Post-doctoral Party “Karonkka”

At Botta, you can organise a tasty post-doctoral dinner, during which our professional staff will handle all the details.
 
You can learn more about the post-doctoral dinner menu options on this page. We also have an Organising a Post-doctoral Party on Botta page, where you can read more about the evening and pre-arrangements.

Cured white fish with rye crumble and dill mayo M, (G)
—
Beef marble fillet with thyme potatoes, seasonal vegetables and cognac flavored pepper sauce G, L
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Botta´s chocolate cake with cherries G, VE

Roasted topinambur soup with truffle oil G, VE
—
Bean ballotine with roasted vegetables and pumpkin risotto G, L, (VE)
—
Sea buckthorn pudding G, VE

Elk tartar with egg yolk and horse radish dressing G, M
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Roasted topinambur soup with truffle oil G, VE
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Catch of a Finnish fish with forest mushrooms, fennel potatoes and white wine sauce G, L
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Finnish oven made bread cheese with cloudberry jam G, L

You can also choose three courses for € 63

We require a uniform menu selection for the whole group.

Rillette of smoked vendace with dill-potato salad, marinated fennel and crispy buckwheat L
—

Reindeer fillet with fried topinambur, beet root hash and blueberry-juniper sauce G, M
—
Lingonberry semolina with merengue L

Herb green salad with vinaigrette G, VE
Halloumi with quinoa G, L
Roasted beetroots with goat cheese and balsamico G, L
Bruschetta with mozzarella and tomato L, (G)
Butter bean salad G, VE
Roasted sweet potatoes with chickpeas G, VE
Focaccia with humus VE

***
Seasonal barley risotto VE
OR
Portobello with leek and spinach ragu G, VE
All or main dishes are served with seasonal roasted vegetables

***
Chocolate tartlet with cherries and vanilla G, VE

(With two main courses 59,50 € / person)

Herb green salad with vinaigrette G, VE
Asparagus salad G, VE
Pasta salad with salmon L, (G)
Greek salad G, L
Halloumi with quinoa G, L
Herb marinated root vegetables with rucola dressing G, VE
White fish ceviche with herb salad G, M
Roast beef with romesco G, M
Focaccia with humus VE

***
Overcooked lamb neck with rosemary potatoes and gravy G, L
OR
Fried artic char with herb potatoes and caper hollandaise G, L
OR
Portobello with leek and spinach ragu G, VE
All or main dishes are served with seasonal roasted vegetables
***
Passion fruit pudding with chocolate crystals G, L

(With two main courses 67,50 € / person)