| By Executive Chef Mikko Taskinen Ice Cellar Salmon with Headwaiter's sauce Tartar of smoked lavaret and lavaret roe Baltic herring with herbs, crayfish herring and Baltic Herring caviar Beef steak marinated with balsamico, globe artichoke Country styled pâté with marinated red onion Roasted breast of turkey, lemon dressing Green salad Boiled potatoes Christmas bread, white sour bread and dry rye bread *** Traditional Christmas ham with side dishes Char grilled Arctic char with creamy forest mushrooms Confit of duck with ratatouille vegetables *** Praline mousse with fig compote Sacher cake Black currant mousse cake Spiced fruit cake Vanilla sauce flavoured with gingerbread Raspberry sauce Petit Fours |
A warm welcome to Hotel Kämp this Christmas!
<Back
