Etusivu » Restaurants »
Catering can be planned from start to finish based on individual wishes. Conference catering must be reserved at least a week before the event. You can also ask for the chef’s recommendation closer to the arrival date. Please note that the menus below are only available as table service not as buffet.
- Table reservations and order confirmations one week before the event
- Invoicing based on confirmed number of people
- We recommend a uniform menu for groups
- Food allergies notified in advance will be taken into account
Lunch
| Monday |
| Pork ribs and spiring cabbage and sesame salad |
| Fried salmon with Pico de Gallo and mashed potatoes |
| Berry curd |
| Tuesday |
| Vesijärvi smoked fish and toasted archipelago bread |
| Chicken tenderloin and bolete risotto |
| Tiramisu |
| Wednesday |
| Grilled asparagus and tzatziki |
| Pork fillet with spring onion and black pepper broth |
| Curd pancakes and berries marinated with mint |
| Thursday |
| Thai fish rice soup |
| Saltimbocca chicken and lime potatoes |
| Cheesecake |
| Friday |
| Grilled and marinated eggplant, tomato and mozzarella |
| Cajun roasted rainbow trout and stewed red onion |
| Espresso and ice cream |
Dinner
| Menu I |
| Ciabatta seasoned with garlic oil and toasted, with tomato, fish and meat filling |
| Seafood pasta and fried crab tail |
| Fried Vesijärvi pike perch, yogurt sauce, summer vegetables ratatouille and roasted summer potatoes OR Flank Steak tagliata, smoked chili sauce, summer vegetables ratatouille and roasted summer potatoes |
| Raw cake and ice cream |