À LA CARTE

Silky soup of false morels, morels and champignons

Traditional French onion soup made with smoked shank broth, coated with Comté gratinated puff pastry

French asparagus from Loire valley, Acquerello risotto rice and aged parmesan

Pickled red onion, leaf parsley and spinach

Beef tartar with shallot onion, capers and egg yolk

Assortment of cold cuts and cheeses with sides

Silky soup of false morels, morels and champignons

Risoni pasta, aubergines smoked on a charcoal grill, tomatoes and herbs

Cold smoked pike roe and spring vegetables

Beef tartar with capers, shallot onion, egg yolk, french fries, side salad and Dijon vinaigrette

Daily changing portion

Lamb braised 16 hours on a charcoal grill and spring cabbage

160g patty mixed from smoked bone marrow and beef from Finland, celery remoulade and Carelia hamburger sauce. Served with French fries and garden salad

Restaurant’s classic dish. Premium cut beef, selected according to Carelia’s quality standards and matured at least for 5 weeks. Served with béarnaise sauce, French fries and garden salad

French classic tenderloin steak (120g), named after a writer and diplomat François-René de Chateaubriand. In Carelia's version we serve it with Café de Paris butter and spring potatoes

Seasonally changing ice cream or sorbet flavour

French classic. Originally caramelized apple pie made by Tatin sisters, served with vanilla ice cream

Spring rhubarb compote with soft Italian meringue

Lemon pudding seasoned with salt fermented lemon