FROM THE BUFFET

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Fresh green salad and house vinaigrette (V, GF)
Roasted carrots and sweet potatoes with sweet chili sambal (V, GF)
Roasted pepper and mozzarella pasta salad (LF)
Classic Caesar salad with parmesan (LF, GF, contains fish) and

crispy croutons (V)
Clear shrimp and potato salad with pickles and capers (DF, GF)
Saffron-roasted cauliflower (V, GF)
Balsamic-marinated mushrooms, green beans and crispy kale (V, GF)
Pickled onions (V, GF)
Marinated olives (V, GF)
Garlic crostini with smoked salmon mousse (LF)

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Turkish yogurt (LF, GF), honey, house granola (V) and

stewed berries (LF, GF)
Carrot and ginger shot (V, GF)
Smoothie of the day (LF, GF)
House berry juice (V, GF) and refreshing house lemon iced tea (V, GF), fresh coffee and tea

 

BREADS

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House sourdough focaccia (V)
Herb butter (LF, GF)
Chive cream cheese (LF, GF)
Harissa spread (V, GF)
Salami Napoli (DF, GF) and cream cheese (LF, GF)
Brie cheese (GF)
Cocktail pickles and crackers
Karelian pies (LF)
Egg butter (LF, GF)
Croissants (LLF)
Marmalade (V, GF)

 HOT DISHES

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Cheesy spinach omelette (LF, GF) and crispy bacon (DF, GF)
Cajun-seasoned French fries (V, GF)
Chicken karaage (gluten-free chicken from the kitchen)
Aura cheese dip (LF, GF), gochujang mayonnaise (V) and coleslaw (V, GF)
Cocktail sausages and meatballs (LF, GF)

Warm vegetable dish from the kitchen:

Beyond “minute steak”, French fries and coleslaw (V, GF)

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​​DESSERTS

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Lime panna cotta (LF, GF)
Apple and raspberry pie (LF) with caramel whipped cream (LF, GF)
White chocolate and cranberry mousse (GF)
Fresh fruit selection (V, GF)
Waffle bar with toppings