À la Carte
| 8.1.-18.3.2025 |
Restaurant Elite is also a real classic on its menu and we cherish recipes that have remained on our list for decades. In our classic list you can find e.g. the hugely popular salmon soup “Jare’s favorite”, Tauno Palo’s creamy onion steak and Vovan Vorschmack, named after our former doorman Vovan. In addition to classic dishes, we serve the best flavors of the seasons, which change seasonally. From the beginning of the year, the menu is complemented by traditional blinis and flaming weeks, which enliven the atmosphere of winter darkness.
| Artists' menu | ||
|---|---|---|
| Fish as a main couse | 56 € | |
| Meat as a main course | 57 € | |
| Roasted sweet pepper soup with pistou sauce | ||
| Wine recommendation: : Elite Art Wine, Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Charred arctic char with fennel, savoy cabbage and lobster sauce | ||
| Wine recommendation: Dr. L Dry Riesling, Dr. Loosen, Mosel, Germany 11 / 66 | ||
| OR | ||
| Tauno Palo style sirloin steak with creamed onions and pan fried potatoes | ||
| With tenderloin steak +8€ | ||
| Wine recommendation: Conde Vimioso Sommelier Edition, Falua, Portugal 11 / 66 | ||
| *** | ||
| Elite´s all time classic - Crème brûlée | ||
| Wine recommendation: Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 13 / 8 cl |
| Vegetarian menu | ||
|---|---|---|
| Available also as vegan | 50 € | |
| Roasted sweet pepper soup with pistou sauce | ||
| Wine recommendation: Elite Art Wine, Pinot Gris, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Hasselback beetroots with feta-hummus and roasted almonds | ||
| Wine recommendation:Elite Art Wine, Pinot Noir, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Crème Brûlée Vegan version made of coconut cream | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 13 / 8 cl |
| Flambé Menu | ||
|---|---|---|
| Rosepepper cured whitefish with blood orange vinaigrette and babyleaf salad | ||
| Wine recommendation: Petit Chablis, Moillard, Bourgogne, France 10,20 / 62 | ||
| *** | ||
| Calvados flambéed King Prawns with saffron risotto | 60 € | |
| Wine recommendation: Pouilly-Fumé, Franck Millet, Loire, France 12,30 / 74 | ||
| OR | ||
| Cognac flambéed beef tenderloin ”Steak Diane” with garlic and potato fondant and champignon sauce | 65 € | |
| Wine recommendation: Apothic Inferno, Apothic Wines, California, USA 11,50 / 69 | ||
| *** | ||
| Rum flambéed cherry-vanilla baked Alaska | ||
| Wine recommendation: Coteaux du Layon Rouanniéres, France 13 / 8 cl | ||
| Classics | ||
|---|---|---|
| Salmon soup with toasted rye bread “Jare´s favorite” | 16 € / 19 € | |
| Pan-fried Baltic Herrings, mashed potatoes and melted butter with dill | 23 € | |
| Tauno Palo style sirloin steak with creamed onions and pan-fried potatoes With tenderloin steak +8€ | 31 € | |
| Vesa-Matti Loiri style pork sauce with boiled potatoes, pickles and vinegar beetroot | 22 € | |
| Vova´s Vorschmack | 16 / 19 € |
| Starters | ||
|---|---|---|
| Green salad with roasted seeds and house vinaigrette | 7 € | |
| Rosepepper cured whitefish with blood orange vinaigrette and babyleaf salad | 17 € | |
| Roasted sweet pepper soup with pistou sauce | 14 / 19 € | |
| Roasted wild duck breast with brioche and Cumberland sauce | 18 € | |
| Esgargots with Peltola's blue cheese and garlic butter | 15 € | |
| Porchini mushrooms with Peltola's blue cheese and garlic butter | 14 € | |
| *** | ||
| Elite's traditional blinis (inc. red onion & sour cream) | ||
| Vendace roe | 22 € | |
| Whitefish roe | 20 € | |
| Reindeer mousse | 20 € | |
| Beluga lentil-caviar (vegetarian) | 15 € | |
| Blini Royal (with all sortments) | 32 € | |
| Extra Blini | + 8 € | |
| Pickles & honey | + 5 € | |
| Extra roe | + 14 € |
| Main Courses | ||
|---|---|---|
| Hasselback beetroots with feta-hummus and roasted almonds | 24 € | |
| Pan fried beef liver with potato puree and dark lingonberry sauce | 25 € | |
| Charred arctic char with fennel, savoy cabbage and lobster sauce | 30 € | |
| Calvados flambéed king prawns with saffron risotto | 32 € | |
| Cognac flambéed beef tenderloin ”Steak Diane” with garlic and potato fondant and champignon sauce | 39 € |
| Desserts | ||
|---|---|---|
| Elite´s all time classic - Crème Brûlée (available also as vegan) | 14 € | |
| Milk chocolate and almond cake with raspberries | 13 € | |
| Rum flambéed cherry-vanilla baked Alaska | 14 € | |
| Flickan – The girl from the portrait Vanilla ice cream, cloudberry jam and caramel fudge on almond basket | 15 € | |
| Cheese selection with homemade pumpkin seed thin bread and apple compote + glass of house Tokaj (6cl) | 13 € +6 € |
|
| Scoop of Ice cream / Sorbet | à 6 € | |
| Ice cream / Sorbet Portion (two scoops) | 9 € | |
| We reserve the right to make changes. |
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