Restaurant

SCALLOP TARTAR WITH HALIBUT

mascarpone cream sauce, chili base: scallop, halibut, grape oil, cucumber, lime fresh

NORTHERN-STYLE SALTED SALMON

with fermented beetroot, salted cranberries and a rye toast

PICKLED VENISON

with onion sauce, salted cranberries, juniper, pickled shallot jelly, reindeer moss and pumpkin croquettes

DELI MEAT OF THE NORTH

dried venison, venison sausage, veal roast beef with juniper

CHEESE WITH BAGUETTE

bleuchâtel cheese, goat cheese with truffle, gruyère cheese, tête de moine, sheep cheese served with fresh mini baguette and delicious farm butter

CRAB FINGERS

crab meat with lemongrass sauce

SET OF BRUSCHETTA

with venison, salmon and beef

Salad with crab, fennel, Béarnaise sauce, olive snow and aged cheese foam

Salad with dried venison, local noble mushrooms and juniper cream

Marinated whitefish with tangerine-carrot smoothie, crispy parsley and baked chili chutney

Salad of fresh and baked vegetables with dried tomatoes, cheese with noble blue mold and creamy toasts

VENISON

with juniper cream

KOLA BAY-STYLE RABBIT

in wine and sour cream with tarragon

MURMANSK FLOUNDER

with grapes and cacio e pepe sauce with dill marinade and beurre blanc cream sauce

HALIBUT PARFAIT

with creamy ash sauce and dried cherries in caramel

SWISS CHEESE AIRY FONDUE

a trio of flavors: fondue with tomato and paprika, traditional fondue, fondue with a bouquet of herbs served with baked baby potatoes and crisp breads

CATFISH WITH GREEN PEA MOUSSE AND VEGETABLE TARRAGON FONDUE

with lemon cream powder and burnt thyme, with mussel sauce and sargassum seaweed

SLOW-COOKED VENISON WITH BUCKWHEAT

served in deer fat

SÁMI-STYLE FISH BREW

with blueberries and shallot

VEGETABLE CRÉMEUX WITH RIESLING AND MURMANSK SALMON ROSETTES

whipped cream and croutons

Cheese pizza with truffle and cured ham

Pizza with venison and salted cranberries

CHATEAUBRIAND STEAK

RIBEYE STEAK

STRIPLOIN STEAK

CLOUDBERRY MOUSSE

CHEESECAKE WITH REINDEER MOSS

VERRINE LIME

DACQUOISE