Shared culinary moments for over 20 years

Overnight slow-cooked organic porridge, churned butter, and blackcurrants (L)

Oven-baked egg muffins in individual cups, grilled cherry tomatoes, and fresh spinach (G, L)

A wooden platter with Finnish cheeses and cold cuts, crusty country bread, salad, and cucumber (L)

Seasonal fresh fruit wedges (G, V)

Freshly pressed apple, elderflower, and ginger juice (G, V)

Grilled chicken breast with ravioli vegetable salad, pine nuts, and a lemony watercress vinaigrette (L)

Roasted sweet potato salad (G, V): fresh cucumber, green beans, colorful cherry tomatoes, marinated lentils, kale, pomegranate, and fresh mint

Archipelago-style smoked salmon salad with horseradish-lime dressing (L, M)

Västerbotten cheese and smoked ham pie with salad sprouts and shaved cheese (L)

Parmesan-roasted portobello, virgin olive oil, and rocket sprouts (G, L)

Truffle-marinated buffalo mozzarella with oven-dried sweet cherry tomatoes (G, L)

Five-spice seasoned, rosé-cooked salmon with Thai mango salad (G, L, M) (Veg option available)

Vitello tonnato with baby gem lettuce, crispy capers, and garden herbs (G, L, M)

“The Garden”; cauliflower, Jerusalem artichoke, carrot, herbs, and crispy archipelago bread crumble (G, L, M) (Veg)

Garden green leaf salad with fresh marinated raspberries, strawberries, and vinaigrette (G, L, M) (Veg)

Fresh artisan focaccia (L, M, Veg)

To start

Winter Garden tomato platter (G, V): gremolata-seasoned tomatoes, persimmon, fried capers, and red chard

Roasted beetroot with crumbled feta (G, L), tahini available on the side (G, V)

Grilled chicken salad / alder-smoked salmon salad with apple curry dressing and crispy root vegetable chips (G, L, M)

Green leaf salad with dried dates and vinaigrette (G, V)

Sourdough bread & archipelago bread (V)

Butter (G, L)

Main course

Grilled country-style chicken saltimbocca with dark apple cider sauce (G, L, M)

or

Grilled salmon brushed with dill pesto, served with lemon-mint yogurt (G, L, M)

or

Halloumi and lentil gratinated cauliflower steaks with lemon-mint yogurt (G, L)

Sides

Roasted parmesan potatoes (G, L) & peperonata (G, V)

The best of Share Catering’s 20-year journey

Starters
Served family-style on small platters at the tables

Parmesan-roasted portobello, virgin olive oil, and rocket sprouts (G, L)

Truffle-marinated bufala mozzarella with oven-dried sweet cherry tomatoes (G, L)

Five-spice seasoned, rosé-cooked salmon with Thai mango salad (G, V)

Vitello tonnato with baby gem lettuce, crispy capers, and garden herbs (G, L, M)

“The Garden”; cauliflower, celeriac, carrot, herbs, and crispy archipelago bread crumble (G, V)

Fresh artisan focaccia (V)

Main course
Served as a buffet or plated. One unified main course is selected for the entire group:

Meat
Contro filetto – whole grilled beef sirloin (G, L, M)
Creamed fresh spinach (G, L)
Lemon-salt roasted baby potatoes (G, V)
Crisp green leaf salad with fresh lemon vinaigrette (G, V)

Fish
Pan-fried whitefish (G, L, M)
Dill, fennel, and hollandaise sauce (G, L)
Lemon-salt roasted baby potatoes (G, V)
Crisp green leaf salad with fresh lemon vinaigrette (G, V)

Vegetarian
Glazed celeriac with green and white asparagus (G, V)
Mushroom sauce (G, L)
& sautéed seasonal mushrooms (morel, chanterelle, porcini) (G, V)
Lemon-salt roasted baby potatoes (G, V)
Crisp green leaf salad with fresh lemon vinaigrette (G, V)

Dessert

Share Catering 20th anniversary pastry or cake “dark chocolate & red berries” (G, L)

Share Catering 20th anniversary pastry or cake “raspberry & pomegranate” (G, L)

