Torni’s fish delicacies: Gravlax, dill, and lemon M, G, and ice cellar salmon M, G, with maître d'hôtel sauce M, G Fin de Claire oysters, Torni’s fermented chili sauce and red onion mignonette Mustard herring, onion herring and blackcurrant herring M, G Torni Skagen with hand-peeled shrimp | Boiled potatoes and dill butter L, G Assortment of roes, sour cream L, G and red onion Savory canapés Smoked reindeer profiteroles L | Smoked salmon canapés L Duck rillette and blackcurrant jelly L | Beef tartare and horseradish mayonnaise L Portobello mushrooms and truffle cream Ve Beetroot tartare, beetroot cracker and Dijon mayonnaise L Cold delicacies Green leaf salad and Dijon vinaigrette Ve, G Green asparagus, peas, spinach, and zucchini Ve, G Semi-dried tomatoes, arugula, and pine nuts Ve, G Roasted potato salad, Dijon, capers, and flat-leaf parsley Ve, G Beetroot, feta cheese, and spring sprouts L, G | Grilled roast beef and aioli M, G Roasted root vegetables and blue cheese L, G | Caesar salad L, G (contains fish) Bread selection Irma sourdough bread Ve | Finnish malt bread L |Croissants L Whipped butter L, G and tomato hummus Ve, G Main dishes from the kitchen: Fried sander, new potatoes and spinach with funnel chanterelle sauce L, G OR Braised lamb entrecôte, potato galette and roasted shallots L, G OR Asparagus risotto, Västerbotten cheese and sage L, G Dessert table: Cheese selection, Manchego, Roquefort and Comté Cherry compote Ve, G and fig jam Ve, G | Seed crackers Ve, G Torni’s handmade chocolate treats L, G | Doughnuts and crullers L Chocolate cream and crystallized chocolate L Strawberry mousse and lime-marinated strawberries L White chocolate and passion L Sea buckthorn posset with blueberries L, G Lemon spiced financier and pistachio nuts L Assortment of pastries and marmalade L