Á la Carte

Á LA CARTE (served after lunch, about 2 P.M.)


Toasted breads (2 kp), Fillets de Anchoas, marinated artichokes and olives 13,-

Duck terrine, mushroom pie Coulebjak and marinated chanterelles 14,-

Broiled goat cheese, tomato jam,  figs marinated with honey, grapeseed oil 14,-

`Gambas` – tiger prawns fried in chili and garlic marinade 13,-

Antipasto-plate (hams, cheeses and olives) 17,-

Blini with smoked salmon caviar /or Blini with cold smoked salmon of Puumala region 16,-

Creamy soup with funnel chanterelles   10,-

Burgundy escargots 13,-

Main courses:

Broiled pike-perch, crayfish sauce with white wine, boiled potatoes and warm vegetables 29,-

Broiled salmon, creamy sauce with funnel chanterelles, boiled potatoes and warm vegetables  24,-

Roasted wild duck breast, rowanberry sauce, stewed red cabbage and mashed potatoes with black chanterelles 37,-

Reindeer fillets, sauce Marsala and mashed potatoes with truffels 37,-

German elk fillet, sea buckthorn sauce, potato-mushroom pie 36,-

Entrecôte, red wine sauce and fried potatoes 26,-

Duck leg`confit`, boiled potatoes and warm vegetables 25,-

Wienerschnitzel and cold potato salad with capers, red onion, vinegar and olive oil 28,-

`Hunter`s sandwich` -pork cutlet on toasted bread with creamy mushroom sauce  21,-


Mascarpone cake with apples and berry sauce  9,-

`Kaiserschmarrn` – pancake spiced with Rum, strawberry-champagne jam, whipped cream and icing sugar 9,-

Chocolate cake and whipped cream with Cognac   10,-


Sparkling wines:

Castello Perelada, Rosé Brut, Cava    38,- btl    7,- glass

Champagne Pierre Mignon, Blanc de Blanc  79,- btl

Champagne Pierre Mignon, Blanc de Noir   69,- btl

White wines by glass:

16 Villa Antinori, Toscana (Italy)

-16 Tussock, Jumper, Riesling (semi-dry) (Germany)

 12 cl        24 cl       48 cl      plo / bottle

  7,-            13,-         25,-          38,-

Red wines by glass:

-16 Zenato Superiore, Valpolicella (Italy)

-19 Scheiblhofer, Pinot Noir (Austria)

Bon appetit!