Katie Celebrates the 100th Anniversary of Findland’s Independence with Authentic foods from the region
Passed Hors D’Oeuvres (Venison Meatball, mushroom gravy, cucumber quick pickle, lingonberry jam, Gravalax on Pumpernickel, thin sliced dilled pickled cucumber, dill mustard sauce, Karelian Pastries, diced egg butter, Endive Petal, creamed pickled beets, Herring on Brioche, brown butter cream fresh dill and boiled salted potato.)
Buffet Menu (Cold Smoked Carved Ham, grainy mustard sauce, Finnish Traditional Creamy Salted Mushroom Salad, Loimulohi – plank smoked white fish or trout, lemon and dill cream, Finnish Rye crisps, Marinated Vegetables and Whole Wheat Pasta Salad, Creamy Mashed Potatoes and Pickled Herring).
Carving Station (Scandinavia marinated flatiron, Horseradish cream, chaussier sauce and lingonberry gravy, and Rolls and butter
Sweets Table (Finnish Rahka, Quark mousse topped with fresh berries, Mini Cardamom Cream Cakes, Bite Sized Finnish Blueberry Pie, Lingonberry Cheesecake Pops, and Holiday Cookies)