{"id":22174,"date":"2026-02-19T11:01:06","date_gmt":"2026-02-19T09:01:06","guid":{"rendered":"https:\/\/elvesvillage.fi\/ravintolat\/restaurant\/ryhmaruokailut\/"},"modified":"2026-07-04T10:45:53","modified_gmt":"2026-07-04T07:45:53","slug":"group-menu","status":"publish","type":"ravintola","link":"https:\/\/elvesvillage.fi\/en\/ravintolat\/restaurant\/group-menu\/","title":{"rendered":"Group menus"},"content":{"rendered":"\n\t
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Lunch menus and dinner menus<\/h2>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t

For Groups at Elves Village Restaurant<\/p>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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Lunch menu for groups<\/h2>\n \n

Menu 1 (Vegan)<\/strong><\/p>\n

Lovage & Pumpkin soup served with sourdough bread (G)<\/p>\n

Aromatic and spicy lentil & kale stew served with harissa yoghurt and pumpkin seed oil (G)<\/p>\n

Blueberries & blackberries served with Biscoff toffee<\/p>\n

38 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 2<\/strong><\/p>\n

Sugar-salted salmon, dill pickles, smoked rye bread, and dill mayonnaise (L)<\/p>\n

Moose patties served with mashed potatoes and wild mushroom stew\u00a0 (L)<\/p>\n

Lingonberry-frangipane pie served vanilla gelato (L)<\/p>\n

42 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 3<\/strong><\/p>\n

Over-cooked deer Wellington style served with blackcurrant jam, Jerusalem arctichoke fond, and crispy root vegetable chips (L)<\/p>\n

Salmon medallions, roasted cauliflower, and Nordic sour cream sauce (L, G)<\/p>\n

Rhubarb spelt crumble with home made gingerbread gelato (L)<\/p>\n

42 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 4<\/strong><\/p>\n

Salad with smoked Lappish fish and home baked malt bread (L)<\/p>\n

Brisket of beef served with gravy, and saut\u00e9ed potatoes (L, G)<\/p>\n

Cream of cloudberries (L, G)<\/p>\n

42 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 5<\/strong><\/p>\n

Saut\u00e9ed reindeer, mashed potatoes, pickles, and lingonberry sauce (L, G)<\/p>\n

34 \u20ac<\/strong><\/p>\n

 <\/p>\n

Menu 6<\/strong><\/p>\n

Reindeer meatballs, fingerling potato puree, wild mushroom sauce, lingonberries, and pickles (L, G)<\/p>\n

19 \u20ac<\/strong><\/p>\n

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\nAdditional desserts for lunch menus numbers 5 and 6\u00a0<\/em><\/p>\n

Pancakes with jam and whipped cream\u00a0 +4,50 \u20ac<\/p>\n

Coffee and pastries from the dessert counter +3,50 \u20ac<\/p>\n

 <\/p>\n

Plate service for private events. Minimum 10 people, maximum 120 people<\/em><\/p>\n

 <\/p>\n

Updated 3.7.2026<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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Dinner menu for groups<\/h2>\n \n

Menu Vegan<\/strong><\/p>\n

Wild mushroom soup served with saut\u00e9ed mushrooms, salty cress and potato bread (G)<\/p>\n

Aromatic and spicy lentil stew served with Harissa yoghurt and pumpkin seed oil\u00a0 (G)<\/p>\n

Raspberry-blueberry raw cake (G)<\/p>\n

72 \u20ac<\/strong><\/p>\n

Menu Lapland Family Style
\n<\/strong>Shared dinner menu<\/em><\/p>\n

Lappish Starters:<\/em><\/p>\n

Whitefish tartare (L, G)<\/p>\n

Slightly cured arctic char (L, G)<\/p>\n

Smoked vendace (L, G)<\/p>\n

Baked moose pat\u00e9 (L)<\/p>\n

Reindeer tongue mousse (L, G)<\/p>\n

Lappish flatbread (L)<\/p>\n

Arctic turnip chutney and blackcurrant jam (L, G)<\/p>\n

Lappish flat bread and traditional rye bread (L)<\/p>\n

Main Course:<\/em><\/p>\n

Reindeer sausages and Traditional Game stew (made with reindeer and moose)
\nserved with roasted root vegetables, Lappish potato pyre, pickles and Nordic butter milk sauce (L, G)<\/p>\n

Dessert:<\/em><\/p>\n

Lappish berry pannacotta served with salted caramel, and toasted white chocolate<\/p>\n

Butter milk cheese and honey<\/p>\n

89 \u20ac<\/strong><\/p>\n

Menu 1<\/strong><\/p>\n

Reindeer tartar served with lingonberries, dill oil, and forest mayonnaise (L, G)<\/p>\n

Slightly smoked arctic char served with king crab risotto (L, G)<\/p>\n

Blueberry pie with vanilla ice cream (L)<\/p>\n

84 \u20ac<\/strong><\/p>\n

Menu 2<\/strong><\/p>\n

Reindeer croquette served with smoked mayonnaise, lingonberries, lovage chimichurri and wild mushrooms, served with sourdough bread and reindeer pat\u00e9e (L)<\/p>\n

Glow fried salmon served with roasted roots and Lappish potatoes, Nordic butter milk sauce and pickles (L, G)<\/p>\n

Lappish pannacotta made with buttermilk, blueberries and roasted white chocolate (L, G)<\/p>\n

75 \u20ac<\/strong><\/p>\n

Menu 3<\/strong><\/p>\n

Blackened white fish served with hasselebacka potato and king crab consomm\u00e9 (L, G)<\/p>\n

Slightly smoked roast of deer served with Parmesan & potato gratin, carrot pyre and Foyot sauce (L, G)<\/p>\n

Raspberry brownie served with spruce shoot gelato (L)<\/p>\n

82 \u20ac<\/strong><\/p>\n

Menu 4<\/strong><\/p>\n

Wild mushroom soup served with saut\u00e9ed mushrooms, saltry cress, and potato read (L)<\/p>\n

Shank of reindeer served with Lappish potato mash and lingonberry sauce (L, G)<\/p>\n

Cloudberry pudding served with roasted spelt barleys (L)<\/p>\n

89 \u20ac<\/strong><\/p>\n

Menu 5<\/strong><\/p>\n

Buckwheat blini, whitefish roe, red onions, sour cream, and dill (L)<\/p>\n

Roasted fillet of reindeer served with root parsley puree, chive and barley \u201crisotto\u201d and game sauce (L)<\/p>\n

Cloudberry tartalette, roasted white chocolate, real Lapland gold, and salty caramel<\/p>\n

91 \u20ac<\/strong><\/p>\n

Served Group Dinner Menus.
\n<\/em>Minimum 10 people, maximum 120 people.<\/p>\n

Updated 3.7.2026<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\t<\/section>\n\n\n\n\n\t

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Additional information and reservations<\/h2>\n \n

Sales department
\nsales@elvesvillage.fi<\/a><\/p>\n

or fill out\u00a0contact form<\/a><\/p>\n

Palosaarentie 30, 99140 Levi<\/p>\n