{"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":"2024-07-03T13:09:59","modified_gmt":"2024-07-03T10:09:59","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
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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
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Served menus<\/h2>\n \n

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

Blueberry-Cured Whitefish:
\nServed with rainbow trout roe, dill mayonnaise, and roasted Jerusalem artichoke (L, G)<\/p>\n

Slow-Cooked Chuck Roll Beef:
\nAccompanied by bacon beans, rosemary potatoes, and red wine sauce (L, G)<\/p>\n

Cloudberry Pannacotta (L)<\/p>\n

75 \u20ac<\/p>\n

<\/strong><\/p>\n

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

Arctic Salmon Tartare
\nHand-peeled shrimp, seaweed, pea cream, and toasted malt (L, G)<\/p>\n

Slow-Braised Lamb Shank
\nGarlic-seasoned mashed potatoes and dark mint sauce (L, G)<\/p>\n

Chocolate Cake
\nServed with milk chocolate mousse and raspberries (L)<\/p>\n

78 \u20ac<\/p>\n

<\/strong><\/p>\n

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

Lightly Smoked Char
\nAccompanied by small buckwheat blinis, dill mayonnaise, and pickled cucumber (L)<\/p>\n

Dough-Coated Slow-Cooked Venison Neck
\nTruffle-flavored crushed fingerling potatoes and Madeira sauce (L)<\/p>\n

Apple Tarte Tatin with vanilla ice cream (VL)<\/p>\n

78 \u20ac<\/p>\n

<\/strong><\/p>\n

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

Spice-Roasted Salmon
\nLemon aioli, crispy fingerling potatoes, and lobster broth (L, G)<\/p>\n

Reindeer Sirloin
\nParmesan potato gratin, roasted winter root vegetables, and Grand Veneur sauce (L, G)<\/p>\n

Milk Chocolate Mousse
\nAccompanied by raspberries and licorice crumble (L, G)<\/p>\n

76 \u20ac<\/strong><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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

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Lappish buffet<\/h2>\n \n
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Gravlax with Mustard Sauce (L, G)<\/p>\n

Blueberry-Cured Whitefish Tartare with Malt Bread (L)<\/p>\n

Warm-Smoked Grayling with Country Salad (L, G)<\/p>\n

Crispy Fried Vendace with Garlic Mayonnaise (L)<\/p>\n

Dough-Encased Reindeer P\u00e2t\u00e9 (L)<\/p>\n

Green Salad (L, G)<\/p>\n

Rye Forest Mushroom Salad (L)<\/p>\n

Fingerling Potato Salad (L, G)<\/p>\n

Cranberry-Cabbage Salad (L, G)<\/p>\n

Lapland Flatbread and Lingonberry Rye Bread (L)<\/p>\n

Reindeer Stew with Lingonberries and Pickles, Grilled Salmon with Chanterelle Sauce, Buttered Potatoes, and Roasted Root Vegetables (L, G)<\/p>\n

Lingonberry Compote, Sweet Pastries, Blueberry Pie, Squeaky Cheese, and Cloudberry Jam (L)<\/p>\n

 <\/p>\n

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

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

Green Salad with Roasted Nuts and Seeds (L, G)<\/p>\n

Forest Mushroom Salad (L, G)<\/p>\n

Whole Shelled Arctic Shrimp with Aioli and Mary Rose Mayonnaise (L, G)<\/p>\n

Marinated Blue Mussels with Spring Onions and Glass Noodles (L, G)<\/p>\n

Aquavit-Cured Salmon with Roasted Allspice (L, G)<\/p>\n

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

Fatty Fish Roe with Whipped Cream, Red Onion, Dill, and Malt Bread (L)<\/p>\n

Reindeer Meatballs with Forest Mushroom Mayonnaise (L, G)<\/p>\n

Country P\u00e2t\u00e9 with Cumberland Sauce (L)<\/p>\n

Braised Lamb Neck, Spicy Lamb Sausages, Thyme-Raspberry Sauce, Lentil-Kale Casserole, and Roasted Fingerling Potatoes (L, G)<\/p>\n

Sea Buckthorn Berry Pudding, Macaron Pastries, and Vanilla Wind Hats (L)<\/p>\n

93 \u20ac<\/strong><\/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