Main courses

Spicy jackfruit-vegetable stew and sunflower croutons, oat-bean fry-up with herbs, roasted beetroots and blackcurrant chutney.

Vegetable patty, tar cheddar from Jukola cheesery, Harald's tar-BBQ sauce, stewed onions, salad and lingonberry mayonnaise served in a brioche bun with Vikings' shield potatoes.

Elk patty and pork belly, tar cheddar from Jukola cheesery, Harald's tar-BBQ sauce, stewed onions, salad and lingonberry mayonnaise served in a brioche bun with Vikings' shield potatoes and Myrttinen'

Grilled chicken breast and ash cheese from Jumo cheesery, Vikings' shield potatoes, tomato sauce, honey-roasted root vegetables and blackcurrant chutney.

Harald's slow-cooked game stew with Emmental mousse and toasted bread crumble, artichoke mashed potatoes, tarred lingonberries and Myrttinen's pickled cucumber.

Sliced beef petit tender, melted garlic butter and toasted bread crumble, Vikings' shield potatoes, creamy pepper sauce, honey-roasted root vegetables and Emmental mousse. 150 g / 300 g.

200g / 300g

Champagne butter sauce. All main courses are served on a hot griddle with generous side dishes

With sage beluga lentils

Served with mint yogurt sauce

Lemon and parsley butter filled crispy chicken fillet

Spicy ground lamb meat on a skewer, yogurt sauce and pomegranate

Roasted beef tenderloin, pickled cucumber and bell pepper sauce, and pepper smetana. Classic dish since 1972

120 g fillet / 200 g fillet