MENU


WE WILL CHANGE OUR MENU 3.6. WE OPEN THE RESTAURANT AT 16.00

MAKE YOUR OWN MENU

3 COURSE MENU
Price of the main dish + 20€

*Choose your favourite from our house steaks.
*Choose your favourite starter and dessert.

Let’s a live a little!


STARTERS– SMALL PLATES AND SNACKS

• TARTAR
Finnish beef tartar 75g, dijon cremé, crispy potato, pickled silver onion and chives (G, M)
16
• SALMON CEVICHE
Yuzu seasoned salmon (NO) ceviche, tempura crumble, miso emulsion and salmon roe (M)
14
•TOAST SKAGEN
Lightly smoked shrimp skagen, brioche, marinated fennel and dill
14
•BURRATA
Fresh burrata, marinated tomatoes and pistachio pesto (G, VL)
13
•SURTIDO
Selection for two of chorizo, serrano ham, marinated artichokes, mushrooms, tapenade and bread (M)
26
• BREAD&BUTTER
4

STEAKS FROM THE GRILL

All steaks include one side and sauce of your choice.

• BEEF TENDERLOIN STEAK (FI) 180g40
•BLACK ANGUS TENDERLOIN (UY) 220g48
• FINNISH MARBLE BEEF SIRLOIN (FI) 250g43
• MARBLE ENTRECOTE (FI) 300g55
• MIX GRILL TO SHARE 750g
beef tenderloin, sirloin and entrecote
135

DRY AGE BEEF

•SPECIAL CUT
Ask our staff for more information


SIDES 6
• Patatas bravas (G, M)
• Grilled garden veggies (G, L)
• Roasted BLT (G, L)
• Fries with, BBQ mayonnaise (G, M)
• Green salad, parmesan dressing (G, L)

SAUCES 3

  • Red wine sauce (G, M)
  • Dijon and pepper sauce (G, L)
  • Bearnaise sauce (G, L)
  • Japanese steak sauce (G, V)
  • Brown butter sauce (G, L)

MAINS

•WHITEFISH
Roasted whitefish (FI), grilled garden veggies and brown butter sauce (G, L)
32
• LAMB SIRLOIN
Grilled lamb sirloin 180g (NZ), patatas bravas and red wine sauce (G, M)
34
• GRILLED KING OYSTER MUSHROOM
Grilled king oyster mushrooms, house made hummus, chili oil with grilled garden veggies (G, L)
27
• LÖNKKA’S BURGER
Beef patty 160g (FI), reduced tomato, bacon, lettuce and BBQ mayonnaise. Served with fries. (L)
23
• MAIN TARTAR
Finnish beef tartar 140g, dijon cremé, pickled onion, crispy potato and chives.
Served with fries. (G, M)
27

DESSERTS

• STRAWBERRIES
Marinated strawberries, madeleine cakes and vanilla mascarpone (L)
12
• CHOCOLATE MOUSSE
Dark chocolate mousse, fresh apricots and marcona almonds (G, L)
12
• KEYLIME PIE
Keylime pie filling, cookie base and Italian marenque (L)
12
• CHEESE PLATE
Two different changing cheeses, fig jam and buckwheat cookies (G)
8
• SORBET (V,G) AND ICE CREAM (G)6