SE-SY-GrillHouse-ENG-FIN-SWE-RUS
Dry-aged DRY-AGED BEEF SIRLOIN 40 € Dry-aged beef sirloin, Béarnaise sauce, grilled tomato, blanched spring vegetables, country-style fries Dry aged -naudan ulkofileetä, béarnaise-kastiketta, grillattua tomaattia, ryöpättyjä kevätkasviksia, maalaisranskalaisia Hängmörad ryggbiff, bearnaisesås, grillad tomat, blancherade vårgrönsaker, pommes frites Говяжья вырезка сухой выдержки, беарнский соус, помидоры гриль, бланшированные овощи, картофель фри DRY-AGED SWEDISH PORK COLLAR 36 € Dry-aged Swedish pork collar, red wine sauce, chimichurri, herb potatoes Dry aged -kypsytettyä ruotsalaista porsaanniskaa, punaviinikastike, chimichurria ja yrttiperunoita Hängmörad svensk fläskkarré, rödvinssås, chimichurri, örtpotatis Шея шведской свинины сухой выдержки, соус из красного вина, чимичурри, пряный картофель WHAT IS DRY AGE? Only the best cows are selected for dry aging, with certain amount of body fat. During aging process the fat protects the beef and gives it more flavour. Beef with bone in is aged at least 30 days before it’s used. During that 30 days the colour of the meat darkens and it’s natural aroma becomes stronger. The process of dry aging also produces more tender meat because it’s own enzymes start breaking apart proteins and connective tissue. During aging the meat also loses moisture but gains a more intense and deep flavour. Dry aging is a delicate and precise process, which requires an exact combination of humidity ventilation, temperature and time. Dry-aged products are provided by Johan i Hallen & Bergfalk. DRY-AGED BEEF SIRLOIN by JHB Sirloin is a cut located in the rear quarter from the loin. Marbled means fat between muscle fibers which brings more flavour. FLAVOUR TENDERNESS FAT PORK COLLAR by JHB Dry cured pork collar is cut from the neck. Dry cured pork collar is tender and contains nice fat which gives a lot more flavour. Dryed 7 days. FLAVOUR TENDERNESS FAT Please ask the server for information about food allergens Lisätietoja allergeeneista saat henkilökunnalta Kontakta gärna personalen vid frågor om allergener Информацию о содержании аллергенов в наших блюдах вы можете уточнить у обслуживающего персоналa.
Extras EXTRAS 5 € Country-style fries, herb potatoes, potato gratin, fresh salad, fried broccolini and mini carrot, seasonal vegetables Maalaisranskalaiset, yrttiperunat, perunagratiini, tuoresalaatti, paistettua broccolinia ja miniporkkanoita, sesongin kasviksia Pommes frites i lantig stil, örtpotatis, potatisgratäng, grönsallad, stekt broccolini och minimorot, säsongsgrönsaker Картофель фри, пряный картофель, картофельный гратен, свежий салат, жареная броколини и молодая морковь, сезонные овощи Sauces SAUCES 3 € Dark pepper sauce, red wine sauce, tequila and honey sauce Tumma pippurikastike, punaviinikastike, tequila-hunajakastike Mörk pepparsås, rödvinssås, tequila- och honungssås Чёрно-перечный соус, соус из красного вина, соус из текилы и мёда Please ask the server for information about food allergens Lisätietoja allergeeneista saat henkilökunnalta Kontakta gärna personalen vid frågor om allergener Информацию о содержании аллергенов в наших блюдах вы можете уточнить у обслуживающего персоналa.
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- Page 3: From the grill BEEF TENDERLOIN 35
Dry-aged<br />
DRY-AGED BEEF SIRLOIN 40 €<br />
Dry-aged beef sirloin, Béarnaise sauce, grilled tomato, blanched spring vegetables, country-style fries<br />
Dry aged -naudan ulkofileetä, béarnaise-kastiketta, grillattua tomaattia, ryöpättyjä kevätkasviksia,<br />
maalaisranskalaisia<br />
Hängmörad ryggbiff, bearnaisesås, grillad tomat, blancherade vårgrönsaker, pommes frites<br />
Говяжья вырезка сухой выдержки, беарнский соус, помидоры гриль, бланшированные овощи, картофель фри<br />
DRY-AGED <strong>SWE</strong>DISH PORK COLLAR 36 €<br />
Dry-aged Swedish pork collar, red wine sauce, chimichurri, herb potatoes<br />
Dry aged -kypsytettyä ruotsalaista porsaanniskaa, punaviinikastike, chimichurria ja yrttiperunoita<br />
Hängmörad svensk fläskkarré, rödvinssås, chimichurri, örtpotatis<br />
Шея шведской свинины сухой выдержки, соус из красного вина, чимичурри, пряный картофель<br />
WHAT IS DRY AGE?<br />
Only the best cows are selected for dry aging, with<br />
certain amount of body fat. During aging process<br />
the fat protects the beef and gives it more flavour.<br />
Beef with bone in is aged at least 30 days before<br />
it’s used. During that 30 days the colour of the meat<br />
darkens and it’s natural aroma becomes stronger.<br />
The process of dry aging also produces more tender<br />
meat because it’s own enzymes start breaking apart<br />
proteins and connective tissue. During aging the<br />
meat also loses moisture but gains a more intense<br />
and deep flavour.<br />
Dry aging is a delicate and precise process,<br />
which requires an exact combination of humidity<br />
ventilation, temperature and time.<br />
Dry-aged products are provided<br />
by Johan i Hallen & Bergfalk.<br />
DRY-AGED BEEF<br />
SIRLOIN by JHB<br />
Sirloin is a cut located in the rear quarter from the<br />
loin. Marbled means fat between muscle fibers<br />
which brings more flavour.<br />
FLAVOUR TENDERNESS FAT<br />
PORK COLLAR<br />
by JHB<br />
Dry cured pork collar is cut from the neck. Dry cured<br />
pork collar is tender and contains nice fat which gives<br />
a lot more flavour. Dryed 7 days.<br />
FLAVOUR TENDERNESS FAT<br />
Please ask the server for information about food allergens<br />
Lisätietoja allergeeneista saat henkilökunnalta<br />
Kontakta gärna personalen vid frågor om allergener<br />
Информацию о содержании аллергенов в наших блюдах вы можете<br />
уточнить у обслуживающего персоналa.
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