Menus
The catering for your event can be based on our buffet menus or our table served menus.
Complete the experience with a welcome toast and appetizers.
We are happy to help you plan the catering to perfectly suit your event!
Welcome your guests to a great event;
Welcome toast
Sparkling wine from 48,00 €/ bottle and champagne from 75,00 €/ bottle. We can also mix an aperitif to suit your event.
Cocktail buffet 35,00 / person
Mediterranean vegetables seasoned with thyme and pesto LF, GF
Manchego cheese with tomato-vanilla compote LF, GF
Marinated olives DF,GF
Chili – shrimp with melon DF,GF
Spanish potatoes tortilla with aioli LF, GF
Barley pasta with feta cheese and marinated tomatoes DF
Small meatballs marinated with pepper LF, GF
Sprout lettuce with granite apple vinaigrette V,GF
Focaccia DF
Canapés 5,20 / pcs
Whitefish roe with chives LF
Salmon with lime and ginger LF
Toast with smoke roach LF
Fresh cheese with carrot LF
Doe cheddar with apricot LF
Canapés 13,50 / 3 pcs
Salmon with lime and ginger LF
Reindeer mousse and potato flatbread LF
Mushroom tartlet and thyme cream LF
Relaxed dinner
The menus below are just some examples of the Old Student House’s many menu options. Share your ideas and thoughts about the catering for your event – our chef Anne Vataja’s team will plan and make even your wildest food dreams come true.
Buffet FRESCO 52,00 / person
Sprout salad and sesame vinaigrette V, GF
Cauliflower in satay sauce and romaine salad V, GF
Chili-shrimp and melon salad DF, GF
Miso marinated salmon and noodle salad DF,GF
Teriyaki glassed chicken and pac choi V,GF
Korean coleslaw cabbage salad V,GF
Sesame flavoured sweet potato, zucchini and nuts V,GF
Bao bun steam roll V
MAIN COURSE
Ponzu marinated salmon with Yuzu sauce LF, GL
OR
Cold smoked tofu and dark Yuzu sauce V, GF
OR
Caramelized pork neck and dark lemongrass sauce DF, GL
DESSERT
Yoghurt coconut mousse with marinaded pineapple (LF,GL)
Menu with two main courses 59,00
Menu without maincourse 45,00
Buffet 3 SEPPÄÄ 57,00 / person
Green salad and cranberry vinaigrette V, GF
Spruce sprout cheddar, yellow root with nuts L, GF
Herbal barley, roasted roots and kale V, GF
Skagen with shrimp and black salsify DF, GF
Forest mushroom potato salad DF, GF
Roast beef with spruce mayonnaise DF, GF
Smoked salmon pie and chives butter LF
Bread and roasted butter LF
MAIN COURSE
Roasted char with buttermilk beurre blanc sauce LF, GF
OR
Overripe lamb neck with madeira sauce DF, GF
OR
Porcino seitan with dark rosemary sauce V
DESSERT
Cheese cake and sea buckthorn (LF)
Menu with two maincourses 65,00
Menu without maincourse 48,00
We’ll offer suggestions for drinks and wine packages according to your requirements.
Menus served at the table
Menu ”Festum” 54,00
Jerusalem artichoke soup with cucumber marinaded with sesame LF, GF
***
Miso marinated salmon, and Yuzu sauce LF, GF
***
Lime leaf pudding, with passion fruit and banana cake LF
Menu ”Laudatur” 65,00
Gini marinated white fish, pickled cucumber and juniper sauce LF, GF
***
Beef tenderloin, potato and garlic pyre and dark lovage sauce LF, GF
***
Black currant parfait with almond cake and salt caramel LF
Menu ”Gaudeamus” 69,00
Reindeer tartare seasoned with rosemary, pickled yellow beet and spruce mayonnaise LF, GF
***
Egg pudding, caviart and mushroom LF, GF
***
Poached pike perch, pike perch mousseline, potato with lemon and dark dill sauce LF, GF
***
Nettle cake, blackberry sorbet and blackberry cremeaux and granola LF
Complete the evening
with a light bite
7,20 / dish
Soup of Jerusalem artichoke, apple and malt bread croutons (LF)
Lobster soup and fried brioche (LF)
Farm cheeses, celery and nuts (LL)
Champagne sorbet (DF, GF)
All our food products are lactose-free/low-lactose.
Our chef will be happy to customise any dishes to your wishes.
Prices include VAT 14%/24%.
Prices are valid until further notice, and we reserve the right to change the prices.
Decoration and technical services as agreed.
Please confirm the services for your event two weeks before the event and the number of attendees no later than one week before the event. Invoicing will be based on the confirmed number of attendees. Drinks will be invoiced as per actual consumption.
