Carelia 30 years

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.

The winter menu features international seasonal ingredients seasoned with our classic elements, and the main course specialty is char-grilled turbot with bone. 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 75 €/ person

 

CARELIA 30 YEARS – HIVER
available 22.1–1.4

TARTAR Á LA CARELIA
Freshly butchered beef tenderloin, capers and Dijon mayonnaise
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SCALLOP & HOLLANDAISE
Roasted Sea of Japan scallop and hollandaise sauce
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TURBOT MEUNIÉRE
Charcoal-grilled turbot steak, browned butter, parsley,
potato puree and truffle
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VACHERIN MONT D´OR
Cow’s milk cheese from the Jura region of France
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PAVLOVA AUX AGRUMES
Classic meringue dessert made with citrus from the Sesog region and
Créme Chantilly- whipped sour cream