{"id":2183,"date":"2014-11-25T11:02:53","date_gmt":"2014-11-25T09:02:53","guid":{"rendered":"http:\/\/hulluporo.revdev.fi\/meetings-groups\/group-menus\/tonttula-taivaanvalkeat\/"},"modified":"2025-07-02T12:45:47","modified_gmt":"2025-07-02T09:45:47","slug":"elves-village","status":"publish","type":"page","link":"https:\/\/www.hulluporo.fi\/en\/meetings-groups\/group-menus\/elves-village\/","title":{"rendered":"Elves Village group menu"},"content":{"rendered":"\n\t
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Elves Village lunch and dinner group menu<\/h2>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<\/section>\n\n\n\n\n\t
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Lunch menu for groups<\/h2>\n \n

Menu 1 (Vegan)<\/strong><\/p>\n

Lovage & Pumpkin soup served with sour dough bread (G)<\/p>\n

Aromatic and spicy lentil & kale stew served with harissa yoghurt and pumpkin seed oil (G)<\/p>\n

Blueberries, blackberries, and Biscoff toffee<\/p>\n

33 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 2<\/strong><\/p>\n

Sugar-salted salmon, dill pickles, smoked rye bread, and dill mayonnaise (L)<\/p>\n

Beef bistro patties served with mashed potatoes and mushroom stew\u00a0 (L)<\/p>\n

Blueberry tartlet (L)<\/p>\n

33 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 3<\/strong><\/p>\n

Over-cooked deer Wellington style served with blackcurrant jam Jerusalem arctichoke fond, and crispy root vegetable chips (L)<\/p>\n

Salmon medallions, roasted cauliflower, and Nordic sour cream sauce (L, G)<\/p>\n

Rhubarb spelt crumble with cinnamon ice cream (L)<\/p>\n

35 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 4<\/strong><\/p>\n

Salad with smoked Lappish fish salad and home baked malt bread (L)<\/p>\n

Brisket of beef served with gravy, and saut\u00e9ed potatoes (L, G)<\/p>\n

Cream of cloudberries (L, G)<\/p>\n

34 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 5<\/strong><\/p>\n

Saut\u00e9ed reindeer, mashed potatoes, pickles, and lingonberry sauce (L, G)<\/p>\n

32 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 6<\/strong><\/p>\n

Reindeer meatballs, fingerling potato puree, wild mushroom sauce, lingonberries, and pickles (L, G)<\/p>\n

26 \u20ac<\/strong><\/p>\n

 <\/p>\n


\nDesserts for lunch (an extra charge)<\/em><\/p>\n

Pancakes with jam and whipped cream\u00a0 4,50 \u20ac<\/p>\n

Coffee and pastries from the dessert counter 3,50 \u20ac<\/p>\n

 <\/p>\n

Plate service for private events. Minimum 10 people, maximum 120 people<\/em><\/p>\n

 <\/p>\n

Updated 2.7.2025<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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Dinner menu for groups<\/h2>\n \n

Menu Vegan<\/strong><\/p>\n

Wild mushroom soup served with saut\u00e9ed mushrooms, salty cress and potato bread (G)<\/p>\n

Aromatic and spicy lentil stew served with Harissa yoghurt and pumpkin seed oil\u00a0 (G)<\/p>\n

Raspberry-blueberry raw cake (G)<\/p>\n

62 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu Lapland Family Style<\/strong><\/p>\n

Lappish Appetizers:<\/em><\/p>\n

Whitefish tartare (L, G)<\/p>\n

Lightly salted grayling (L, G)<\/p>\n

Smoked vendace (L, G)<\/p>\n

Dough-coated venison p\u00e2t\u00e9 (L)<\/p>\n

Reindeer tongue mousse (L, G)<\/p>\n

Lappish flatbread (L)<\/p>\n

Cask turnip chutney and blackcurrant jam (L, G)<\/p>\n

Main Course:<\/em><\/p>\n

Reindeer sausages and slow-cooked Lappish beef (L, G)<\/p>\n

Roasted root vegetables and fingerling potatoes (L, G)<\/p>\n

Pickled vegetables and sour cream sauce (L, G)<\/p>\n

Dessert:<\/em><\/p>\n

Lingonberry tartlet, salted caramel, and toasted white chocolate<\/p>\n

74 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 1<\/strong><\/p>\n

Reindeer tartare served with lingonberries, dill oil, and forest mayonnaise (L, G)<\/p>\n

Slightly smoked arctic char served with king crab risotto (L, G)<\/p>\n

Blueberry pie with vanilla ice cream (L)<\/p>\n

75 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 2<\/strong><\/p>\n

Reindeer croquette served with smoked mayonnaise, lingonberries, and wild mushrooms, served with sourdough bread and reindeer pat\u00e9e (L)<\/p>\n

Glow fried salmon from the Arctic Ocean, served with roasted roots and Lappish potatoes, Nordic butter milk sauce and pickles (L, G)<\/p>\n

Elves Village’s buttermilk pudding, white chocolate, and blueberries (L, G)<\/p>\n

73 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 3<\/strong><\/p>\n

Blackened white fish served with hasselebacka potato and king crab consomm\u00e9 (L, G)<\/p>\n

Roast of teindeer served with potato gratin, carrot pur\u00e9e, and Foyot sauce (L, G)<\/p>\n

Raspberry brownie (L)<\/p>\n

82 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 4<\/strong><\/p>\n

Wild mushroom soup served with saut\u00e9ed mushrooms, saltry cress, and potato read (L)<\/p>\n

Shank of reindeer served with Lappish potato mash and lingonberry sauce (L, G)<\/p>\n

Cloudberry pudding served with roasted spelt barleys (L)<\/p>\n

79 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 5<\/strong><\/p>\n

Buckwheat blini, whitefish roe, onions, clotted cream, and dill (L)<\/p>\n

Roasted reindeer fillet, black barley seasoned with chives, parsley root pur\u00e9e, and game sauce (L)<\/p>\n

Cloudberry tartlet, toasted white chocolate, authentic Lapland gold, and salted caramel<\/p>\n

89 \u20ac<\/strong><\/p>\n

 <\/p>\n

Served Group Dinner Menus.
\n<\/em>Minimum 10 people, maximum 120 people.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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Additional information and reservations<\/h2>\n \n

Hullu Poro Sales department
\nsales@hulluporo.fi<\/a><\/p>\n

or fill out\u00a0the group reservation enquiries form<\/a><\/p>\n

Rakkavaarantie 3, 99130 Levi<\/p>\n