Half board menus

Effective 5/2024-4/2025
Bread, butter and spread are part of the buffet.

Monday

• Salad buffet
• Shrimp and melon salad L, G
• Finnish squeaky cheese salad L, G
• Wholegrain bulgur, bell pepper and olive salad M
• Reindeer meatballs in creamy game sauce L
• Roasted salmon L, G stewed spinach and caper cream L, G
• “Shepherd’s pie” of beluga lentils and vegetables L
• Mashed potatoes L, G
• Blueberry and white chocolate mousse G

Tuesday

• Salad buffet
• Salmon ceviche with sesame M, G
• Feta marinated with herbs G
• Greek-style vegetable salad L, G
• Roasted pork fillet with dijon béarnaise L, G
• Fried pikeperch and caramelized broccolini M, G
• Grilled tofu seasoned with teriyaki sauce and leek M, G V
• Pommes Anna L, G
• Åland pancake, apple compote L

Wednesday

• Salad buffet
• Sun-dried tomato and pasta salad L
• Fruity halloumi salad L, G
• Spicy crab salad M, G
• Chicken tonkatsu with spicy red wine sauce, L, G
• Fried Arctic char with green Thai sauce L, G
• Roasted beetroot, lentil tabbouleh M, G
• Japanese rice M, G
• Lingonberry panna cotta with caramel mousse L, G

Thursday

• Salad buffet
• A selection of Atlantic and Baltic herring L, G
• Tofu Skagen M, G
• Potato salad seasoned with dill L, G
• Braised brisket with Korean BBQ sauce L, G
• Fried cod filet, smoky vegetable stew L, G
• Ratatouille of vegetables and fried halloumi L, G
• Wrinkled potatoes and arugula M, G
• Warm Finnish squeaky cheese and cloudberry cream L, G

Friday

• Salad buffet
• Cold-smoked salmon and Jerusalem artichoke salad L, G
• Goat cheese mousse G
• Marinated beetroot and dill L, G
• Moose à la Wallenberg with lingonberries and game sauce L
• Archipelago-style pikeperch L, G
• Beetroot falafel with herb and pea dip L , G
• Mashed potatoes L, G
• Apple and oatmeal bake with vanilla sauce L

Saturday

• Salad buffet
• Shrimp Skagen L, G
• Brie L, G and onion compote M, G
• Roasted sweet potato and kale M, G
• Fried chicken breast and button mushrooms in Marsala sauce L, G
• Warm-smoked salmon with butter and chives sauce L, G
• Vegetable kofta patties with chili mayonnaise L, G
• Parsley potatoes L, G
• Cheese cake and strawberry melba L

Sunday

• Salad buffet
• Chicken and roasted pumpkin with lime and yogurt sauce L, G
• Emmental salad L, G
• Vegetables seasoned with ‘nduja L, G
• Pork cutlet with lemon and capers L
• Fried cod filet with tomato and olive sauce L, G
• Portobello ravioli and roasted butternut squash L
• Potato gnocchi fried in sage butter L, G
• Baked-apple panna cotta L, G

3 Course Half Board Menu

A three-course menu, where the customer chooses one uniform appetizer option for the whole group from the three options available.

Monday

• Smoked whitefish salad L, G
• Finnish squeaky cheese salad L, G
• Wholegrain bulgur, bell pepper and olive salad M
• Reindeer meatballs in creamy game sauce L
• Mashed potatoes L, G
• Blueberry and white chocolate mousse G

Tuesday

• Salmon ceviche with sesame M, G
• Feta marinated with herbs G
• Greek-style vegetable salad L, G
• Roasted pork fillet with dijon béarnaise L, G
• Pommes Anna L, G
• Åland pancake, apple compote L

Wednesday

• Sun-dried tomato and pasta salad L
• Fruity halloumi salad L, G
• Spicy crab salad M, G
• Chicken tonkatsu with spicy red wine sauce, L, G
• Japanese rice M, G
• Lingonberry panna cotta with caramel mousse L, G

