{"id":1944,"date":"2019-05-16T15:06:27","date_gmt":"2019-05-16T12:06:27","guid":{"rendered":"https:\/\/www.ravintolanooa.fi\/food\/"},"modified":"2024-12-12T10:55:48","modified_gmt":"2024-12-12T08:55:48","slug":"food","status":"publish","type":"page","link":"https:\/\/www.ravintolanooa.fi\/en\/food\/","title":{"rendered":"Food"},"content":{"rendered":"\t\t
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TASTING MENU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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69,-<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Snack as an add-on 12,-<\/strong><\/p>

A surprising menu set to enjoy without a hurry. A menu that consists of small appetizers and four dishes. Served with great ingredients of the season. We take into account special diets and allergies in the menu as gluten free and lactose free. Please tell your waiter about other possible diets or food restrictions. Served only for the whole table party.<\/p>

DRINK RECOMMENDATIONS 49,-<\/strong>
Complete the menu with a beverage package consisting of recommended wines. Drink recommendations are sold as a whole for those in the table party who want it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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a la carte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Starters<\/strong><\/span><\/h3>

NOOA\u2019S SOURDOUGH BREAD AND COLD-SMOKED RAINBOW TROUT ROE 17<\/strong>
Dill aioli, preserved cucumber, spinach, pickled shallot and horseradish LF<\/p>

CHARRED WHITEFISH WITH FERMENTED FENNEL SAUCE 17<\/strong>
Pickled vegetables, yuzu gel and crispy potato LF, GF<\/p>

PAN FIRED SCALLOPS AND MUSHROOM XO SAUCE 18<\/strong>
Braised carrot and saffron\u2013cauliflower foam LF, GF<\/p>

FINNISH BEEF TARTARE WITH FERMENTED BLACK GARLIC MAYONNAISE 18<\/strong>
Braised onion, crispy capers, lemon\u2013black pepper oil and Comt\u00e9 cheese LF, GF<\/p>

V\u00c4STERBOTTEN\u2013BEETROOT TARTLET 16<\/strong>
Rye tartlet, marinated beetroot, preserved currants and Sichuan pepper cream LF
(Available vegan and gluten-free)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MAINS<\/span><\/h3>

PAN-FRIED WHITEFISH AND WHITE TOMATO SAUCE 29
<\/strong>Braised cabbage, roasted butternut squash, pickled pearl onion and crispy kale LF, GF<\/p>

BRAISED ARCTIC CHAR AND BLOOD ORANGE BEURRE BLANC 29<\/strong>
Fried fennel and spinach, pickled kohlrabi, pickled mustard seeds and chives LF, GF<\/p>

BRAISED IB\u00c9RICO PORK CHEEK AND DARK LINGONBERRY SAUCE 32<\/strong>
Almond potato pur\u00e9e, ramsons gremolata, pickled mustard seeds and crispy potato LF, GF<\/p>

PAN-FRIED DUCK BREAST AND TRUFFLE SAUCE 35<\/strong>
Caramelized celeriac pur\u00e9e, braised red onion, crispy celeriac and pickled pear LF, GF<\/p>

NOOA BURGER 25<\/strong>
Dry aged patty from Finnish beef, cheddar cheese, aioli, caramelized onion, Myrttinen pickles and fried potatoes LF, (GF)<\/p>

TRUFFLE RISOTTO 24<\/strong>
Preserved mushrooms, crispy Jerusalem artichoke, pickled white currant and parmesan LF, GF<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SWEETS<\/strong><\/span><\/h3>

Almond financier and pear ice cream 14,-<\/strong>
Milk chocolate ganache, whiskey\u2013pear gel and marinated pear LF, GF<\/p>

White chocolate marquise and blood orange\u2013Sichuan pepper broth 14,-<\/strong> Blood orange sherbet, tuile and marinated blood orange LL, GF<\/p>


SORBET OF THE DAY 8<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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LF = Lactose-free LL = Low lactose GF = Gluten-free V = Vegan<\/em>
The staff provides additional information on food allergens as needed.<\/em><\/p>

Meat origins: Finland<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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