The plate has no room for nonsense, and neither do we. The Grand Bar & Grill is a restaurant by Chef Sylvester Soisalo and team Boulevard, where classics are infused with modern grilling mastery and the plate has only the essential.
Let’s eat
SNACKS & CHARCUTERIE
- Pickles à la Nicolai 8
- Mixed olives 6
- Sourdough bread with butter 5
- Coppa 6
- Fennel salami 7
- Truffle salami 6
- 20-month Parma ham 6
- House pickles 3
STARTERS
- GREEN SALAD 11 Green salad with Dijon vinaigrette
- CAESAR SALAD 12 Romaine with parmesan, anchovies and bread croutons
- ENDIVE SALAD 15 Endive salad with walnuts, pear & goat cheese
- AVOCADO VINAIGRETTE 14 Avocado salad with herbs & olive oil
- BURRATA 15 Burrata with honey melon & mint
- PATE EN CROUTE 16 Veal and pork terrine in puff pastry with pickles
- OYSTERS
3 pcs / 18, 6 pcs / 31, 12 pcs / 61 Oysters served on an ice bed with hot sauce and lemon - GRATINATED OYSTERS
3 pcs / 21, 6 pcs / 36, 12 pcs / 66 Oysters gratinated with butter, parmesan and bread crumbs - CRUDO 18 Cured whitefish with tomato water, olive oil & jalapeño
- ESCARGOT 18 Stilton gratinated snails or Garlic and parsley gratinated snails
(Served with sourdough bread from Levain) - PAUL’S ONION SOUP 22 Caramelized onion soup and oxtail encrusted with puff pastry.
(Homage to Paul Bocusé) - CLASSIC TARTAR 19 / 28 Beef tartar with Tabasco, gherkins, capers and egg yolk served with sourdough bread.
(Larger size is served with french fries) - SHELLFISH COCKTAIL 24 Prawns, crayfish and crab meat with citrus fruits, avocado & vanilla
- WHITE ASPARAGUS 16 / 24 White asparagus with bearnaise & Serrano ham
- GRILLED BONE MARROW 9/pcs Grilled bone marrow with herb & parmesan crust served with grilled bread
Finnish Beef Cooked Over Fire
- MARBLED SIRLOIN 250g 31
- ENTRECÔTE 300g 36
- TENDERLOIN 200g 36
- 30 DAY DRY AGED CLUB STEAK for two 100g / 13
- 30 DAY DRY AGED T-BONE STEAK for two 100g / 16
- 30 DAY DRY AGED PRIME RIB ON THE BONE for four 100g / 15
Sauces 6
- Classic Bearnaise Butter, cayenne pepper & tarragon
- Stilton Bearnaise Bearnaise sauce with English blue cheese
- Sauce Hemingway Whiskey & peppercorn sauce
- Classic Red Wine Sauce
- Chimichurri Coriander, parsley, garlic & olive oil
SIDES 6
- French fries
- New season potatoes with brown butter
- Green asparagus, peas & mint
- Green salad
- Caesar salad
- Stout dipped onion rings
- Avocado vinaigrette
- Tomato & onion salad
Mains
- STEAK FRITES 29 Grilled Finnish beef with whiskey & peppercorn sauce, served with French fries
- GRILLED WHITEFISH 32 Grilled whitefish with capers, parsley & olive oil
- GRATINATED LION´S MANE TOAST 31 Grilled lion’s mane with mushrooms sauce, parmesan & parsley on toasted sourdough
- THE GRAND BURGER 23 Dry aged beef, matured cheddar, pickles, red onion and Japanese mayo in brioche bun
Desserts
- ICE CREAM 6 Tahitian Grand Cru vanilla ice cream
- CLOUDBERRIES 13 Warm cloudberries with Tahitian vanilla ice cream
- COLONEL 12 Lemon sorbet with vodka pour
- CHOCOLATE JUBILEE 14 Dark chocolate ganache, hazelnuts, caramel and chantilly.
- CHEESE 8 / 14 / 18 Seasonal cheese served with condiments and crackers
Menus
THE GRAND MENU 69
SHELLFISH COCKTAIL
Prawns, crayfish, crab meat with citrus fruits, avocado and vanilla
Supplement:
ESCARGOT
Stilton gratinated snails with garlic and parsley + 12 €
GRILLED BEEF
Grilled Finnish entrecôte with Classic Bearnaise and Sauce Bordelaise
OR
GRILLED WHITEFISH
Grilled whitefish with capers, parsley & olive oil
Served with Green Salad & New Season Potatoes
CHOCOLATE JUBILEE
Dark chocolate ganache, hazelnuts and caramel
Matching Wines 49
MENU EXPRESS 46
ENDIVE SALAD
Endive salad with walnuts, pear and goat cheese
STEAK FRITES
Grilled Finnish beef with whiskey and peppercorn sauce, served with French fries
Wine recommendation: Moulin A Vent 2020, Albert Bichot, France 14,40 / 12 cl
ICE CREAM
Tahitian Grand Cru vanilla ice cream