Thursday

• A selection of Atlantic and Baltic herring L, G
• Tofu Skagen M, G
• Baby potato and dill salad L, G
• Fried cod filet, smoky vegetable stew L, G
• Wrinkled potatoes and arugula M, G
• Warm Finnish squeaky cheese and cloudberry cream L, G

Friday

• Cold-smoked salmon and Jerusalem artichoke salad L, G
• Goat cheese mousse G
• Marinated beetroot and dill L, G
• Moose à la Wallenberg with lingonberries and game sauce L
• Mashed potatoes L, G
• Apple and oatmeal bake with vanilla sauce L

Saturday

• Shrimp Skagen L, G
• Brie L, G and onion compote M, G
• Roasted sweet potato and kale M, G
• Warm-smoked salmon with butter and chives sauce L, G
• Parsley potatoes L, G
• Cheesecake and strawberry melba L

Sunday

• Chicken and roasted pumpkin with lime and yogurt sauce L, G
• Emmental salad L, G
• Vegetables seasoned with ‘nduja L, G
• Pork cutlet with lemon and capers L
• Potato gnocchi fried in sage butter L, G
• Chocolate brownie with vanilla cream L

2 Course Half Board Menu

A two-course menu, where the customer chooses one uniform option for the whole group, either for the starter from the three available options or for the dessert.

Monday

• Smoked whitefish salad L, G
• Finnish squeaky cheese salad L, G
• Wholegrain bulgur, bell pepper and olive salad M
• Reindeer meatballs in creamy game sauce L
• Mashed potatoes L, G
• Blueberry and white chocolate mousse G

Tuesday

• Salmon ceviche with sesame M, G
• Feta marinated with herbs G
• Greek-style vegetable salad L, G
• Roasted pork fillet with dijon béarnaise L, G
• Pommes Anna L, G
• Åland pancake, apple compote L

Wednesday

• Sun-dried tomato and pasta salad L
• Fruity halloumi salad L, G
• Spicy crab salad M, G
• Chicken tonkatsu with spicy red wine sauce, L, G
• Japanese rice M, G
• Lingonberry panna cotta with caramel mousse L, G

Thursday

• A selection of Atlantic and Baltic herring L, G
• Tofu Skagen M, G
• Baby potato and dill salad L, G
• Fried cod filet, smoky vegetable stew L, G
• Wrinkled potatoes and arugula M, G
• Warm Finnish squeaky cheese and cloudberry cream L, G

Friday

• Cold-smoked salmon and Jerusalem artichoke salad L, G
• Goat cheese mousse G
• Marinated beetroot and dill L, G
• Moose à la Wallenberg with lingonberries and game sauce L
• Mashed potatoes L, G
• Apple and oatmeal bake with vanilla sauce L

Saturday

• Shrimp Skagen L, G
• Brie L, G and onion compote M, G
• Roasted sweet potato and kale M, G
• Warm-smoked salmon with butter and chives sauce L, G
• Parsley potatoes L, G
• Cheesecake and strawberry melba L

Sunday

• Chicken and roasted pumpkin with lime and yogurt sauce L, G
• Emmental salad L, G
• Vegetables seasoned with ‘nduja L, G
• Pork cutlet with lemon and capers L
• Potato gnocchi fried in sage butter L, G
• Chocolate brownie with vanilla cream L

1 Course Half Board Menu

Monday

• Reindeer meatballs in creamy game sauce L
• Mashed potatoes L, G

Tuesday

• Roasted pork fillet with dijon béarnaise L, G
• Pommes Anna L, G

Wednesday

• Chicken tonkatsu with spicy red wine sauce, L, G
• Japanese rice M, G

Thursday

• Fried cod filet, smoky vegetable stew L, G
• Wrinkled potatoes and arugula M, G

Friday

• Moose à la Wallenberg with lingonberries and game sauce L
• Mashed potatoes L, G

