CARELIA 30 YEARS
To celebrate the anniversary, we planned a “4 Seasons of Carelia” menu spectacle, where we celebrate with different themes throughout the year.
In the spring, we enjoy Finnish food from the craftsman and farmer Olli Repo’s wintered Jerusalem artichokes, which are biodynamically grown in Korso. Another specialty on the menu is deer, hunted and cut for us by game butcher Jouni Salo from Kytäjä. Autumn is of course the time of harvest and that’s when we harvest again our own fields from Malmi Green City Farm. We enjoy Finnish game, and the already classic smoked beetroot & hollandaise sauce makes a comeback. The main part of the year-end menu is Jouni Salo’s pigs, whose breeding and care we have followed closely. The cheeses made in collaboration with Perhon Juustola will accompany us throughout the year, and the anniversary year will be concluded with a 12-month-matured Carelia 30 v. Grand Cru Cheddar.
Bienvenue!
Anniversary menus 69-75 €/ person
MENU PRINTEMPS
9.4.-17.6.
SPRING JERUSALEM ARTICHOKE
Jerusalem artichoke of the Top Star variety, wild salmon roe, dill, and sour cream
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ASPARAGUS & HOLLANDAISE
Butter-braised white asparagus grown in open fields,
served with Carelia’s hollandaise, elevated with French caviar
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VENISON NAVARIN PRINTANIER
Charcoal-grilled, overnight-braised venison from Kytäjä,
marinated morel and false morel mushrooms, and spring parsnip from our own field
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FROMAGE DU JOUR
White mold cheese crafted together at Perho Cheese Dairy,
served with honey from an apiary next to our own field.
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RHUBARB CLAFOUTIS
A classic luxury-style pancake made from rhubarb
served with crème anglaise vanilla sauce.
5 courses 69 €
With wines 139 €