Buffet menus

All the buffet menus include spring water and coffee or tea.

TAPAS MENU – € 28,50 / person

ARTICHOKE AND LEMON (D,G,V)
Lemon flavored artichoke and roasted sunflower seeds
TOMATO (D,G,V)
In the Mediterranean sun semi-dried tomatoes
GARLIC (D,G,V)
Roasted garlic with rock salt
OLIVES (D,G,V)
Olives marinated with urban garden herbs
SALAMI (L,G)
Milenese ”Casa Modena” salami in slices
EGG AND POTATO (L,G)
Traditional Spanish potato omelette
POLLO AL AJILLO (D,G)
Grilled country chicken fillet spiced with garlic
ALBÓNDIGAS EN SALSA DE TOMATE (D,G)
Chef’s meatballs in the full tomato sauce
SHRIMPS AND THYME (D,G)
Shrimps spiced with thyme and garlic
CHEESE AND BERRIES (L,G)
Sliced ”Manchego” cheese with berry compot

Wine recommendations:
Sparkling wine: Vall Dolina Cava Reserva Brut Nature NV, Spain – € 42 / 75 cl
White wine: Cortes de Cima Chaminé Branco 2018, Portugal – € 39 / 75 cl
Red wine: Cortes de Cima Chaminé Tinto 2018, Portugal – € 39 / 75 cl
Rosé wine: Loimer Rosé Zweigelt & Pinot Noir 2016, Austria – € 42 / 75 cl

ARCHIPELAGO MENU ”HARMAJA” – € 32,90 / person

BALTIC HERRING AND SPRUCE SPROUTS (D,G)
Baltic herring spiced with anis and spruce sprouts
COUNTRY CHICKEN AND CAULIFLOWER (L,G)
Roasted country chicken fillet slices, cauliflower spiced with saffron and nutmeg flower mousse
MEATBALLS AND TOMATO (D,G)
Chef’s cocktail meatballs and organic tomato sauce flavored with lemon zest
CAPRECEA SALAD Á LA THERON AND SOURDOUGH BREAD CROUTONS (LL)
Ripped buffalo milk cheese, organic tomato, fresh basil, bell pepper, roasted nuts, olive, red onion and sourdough bread croutons
SPRING BEETROOT AND BEETROOT SPROUTS (L,G)
Roasted beetroot marinated with lemon, beetroot sprouts and tart sour cream dressing
MELON AND LINEN SEEDS (D,G)
Fresh melon, arugula, mint and roasted linen seeds/em>
SALAD AND STRAWBERRIES (D,G)
Spinach, arugula, red chard and strawberry salad with strawberry vinaigrette
FRENCH MULTIGRAIN BREAD AND BUTTER (L)
Freshly baked French multigrain bread and butter
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SALMON AND ”VÄSTERBOTTEN” CHEESE (L)
”Västerbotten” cheese and smoked salmon pie with rye crust
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For vegetarians (the number of vegetarians should be confirmed 10 days before the event):
WILD MUSHROOMS AND CHEESE (D,G,V = vegan option, inc. almond flour and soy cream)
Tartlets made from Finnish wild mushrooms and vegan cheese

Wine recommendations:
White wine: Ferraton Père et Fils La Tournée Blanc, France – € 35 / 75 cl
Red wine: Ferraton Père et Fils La Tournée Rouge 2018, France – € 35 / 75 cl

ARCHIPELAGO MENU ”VALLISAARI” – € 38,50 / person

BLACKCURRANT HERRING AND HERBS (D,G)
Blackcurrant herring spiced with fresh herbs
COUNTRY CHICKEN AND CUCUMBER (D,G)
Sesam roasted country chicken saslik, ginger cucumber, radish and urban garden arugula
PORK AND MILLET (D,G)
Overcooked pork shoulder, black cabbage millet and organic tomato salsa served in a dish made of birch bark
FINNISH ARCHIPELAGO BREAD AND ”VÄSTERBOTTEN” CHEESE (L)
A mousse made of wild mushrooms and ”Västerbotten” cheese with Finnish archipelago bread crumble
TAR, BEETROOT AND COLD SMOKED YOGURT (L,G)
Beetroot cooked in coarse salt and flavoured with tar syrup, beetroot sprouts, roasted pine nuts and cold smoked yogurt spiced with rosemary
GREEN SALAD (D,G)
Season’s mixed salads and Åland´s buckthorn vinaigrette
YEAST BREAD, SOUR DOUGH BREAD AND BUTTER (L)
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SALMON AND WHITE WINE (L,G)
Broiled Atlantic salmon, potatoes with dill and organic butter and white wine sauce made of Finnish fruit and berry wine
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For vegetarians (the number of vegetarians should be confirmed 10 days before the event):
VEGETARIAN TOURNEDOS AND GINGER (D,G,V = vegan option)
Vegetarian tournedos and dill potatoes with ginger sauce
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RHUBARB AND STRAWBERRY (L)
Rhubarb pie, fresh strawberries and whipped vanilla cream

Wine recommendations:
White wine: Friedrich Becker Wildwein Riesling Feinherb 2016, Germany – € 45 / 75 cl
Red wine: Pegasus Leggero Appassimento 2016, Italia – € 44 / 75 cl

ARCHIPELAGO MENU ”VILLINKI” – € 39,80 / person

COLD SMOKED PERCH AND RASPBERRY (D,G)
Cold smoked perch spiced with chives, beluga lentil-buckwheat salad and marinated raspberry served in a dish made of birch bark
RAINBOW TROUT AND HERBS (D,G)
Salt and sugar cured rainbow trout with Chimichurri sauce
ROAST BEEF AND PUMPKIN (D,G)
Roast beef with horseradish and pumpkin compote
CAESAR SALAD OF THE NORTH (LL)
Bread cheese fried on grate, iceberg lettuce and sourdough bread croutons with Caesar dressing
SALAD AND SPROUTS (D,G)
Lettuce, fresh watercress, sprouts and radish with mint vinaigrette
BREAD AND CHURNED BUTTER (L)
Multigrain bread and churned butter
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LAMB AND BUCKWHEAT WITH ROOT VEGETABLES (D,G)
Tender lamb roast stewe from ”Reinin Liha”, buckwheat with root vegetables and rich red wine sauce made of Finnish fruit and berry wine
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For vegetarians (the number of vegetarians should be confirmed 10 days before the event):
CHIKPEAS AND BUCKWHEAT WITH ROOT VEGETABLES (D,V = vegan option)
Chikpea patties, fresh tomato sauce flavored with urban garden herbs and buckwheat with root vegetables
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BUCKTHORN AND CARROT (L)
Traditional pie made from fresh carrot with buckthorn sauce

Wine recommendations:
White wine: Wieninger Wiener Gemischter Satz 2018, Austria – € 47 / 75 cl
Red wine: Pegasus Leggero Appassimento 2016, Italia – € 44 / 75 cl

Terms of order and delivery:

Quality food on our ships is provided by our partner Theron Catering. Food is delivered to the ship from the kitchen of our partner; there is no cooking kitchen on our ships. The minimum charge is always for 20 persons. Please confirm your cruise menu selection, final number of people and any special diets no later than ten (10) days prior to your event. The same menu must be selected for the entire group (except for special dietary requirements). An additional fee of EUR 5 per person will be charged for any special dietary requirements being different from the basic menu. Our catering service mainly prepares food from ingredients with a low lactose content.

Key to abbreviations used:
LL = Low Lactose, L = Lactose-free, D = Dairy-free, G = Gluten-free, V = Vegan

The prices include serving, transportation of food, serving and dining ware, and VAT (14%).