Saturday

• Mildly smoked salmon with butter and chives sauce L, G
• Parsley potatoes L, G

Sunday

• Pork cutlet with lemon and capers L
• Potato gnocchi fried in sage butter L, G

MONDAY

• Salad buffet
• Marinated broccoli L, G
• Carrot salad flavored with orange DF, G, V
• Niçoise salad DF, G

Soup: Carrot soup L, G, V

• Pork roast with creamy whole grain mustard sauce L, G
• Cod tempura with teriyaki sauce DF
• Rice with vegetables DF, G, V
• Mixed vegetables: Carrot, green beans and cauliflower DF, G, V

Dessert

• Fruit assortment DF, G, V
• Chocolate mousse
• House dessert

TUESDAY

• Salad buffet
• Beetroot and goat cheese salad L, G
• Spicy cauliflower and chickpea salad DF, G, V
• Bean and artichoke salad DF, G, V

Soup: Leek and potato soup L, G, V

• Roast chicken breast with curry sauce L, G
• Smoked rainbow trout with mushroom sauce L, G
• Roast potatoes DF, G, V
• Mixed vegetables: broccoli, carrot and fennel DF, G, V

Desserts

• Fruit assortment DF, G, V
• Yogurt mousse with berries and honey L, G
• House dessert

WEDNESDAY

• Salad buffet
• Tofu and melon salad DF, G, V
• Potato salad marinated in mustard DF, G, V
• Tomato and mozzarella salad L, G

Soup: Creamy forest mushroom soup L, G

• Game steaks à la Wallenberg with cream sauce and lingonberries LL
• Oven-roasted saithe with horseradish sauce L, G
• Mashed potatoes L, G
• Mixed vegetables: cabbage, broccoli and green peas DF, G, V

Desserts

• Fruit assortment DF, G, V
• Cinnamon and blackberry quark L, G
• House dessert

THURSDAY

• Salad buffet
• Marinated broccoli L, G
• Carrot salad flavored with orange DF, G, V
• Niçoise salad DF, G

Soup: Vegetable minestrone DF

• Roast turkey breast with Supreme sauce L, G
• Rainbow trout patties with cold dill sauce L, G
• Mashed potatoes with herbs L, G
• Mixed vegetables: Carrot, green beans and cauliflower DF, G, V

Desserts

• Fruit assortment DF, G, V
• White chocolate mousse
• House dessert

FRIDAY

• Salad buffet
• Beetroot and goat cheese salad L, G
• Spicy cauliflower and chickpea salad DF, G, V
• Bean and artichoke salad DF, G, V

Soup: Parsnip soup L, G, V

• Pork cutlet Viennese style with lemon L
• Fish bourride L, GMashed potatoes L, G
• Mashed potatoes L, G
• Mixed vegetables: broccoli, carrot and fennel DF, G, V

Desserts

• Fruit assortment DF, G, V
• Lemon quark with blueberry jam L, G
• House dessert

SATURDAY

• Salad buffet
• Tofu and melon salad DF, G, V
• Potato salad marinated in mustard DF, G, V
• Tomato and mozzarella salad L, G

Soup: Vegetable borscht DF, G, V

• Burgundy chicken casserole DF, G
• Cod roasted in garlic and herbs, with tomato sauce DF, G
• Orzo pasta with herbs DF
• Mixed vegetables: cabbage, broccoli and green peas DF, G, V

Desserts

• Fruit assortment DF, G, V
• Vanilla panna cotta with berry compote L, G
• House dessert

SUNDAY

• Salad buffet
• Beetroot and goat cheese salad L, G
• Spicy cauliflower and chickpea salad DF, G, V
• Bean and artichoke salad DF, G, V

Soup: Tomato soup DF, G, V

• Braised beef entrecôte with smoky BBQ sauce DF, G
• Fried rainbow trout with spinach sauce L, G
• Roasted sweet potato wedges DF, G, V
• Mixed vegetables: broccoli, carrot and fennel DF, G, V

Desserts

• Fruit assortment DF, G, V
• Berry pie with vanilla sauce L
• House dessert

G – Gluten-free
L – Lactose-free
DF – Milk-free