Moonlight dinner

The starters of this menu are fishes from Central Finland. Cold smoked salmon tartare is made from salmon from Rossin Kala, Laukaa and the lime salt cured pike perch has been delivered directly by the fisherman from Keurusselkä.

The lamb of the main course comes to us from Punaisen Pässin Lammastila, from Juupajoki. Here at Savutuvan Apaja, the smoked foods in our menus are prepared outdoors with an open fire.
Alder, known for the mellow edge it lends to the taste, is the primary choice of wood for smoking. We often add some twigs and juniper to the wood for added aroma.  As a main course option, we have salmon from Rossin Kala.

The desserts rye comes to us from Lievestuore and self-picked berries from nearby forests.

Our chef has also prepared small intermediate surprises for the menu.

Appetizer
Selection of local fishes

Entrée
Black Salsify Soup

Main course
Smoked lamb and coffee gravy
Swiss fried turnip cake

OR

Open fire smoked salmon  and chives sour cream
Swiss fried turnip cake

Dessert
Rye pannacotta and wild berries