BUFFET

BUFFET 2019

min 40 persons

CANAPÉS WITH APERITIF

Toast Skagen (L)4,20 €/pcs
Boletus and comté (L)4,20 €/pcs
Duckliver Sauternes (L)4,20 €/pcs
Sugar salted lavaret with Carelian caviar (L,G)5,20 €/pcs

PLEASE, CHOOSE TWO DISHES

House herring and baltic herring (L,G)

Crayfish terrine with remoulade (L,G)

Smoked lavaret mousse and fennel salad (L,G)

Akvavit marinated salmon and sour cream (L,G)

Chargrilled salmon with dill cucumber (L,G)

Skagenröra (L)

PLEASE, CHOOSE TWO DISHES

Veal steak with roasted mushrooms (L,G)

Lamb roast with tarragon mayonnaise (L,G)

Country pate with red onion compote (L,G)

Smoked duck breast with apple (L,G)

Lamb sausage with french mustard sauce (L,G)

PLEASE, CHOOSE TWO DISHES

Roasted and marinated seasons vegetables (L,G)

Beetroot and yellow beet salad with goat cheese crème (G)

Kale caesar salad (L,G)

Tomato, olive and feta salad (L,G)

Potatoes and dillbutter (L,G)

New potato salad with spring onion (L,G)

Menu includes also green salad and house bread.

MENU PRICE ACCORDING TO MAIN COURSE CHOICE

Roasted breast of corn fed chicken, spelt pilaf rice and chicken broth with lemon thyme56 €
Salmon with fennel cream and dill potatoes59 €
Grilled marbled beef with garlic potatoes and oxtail broth62 €

DESSERT

Marinated fruits, mascarpone and lemon cake

or

Milk chocolate mousse, raspberry and liquorice

NIGHT SNACK

Hot Dog, mustard, ketchup, pickled cucumber and roasted onion9,80 €
Oven baked potato with shrimp, ham or feta cheese filling12,50 €

Restaurant NJK is located on the small island of Valkosaari next to Helsinki south harbor. Connection ferry to the island leaves from Valkosaari wharf, Ehrenströmintie 13, close to Olympia Terminal. The price of the ferry service (7,20€ per person) will be added to the restaurant invoice.  

Prices include group discount and VAT. We reserve the right to change the prices.

Groups are requested to order a single set menu five working days before the event. Special diets are considered according to your requirements. The number of guests booked two working days prior to the event serves as our invoice base. Our restaurant is open until midnight when the last ferry departs from the island to the mainland.