Grilled Endive with Vilho Cheese Grilled endive, herb oil tossed lamb’s lettuce, Worcester mayonnaise, marinated red onion and Herkkujuustola’s Vilho cheese. Tournedos Beef tenderloin wrapped in bacon, grilled leek, Béarnaise and rosemary sauce, roasted potatoes and Comté cheese. Crème Brûlée Crème brûlée flavored with vanilla and orange.

Wolberger Riesling, Alsace 12 cl / Cahors Coeur De Malbec 16 cl / Château Violet Lamothe Sauternes 8 cl

Tartar Tartar steak made from ground beef inside round, with Worcester mayonnaise, cured egg yolk, pickled mustard seeds and Herkkujuustola’s Vilho cheese. Meunière Pike Perch Pike-perch fried in brown butter, roe–caper sauce, grilled leek and duchess potatoes. Chocolate Marquise Chocolate marquise flavored with cream and Jaloviina, marinated orange and white chocolate namelaka.

Louis Jadot Cavot Pinot Noir 12 cl / Laurenz V. Singing Grüner Veltliner 16 cl / Château Violet Lamothe Sauternes 8 cl

Grilled Endive with Vilho Cheese L, G Grilled endive, herb‑oil tossed lamb’s lettuce, Worcester mayonnaise, marinated red onion and Herkkujuustola’s Vilho cheese. Vegetable Wellington L Blason veggie roast seasoned with mushrooms and herbs, wrapped in potato pastry, served with roasted onion and carrot, dark rosemary sauce and duchess potatoes. Available vegan. Poached Pear L, G Pear poached in spiced white wine, lemon‑flavored pistachio–almond crumble, pear sorbet and light caramel sauce.

Wolberger Riesling, Alsace 12 cl / Louis Jadot Cavot Pinot Noir 16 cl / Borgo Maragliano La Caliera Moscato d’Asti 8 cl

Grilled endive, herb oil tossed lamb’s lettuce,Worcester mayonnaise, marinated red onion and Herkkujuustola’s Vilho cheese.

Traditional French pea soup enriched withsparkling wine and cream. Served with toasted Le Blason fougasse.

King prawns fried in garlic oil, crispy leek, Comté mayonnaise and pickled tomato.

Salmon pastrami, marinated fennel, pickled cucumber and roasted garlic mayonnaise.

Tartar steak made from ground beef inside round, Worcester mayonnaise, cured egg yolk, pickled mustard seeds and Herkkujuustola’s Vilho cheese.

For two to share. King prawns, snow ham, wild boar pâté, Roquefort cheese, Herkkujuustola’s Vilho cheese, pickled tomato, pickled cucumber and Le Blason fougasse.

Overnight slow cooked herb and red wine stewwith beef and pork neck, mushrooms and pearl onions. Served with roasted potatoes and Comté mayonnaise.

Long-braised beef neck, Béarnaise sauce, roasted onion and carrot. Served with French fries and roasted garlic mayonnaise.

Finnish beef tenderloin steak (180 g), pepper cream sauce and baked potato. Served in a cast iron pan.

Finnish beef tenderloin steak (360 g), pepper cream sauce and baked potato. Served in a cast iron pan.

Beef tenderloin wrapped in bacon, grilled leek, Béarnaise and rosemary sauce, roasted potatoes and Comté mayonnaise.

Thick beef patty in toasted brioche, bacon–garlic mayonnaise, lettuce, pickled tomato, caramelized onion and Herkkujuustola’s Vilho cheese. Served with French fries and roasted garlic mayonnaise.

A salad crowned with sautéed chicken, raspberry vinaigrette-dressed mixed greens, Roquefort cheese, fresh berries, marinated red onion, pickled tomato, pickled cucumber, roasted nuts and Le Blason fougasse.

Grilled king prawns and romaine lettuce, Blason Caesar dressing, Herkkujuustola’s Vilho cheese and house-made fougasse croutons.

Blason veggie roast seasoned with mushrooms and herbs, wrapped in potato pastry, served with roasted onion and carrot, dark rosemary sauce and duchess potatoes. Available vegan.

Blue mussels simmered in garlic–white wine broth. Served with French fries and roasted garlic mayonnaise.

Pike-perch fried in brown butter, roe–caper sauce, grilled leek and duchess potatoes.

Pan-fried duck breast, dark rosemary sauce, roasted onion and carrot, and duchess potatoes.

Brie, Roquefort and Herkkujuustola’s Vilho cheese. Served with Blason blackberry jam and cheese biscuits.

Crème brûlée flavored with vanilla and orange.

Chocolate marquise flavored with cream and Jaloviina, marinated berries and white chocolate namelaka.

Pear poached in spiced white wine, lemon flavored pistachio–almond crumble, pear sorbet and light caramel sauce.

A cheese of your choice served with Blason blackberry jam. Perfect between the main and dessert.

Prosecco sorbet from the Old Porvoo Ice Cream Factory, served with fresh berries.