A la carte

Local food is the cornerstone of the Tavern cuisine.
We prepare all our dishes in our own kitchen.
We use only Finnish meat and fish.
We get our potatoes and vegetables from local producers.

Special diets can be taken into account with
most our dishes. Please ask your waiter.

Appetizers
Rössypottu from Oulu 9.80   Salmon tartar 11.60
~ a plateful of traditional soup made of blood pudding, pork fat and potatoes with toasted rye bread and butter   ~ raw cured sea salmon, onion and sour cream on lightly toasted white bread
Reindeer - false morel soup 13.50   Toasted goat cheese 8.80
~ creamy soup of cold-smoked reindeer roast and false morels, toasted rye bread with butter   ~ toasted Finnish goat cheese on white bread, green salad with Tavern herb oil and organic honey dressing
Tavern whitefish terrine 12.60   Reindeer tongue á la Tavern 13.50
~ whitefish terrine, mustard sour cream sauce and Tavern crisp bread   ~ boiled reindeer tongue, wild mushroom salad and cranberry compote
Classics
Hunter’s sandwich 21.80   Tavern chicken salad 21.40
~ grilled pork sirloin steak and creamy wild mushroom sauce on white bread, salad made of fresh vegetables and Tavern salad dressing   ~ grilled chicken breast, bread cubes, roasted bacon, salad made of fresh vegetables and Caesar dressing
Grandmas Kitchen
Fried vendace 24.60   Lappish sauteed reindeer 26.50
~ vendace from Lake Oulujärvi fried in butter, local root vegetables and buttery mashed potatoes   ~ simmered and sliced reindeer roast, lingonberries, pickled cucumber and buttery mashed potatoes
Main courses
Arctic char à la Sokeri-Jussi 27.80   Tavern beef pan 25.80
~ Arctic char baked in butter, creamy false morel sauce, local root vegetables and dill potatoes   ~ sirloin beef and grill butter, battered pork sirloin beef with béarnaise sauce, grilled tomato, green beans wrapped in bacon and rustic French fries
Pike perch from Lake Oulujärvi 28.60   Lamb shank 28.60
~ lightly breaded pike perch baked in butter, dill and butter sauce, local root vegetables and herb potatoes   ~ owen roasted lamb shank, roast broth, local root vegetables and garlic mashed potatoes
Rowanberry chicken 24.50   Tavern beef 33.50
~ herb marinated rustic chicken breast, dark rowanberry sauce, local root vegetables and goat cheese potatoes   ~ roasted and sliced beef tenderloin, creamy false morel stew, local root vegetables and garlic potatoes
Porcini buckwheat patties 26.80   Garlic beef 32.80
~ Tavern porcini buckwheat patties, beetroot sauce, local root vegetables and garlic mashed potatoes   ~ roasted and sliced beef tenderloin, garlic butter, marinated garlic cloves, tomato stuffed with garlic cream cheese and creamy garlic potatoes
Lamb liver 25.60   Beef Peltolan Blue 33.80
~ Sea Lapland lamb liver cooked in butter, sautéed onion, lingonberries and buttery mashed potatoes   ~ grilled beef tenderloin steak, Finnish Peltolan Blue cheese, dark madeira sauce, local root vegetables and creamy garlic potatoes
Wild elk meat balls 26.50   Reindeer two ways 38.60
~ meat balls made of minced Finnish wild elk meat in juniper cream sauce, pickled cucumber, lingonberry and buttery mashed potatoes   ~ roasted and sliced reindeer sirloin, overcooked reindeer neck, creamy juniper berry sauce, cranberry jelly, local root vegetables and game potatoes breaded with rye
Desserts
Raspberry Heaven 9.40   Pikisaari special 9.50
~ white chocolate cheese cake, raspberry compote and whipped cream   ~ salted liquorice parfait, tar topping and whipped cream
Little cheese plate 10.80   Kiikeli cream pudding 11.50
~ Finnish Keisarinna and Peltolan Blue cheese, buckthorn and rosemary compote and Tavern crisp bread   ~ sugar roasted cream pudding and cloudberry compote
Moonlight in Oulu 9.50   Kainuu nostalgia 11.80
~ creamy organic sour milk pudding, buckthorn sauce and caramelised oat   ~ warm bread cheese simmered in cinnamon cream and cloudberry compote
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You can ask the staff for more information on the dishes and ingredients and products that may cause allergies or intolerances.
(Food Information Regulation (EU) No 1169/2011)