BISTRO BUFFET Cold fish dishes Sweet-pickled herring (G, L) Danish pickled herring (G, L) Mustard herring (G, L) Warberg onion herring (G, L) Pickled fried herring Pickled smoked saithe (G, L) Tartar of cold-smoked pike, capers and red onion with rye cracker (L) Crab and prawn Skagen on Rosala bread (L) Frutti di Mare with grilled courgette, peppers and jalapeño (G, L) Citrus blinis with whitefish temptation Gravlax with mustard dressing (G, L) Cold-smoked peppered salmon with horseradish fromage frais (G) Warm-smoked salmon with aquavit and caraway sour cream (G, L) Yellow and black seaweed caviar (G, L) Smetana sour cream and chopped red onion (G, L) Whole prawns (G, L) Halved eggs (G, L) Cold meat dishes Roast beef and pickles (G, L) Cold-smoked ham roll filled with goats’ cheese (G) Spanish sausages – salcichòn and chorizo (G, L) Mildly salted beef with rye cracker and grated horseradish (L) Chicken skewers with honey and garlic, mustard remoulade sauce (G, L) Duck terrine with fig marmalade (G, L) Hot dishes Fried salmon Gremolata with vegetable vinegar (G, L) Grilled chicken thighs (G, L) Meatballs (G, L) Lamb sausage (G, L) Vegetable paella (G, L, V) Mozzarella-gratinated vegetable crepes (V) Foccaccia – Mozzarella, tomatoes, olives (V) Roasted seasonal vegetables (G, L, V) Potato gratin (G, L, V) Red wine sauce (G, L) Cognac sauce (G, L) Sauce Béarnaise (G, L) Viking mustard Meat cuts Side of beef / roast beef / entrecôte baked whole (G, L) Crisp-fried pork (G, L) Assorted bread Black bread from Åland Assorted fresh bread Värdshus thin crispbread (L) G – gluten-free L – lactose-free V – vegetarian Vegetable dishes, vegetarian dishes and sides Mixed salad (G, L, V) Caesar salad (G, L, V) Caesar salad dressing - Note that the dressing contains Scandinavian anchovies (G, L) Mini-mozzarella with basil (G) Mushroom salad (G, L, V) Potato salad (G, L, V) Pasta salad (L, V) Couscous salad (L, V) Olives marinated in olive oil and herbs (G, L, V) Roasted pumpkin seeds, sunflower seeds, almonds, walnuts, sugar-coated hazelnuts, herb croutons and grissini Coleslaw (G, L, V) Pickles (G, L, V) Tomato salad (G, L, V) Bean salad (G, L, V) Vinaigrette (G, L, V) Rhode Island dressing (G, L) Thousand Island dressing (G, L) Garlic dressing (G) Sour cream and herb dressing (G, L) Viking mustard Cheese and sides Goats’ cheese with orange zest (G) Brie cheese (G) Spicy Cheddar cheese (G) Blue cheese (G, L) Saint Albray (G) Assorted crackers Fig marmalade (G, L, V) Apple conserve (G, L, V) Currant jam (G, L, V) Honey with truffle (G, L, V) Desserts Fruit salad (G, L, V) Choux pastry with chocolate and hazelnut mousse Frangitarte with almond and strawberries Tahititi vanilla panna cotta (G, L) New York cheesecake Toffee tartelet Macaroons (G) Brownie Vanilla icecream (G) Chocolate icecream (G) Seasonal sorbet (G, L) Strawberry sauce (G, L, V) Caramel sauce (G) Chocolate sauce (G, L) Dried candied fruit (G, L, V) The choices may vary G – gluten-free L – lactose-free V – vegetarian
Last updated on 25 May 2013 by Päivi Kuuppelomäki - Page created on 25 May 2013 by Päivi Kuuppelomäki