FROM THE BUFFET

​

Sweet chili-seasoned sweet potato, carrot and fennel with crispy kale

(V, GF)
Pesto rosso and Cajun-seasoned Härkis® pasta salad (V)
Classic Caesar salad with Parmesan (LF, GF, contains fish)

and crispy croutons (V)
Waldorf salad (V, GF) (contains nuts and celery)
Roasted beetroot with goat cheese crème on a bed of spinach (LF, GF)
Spiced quinoa salad with tofu and artichoke hearts (V)

Grilled vegetables with roasted garlic and sesame seeds (V, GF)
Grandma’s pickles (V, GF)
Herb-marinated olives (V, GF)
Fresh green salad (V, GF)
House vinaigrette (V, GF)
Garlic crostini with smoked salmon and shrimp mousse (LF)

​

Organic yogurt with honey, house granola and stewed berries (LF)
Carrot and ginger shot (V, GF)
Smoothie of the day (LF, GF)
House berry juice (V, GF) and lemon-peach sweet tea (V, GF)
Freshly brewed coffee & tea

 

BREADS

​

House sourdough focaccia (V)
Pesto herb spread (V, GF), pepper cream cheese (LF, GF), tapenade (V, GF)
Salami Milanese (DF, GF), mild cheese (LF, GF) and Brie (GF)

Cocktail pickles and crackers
Karelian pies (LF) with egg butter (LF, GF)
Croissant (LF) with marmalade (V, GF)

​

Gluten-free bread and rice pastries available upon request.

 HOT DISHES

​

Palo’s cheesy spinach omelette (LF, GF)
Bacon (DF, GF)
Mac and cheese (LF)
House fried chicken wings (DF, GF)
Overnight slow-cooked pork collar with teriyaki sauce (DF, GF)
Coleslaw (V, GF) and a selection of dips (LF, GF)
Sausages and meatballs (LF, GF)

 

Vegetarian option from the kitchen:

Gochujang cauliflower wings with soy-sesame jasmine rice and teriyaki cabbage slaw (V, GF)

​

​​DESSERTS

​

Cinnamon-sugar churros with chocolate sauce

Apple and rhubarb pie (V) with vanilla caramel cream (LF, GF)

Peach and mango panna cotta (LF, GF)

Fresh fruit platter (V, GF)

Waffle bar with toppings