{"id":2192,"date":"2014-11-25T12:09:14","date_gmt":"2014-11-25T10:09:14","guid":{"rendered":"http:\/\/hulluporo.revdev.fi\/meetings-groups\/group-menus\/areena\/"},"modified":"2026-09-21T14:46:12","modified_gmt":"2026-09-21T11:46:12","slug":"areena","status":"publish","type":"page","link":"https:\/\/www.hulluporo.fi\/en\/meetings-groups\/group-menus\/areena\/","title":{"rendered":"Areena group menus"},"content":{"rendered":"\n\t
\n\n\t\t\n\t
\n\t\t
\n\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t

Hullu Poro Areena 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
\n\n\t\t\n
\n
\n
\n\t\t<\/div>\n\n
\n
\n

Served menus<\/h2>\n \n

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

Blueberry cured whitefish served with rainbow trout roe, dill mayonnaise and roasted Jerusalem artichoke (L, G)<\/p>\n

Angus beef tri tip roast served with green beans & bacon, potato gratin and red wine sauce (L, G)<\/p>\n

Lappish berry pannacotta with roasted white chocolate (L)<\/p>\n

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

 <\/p>\n

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

Tartar made of Arctic Ocean salmon and hand peeled shrimps served with pea cream and roasted malt (L, G)<\/p>\n

Over cooked shank of lamb served with garlic and potato pur\u00e9e and dark mint gravy (L, G)<\/p>\n

Chocolate cake served with milk chocolate mousse and raspberry gele (L)<\/p>\n

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

 <\/p>\n

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

Slightly smoked arctic char and white fish mousse served with dill mayonnaise and pickled cucumber (L)<\/p>\n

Pulled neck of venison on a crust served with truffle and potato pur\u00e9e and Madeira sauce (L)<\/p>\n

Apple Tarte Tatin served with cr\u00e8me p\u00e2tiss\u00e9re (VL)<\/p>\n

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

 <\/p>\n

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

Salmon roasted with aromatic spices served with lemon aioli, Lappish potato crisps and lobster bouilloin (L, G)<\/p>\n

Roast of reindeer served with Parmesan & potato gratin and Grand Veneur sauce (L, G)<\/p>\n

Milk chocolate mousse, raspberries and liquorice crumble (L, G)<\/p>\n

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

 <\/p>\n

 <\/p>\n

Updated 21.9.2026<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

\n\n\t\t\n
\n
\n
\n\t\t<\/div>\n\n
\n
\n

Farme’s market -buffet menu<\/h2>\n \n

Country Chicken Salad with V\u00e4sterbotten Cheese (L)<\/p>\n

Cottage Smoked Salmon Salad (L, G)<\/p>\n

Tomato and Spring Onion Tabouleh (L)<\/p>\n

Homemade Cheese and Honey Pickles (L, G)<\/p>\n

Marinated Chanterelle Mushrooms (L, G)<\/p>\n

Candied Onions (L, G)<\/p>\n

Grandmother\u2019s Cucumbers (L, G)<\/p>\n

Cellar-Cured Salmon with Fermented Fennel (L, G)<\/p>\n

Peppered Beef Roast with Blackcurrants<\/p>\n

Dough-Coated Country P\u00e2t\u00e9 (L)<\/p>\n

Sourdough Bread and Spreads<\/p>\n

 <\/p>\n

Farmhouse Delights\u00a0(L, G):<\/strong><\/p>\n

Roasted Chicken with Caramelized Onions<\/p>\n

Artisanal Sausages and Slow-Cooked Pork Belly<\/p>\n

Oven-Baked Potatoes and Root Vegetable Hash<\/p>\n

 <\/p>\n

Desserts<\/strong>:<\/p>\n

Doughnuts<\/p>\n

Mini Muffins<\/p>\n

Homemade Rice Chocolate<\/p>\n

Berry Cake<\/p>\n

Homemade Lemonade<\/p>\n

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

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

\n\n\t\t\n
\n
\n
\n\t\t<\/div>\n\n
\n
\n

Lappish buffet<\/h2>\n \n
\n
\n
\n
\n
\n

Slightly salted salmon served with mustard sauce (L, G)
\nBlueberry and whitefish tartar served with malt bread (L)
\nSmoked arctic char served with Lappish salad (L, G)
\nDeep fried vendaces served with garlic mayonnaise (L)
\nBaked reindeer p\u00e2t\u00e9 (L)
\nGreen salad (L, G)
\nWild mushroom salad (L)
\nLappish potato salad with capers (L, G)
\nLingonberry cole slaw salad (L, G)
\nLappish flatbread and lingonberry bread (L)<\/p>\n

Saut\u00e9ed reindeer served with lingonberries and pickled cucumbers, glow fried salmon
\nserved with morel mushroom sauce, mashed potatoes, roasted Lappish root vegetables (L, G)<\/p>\n

Cream of Lappish berries, forest biscuits, blueberry pie, Lappish cheese and cloudberry jam (L)<\/p>\n

 <\/p>\n

92 \u20ac<\/strong><\/p>\n<\/div>\n<\/div>\n

Updated 21.9.2026<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t
\n\n\t\t\n
\n
\n
\n\t\t<\/div>\n\n
\n
\n

Buffet from Arctic Ocean<\/h2>\n \n

Whole and peeled shrimps from the Arctic Ocean served with aioli and Mary Rose sauce (L, G)
\nMarinated blue mussels, spring onion and glass noodles (L, G)
\nAquavit gravad salmon seasoned with roasted all spice (L, G)
\nWarm smoked salmon (L, G)
\nLump fish roe, sour cream, red onion and dill. Malted bread (L)
\nReindeer meat balls served with forest mayonnaise (L, G)
\nCountry pat\u00e9e served with Cumberland sauce (L)<\/p>\n

Overcooked lamb neck and lamb sausages served with dark thyme gravy, lentils & kale bake and roasted Lappish potatoes (L, G)<\/p>\n

Sea buckthorn pudding, vanilla profiterols and macarons (L)<\/p>\n

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

Updated 21.9.2026<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

\n\n\t\t\n
\n
\n
\n\t\t<\/div>\n\n
\n
\n

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