The Tuusula artists’ menu is a modern adaptation of traditional recipes. During the starter you will get a glimpse into the life and culinary traditions of the artistic community that existed in the Tuusula area. Our guide, dressed in a costume reminiscent of the time, leads your group into the dinner by telling them how artists’ households such as Sibelius’s Ainola, Pekka Halonen’s Halosenniemi or Juhani Aho’s Ahola came by their ingredients 100 years ago and what type of cuisine there was in artists’ homes. The scene is set with old photographs and recipes.

Menu:

Table service:
 

Canapé of smoked elk during the presentation

We recommend the following apritif with this menu:
 Halonen\'s aperitif: Rhubarb liqueur, blackcurrant sparkling wine € 5.20 €

Terrine of pike and spinach
Piquante mustard dressing

Paul Zinck: Riesling Prestige (half dry), AOC Alsace € 36.00/bottle

Roas fillet oft wild boar stuffed with minced wild duck
Rosemary sauce
Braisedvegetables
Potatoes au gratin

Vina Caliterra: Caliterra Tributo Shiraz, Colchaqua Valley, Chile € 3700/bottle

Stablemaster\'s compote of rhubarb
Whipped cream

Gancia: Asti Spumante, DOCG Asti, Piemonte, Italy (sweet) € 33.00/bottle

Coffee

€ 49.00

Apple sorbet after the terrine
and
Blue cheese with celery compot before the dessert

Fortified white wine: Torres Moscatel Oro € 6.20 /8cl

€ 6.50

Introduction to the cuisine of artists € 230.

Prices include 22 % VAT.