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Season’s Menu

67,00 €

4 courses

Butternut squash and apple soup with champagne sour cream sauce
crispy bacon L G

Buckwheat blini
with coldsmoked salmon, roe, whipped sour cream and onion L G

Red deer venison steak with licorice and rosemary sauce
roasted jerusalem artichokes, fried porcini mushrooms and cloudberries L G

Chocolate fondant with chocolate mousse
cardamom ice cream and apricot gelée VL

MENUS 67
WINES 33

Figaro A La Carte

starters

Butternut squash and apple soup with champagne sour cream sauce 13
crispy bacon L G

Buckwheat blini 17
with coldsmoked salmon, roe, whipped sour cream and onion L G

Lightly salted reindeer with goat cheese mousse 16
sea buckthorn and onion compote L

Rye-flavoured esgarcots Au Gratin 13
bacon, blue cheese and garlic, served with bread L

Roasted bone marrow and caramelized onion 13
deep fried Padron peppers, aioli and bread L

main courses

Rye-breaded pike perch and potato purée with crayfish 27
dill yogurt sauce and capelin roe L

Lamb tenderloin and panfried russian pelmenis 27
sour cream and tomato sauce and red wine sauce L

Caramelized fennel and roasted jerusalem artichokes 24
pumpkin purée and fried porcini mushrooms L G

Wild boar rillettes with beetroot and allspice sauce 28
beetroot risotto with blue cheese and mustard sabayon L

Grilled sirloin steak with green peppercorn cream sauce 27
green beans with bacon L G

Beef a la Figaro, marbled sirloin steak with redwine sauce and aioli 30
roasted tomatoes, bacon and jalapeños L G

Red deer venison steak with licorice and rosemary sauce 28
roasted jerusalem artichokes, fried porcini mushrooms and cloudberries L G

sides

French fries L G M 6
Garlic potatoes L G M 6
Beetroot risotto with blue cheese 6
Potato purée L G 6

desserts

Chocolate fondant with chocolate mousse 13
cardamom ice cream and apricot gelée VL

Mint crème brulée with ginger sorbet 13
marmalade with rum and cinnamon, black currant sabayon L G

Pavlova with salty caramel ice cream 12
licorice meringue, almond cookies, pineapple, passionfruit, cinnamon cream

Cheese platter

Winebistro A La Carte

TAPAS

Marinated olives 3

Spanish-style peppers with olive oil and salt 6

Tuna-anchovy pintxo(2) 5

Piece of cheese with jam 6

Patatas Bravas, spanish potato cubes with aioli and tomato sauce 6

Ortiz anchovies from Cantabrian Coast, green pepper salsa 7

Spicy spanish Iberico pork sausage 9 Dry-cured spanish Iberico pork 10

Ortiz ventresca tuna belly in olive oil 9

TO SHARE

Tapas Españolas 25
– Marinated olives
– Pimientos de padron with olive oil and salt
– Patatas Bravas with aioli and tomato sauce
– Spanish cheese
– Ortiz Anchovies
– Dry-cured Iberico pork
– Chorizo
– bread

Tapas Finlandesas 25
– Blue and brie cheeses with jam
– Marinated crayfish tails
– Smoked vendace with red onion
– Mangaliza pork sausage
– Wild boar Rillettes
– Toasted malt bread

Roasted bone marrow with caramelized onion 12
– deep fried Padron peppers, aioli and bread

Beetroot risotto 10
– Blue cheese

Butternut squash and apple soup with champagne sour cream sauce 13
– crispy bacon

FROM THE GRILL

Double death by cheese brgr 20
– 160 g limousine beef patty, gouda- and cheddar cheeses, chipotle and bacon mayo, pickled cucumber and red onion. Served with fries.

with 2x 160g beef patties 26

Buckwheat blini  17
with coldsmoked salmon, roe, whipped sour cream and onion

Bistro ́s Steak Sandwich 18
– open-faced sandwich topped with beef escalope, cold smoked salmon and sour cream tomato sauce
– salad, pickled onion and cucumber

Beef a la Figaro 30
-marbled sirloin steak with redwine sauce and aioli
– roasted tomatoes, bacon and jalapeños. L G

SWEETS

Chocolate fondant with chocolate mousse 13
– cardamom ice cream and apricot gelée

Mint crème brulée with ginger sorbet 13
– marmalade with rum and cinnamon, black currant sabayon

Pavlova with salty caramel ice cream 12
– licorice meringue, almond cookies, pineapple, passionfruit, cinnamon cream