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 (LL)
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 (LL)
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,G,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 (LL)
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%).