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 Vanha Viilatehdas’ buffet lunch, which is server from Monday to Friday from 10.45 to 13.30 o’clock. Welcome!


Banquet

Table served menus 1.9. - 31.12.2021

DELICIOUS AUTUMN ALA CARTE
Let us know special diets in advance
Minimum charge per 7 pax

STARTER OPTIONS

Creamy crayhish soup with chervil paste (L,G)
wine recommendation: Joseph Cattin Riesling, France
beer recommendation: Sulku Pils

Viilatehdas’s board
Lightly smoked pheasant breast, balsamic blueberries and herb salad (L, G)
Smoked deer tartar with pickled chanterelles (L, G)
Cold smoked salmon with salad wedges and parmesan dressing (L, G)
wine recommendation: Famiglia Bianchi Malbec, Argentina 

Turnip carpaccio, honey smetana and caramelized barley malt (L, G)
wine recommendation: Joseph Cattin Riesling, France

MAIN COURSE OPTIONS

Lightly smoked fillet of beef and root parsley pure with chanterelle and potato cake and dark gravy
wine recommendation: Fuentespina Roble, Spain  

Pan-fried whitefish in thyme butter, roasted parsnips, potatoes and beurre blanc sauce
wine recommendation: Steininger Grüner Veltliner, Austria 

Aubergine pasta with chervil pesto and caramelized cauliflower and portobello mushroom with parmesan crust
wine recommendation: Steininger Grüner Veltliner, Austria

 

DESSERT OPTIONS

Beetroot-chocolate cake, sour cherries and almond ice cream
wine recommendation: Graham’s Late Bottled Vintage Port ,Portugal                                                   

Homemade calvados ice cream, almond biscuit and apple compot
wine recommendation: Tokaji Classic Cuvee Late Harvest 2009

Buffet options 1.9. - 31.12.

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

VIILATEHDAS BUFFET

Starter buffet
Green herb salad, toasted pumpkin seeds and buckthorn vinaigrette
Grilled salad wedges, Västerbottens cheese sauce and walnuts
Roasted Brussels sprouts, grilled apple and coriander pesto
Cold smoked salmon tartar with rye-potato pancake
Selection of breads with herb spread

MAIN COURSE OPTIONS FOR BUFFET, choose one or both
Blazed salmon, roasted root vegetables and wild mushroom sauce
AND/OR
Roasted beef with roasted root vegetables and port wine gravy

Dessert buffet
Lingonberry creme brulee, roasted white chocolate and spruce-almond biscuit (L,G)

Drink recommendations
sparkling wine: Ruffino Prosecco, Italy
white wine: Casillero del Diablo Chardonnay, Chile
red wine: Casillero del Diablo Pinot Noir, Chile
dessert wine: Tokaji Classic Cuvee Late Harvest 2009
Coffee/tea and Monnet VSOP/Baileys 

 

PATRUUNA BUFFET                                             

Starter buffet
Green herb salad, toasted pumpkin seeds and buckthorn vinaigrette
Grilled salad wedges, Västerbottens cheese sauce and walnuts
Porcini tartlet with pickled chanterelles and balsamic granberries
Salmon mousse, malt bread toasted in butter and marinated red onion
Roasted pheasant breast with black currant and port wine gravy
Selection of breads with herb spread

MAIN COURSE OPTIONS FOR BUFFET, choose one or both 

Grilled deer with red wine gravy
Lightly smoked root parsley with roasted potatoes

AND/OR

Pan-fried whitefish in thyme butter,
roasted parsnips, potatoes and beurre blanc sauce

Dessert buffet
Beetroot-chocolate cake, sour cherries and almond ice cream

Drink recommendations
sparkling wine: Ruffino Prosecco, Italy
white wine Joseph Cattin Riesling, France
red wine Famiglia Bianchi Malbec, Argentina
dessert wine Tokaji Classic Cuvee Late Harvest 2009

Wine and drinks

Offer request

Offer request

  • This field is for validation purposes and should be left unchanged.

Book a table

  • This field is for validation purposes and should be left unchanged.