Starter (G, L)

Roasted celeriac carpaccio with lime-citrus vinaigrette and beetroot purée
Pickled mushrooms and oven-dried cherry tomatoes
Shaved Parmesan and rocket sprouts

Levain bread (V) & seeded crispbread (G, V)
Butter (G, L) & pumpkin hummus (G, V)

Main course (G, L)

Roasted duck breast with dark thyme and cherry sauce
Butternut squash purée
Peperonata and honey-roasted Brussels sprouts

Dessert (G, L)

Roasted chocolate cake with blood orange mascarpone, Amaretto pear, miso-seasoned cloudberries, roasted white chocolate meringue crunch, and fresh flowers

Vegan

Vegan chèvre & fresh fig on pesto crostini (V)
Jerusalem artichoke “Skagen” & black caviar on orange-fennel bread (V)
Vegan “roast beef” seitan with horseradish “cream cheese”, rocket, and marinated capers on flatbread (V)

Vegetarian

Honey-glazed Västerbotten cheese & raspberry salsa (G, L)
Ponzu-marinated portobello on baby gem lettuce with truffle mayonnaise & shaved Parmesan (G, L)
Sage-roasted beetroot “caviar” with horseradish cream cheese on a mini blini, fried capers (L)

Fish

Grilled scampi skewer with avocado mojo verde salsa (G, L, M)
Pintxos: salmon with lime aioli & coriander (L, M)
Fennel-cured whitefish with horseradish cream cheese on a mini blini (L)

Meat

Beef tartare on baby gem lettuce with truffle mayonnaise & roasted cured egg yolk (G, L, M)
Raspberry tea-infused duck breast on orange-fennel bread with pickled cranberries (L, M)
Horseradish-seasoned reindeer on flatbread with marinated shiitake mushrooms (L, M)

Sweet

Nutella mousse in a cocoa shell with roasted hazelnut crumble (L)
Mini financier cake with caramel mascarpone & fresh redcurrants (G, L, contains almond)
Orange Brita cake with vanilla mousse, raspberry, and flowers (L)
Flower tartlet with coconut caramel cream & pineapple-passion fruit salsa (V)

Desserts

Hazelnut chocolate tiramisu (L, contains nuts, also available gluten-free)

Star anise-infused white chocolate panna cotta with blood orange gel & mulled wine–spiced pear (G, L)

Cloudberry pavlova (G, L, contains nuts): cloudberry-miso compote, Amaretto mascarpone, walnut-pistachio croquant, meringue, and passion fruit

Vegan cloudberry pavlova (G, V, contains nuts): cloudberry-miso compote, Amaretto vegan cream cheese, walnut-pistachio croquant, and passion fruit

Cardamom-spiced Brita cake with fresh plum-vanilla compote, roasted white chocolate mousse, and crispy raspberry & cherry (L, also available gluten-free)

Chocolate cake croutons, orange chocolate mousse, candied citrus & crushed milk chocolate (L)

Christmas Menu available from November 15, 2026!

To start

Arctic shrimp salad (G, L, M)

Västerbotten cheese with nuts, fig, and apricot in red wine mulled syrup (G, L, contains nuts)

Miso-seasoned pastrami-style salmon with sea buckthorn–apple chutney (G, L, M)

Mrs. Claus’ potato salad (G, L): potato, crème fraîche, horseradish, Dijon mustard, spring onion, cucumber, peas, pickled red onion, pea shoots, and ice radish

Thinly sliced lingonberry–Gumberland-marinated venison roast (G, L, M)

Smoky pear, celery, and Waldorf-style salad (G, L)

Green leaf salad with roasted pumpkin seeds, dried cranberries, and vinaigrette (G, V)

Bread basket: archipelago bread & caraway crispbread (V), small Karelian pies (L), and churned butter (G, L)

Main course

Whitefish fillet stuffed with leek braised in apple cider, served with Sandefjord cream sauce (G, L, M)

or

Napue-spiced, slow-braised fallow deer with Foyot game sauce (G, L, M)

Sides

Pan-fried beetroot & barley with root vegetables (L) and grilled buttered bok choy (G, L)