À LA CARTE

Honey from apiary next to our own field, lemon verbena and pine nuts

Fried wild mushrooms from nearby forests, garlic, roasted bread and poached egg

Pickled red onion, leaf parsley and spinach

Beef tartar with shallot onion, capers and egg yolk

Assortment of cold cuts and cheeses with sides

Root vegetable of the day from our own field, beluga lentil cassoulet,
mushrooms from our own mushroom picker and vegetarian demi-glace

Steamed kohlrabi, roe and white wine-butter sauce seasoned with riesling
(fish may vary on availability)

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

Daily changing portion

16 hours braised lamb, roasted beetroot and sauce made from lamb broth, beetroot and red wine

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 potatoes

Seasonally changing ice cream or sorbet flavour

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

Classic French dessert. Soft meringue, crème anglaise-vanilla custard and crispy salted almond brittle

White chocolate pannacotta with forest blueberries
(berries may vary on availability)