|
  
Vessels & Prices
Cruise Packages
Services
Soups & Lunch Dishes
Set Dinners
Snacks & Savoury Pastries
Sweet Pastries
Beverages
Useful Information
Route Suggestions
Piers of Departures
Requests for Quotations
Reservation Terms
Transport Terms
Partners in Cooperation
 
JT-Line Oy
p. +358 9 534 806 |
|
 |
| |
Set Dinners 2010
| |
| ISLANDER SUMMER DINNER |
| |
| Chevre salad LL,G |
| Lightly grilled vegetables marinated in balsamico vinegar L,G |
| Gravad lax with sourcream & dill sauce LL,G |
| Lemon pickled baltic herring L,G |
| Mustard marinated herring L,G |
| Potatoes L,G |
| House bread in a basket & butter LL |
| |
| Ham & potato casserole LL,G |
| Feta & vegetable casserole LL,G |
| Beetroot & pickled cucumber L,G |
| |
| Coffee / tea |
| Fresh fruits of the season with mascarpone cream LL,G |
| |
| 26,50 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| WHITEWATER RAFTING GUIDE΄S DINNER |
| |
| Mushroom salad L,G |
| Tomato marinated herring L,G |
| Beet & tomato salad L,G |
| Bread cheese salad LL,G |
| Smoked whitebait & sourcream sauce LL,G |
| Potatoes L,G |
| House bread in a basket & butter LL |
| |
| Finnish salmon soup |
| |
| Coffee / tea |
| Summer fruit pie & vanilla custard LL |
| |
| 27,50 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| SHIPMASTER΄S SUMMER BUFFET |
| |
| Greek salad LL,G |
| Garden salad L,G |
| Cold smoked salmon & pasta salad L |
| Corned beef & horseradish sauce LL,G |
| Potatoes L,G |
| House bread in a basket & butter LL |
| |
| Corn fed chicken & orange sauce L,G |
| Rice L |
| Tofu & vegetable casserole L,G |
| |
| Coffee / tea |
| Brownie squares LL |
| |
| 29,00 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| PIRATE΄S FEAST BUFFET |
| |
| Garden salad & balsamico vinaigrette L,G |
| Lemon pickled olives L,G |
| Tomato & mozzarella salad LL,G |
| Tar gravad lax with honey & sourcream dressing LL,G |
| Smoked lamb & mint sauce L,G |
| Garden herb omelette LL |
| House bread in a basket & butter LL |
| |
| Pork fillet gratinated with chimichurri & red wine sauce L,G |
| Cauliflower & broccoli gratinated with chimichurri L,G |
| Creamed potatoes VL,G |
| |
| Kahvia / teetδ |
| Rum chocolate cake with cherry sauce LL |
| |
| 31,50 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| DINNER OF THE WANDERER IN GIBRALTAR |
| |
| Cold smoked ham & fig salad L,G |
| Lightly roasted sweet peppers |
| & artichoke marinated in balsamico syrup L,G |
| Chorizo & chick pea salad L,G |
| Tortilla espaρola LL,G |
| Sweet potato & corn salad L,G |
| Chicken & parmesan salad LL,G |
|
Paquette & foccaccio with tapenade spread LL |
| |
| Pesto gratinated salmon L,G |
| Mashed potatoes LL |
| |
| Coffee / tea |
| Tiramisu LL |
| |
| 32,50 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| NORDIC FEAST BUFFET |
| |
| Garden salad with dressing LL,G |
| Bread cheese salad LL,G |
| Gravad lax & mustard dressing LL,G |
| Smoked whitebait & sourcream dressing LL,G |
| Cold smoked reindeer tartar on rye cracker LL |
| Goat cheese on black bread LL |
| Carelian pastys with egg butter LL |
| Spring potato salad LL,G |
| |
| Karelian meat stew with skin on potatoes L,G |
| Roasted root vegetables with pearl barley risotto |
| & tarragon yogurt LL |
| |
| Coffee / tea |
| Blueberry pie with vanilla custard LL |
| |
| 32,50 / person |
| |
| Wine recommendations: |
| Wine recommendations will be updated on our websites |
| during March 2010. |
| |
| Key: |
| L = a lactose-free dish, LL = a low-lactose dish, G = a gluten-free dish |
| |
| Please note! | All prices include service, transportation of food to the vessel, serving dishes, tableware and the value added tax (13 %). The menus above are intended for groups of 20 people or more, with one menu selected for the entire group. Additional service fee of 50 applies to orders made for groups smaller than 20 guests. The minimum charge is for ten customers.
|
| |
 |
 |
 |
 | |
