HOTEL KÄMP BANQUETING
BUFFET MENUS
23.8.2011-29.2.2012
Executive Chef Ville Pyykönen
Wine recommendations by the Group Head Sommelier Lauri Vainio
To start the dinner we recommend delicacies and appetizers
from the selection below. An open bar or pre-ordered cocktail selection
seals the enjoyment of the pre-dinner gathering
APERITIFS
Kir Royal 12,00 € (Sparkling Wine)
Kir Royal 18,00 € (Champagne)
House Champagne
Cuvée des Moines Brut, Besserat de Bellefon 120€
Cuvée des Moines Brut Rosé, Besserat de Bellefon 132€
Cordon Rouge Brut, Mumm 132€
Sparkling wine
Cava Brut Reserva, Castillo Perelada, Espanja 54€
Crémant du Jura, Cave de la Reine Jeanne, Ranska 65€
OPEN BAR
Your selection of cocktails, champagne and/or wines
Charged according to consumption
Salty snacks 4,50 €/ person
Marinated olives and a choice of salty snacks
Oysters 4,10 €/ each
Recommended 2pcs/person
Fish roe bar 19,40 € /person
Vendace roe, lavaret roe, toasted brioche with red onions and sour cream
Caviar bar price of the day
Caviar with red onions and sour cream
BUFFET MENUS
Main course is served either plated or from the buffet based on your preference.
CARL KÄMP 44,60 € / person
Lavaret Roe Mousse and Malt Bread
Terrine of Cold-smoked Salmon and Cucumber Salad
Blackcurrant Herring
Grilled Corn Fed Chicken, Romaine Salad and Parmesan Cheese
Terrine of Game and Butter-Nut Pumpkin
Marinated Feta Cheese with Rucola Salad
Green Salad
Sea salt flavoured butter
House bread selection
***
Roasted Fillet of Lamb, Root Vegetables and Roasted Potato
***
White Chocolate and Passion Fruit Cake, Mixed Nut Crumble
OCEAN & EARTH 56,90 € / person
Baltic Herring with Mustard, Lemon Flavoured Potato
Glazier`s Lavaret and Juiced Beetroot
Green Pepper Pâté and Marinated Melon
Herb marinated Lamb with Apple and Celery
Country-style Salad of Roasted Chicken and Beans
Grilled Halloumi Cheese with Honey Flavoured Root Vegetables
Green salad
Vinaigrette, olive oil
Boiled Potatoes
Sea salt flavoured butter
Focaccia, sour dough and Finnish rye crisp bread
***
Whole Grilled Fillet of Red Deer, Sugar Peas and Cep-Potato Terrine
Or
Grilled Arctic Char, Seafood Pilaf rice and Paksoi Cabbage
***
Vanilla Crème brûlée Pie with Cloudberry Jam
Rice Chocolate and Petit Four
BEST OF SCANDINAVIA 68,40 € / person
With both main courses 78,20 € / person
Cold Smoked Arctic Char with Cucumber
Baltic Herring with Onion
Terrine of Vendace, Tarragon dessing
Game Meatballs with Spiced Mustard
Braised Veal with juiced Cauliflower
Grain Pasta with Cold Smoked Reindeer
Tomato, Mozzarella and Basil
Roasted Pumpkin, Sugar Peas and Globe Artichoke
Red Onion and Bean Salad
Boiled Potatos
Green salad
Vinaigrette, olive oil
Sea salt flavoured butter
House Bread Selection
***
Roasted Lavaret, Creamed Chanterelle and Fried Pearl Barley
Or
Ginger Flavoured Duck, Fried Grain Pasta and Ratatouille
***
Chocolate-Truffle Cake
Braised Pineapple
Forrest Berry Mousse
Cheese Selection
Wine recommendations :
WHITE WINES
Chardonnay-Viognier, Laurent Miquel, Languedoc, France 44€
Riesling Reserve, Joseph Scharsch, Alsace, France 52€
Cellar Selection Sauvignon Blanc, Sileni, Marlborough, New Zealand 54€
Chablis Domaine St-Claire, J.-M. Brocard, Bourgogne, France 72€
RED WINES
Cabernet-Syrah, Laurent Miquel, Languedoc, France 44€
Côtes du Rhône Rouge, Ch de Montfaucon, Rhône, France 53€
Morgon les Charmes, Faiveley, Beuajolais, France 58€
Chianti Classico, Badia a Coltibuono, Toscana, Italy 72€
SWEET WINES
Beerenauslese Classic, Esterházy, Burgenland, Austria 58€ 37,5cl
Late Harvest Tokaji, Oremus, Tokaji, Hungary 58€ 37,5cl
Sauternes Ch Suduiraut, Bordeaux, France 132€
Mineral waters:
Vittel still 9,90€ 1,0l bottle
S.Pellegrino sparkling 9,90€ 0,75l bottle
Coffee and Tea
Kämp's coffee and brewed tea
5,20€/ person
The Buffet menus are available for groups of 20 persons and more. Please choose one menu for the whole group and inform menu choice, allergies and eventual additional information 4 working days prior the event.
Kindly notice that we are charging the menu as it has been confirmed 4 working days before the event.
We reserve the rights for changes.
