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 11.00 to 13.00 o’clock. Welcome!

Banquet

Table served menus 1.4. - 29.8.

Minimum billing of 7 persons
Please notify us in advance about special dietary requirements

CHEF’S RECOMMENDATION MENU

Cream of parsley soup, coat cheese mousse and barbequed parsley with chrevil oil (LF,GF)
wine recommendation Joseph Cattin Riesling, France 

Charbroiled arctic char, barbequed parsley and risotto with fennel and white wine sauce (LF,GF)
wine recommendation Tommasi Lugana Le Fornaci, Italy 

Rhubarb creme brulé and strawberry sauce (LF,GF)
wine recommendation Schmitges Riesling Erdener Treppchen Auslese, Germany 

 

APPETIZERS ALTERNATIVES

Cream of parsley soup, coat cheese mousse and barbequed parsley with chrevil oil (LF,GF)
wine recommendation Joseph Cattin Riesling, France                     

Viilatehdas’ selection of appetizers
Smoked vendice, spring potatoes and chives sauce (LF,GF)
Cep tartalet with pickled red onion and blueberry cumberland (LF)
Cold smoked salmon, rye crisp with dill pasta (LF)
wine recommendation
Steininger Grüner Veltliner, Austria   

MAIN COURSE ALTERNATIVES

Barbequed sirloin steak and roasted potatoes with dark pepper sauce, aioli (LF,GF)
wine recommendation Tommasi Ripasso Valpolicella, Italy

Charbroiled arctic char, barbequed parsley and risotto with fennel and white wine sauce (LF,GF)
wine recommendation Tommasi Lugana Le Fornaci, Italy 

 

DESSERT ALTERNATIVES 

Home made spruce ice cream, oat crumble and flamed strawberry salad (LF,GF)
wine recommendation Nivole Moscato d’Asti, Italy 

Rhubarb creme brulé and strawberry sauce (LF,GF)
wine recommendation Schmitges Riesling Erdener Treppchen Auslese, Germany 

Buffet options 1.4. 29.8.

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

BARBEQUE BUFFET
Spring cabbage cole slaw
Beet root carpaccio and goat cheese and herbsalad (LF,GF)
Barbequed parsley and potatoes spiced with dill pesto (LF,GF)
Home made bread and butter

MAIN COURSES STRAIGHT FROM THE GRILL
Grilled lettuce and cold smoked tofu cheese with sesam sauce (LF,GF)
Charbroiled salmon with lemon and herb sauce (LF,GF)
Barbequed herbmarinated filé of beef and garlic butter (LF,GF)
Root vegetables (LF,GF)

Flamed apple and spruce ice cream (LF,GF) 

Drink recommendations
sparkling wine Ruffino Prosecco, Italy
white wine Joseph Cattin Riesling, France
red wine Famiglia Bianchi Malbec, Argentina
dessert wine Schmitges Riesling Erdener Treppchen Auslese, Austria
Coffee or tea and Monnet VSOP/Baileys 

 

VIILATEHDAS’ BUFFET     

Green herb salad, roasted pumpkin seeds and rosmary and lemon vinaigrette (LF,GF)
Caramellized cauliflower and roasted pecan (LF,GF)
Grilled lettuce, cumin sauce and air dried ham (LF,GF)
Marinated spring potatoes and smoked vendice (LF,GF)
Bread selection and butter (LF)

MAIN COURSE OPTIONS (please choose beforehand), with two main course + 8,00 €

Slightly smoked salmon and chives and white wine sauce (LF,GF)
Spring potatoes with dill butter (LF,GF)

OR

Over cooked beef brisket and dark sauce (LF,GF)
Roasted potatoes with thyme (LF,GF)

Yoghurt panna cotta, strawberries and rhubarb jam (LF,GF)

Drink recommendations
sparkling wine Ruffino Prosecco, Italy
white wine: Casillero del Diablo Chardonnay, Chile
red wine: Casillero del Diablo Pinot Noir, Chile
dessert wine: Schmitges Riesling Erdener Treppchen Auslese, Germany
Coffee or tea and Monnet VSOP/Baileys

Wine and drinks

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