Á la Carte

Á LA CARTE

Appetizers:

Toasted breads (2 kp), Fillets de Anchoas, marinated artichokes and olives  14,-

Serrano-ham, cheese parmigiano, bread with olive paste tapenade and chorizo-sausage   17,-

Broiled goat cheese, tomato jam, green peach marinated in truffel oil, sundried tomatoes and pine nuts   15,-

`Gambas` – tiger prawns fried in chili and garlic marinade 15,-

Creamy soup with funnel chanterelles   10,-

Burgundy escargots 15,-

Blini and cold smoked salmon of Puumala region 16,-

Blini and cold smoked salmon caviar of Puruvesi region 16,-

Pasta di Nero, tiger prawns and creamy saffron sauce (appetizer size)  16,-

Main courses:

Broiled fresh lake whitefish, sauce with white wine, local boiled potatoes and warm vegetables 30,-

Broiled salmon, creamy sauce with funnel chanterelles, local boiled potatoes and warm vegetables  25,-

Pasta di Nero, tiger prawns and creamy saffron sauce (main course size) 26,-

Reindeer fillets, red wine sauce and pie with mushrooms and potatoes 37,-

Lamb tenderloin, sauce Bordelaise and fried local garlic potatoes 34,-

Entrecôte, red wine sauce and fried local potatoes 26,-

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

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

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

Desserts:

Cloudberries and vanilla ice-cream 11,-

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

Chocolate cake and whipped cream with Cognac   10,-

Delicatess of the season:

White and green Asparagus, cheese sauce Mornay and Serrano-ham   27,-

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Sparkling wines: