FINLANDIA MENU 2011
Clean Finnish nature, pure flavours, organic production and local cuisine are the starting
points for my Finlandia dinner-menu. Finlandia has been used for all dishes on the menu for marinating and flavouring. One spray from
a small Finlandia spray bottle gives the food a delicious finish.
Salads and herbs are locally sourced from the Ahlberg organic farm in Sipoo. Waldemar
Nanny-goat cheddar from Kolattu goat-cheese makers was voted the best ripe cheese in Finland in 2006. Together with Finlandia
Lime balsamic vinegar your cheese experience is absolute. The hot smoked salmon comes straight from the Kalatukku E. Eriksson's
smokehouse. The main course is Finnish beef tenderloin. For the dessert, the best tastes of the Finnish world of flavours come
together in a surprising manner. Vanilla ice cream, rye bread and blackcurrant-flavoured Finlandia Blackcurrant in combination
are a unique taste experience.
Enjoy, eat and drink, life is short.
With delicious greetings
Chef Tomi Laurila