 |
G – naturally gluten free
L – lactose-free
LL – low lactose
V – vegetarian |
|
Food Garden Buffé Table |
Both routes
from
1.1.2011 on |
|
Appetizer or dessert with main dish |
10 |
| Appetizer and dessert with main dish |
15 |
|
Appetizer and dessert without main dish |
27 |
Products can variate due to availability.
|
Scandinavian delicacies |
| Leek and black pepper herring (G) |
Roe of lavaret and Baltic herring, seaweed
caviar with all the trimmings (G) |
| Roe of vendace with baked
potato (G) |
Tartare of lavaret roe and
potato (G) |
| Roll of gravlax with cucumber spaghetti (G) |
Roll of unleavened bread with lightly smoked deer |
|
Mediterranean delicacies |
| Tuna tartare with soya tapioca (L) |
Pork fillet tataki (G, L) |
| Cold smoked duck breast with
red onion marmalade and marinated cherry tomatoes (G, L) |
Feta cheese mousse with
chilli marmalade (G) |
| Potato tortilla (G) |
Crostini with mushroom tapenade (L, V) |
| Two kinds of olives (G, L, V) |
|
|
Local production/Ecological |
| Smoked Baltic herring (G, L) |
Tartare of cold smoked salmon (G, L) |
| Snow ham from Pojo (G, L) |
Sauna smoked lamb with
pickled mushrooms (G, L) |
| Smoked reindeer tongue with lingonberries (G,
L) |
Vegetable terrine (G, V) |
|
Desserts |
| Three kinds of cheese with all the trimmings
(G) |
Rose-hip soup with meringue (G, L) |
| Mint-flavoured chocolate
crème (G) |
Cranberry panna cotta (G) |
| Blue berry pie with cardamon sauce |
Three kinds of chocolate (G)
Guanja 70%
Carabie 66%
Manjardi 64% |
