FESTIVE BUFFET

12.11.–24.12.25

STARTERS

FISH

Whole shrimp with Rhode Island sauce L,G  
Roe, sour cream and onion L,G
Seaweed caviar M,G,V
Half eggs with mayonnaise and shrimp M,G
Shoemaker’s salmon M,G
Mulled wine herring M,G
Mustard herring M,G
Cured rainbow trout with maître d’ sauce M,G
Warm smoked rainbow trout with lemon cream, cured yolk, pickled fennel L,GL,G  

MEAT

Liver mousse, marinated onions and blackcurrant L,G
Smoked turkey with Cumberland sauce M,G Finland
Christmas-style pork tenderloin with black pepper cream L,G Finland
Beef with arugula pesto L,G Finland 

VEGETARIAN

Root vegetable and butter bean salad M,G,V
Vegan “herring” M,G,V
Mustard-marinated bread cheese salad L
Mushroom salad M,G,V
Beetroot, apple and nuts with raspberry vinaigrette M,G,V
Green salad with tomato and grandma’s pickled cucumber M,G,V

MAIN COURSES

Boiled potatoes M,G,VRutabaga and carrot casserole L,G
Potato casserole L,G
Brussels sprouts, rutabaga and walnuts roasted in browned butter G,L
Mulled wine carrots M,G,V
Pike-perch with shrimp, lemon and browned butter L,G
Roasted rainbow trout with saffron butter sauce L,G
Meatballs with onion sauce M,G
Turkey in tarragon cream sauce L,G Finland
Oven-baked stuffed potatoes M,G,V
Bean bolognese with lentil pasta M,G,V
CarverySeasoned roasted beef M,G Finland
Christmas ham with gravy and cognac mustard L,G Finland
Plums and peas M,G  

DESSERTS

Lemon cheesecake with cranberry syrup
Pumpkin cake L
Victoria pudding with mulled wine pear L,G
Sea buckthorn pannacotta L
Cranberry gingerbread trifle M,G,V
Rum chocolate mousse L,G
Cheeses, cake and jams
Gingerbread cookies L
Christmas sweets
Ice cream L,G