À la carte

Reindeer weeks 27.9.–22.12.

Starters

Soup of Jerusalem artichoke with reindeer rillette (L, G) 13,00

Soup of Jerusalem artichoke with chanterelles  (L) 12,00

Reindeer carpaccio with horseradish and Västerbottenost cheese (L,G) 15,00

Marinated salmon with scallop and yuzu mayonnaise (L) 15,00

Lamb vorschmack with baked potato, gherkin, beetroot, and sour cream (L,G) 14,00

 

Main courses

Roasted cod with chives and tomato butter sauce, and peas (L) 27,00

Pike perch à la Mannerheim: fillet of pike perch with butter braised horseradish, and siikli potatoes (L) 29,00

Sautéedn reindeer with almond potato puré and Myrttinen pickled cucumbers (L, G) 26,00

Onion glazed neck of reindeer with parsley root, and dried reindeer meat (L,G) 28,00

Pepper steak of reindeer calf roast with button mushrooms, and lingonberries (L, G) 30,00

Lamb vorschmack with baked potato, gherkin, beetroot, and sour cream (L, G) 20,00

Beetroot arancini with pumpkin puré, and parmesan (L) 23,00

 

Desserts

Passion fruit parfait with white chocolate, and raspberries (G) 10,00

Muscovado cake with salted caramel, and pickled lingonberries (L) 10,00

Kolatun Waldemar goat cheddar with cherry jam, and crispbread (L) 10,00