Restaurant

SMOKED HALIBUT WITH ONION CREAM

on Kola bread

TROUT WITH SIMMERED SOUR CREAM

on shortbread crust

KAMCHATKA CRAB ÉCLAIR

VENISON TARTARE

with aspen boletes

CHOPPED MURMANSK SCALLOPS

in citrus butter with sour apple cream

WILD WHITEFISH SUGUDAI

in ice bowl

SCALLOP TARTARE

with Murmansk halibut

TROUT SALAD

with potato gnocchi, radishes and poached egg

FRESH VEGETABLE CAPONATA SALAD

with three cheese mousse

WILD MUSHROOM SALAD

with baked potatoes, fresh herbs and onion mousse

SMOKED WHITEFISH SALAD

with baked celery roots and egg yolk mousse

MARBLED ROAST BEEF SALAD

with quick tomatoes and baked peppers in fresh herbal dressing

SCALLOP SALAD

with calamari and prawns

KAMCHATKA CRAB SALAD

with baked tomatoes and popped quinoa seeds

KOLA FISH SOUP

made of local fish with crab and added farm-sourced cream

VEGETABLE SOUP

with wild mushrooms

SIMMERED VENISON

with buckwheat

FISH STEW

Saami style

MURMANSK HALIBUT STEAK

with concasse tomatoes

MURMANSK FLOUNDER

in wine marinade

SEARED COD

with couscous, parmesan mousse and mint cucumber

BEEF CHEEKS

with porcini mushroom mousse and ptitim pasta

SCALLOP

with milk corn cream in sea buckthorn dressing

KAMCHATKA CRAB PASTA

TROUT

with green risotto and creamy mousse

LOVOZERO VENISON TONGUES

with coal-roasted vegetables and sun-dried tomato sauce

CRAB MEAT

with baked potatoes and spinach

REINDEER TONGUE

with fried potato cream and seared spinach

VENISON STEAK

with lingonberries and baby potatoes

VENISON HAM

with juniper cream

RIBEYE STEAK

SKIRT STEAK

VENISON STEAK

FILLET MIGNON

FOUR CHEESES PIZZA

NORTHERN STYLE VENISON PIZZA

Pizza with venison and salted cranberries

DACQUOISE

LIME VERRINE

REINDEER MOSS CHEESECAK

PORCINI MUSHROOM BROWNIE

with juniper berry mousse

CLOUDBERRY DESSERT