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0.7 design: Kaija Karri birch bark basket (Photograph by Serkan Ketenci)

New at the Brunch menu!

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The Station Finnland brunch menu has been updated a bit and it is even better now! Take a look at all the heavenly delicacies on offer at the brunch buffet (German and Finnish menu’s at the bottom):

BRUNCH @ THE CULTURAL KITCHEN

– roasted beetroots
– marinated dandelion buds
– cucumbers á la granny
– mushroom salad
– potatoes and dill-pesto
– smoked roach
– smoked vendace
– gravlax
– cold-smoked salmon paste
– snow ham
– country style ham
– wild boar cuts
– elk cuts
– Finnish small producer cheeses and sea buckthorn-carrot jam
– selection of jams from Hommanäs Gård
– crispy 100 % Ruis´Kiss rye bread from Ruislandia
– ice tea from chaga mushroom

Half of the brunch tickets have alreavy been sold, so get your tickets as soon as possible! Tickets are sold at the Station Finnland tent at Museumsuferfest and the Station Finnland at Westhafenpier opens on Saturday. Don’t waste any time.

BRUNCH @ CULTURAL KITCHEN

– Geröstete Rote Bete
– Marinierte Löwenzahnknospen
– Großmutters Gurken
– Pilzsalat
– Dillpestokartoffeln
– Geräuchertes Rotauge
– Geräucherte kleine Maräne
– Graved Lachs
– Kaltgeräucherte Lachspaste
– Luftgetrockneter Schneeschinken
– Luftgetrockneter Nordischer Landschinken
– Wildschwein
– Elch
– Finnische Käsesorten einer Hausmolkerei  und Sanddornkarrottenkonfitüre
– Marmeladen von Gutshof Hommanäs Gård aus Porvoo
– 100 % Bio Roggen-Knopf von Ruislandia
– Baumschwammeistee

KULTTUURIKEITTIÖN BRUNSSI:

– Paahdettuja punajuuria
– Marinoituja voikukannuppuja
– Mummonkurkut
– Sienisalaatti
– Tillipestoperunat
– Savustettua särkeä
– Savustettua muikkua
– Graavilohi
– Kylmäsavulohitahna
– Lumikinkku
– Landekinkku
– Villisikaa
– Hirveä
– Suomalaisia pientilajuustoja ja tyrni-porkkanahilloa
– Hommanäs Gårdin hilloja
– Ruislandian ruisnapit
– Pakurikääpä-jäätee