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 book a private 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!
Due to corona situation we have closed our lunch buffet during 23.3. – 30.4. 


Banquet Kuvitus

Table served menus 1.4. - 30.8.

STARTER OPTIONS

Season’s recommendation, available 1.4.- 17.7.
Light cream of asparagus soup with barbecued green asparagus
drink recommendations Joseph Cattin Riesling, France 

Season’s recommendation, available 20.7. – 30.8.
Cream of chanterelle soup with roasted dry-cured ham
drink recommendations Joseph Cattin Riesling, France 

Pike perch tartar on shingle with pea and rye pancakes, conserved fennel and riesling smetana
drink recommendations Steininger Grüner Veltliner, Austria

King’s road’s quarry plank
Bear rillette, pickled false morels and blueberry balsamic
Cured salmon, sour rye chips, fennel compote and Riesling smetana,
Kartano’s raw salt-marinated deer with sauce of fresh herbs
drink recommendations Famiglia Bianchi Malbec, Argentina 

 

MAIN COURSE OPTIONS

Barbecued deer, roasted potatoes, broiled fennel and curried false morel
(after 17.7. curried chanterelles)
drink recommendations Fuentespina Roble, Spain 

Pike loaf with cold smoked pike, white wine butter, new potatoes and dill
drink recommendations Steininger Grüner Veltliner, Austria 

Wahlberg’s pepper steak
Cognac flambeed pepper steak in cream sauce, twig balsamic ripen summer tomatoes, celery puree and roasted potatoes
drink recommendations Tommasi Ripasso Valpolicella, Italy 

 

DESSERT OPTIONS

Rhubarb sorbet, oat crumble and honey foam
drink recommendations Nivole Moscato d’Asti, Italy 

Yoghurt ice cream, strawberries and green pepper caramel
drink recommendations Nivole Moscato d’Asti, Italy 

Cream cheese panna cotta and blueberries
drink recommendations Schmitges Riesling Erdener Treppchen Auslese, Germany 

 

Buffet options 1.4. - 30.8.

BUFFET OPTIONS
Minimum billing of 25 persons
Please notify us in advance about special dietary requirements

VIILATEHDAS’ BUFFET
Caramelized cauliflower and roasted pecans
Barbecued romaine salad, caraway mayonnaise and roasted dry-cured ham
Summery strawberry salad with goat’s cheese mousse
Rhubarb and early cabbage coleslaw
House’s bread assortment and salt butter mousse

Main course
Lightly smoked salmon with curried false morels (after 17.7. curried chanterelles)
Early potatoes and dill butter

Dessert
Cream cheese panna cotta and blueberries

 

BARBECUE BUFFET                                              

Barbecued fennel and paprika, date balsamic
Tomato and mozzarella salad
Barbecued artichoke and table mushroom salad
Clear potato salad
Homemade grill bread

Main course straight from the barbecue

Smoked salmon
Barbecued cold-smoked tofu and roasted paprika sauce
Yoghurt and ginger marinated chicken
BBQ Flank Steak

Dessert
Cream cheese panna cotta and blueberries

 

PATRUUNA’S BUFFET 

Salad of raspberries and herbs
Chanterelle and fennel pie with lingonberry marmalade
Fennel and garlic gratinated mussels
Smoked vendace mousse with pea and rye pancakes
Raw salt-marinated deer and fresh herb sauce
Bear rillette, pickled false morel and blueberry balsamic
Broiled malt bred with garlic aioli

Main course
Braised beef sirloin (marbled), red wine sauce, roasted celery puree and broiled potatoes

Dessert
Yoghurt ice cream, strawberries and green pepper caramel

 

Wine and drinks

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