Banquet

The wonderful menus and delicious buffet options created by our head chef changes depending on the season! Winter’s menus consist of season’s game and the food is prepared with traditional methods, such as smoking and planking!

Dinner events:

During evenings, we only work as a reservation restaurant (Vanha Viilatehdas and Kuninkaan Kartano). We reserve a cabinet for every group and catering reserved beforehand Make a booking the latest two days before the occassion.

If you want to, our head chef designs a menu that suits your wishes. We always take into account possible special diets based on advance information.

Lunch events:

You can book a cabinet for your lunch event from Vanha Viilatehdas. There is a good choice of wonderful table served menus as well as buffets depending on the size of your group. Make a booking the latest two days before the occassion.

You can also make a reservation for our Kuninkaan Kartano’s buffet lunch, which is server from Monday to Friday from 11.00 to 14.00 o’clock. Welcome!


Banquet Kuvitus

Table served menus 1.4. - 31.8.

STARTER OPTIONS

Cream of asparagus soup and homemade bread
wine recommendation: Joseph Cattin Riesling, France

Viilatehdas’s fish shingle: piclked salmon and avocado creme, smoked vendace and marinated onion, broiled lavaret and roe mousse
wine recommendation: Steininger Gruner Veltliner, Austria

Broiled deer carpaccio, tarragon mayo and caramel croutons
wine recommendation: Famiglia Bianchi Malbec, Argentina

 

MAIN COURSE OPTIONS

Beef tenderloin Provencale with garlic and potato terrine
wine recommendation: Fuentaspina Roble 7, Spain

Lavaret in archipelago style with grilled asparagus
wine recommendation: Tommasi Lugana le Fornaci, Italy

 

DESSERT OPTIONS

Kartano’s Pavlova
wine recommendation: Schmitges Riesling Erdener Treppchen Auslese, France

Strawberry and rhubarb tartelette and lemon sorbet
wine recommendation: Tommasi Lugana le Fornaci, Italy

 

Chef’s recommendation menu 23.4.-30.6. ASPARAGUS MENU

Cream of aparagus soup and homemade bread
wine recommendation: Joseph Cattin Riesling, France

Lavaret in archipelago style with grilled aparagus
wine recommendation: Tommasi Lugana le Fornaci, Italy

Kartano’s Pavlova
wine recommendation: Schmitges Riesling Erdener Treppchen Auslee, Germany

Buffet options

BARBEQUE BUFFET

Salad of cucumber and honeydew
Green salad and herb marinated new potatoes
Marinated tomatoes and grilled fennel
Strawberry and halloumi salad
Bread assortment and butter

Chicken breast, salsa of fresh fruit and yogurt sauce
Honey and maple syrup glazed salmon
Spicy flank steak with chili and lime marinated king prawns

Ice cream buffet

Drink recommendations
sparkling wine: Ruffino Prosecco, Italy
white wine: Joseph Catting Riesling, France
red wine: Fuentespina Roble 7, Spain
dessert wine: Schmitges Erdener Treppchen Auslese, Austria
Coffee/tea and Monnet VSOP/Baileys

 

VIILATEHDAS’S BUFFET

Cured lam roast and rasberry jelly
Caesar salad and garlic croutons
Marinated tomatoes and mozzarella cheese
Bread assortment and butter

Limoncello chicken breast and warm salad of new potatoes and vegetables

Strawberry and merengue cake

Drink recommendations
sparkling wine: Ruffino Prosecco, Italy
white wine: Casillero del Diablo Chardonnay, Chile
red wine: Casillero del Diablo Pinot Noir, Chile
dessert wine: Nivole Moscato d´Asti
Coffee/tea and Monnet VSOP/Baileys

Wine and drinks

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