Menu 10.1 – 30.4.2018
Served every day for dinner.

To start with

SUGAR-SALTED WHITEFISH 14
WHITEFISH ROE, PICKLED FENNEL AND DILL EMULSION

BEETROOT TARTAR 14
FRIED POTATO, SOURCREAM AND ONION

VICHYSSOISE 12
DUCK CONFIT AND GREEN APPLE

Mains

OVER COOKED PORK CHIN 27
ROASTED POTATO, POACHED CABBAGE AND THYME SAUCE

FINNISH MARBLE SIRLOIN 34
JERUSALEM ARTICHOKE, BACON BEANS AND BEARNAISE SAUCE

BUTTER FRIED PERCH 27
POTATO PYREE, PEAS AND MUSSEL SAUCE

RÖSTI 21
”RÖSTI” FROM OYSTER MUSHROOM AND SPINNACH, ROOT VEGETABLES AND MUSHROOM FOAM

Sweets

LIQUORICE AND RASPBERRY 10
LIQUORICE CREAM, RASPBERRY SORBET AND LIQUORICE MERINQUE

FRENCH TOAST 8
STRAWBERRY AND WHIPPED CREAM

THREE CHOCOLATES 10
MILK CHOCOLATE MOUSSE, DARK CHOCOLATE CAKE, WHITE CHOCOLATE CREAM AND HOT CHOCOLATE SAUCE

Specials

JASPER’S SALMON SOUP 12/18

ELK MEATBALLS 18