FROM THE BUFFET
 

Fresh green salad and Mango and House vinaigrette  (VE, GF)

Chili roasted sweet potato and butternut squash with crispy kale (VE, GF)

Tortellini in pesto rosso with mozzarella (LF)

Honey roasted carrots with striped beetroot with soft cranberries (VE, GF)

Caesar salad with parmesan (LF, GF contains fish)

Waldorf salad (VE, GF contains nuts)

Harissa quinoa salad, grilled paprika and zucchini (VE, GF)

Garlic crostini with flame-smoked salmon mousse (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)Topical pina colada smoothie (LF, GF)

House berry juice and freshly brewed coffee & tea

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BREADS
 

House sourdough focaccia (VE)

Pepper cream cheese (LF, GF) Herb spread (VE, GF)

 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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Cheese spinach mushroom omelette (LF, GF) and Bacon (DF, GF)

Sausages and meatballs (LF, GF)

Chicken Karaage and dipps

(Crispy Japanese-style fried chicken)

Potato croquettes (GF) Marinated onion (VE, GF) Pineapple salsa (VE, GF)

Cauliflower wings (VE, GF)

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Warm vegetarian dish from the kitchen:

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

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​DESSERTS

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House Rocky Road Brownie (LF, GF)

Strawberry cream cake (LF)

Donuts (VE)

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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