Example catering menus
autumn winter 2017 / 2018
cold foods
roasted beetroot & red cabbage with fermented chilli & parsley (ve)
potato & purple carrot salad with oat cream walnut dressing, coriander & dried prunes (ve)
tomato salad with lingonberry dressing & pine (ve)
butternut squash & broad bean with miso-peppercorn dressing (ve)
kohlrabi noodles with sunflower seed “satay” & pickled mushrooms (ve)
grilled leeks with Finnish goats cheese & blueberries (v)
black lentil & pine pate (ve)
split pea hummus (ve)
apple & raisin chutney (ve)
cashew, red cabbage miso & pear pesto (ve)
sauerkraut, mustard & turmeric dip (ve)
warm food
charred cauliflower stuffed with forest mushroom puree, dressed with salted lingonberry juice (ve)
caramelized swede with baked pear, pickled red cabbage & crumbled feta (v)
oat cream, leek, parsley root stew with truffle oil & salted macadeimia nuts (ve)
kohlrabi dauphinois, with gruyere & black garlic cream (v)
3 mushroom stroganoff with glass noodles & pink pickled cauliflower (ve)
slow cooked whole carrots with honey and salted lemon, buffalo mozzarella, parsley & apple pesto (v)
potato puree with creamed chantarelle mushrooms, lingonberry dressing & salmiaki salt (ve)
sweet food
parsnip cake with white chocolate gnash and red currents (v)
date cake with turmeric icing (ve)
chocolate & pumpkin cake with orange icing (ve)
apple & blackcurrent crumble with rye crumble & liquorice whip (ve)
salted lemon tart (v)