FESTIVE BUFFET

26.12.–6.1.26

STARTERS

FISH

Whole prawns with Rhode Island sauce L,G  
Roe, sour cream and onion L,G
Seaweed Cavi-art L,G,V
Half eggs with mayonnaise and prawns L,G
Pickled Baltic herring rolls L,G
Mulled wine herring L,G
Mustard herring L,G
Fresh salted rainbow trout with mustard sauce L,G
Smoked rainbow trout with lemon sour cream, cured egg yolk and pickled fennel L,G  

MEAT

Liver mousse, marinated onions and blackcurrant L,G
Smoked turkey with Cumberland sauce L,G Finland
Pork fillet with black pepper cream L,G Finland
Beef with rocket pesto L,G Finland 

VEGETARIAN

Root vegetable salad with butter beans L,G,V
Vegan “herring” L,G,V
Salad with mustard-marinated Finnish squeaky cheese L
Mushroom salad L,G,V
Beetroot, apple and nuts with raspberry vinaigrette L,G,V
Green salad, tomato and lightly pickled cucumber L,G,V

MAIN COURSES

Boiled potatoes L,G,V
Garlic cream potatoes L,G
Brussels sprouts, swede and walnuts roasted in browned butter G,L
Roasted carrots L,G,V
Pike-perch and prawns with lemon and browned butter L,G
Roasted rainbow trout with saffron butter sauce L,G
Meatballs with onion gravy L,G
Turkey in tarragon cream sauce L,G Finland
Spiced roasted beef sirloin L,G Finland
Cockerel in wine L,G
Pork neck L,G Finland
Prunes and green peas L,G Finland
Vegetable-stuffed baked potatoes L,G,V
Bean bolognese with lentil pasta L,G,V

BLINI SELECTION

A rotating selection of seasonal fillings

DESSERTS

Lemon cheesecake with cranberry syrup
Pumpkin cake L
Victoria pudding and mulled wine pear L,G
Sea buckthorn pannacotta L
Cranberry gingerbread trifle L,G,V
Chocolate mousse with a hint of rum  L,G
Cheeses, cake and jam
Gingerbread L
Sweets
Ice cream L,G