Menus for 10 guests or more. Prices per person.
Chef’s Menu 69.00€ (Wine Pairing 38.00€)
Rainbow Trout
Soy and garlic-marinated rainbow trout, vendace roe, dill mayonnaise,
elderflower seaweed coral (D, G)
Aura Blue Cheese
Crispy breaded Aura blue cheese, pear compote, fresh sea buckthorn (L, G)
Domäne Wachau Grüner Veltliner Federspiel Terrassen, Wachau, Austria
Beef tenderloin, potato-cheddar gratin, roasted endive & carrot, thyme-red
wine sauce (L, G)
Arancione Originale Amarone della Valpolicella, Italy
Mocha chocolate brownie
Chocolate brownie with coffee ganache, orange sorbet, a touch of Marski’s cherry-vanilla Jaloviina liqueur (L, G)
Ramos Pinto 10 Years Old Tawny, Douro, Portugal
Seasonal Tasting Menu 66.00€ (Wine Pairing 38.00€)
Tuna
Tuna tataki, wasabi-ginger mayonnaise, seaweed caviar (D, G)
Vorschmack
Traditional vorschmack, roasted beetroot, pickled cucumber, sour cream (L, G)
contains anchovy
Leitz Riesling 4 Friends Dry, Germany
Roasted pike-perch, pea-potato purée, grilled carrot, saffron white wine
sauce, crispy kale (L, G)
Domäne Wachau Grüner Veltliner Federspiel Terrassen, Wachau, Austria
Mocha chocolate brownie
Chocolate brownie with coffee ganache, orange sorbet, a touch of Marski’s cherry-vanilla Jaloviina liqueur (L, G)
Ramos Pinto 10 Years Old Tawny, Douro, Portugal
Seasonal Vegetarian Menu 56.00€ (Wine Pairing 38.00€)
King Oyster Mushroom
King oyster mushroom salad in a rice pocket, crispy onion, citrus gel (V, G)
Aura Blue Cheese
Crispy breaded Aura blue cheese, pear compote, fresh sea buckthorn (L, G)
Bodegas Vionta Godello, Galicia, Spain
Soy-marinated organic tofu, zucchini purée, roasted feta,
pomegranate (V, G)
Domäne Wachau Grüner Veltliner Federspiel Terrassen Wachau, Austria, Grüner
Veltliner
Coconut panna cotta with caramelized pineapple (V, G)
Dr. Pauly-Bergweiler Noble House Beerenauslese Rheinhessen, Germany
Kuusi Palaa buffet 66.00€
Appetizers
Herb mixed green salad with nettle vinaigrette (V, G)
Pear and fennel salad (V, G)
Smoked tofu and avocado salad (V, G)
Pomegranate and feta bulgur salad (L)
Caesar salad with grilled jumbo prawns (L, G)
Salad with grilled mushrooms, and tarragon chicken (M, G)
Roasted Karelian pies with smoked salmon mousse (L)
Marski’s spruce shoot pickled rainbow trout (M, G)
Main courses
Lightly smoked raindow trout ( L , G )
Parmesan-potato gratin, nettle hollandaise, and chanterelles
Grilled petite tender (L, G)
Dark mint sauce, potato-artichoke purée, and pickled asparagus
Gratinated avokado ( V , G )
Roasted root vegetables, baba ganoush,and sea buckthorn yogurt
Desserts
Marski’s mocha chocolate brownie (L, G)
Strawberry panna cotta (V, G)
G = gluten free, L = lactose free, V = vegan
