May Day Brunch

STARTERS

Country bread & Redarin focaccia (L)
Butter & herb cream cheese (L)
Karelian pies & egg butter (L)
Green sprout salad with passion vinaigrette (M, G, VE)
Sesame-chili cucumbers (M, G, VE)
Citrus-marinated olives (M, G, VE)
Potato salad with roasted capers (L, G)
Feta cheese, marinated cherry tomatoes, and arugula (G)
Gardener’s salad with raspberry vinaigrette (M, G, VE)
Goat cheese and asparagus pie
Herb-marinated cocktail meatballs (L, G)
Shrimp skagen (L, G)
Salmon ceviche (M, G)
Herrings and Baltic herrings (L, G)
Boiled potatoes (L, G)

MAINS

Pike-perch à la Mannerheim (L, G)
Lightly smoked beef entrecôte with thyme-onion sauce (L, G)
Sausages and French fries (L, G)
Koskenlaskija cheese potatoes (L, G)
Roasted eggplant, zucchini, and lentil ragout (M, G, VE)
Pizza Margherita

DESSERS

Doughnuts and donuts (L)
Fruit cake (L, G)
Candy buffet
Coffee & tea