À la Carte
| 11.9.2024 - 7.1.2025 |
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 € | |
| Silky beetroot soup with goat cheese mousse | ||
| Wine recommendation: : Elite Art Wine, Pinot Noir, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Charred trout, lemon potato puree and crab sauce | ||
| Wine recommendation: Petit Chablis, Moillard, Bourgogne, France 10,20 / 62 | ||
| 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 € | |
| Silky beetroot soup with goat cheese mousse | ||
| Wine recommendation: Elite Art Wine, Pinot Noir, Weingut Friedrich Becker, Pfalz, Germany 11 / 66 | ||
| *** | ||
| Black radish fondant with king oyster mushroom and roasted onion puree | ||
| Wine recommendation:Finca La Capilla Rueda Blanco, Spain 10,20 / 62 | ||
| *** | ||
| Crème Brûlée Vegan version made of coconut cream | ||
| Wine recommendation: Huxelrebe Auslese Bio Lorenz, Rheinhessen, Germany 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 € | |
| Salmon tartar with fennel and horseradish cream | 17 € | |
| Silky beetroot soup with goat cheese mousse | 14 / 19 € | |
| Cured lamb with pickled funnel chanterelles, lingonberry and sour cream | 18 € | |
| Esgargots with thyme and garlic butter | 15 € | |
| Porchini mushrooms with thyme and garlic butter | 14 € |
| Main Courses | ||
|---|---|---|
| Black radish fondant, king oyster mushroom and roasted onion puree | 24 € | |
| Pan fried beef liver with celery puree, gognac cream sauce and lingonberries | 25 € | |
| Charred trout, lemon potato puree and crab sauce | 29 € | |
| Pan fried scallops with funnel chanterelle risotto | 32 € | |
| Beef tenderloin with Cafe de Paris-butter and parmesan potato crocet | 39 € |
| Desserts | ||
|---|---|---|
| Elite´s all time classic - Crème Brûlée (available also as vegan) | 14 € | |
| Honey cake, rosemary seasoned apple and vanilla cream | 13 € | |
| Buckthorn and white chocolate pannacotta with almond cookie | 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 gooseberry compote + glass of house Tokaj (6cl) | 15 € +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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