Starters & Salads

Caesar salad with Parmesan cheese (L, G), and croutons (L)

Green salad with cherry tomatoes, crispy shaved fennel and basil vinaigrette (VE, G)

Smoked rosemary beets, spinach and goat cheese cream (L, G)

Waldorf salad (L, G)

Marinated Jerusalem artichokes with saffron aioli (M, G)

Roast beef with caper mayonnaise (M, G)

Cold-smoked rainbow trout with pickled chanterelles and onion (M, G)

Stuffed vine leaves with marinated artichoke hearts and sun-dried tomato (VE, G)

Citrus-marinated shrimp and avocado (M, G)

Lingonberry-cranberry herring (M, G)

Mustard herring (M, G)

Smoked perch on rye canapé with dill cream and rainbow trout roe (L)

Dill potatoes (L, G)

Focaccia bread (M) with butternut squash–licorice dip (M, G)

Main Dishes

Chimichurri rainbow trout (M, G)

Beef brisket with Jaloviina–pepper sauce (L, G)

Cauliflower–tofu curry with wild rice (VE, G)

Roasted root vegetables (carrot–celery–parsnip) (VE, G)

Wasabi–sesame roasted potatoes (VE, G)

Desserts

Yogurt panna cotta with lemon curd and cranberry granola (served in individual amuse cups) (L, G)

Tiramisu cake with elderflower-marinated mango (L)

Chocolate brownie (raspberry–chocolate brownie) (L, G)

Coffee / Brewed tea

Children’s Table

Green salad with tomato and cucumber, melon, bell pepper, and carrot (L, G)

Breaded chicken (L, G)

Meatballs (L, G)

Sausages (L, G)

French fries (G, VE)

Vanilla and strawberry ice cream with caramel and chocolate sauce (L, G)

Cookie assortment

Marshmallows (L, G)