first courses

Porcini cappuccino with truffle foam 16

Tartar of local lamb, tarragon and dijon mayonnaise 19

Braised citrus trout with brown butter fried potato and smoked beet 19

Forest mushroom quiche, tarragon creme and tomato compote 18


main courses

Local perch, goat cheese and potato croquette and butter-white wine sauce 32

Goose breast fried in thyme butter, parsnip-vanilla gratin, cranberry compote and rye risotto 32

Roe deer tournedos, crispy porcini, apple-horseradish porridge and game-red wine sauce 43

Wienerschnitzel with crispy potato and remoulade 27

Vegetable lasagna poached in tomato and basil sauce 27



Cloudberry crème brûlée with blueberry sorbet 14

Nut-financier with almond creme, salted caramel and cranberry-brandy ice cream 14

Assortment of Finnish cheeses, pear poached in red wine and honey-nut praline 12