Menu 18.9 – 31.12.2017
Served every day for dinner.

To start with

BLINI 14

Smoke vendace mousse, whitefish roe and onion

ROASTED CELERIAC SOUP 12/16

Celery and walnut

ORGANIC BEEF TARTARE 14/22

Kale, horse radish and cured egg yolk

Mains

SPELT RISOTTO WITH HERNESAARI OYSTER MUSHROOMS 18

PIKE PERCH FILLET PAN-FRIED IN BUTTER 26

Potato, pea pyree and radish with butter and nettle sauce

SLOW-ROASTED NECK OF LAMB 28

Beetroot, barley and lemon thyme sauce

REINDEER FILLET 35

Carrot, bryssel sprout and celeriac with red wine sauce

Sweets

CREME BRULEE 10

Cloudberry sorbet

FRENCH TOAST 8

Strawberry jam and whipped cream

LÖYLY CHOCOLATE CAKE 10

Vanilla ice cream and sea buckthorn

Specials

JASPER’S SALMON SOUP 12/18

ELK MEATBALLS 18