Half board menus
Valid until 30.4.2024.
Half Board 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
G – Gluten-free
L – Lactose-free
M – Milk-free
