Dinner

Our dinner menu changes monthly. Below is a sample from last season.

 

FIRST COURSES

Fennel soup and jerusalem artichokes  12

Wild salmon from the bothnian bay, sea buckthorn, potatoes and watercress  16

Bird-ravioli and dark grouse stock   17

MAIN COURSES

Pan fried pike from lake Kitka, smoked pike-potato croquet and sauce hollandaise  29

Roast beef of reindeer, root-vegetable gratín and game-redwine sauce  34

Grouse breast from Enontekiö, mushroom purée and thyme sauce  43

Wienerschnitzel, capers aioli and potatoes  26

DESSERTS

Cloudberry ”Pavlova” (cloudberry créme, meringue and local cloudberries)  12

Chocolate tart, cranberries and Créme Fraîche  12

Finnish cheeses, beetroot compote and crisp bread  11