À LA CARTE MENU

À LA CARTE MENU

WINTER MENU 

 

STARTERS

BEETROOT CARPACCIO. Pickled cucumber, apple, quail egg.        11

REINDEERLIVER. Lingonberry, fig, funnel chanterelle, lichen.        11

COLD SMOKED SALMON SOUP. Rainbow trout roe, saffron-potato fondant.        11

TASTING PLATE – Seasonally changing local produce       13/24

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MAIN COURSES

VEGETARIAN BLINI. Apple, mushroom, nuts, caviart.        24

CRISPY PIKE-PERCH. Pumpkin, barley, red cabbage.        28

CARAMELLIZED REINDEER SHANK. Bolete, Lappish potato.        30

VENISON IN TWO DIFFERENT WAYS. Mulled wine syrup, apple sauce, swede-lappish potato pure.       32

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DESSERTS

RICE PUDDING BRULÉE. Cranberry pudding, sparkiling wine foam   10

 CHOCOLATE CAKE. Vanilla sauce, cherry-almond crumb, mascarpone   10

BRIE CHEESE CAKE. Apple, cinnamon meringue   10

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