Taivas Conference lunch buffee menus

Conference lunch buffee menus 2026–2027

Menu 1

Assortment of salads

Roast chicken served with bacon, silver onions and wine sauce (L, G)

Salmon gratin with potato, leek and Rafters cheese (L, G)

Thyme and potato purée (L, G)

Tosca pie & liquorice mousse (L)

25 €

 

Menu 2

Assortment of salads

Beef patties served with onion gravy (L, G)

Baked cod served with crayfish velouté sauce (L, G)

Ratatouille (L, G)

Herb and potato mash (L, G)

Apple pie served with vanilla sauce (L)

25 €

 

Menu 3

Assortment of salads

Moose stew à la Stroganoff (L, G)

Baked salmon served with chive sauce (L, G)

Mashed potatoes (L, G)

Beetroot bake (L, G)

Blueberry quark served with oat biscuits (L, G)

26 €

 

Menu 4

Assortment of salads

Reindeer meat balls, plum tomato sauce and spaghetti (L)

Arctic fish gratin made with pollock, hand peeled shrimps and duchesse potatoes (L, G)

Vegetable patties served with pickled cucumber relish (L, G)

Waffles served with whipped cream and jam (L)

26 €

 

Menu 5

Assortment of salads

Deer” Wellington” served with creamy game sauce and black currant jam (L)

Fried haddock served with Remoulade sauce (L, G)

Aromatic lentils & kale bake

Potato and rosemary bake (L, G)

Cranberry Tiramisu (L)

28 €

 

Menu 6

Assortment of salads

Roasted pork tenderloin served with sour cream and bell pepper sauce (L, G)

Northern pike patties served with wild herb remoulade (L, G)

Beetroot & blue cheese gratin (L, G)

Potato croquettes (L, G)

Cream of Lappish berries served with oat cookies and whipped cream

25 €

 

Updated 23.9.2026

Minimum 40 persons, maximum 250 persons

V = Vegan M = Dairy-Free L = Lactose-Free G = Gluten-Free VL = Low Lactose

Our staff will be happy to provide additional information about the ingredients used in our dishes, including details about allergens and substances that may cause intolerances or hypersensitivity reactions.