À LA CARTE

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 from roasted Jerusalem artichokes with sage and crème fraiche

Truffle seasoned risotto with 36 month aged parmesan cheese. Made from Acquerello rice with homemade wild duck stock

Silky soup from roasted Jerusalem artichokes with sage and crème fraiche

Changing vegetarian dish with French bean cassoulet.

Fish and seafood sauce from Marseille, aioli, celery and potatoes

Beef tartar with capers, shallot onion, egg yolk and french fries

Duck leg braised overnight with bean cassoulet and marinated vegetables from our own field

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

Seasonally changing ice cream or sorbet

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

A classic dessert named afterballet dancer Anna Pavlova, marinated seasonal citrus fruits and Crème Chantilly sauce

Chocolate puff pastry Carelia style with French custard crème anglaise