FROM THE BUFFET
 

Fresh green salad and House vinaigrette  (VE, GF)

Cinnamon roasted sweet potato and fennel (V, G)

Pesto mozzarella pasta salad with cherry tomato (LF) 

Potato salad with cucumber mayonnaise (DF, GF)

Caesar salad with parmesan (LF, GF contains fish)

Roasted beetroot, feta cheese and nuts (LF, GF)

Spicy lentil salad with artichoke hearts (VE)

Grilled vegetable with sesame seeds (VE, GF)

Tuna mousse on garlic crostini (L)

Pickled grandmas' cucmber (VE, GF)

Herb marinated olives (VE, GF)

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Organic yogurt & honey, house granola and preserved berries (LF)
Carrot–ginger shot (VE,GF) Smoothie of the day (LF, GF)

House berry juice and freshly brewed coffee & tea

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BREADS
 

House sourdough focaccia (VE)

Pepper cream cheese (LF, GF) Pesto herb spread (VE, GF)

 Mint pea hummus (VE, GF)

Salami Napoli (DF, GF) Cream cheese (LF, GF) Brie (GF)

Cocktail Karelian pies (LF), Egg butter (LF, GF), Croissant (VL)

and Marmalade (VE, GF)

HOT DISHES

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Spinach and onion omelette (LF, GF) and Bacon (DF, GF)

Sausages and beef meatballs (LF, GF)

Mac And Cheese (LF) House crispy wings (DF, GF)

Coleslaw (VE, GF) and Dips (LF, GF)

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Warm vegetarian dish from the kitchen:

Beetroot gnocchi with herb oat cream, pan fried goat's cheese & balsamic sauce (VE)

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​DESSERTS

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Vanilla Danish with hazelnut flakes (LL)

Orange Meringue Cake (LF, GF)

Mango caramel panna cotta (LF, GF)

Raspberry and apple pie (LF) with vanilla cream (LF, GF)

Fresh fruits (VE, GF)

Waffle bar with toppings

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*We reserve the right to make changes to the menu.

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