Mother’s Day Brunch

STARTERS

House focaccia, baguette, and rye bread
Whipped butter, cream cheese spread, and tomato tapenade (L)
Karelian pasties & egg butter (L)
Ham sandwich cake (L)
Vegetable sandwich cake (L)
Sprout green salad with raspberry vinaigrette (M, G, VE)
Colorful tabbouleh salad with fresh mint (M, VE)
Melon-almond salad (M, G, VE contains nuts)
Marinated mushrooms (M, G, VE)
Potato salad with green asparagus and baby spinach (M, G, VE)
Citrus-seasoned chicken rillette (L, G)
Tomato mozzarella salad with fresh basil (G)
Warm smoked salmon Caesar salad (L)
Tofu avocado salad with sesame vinaigrette (M, G)
Herring caviar and archipelago bread (L)

MAINS

Herb-roasted sea trout with morel sauce (L, G)
Crispy chicken fillet & devil’s jam dip (L)
Spring potatoes sautéed in chervil butter (L, G)
Vegetable caponata with cold-smoked tofu (M, G, VE)
Sesame-soy marinated vegetables (M, G, VE)
Sausages and French fries (M)

DESSERTS

Strawberry layer cake (L)
Pear-peach pie & mint-honey cream (L)
Fruit assortment (M, G, VE)
Coffee & tea