Beef tartar with shallot onion, capers and egg yolk
Charcuterie (for two)
24€
Assortment of cold cuts and cheeses with sides
Soupe d'asperges
15€
Silky asparagus soup with cold-smoked pike roe and crème fraiche
Asparagus & sauce Hollandaise
17€
White asparagus from Loire and sauce Hollandaise à la Carelia
Mains Plats principaux
Soupe d'asperges
22€
Silky asparagus soup with cold-smoked pike roe and crème fraiche
Légume du jour
22€
Root vegetables from our own farm, spring peas prepared in French style and a seasonal accompaniment
Whitefish & sauce au beurre de riesling
34€
Fried whitefish, riesling-butter sauce, spring potatoes and roe
Steak tartar
25€
Beef tartar with capers, shallot onion, egg yolk and french fries
Pork pluma & sauce au pistou
28€
Charcoal grilled pork pluma, Provençal herb sauce and charred spring cabbage
On the grill Sur le grill
Burger Maison
24€
160g patty mixed from smoked bone marrow and beef from Finland, celery remoulade and Carelia hamburger sauce. Served with French fries and green salad
Carelia entrecôte 250g
39€
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
Chateaubriand
39€
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 potatoes
Sorbet & ice cream Sorbet & Crème glaceé
Scoop of the day
8€
Seasonally changing ice cream or sorbet
Vanilla ice cream & caramel sauce
8€
Desserts Desserts
Tarte Tatin
15€
French classic. Originally caramelized apple pie made by Tatin sisters, served with vanilla ice cream
Rhubarb Clafoutis & crème anglaise
13€
Luxurious almond pancake from the Limousin region of France and French vanilla sauce
Pavlova aux Baies
12€
A classic dessert named afterballet dancer Anna Pavlova, marinated seasonal citrus fruits and Crème Chantilly sauce
Cheeses Fromages
Piece of cheese
6€
Assortment of cheese
15€
Group menu For groups over 6 guests
SPRING MENU
SPRING MUSHROOM CARPACCIO AU BEURRE NOISETTE
Sliced champignons, marinated seasonal mushrooms and toasted butter
or
SOUPE D'ASPERGES
A silky soup of seasonal asparagus and smoked roe
***
LÉGUME DU JOUR
Changing vegetable dish; spring peas in French style and produce from our own field
or
WHITEFISH & SAUCE AU BEURRE DE RIESLING
Fried whitefish, riesling-butter sauce, spring potatoes and roe
or
PORK PLUMA & SAUCE AU PISTOU
Charcoal grilled pork pluma, Provençal herb sauce and charred spring cabbage
***
ASSORTMENT OF CHEESES
Three cheeses
***
RHUBARB-CLAFOUTIS & CRÈME ANGLAISE
Luxurious almond pancake from the Limousin region of France and French vanilla sauce
or
PAVLOVA AUX BAIES
Classic dessert named after ballet dancer Anna Pavlova, berries and crème Chantilly sauce