Mother’s Day Brunch

STARTERS

House focaccia, baguette, and rye bread
Whipped butter, cream cheese spread, and tomato tapenade (L)
Karelian pies & egg butter (L)
Croissant & orange marmalade (L)
Salmon sandwich cake (L)
Vegetarian sandwich cake (L)
Sprout–green salad with raspberry vinaigrette (M, G, VE)
Roasted carrot, mango, and pine nuts (VE, G, M, contains nuts)
Melon–asparagus salad (M, G, VE)
Marinated mushrooms (M, G, VE)
Potato salad with spring onion and baby spinach (M, G, VE)
Teriyaki-seasoned chicken on a bed of noodles (M, G)
Tomato–mozzarella salad with fresh basil (G)
Smoked salmon Caesar salad (L)
Tofu–avocado salad with sesame vinaigrette (M, G)
Herring caviar with archipelago bread (L)

MAINS

Grilled salmon with morel mushroom sauce (L, G)
Crispy chicken tenderloins & Cajun–barbecue dip (L)
Spring potatoes tossed in chervil butter (L, G)
Cauliflower wings & kale gremolata (M, G, VE)
Sesame–soy marinated vegetables (M, G, VE)
Sausages and French fries (M)

DESSERTS

Strawberry layer cake (L, G)
White chocolate–lemon pie
Fresh fruit selection (M, G, VE)
Coffee & tea