mousse of Soft Cheese and Crème of Baked Apples

Menu III Terrine of Wild Duck and Duck Liver with Sea Buckthorn Berry Compote
54.00 € ***
Red Deer Tournedos with Port Wine Sauce and Vol-au-vent with Boletus and Parsnips
***
Arctic Cloudberry Soup with Ginger Cake and Mascarpone Mousse

Menu IV Salmon Rillette, Crayfish and Salads, Red Onion Vinaigrette
42.00 € ***
Breast of Corn Chicken Stuffed with Herbs and Bacon, Dark Cider Sauce and
Parmesan Potatoes
***
Halva-Semifreddo with Lime and Honey Sauce


Menu V Soup of Jerusalem artichoke flavoured with truffles
48.00 € ***
Fillet of Lamb with Goat Cheese and Dijon Mustard, Rosemary Demi-glace,
Carrot cake
***
Apple and Currant Clafoutis with Vanilla Ice-cream

Menu Classic (for max. 100 persons)
78.00 € 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


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


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

Night Snacks

à 16.00 € Lamb Balls flavoured with Mint, Olive Salad, Cucumber and Garlic Sauce,
Country Style Bread
à 20.00 € Cheese Plate with Three Sorts of Cheeses, Grapes, Fig Chutneys,
Fruit and Pepper Bread
à 16.00 € Chilli- and Cane Sugar-Marinated Chicken on Skewer, Mango Mayonnaise and
Peppered Salad of Strawberries and Asparagus
à 16.00 € Small Pancake of Vorschmack with Smetana, Pickled Cucumbers and Beetroot

We reserve the right for price changes.

 
BUFFET MENUS 2009 To the top

Hors d’oeuvres
Roe Mousse and Roasted Malax Loaf
Croustade with Tiger Prawn and Wasabi Mayonnaise
Canapé with Cold Smoked Duck and Pear
Toast with Mousse of Duck Liver and Black Currant
Canapé with Peltola Blue cheese
***
Chocolate Croustade Stuffed with Truffle and Chocolate Mousse
Tartlet with Passion Fruit

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


Buffet I à 42 €

Citrus-marinated shrimps and vegetables
Cake of Salmon tartar flavoured with mustard
Roast beef with French celery salad
Game terrine in cranberry aspic with cranberry and root vegetable chutney
Salad of potatoes and herbs vinaigrette
Roast plum tomatoes with rosemary on a bed of lettuces
House bread and churn butter
***
Pepper-glazed chicken with pepper sauce, raw fried potatoes and vegetables
***
Apple and cinnamon pie with vanilla custard

Buffet II à 48 €

Perch terrine Rhode Island
Lime-flavoured crayfish cake
Chilli-flavoured chicken with ginger sauce
Lamb roast beef with yogurt and cucumber sauce
Pate of carrots and honey
Thyme-roasted root vegetables and pine nuts
Salads with truffle oil
House bread and tapenade
***
Roast spring veal served with Marsala sauce and parsley potatoes
***
Chocolate pate with cardamom mousse

Buffet III à 54 €

Lavaret roe with chopped onions and sour cream
Ballottine of Arctic char with dill and potato salad
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

For additional warm dish
à 10 € Roast pike-perch with lobster sauce

Night snacks

Meat balls of lamb flavoured with mint, olive salad and cucumber-garlic sauce
bread

à 16.00

Assorted cheeses, grapes and fig chutney, fruit and pepprer bread

à 20.00 €

Chicken on skewer marinated with chilli and brown sugar, mango mayonnaise and
peppered strawberry salad with asparagus

à 16.00 €

Crepe stuffed with vorschmack, sour cream, marinated cucumbers and beetroots

à 16.00 €

Bon appetit

Pertti Huhtilainen
Restaurant manager

SamÅhlgren
Chef de cuisine