{"id":8989,"date":"2016-07-13T14:56:42","date_gmt":"2016-07-13T11:56:42","guid":{"rendered":"https:\/\/www.hulluporo.fi\/en\/meetings-groups\/group-menus\/taivas-2\/"},"modified":"2025-07-02T12:25:40","modified_gmt":"2025-07-02T09:25:40","slug":"taivas-2","status":"publish","type":"page","link":"https:\/\/www.hulluporo.fi\/en\/meetings-groups\/group-menus\/taivas-2\/","title":{"rendered":"Taivas"},"content":{"rendered":"\n\t
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Restaurant Taivas Group menus<\/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 Buffet Group menus<\/h2>\n \n
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Menu 1<\/strong><\/p>\n

Salad Assortment<\/em><\/p>\n

Roast chicken served with bacon, silver onions and wine sauce (L, G)<\/p>\n

Salmon gratin with potato, leek and cream cheese (L, G)<\/p>\n

Thyme and potato pur\u00e9e (L, G)<\/p>\n

Tosca pie & liquorice mousse (L)<\/p>\n

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

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

Salad Assortment<\/em><\/p>\n

Reindeer patties with onion grazy (L, G)<\/p>\n

Baked cod served with crayfish velout\u00e9 sauce (L, G)<\/p>\n

Ratatouille (L, G)<\/p>\n

Herb and potato mash (L, G)<\/p>\n

Apple pie served with vanilla sauce (L)<\/p>\n

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

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

Salad Assortment<\/em><\/p>\n

Moose stew \u00e0 la Stroganoff\u00a0(L, G)<\/p>\n

Roasted salmon with chive sauce (L, G)<\/p>\n

Mashed potatoes (L, G)<\/p>\n

Beetroot casserole (L, G)<\/p>\n

Blueberry quark with oat cookies (L, G)<\/p>\n

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

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

Salad Assortment<\/em><\/p>\n

Meatball pasta “spaghetti puttanesca” (L)<\/p>\n

Arctic fish gratin made with pollock, hand-peeled shrimps and duckhesse potatoes (L, G)<\/p>\n

Vegetable patties with grandma\u2019s cucumber relish (L, G)<\/p>\n

Waffles with jam and whipped cream (L)<\/p>\n

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

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

Salad Assortment<\/em><\/p>\n

Deer \u201dWellington\u201d served with game sauce (L)<\/p>\n

Aromatic lentil and kale casserole<\/p>\n

Fried haddock served with Remoulade sauce (L, G)<\/p>\n

Potato and rosemary bake (L, G)<\/p>\n

Cranberry Tiramisu (L)<\/p>\n

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

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

Salad Assortment<\/em><\/p>\n

Roasted pork tenderloin with creamy paprika sauce (L, G)<\/p>\n

Pike patties with wild herb remoulade (L, G)<\/p>\n

Beetroot and blue cheese gratin (L, G)<\/p>\n

Croquette potatoes (L, G)<\/p>\n

Lapland berry soup with oat crisps and whipped cream<\/p>\n

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

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Buffet Service<\/em>: Minimum 10 people, maximum 250 people<\/p>\n<\/div>\n<\/div>\n

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Updated 2.7.2025<\/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
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Dinner group menus<\/h2>\n \n

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

Roasted Jerusalem artichoke & truffle soup served with sour-dough bread (L)<\/p>\n

Lentil stew topped with roasted pumpkin pur\u00e9e, macadamia nuts and and blackcurrant (L, G)<\/p>\n

Vegan cranberry Tiramisu (L)<\/p>\n

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

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

Cauliflower pur\u00e9e, whitefish roe, pan-fried brioche bread, chives, and salted egg yolk (L)<\/p>\n

Braised Sea Lapland lamb neck served with Beluga lentil bake and raspberry-thyme sauce (L)<\/p>\n

Chocolate served with vanilla ice cream (L)<\/p>\n

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

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

Reindeer Rillette served with pickled wild mush rooms, roasted pumpkin pyre and red onion compote (L, G)<\/p>\n

Slightly smoked arctic char served with potato gnocchi\u2019s, peas, cray fish sauce, and crispy kale (L, G)<\/p>\n

Lemon meringue pie (L)<\/p>\n

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

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

Smoked duck croquette, Pistou mayonnaise, and pickled hedgehog mushrooms (L)<\/p>\n

Salmon Confit served with dark dill fond, roasted beetroot, beetroot sprouts, and Lappish “Puikula” potato pur\u00e9e (L, G)<\/p>\n

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

69 \u20ac
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Menu 4<\/strong><\/p>\n

Creamy mussel soup thickened with Lappish “Puikula” potatoes, watercress, and chives (L, G)<\/p>\n

Mildly smoked reindeer roast, red wine sauce, and Parmesan potato gratin (L, G)<\/p>\n

Cranberry Tiramisu (L)<\/p>\n

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

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

Roasted Jerusalem artichoke & truffle soup served with sour-dough bread (L)<\/p>\n

Grilled corn-fed chicken served with Parmesan gnoccis and reduced chicken cream (L)<\/p>\n

Chocolate parfait and rasberries (L, G)<\/p>\n

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

Plate service: Minimum 10 people, maximum 200 people<\/em><\/p>\n

Updated 2.7.2025<\/em><\/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