May Day Brunch

DRINKS

Mead
Orange juice
Coffee / tea

SALAD TABLE

Herb green salad & lemon vinaigrette (L,G)
Cherry tomato–mozzarella & basil (L,G)
Greek salad with feta & olives (L,G)
Spring potato salad & marinated red onion (L,G)
Caesar salad with parmesan (L)
Tomato–cucumber–onion salad (L,G)

FISH TABLE

Cured salmon & house mustard sauce (L,G)
Smoked salmon mousse (L,G)
Shrimp skagen (L,G)
Lemon & dill (L,G)

BREAD TABLE

Archipelago bread (L)
Rye bread (L)
Light country bread (L)
Karelian pies & egg butter (L)
Butter, herb cream cheese (L,G)

HOT MAIN COURSES

Slow-cooked tender beef brisket – red wine & rosemary sauce (L,G)
Roasted salmon & lemon–dill sauce (L,G)
Vegetable lasagna with ricotta and spinach (L)

SIDES

Roasted herb potatoes (L,G)
Chive mashed potatoes (L,G)
Honey-roasted carrots (L,G)

BRUNCH CLASSICS

Meatballs (L,G)
Sausages (L,G)
French fries (L,G)
Mustard & ketchup (L,G)

MAY DAY SWEETS

Mini doughnuts (L)
Lemon cheesecake (L)
Candy buffet (L)