Group menues over and under 30 persons

1.10.2016-30.9.2017

Dinner menus OVER 30 PERSONS

Our suggested aperitifs

Jules Larose Blanc de Blancs Brut, France 42.00 / 7.00

Maschio dei Cavalieri Prosecco Extra Dry, Italy 49.00

Arthur Metz Cremant Alsace, France 61.00

Taittinger Brut Reservé Champagne 88.00

Sipuli signature sparkling wine cocktail 13.00
 

Canapés 4.00 each

Prawn&Fennel

Lavaret&Cumumber

Reindeer&Cranberry

Boletus&Goat’s cheese

***

Raspberry&Chocolate

Macarons&Marmelade

Kanavaranta menu 43.00

Lightly spiced pumpkin soup L, G

Rüdesheimer Burgweg Riesling Trocken, Germany 50,00

***

Slow-cooked leg of lamb served with with parsnips and tzatziki L,G

Leonardo Chianti Riserva, Italy 66,00

***
Blackcurrant parfait served with a milk chocolate crème and cocoa crumble L, G

Recioto della Valpolicella, Luigi Righetti, DOC Veneto, Italy 11,60/8cl

Klassikko menu 54.00


Cold smoked salmon tartar served with malted mayonnaise and cucumber L

Terrazas de los Andes Chardonnay, Argentina 54,00

***

Chateaubriand served with bacon and a port wine sauce L,G

Santa Carolina Gran Reserva CS-Carmenere-Syrah, Chile     72,00
***

Vanilla mousse served with a lemon financier and redcurrants L

Santa Carolina Late Harvest Sauvignon Blanc, Chile 9,50/8cl

Pohjola menu 52.00

Duck breast served pink with a vegetable salad and an apple and ginger compote L,G

Parlez-vous Malbec, France 50,00

***

Roast lavaret served with beetroot and beurre blanc L,G

Romio Pinot Grigio, Italy 62,00

***

Nutty chocolate brownie with salted caramel and cranberry ice cream L

Recioto della Valpolicella, Luigi Righetti, DOC Veneto, Italy 11,60/8cl

Sipuli menu 64.00

Duck liver mousse served with fig jam and brioche L

Parlez-vous Malbec, France 50,00

***

Lightly spiced pumpkin soup L,G

Rüdesheimer Burgweg Riesling Trocken, Germany 50,00

***

Fillet of reindeer served with roast root vegetables and a boletus sauce L,G

Leonardo Chianti Riserva, Italy 66,00

***

A selection of cheeses served with rhubarb compote L,G

Offley Tawny Port, Portugal 11,20/8cl

***

Nutty chocolate brownie with salted caramel and cranberry ice cream L

Recioto della Valpolicella, Luigi Righetti, DOC Veneto, Italy 11,60/8cl

Intermediate courses:

Airy boletus soup L,G 6.00

Seasonal sorbet L,G 4.50

Selection of cheeses served with rhubarb chutney LL 9.00

Late night bites:

Hot dogs served with roast onion, chilli aioli and cucumer compote 9.00

Eromanga’s beef and rice pastry served with a frankfurter, ketchup and garlic mayonnaise12.00

Selection of cheeses, date jam and spiced bread 15.00

Soft drinks 0.33 l 4.00

Lightly carbonated mineral water (served throughout your meal) 4.90

Dinner menus under 30 persons

Menu Passat 49.00

Light and airy fennel soup and duck rillette with orange

Rüdesheimer Burgweg Riesling Trocken, Germany 50,00

***

Roast Arctic char, green pea risotto and saffron foam sauce

Terrazas de los Andes Chardonnay, Argentina 54,00

***
Milk chocolate panna cotta, maple roasted almonds and gooseberry sorbet

Recioto della Valpolicella, Luigi Righetti, DOC Veneto, Italy 11,60

 

  
Menu Sipuli 59.00

Scallops, fennel salad and aioli

Terrazas de los Andes Chardonnay, Argentina 54,00

***

Jerusalem artichoke soup

Rüdesheimer Burgweg Riesling Trocken, Germany 50,00

***

Lamb sirloin, spelt with nuts and parsley and red wine sauce

Wine Gallery Red Suomi Finland 100 Bordeaux Rouge 66,00

***

Pear tarte tatin, black peppercorn ice cream and taffy brittle

Santa Carolina Late Harvest Sauvignon Blanc, Chile 9,50
 

 

Menu Navigare 61.00

Grilled whitefish, crayfish salad and dill mayonnaise

Terrazas de los Andes Chardonnay, Argentina 54,00

***

Chateaubriand, chanterelle croquette and red wine sauce

Leonardo Chianti Riserva, Italy 66,00

***

Selection of cheeses and fresh fig

Offley Tawny Port, Portugal 11,20

***

Malt loaf, marinated cloudberries and citrus curd

Recioto della Valpolicella, Luigi Righetti, DOC Veneto, Italy 11,60


 

Additional dishes

Selection of three cheeses and fresh fig 6.00

Sorbet palate cleanser 3.50

Additional starter 10.00

Additional main course 15.00

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