We use responsibly harvested mussels.
Large portion of mussels include french fries and fennel mayonnaise.
White wine, shallot onion and leaf parsley.
Roquefort cheese, cream and leaf parsley.
Starters Hors d'oeuvres
Hokkaido scallop & caviar
Sugar salted scallop from Sea of Japan, caviar and marinated shallot onion.
Parsnip soup & goat cheese
Silky parsnip soup with classic French goat cheese, winter apple and beurre noisette.
French escargots & garlic butter
Pickled red onion, leaf parsley and spinach
Beef tartar with shallot onion, capers and egg yolk
White truffle risotto
Risotto cooked in pigeon broth and 24 months aged parmesan.
Charcuterie (for two)
Assortment of cold cuts and cheeses with sides
Mains Plats principaux
Confit celeriac & Beluga lentils
Celeriac stewed in the French style, pickled celery from our own field, Beluga lentils and mushrooms
Add fresh black truffle 1g/5€
Arctic char & Beurre Blanc au noisette
Finnish Arctic char with butter-white wine sauce seasoned with hazelnut and confit carrot.
Char grilled pork & oyster mushrooms
Finnish pork pluma, oyster mushrooms, marinated cabbage from our own field and lentil cassoulet.
Beef tartar with capers, shallot onion, egg yolk, french fries, side salad and Dijon vinaigrette
On the grill Sur le grill
160g patty mixed from smoked bone marrow and beef from Finland, celery remoulade and Carelia hamburger sauce
Faux-filet de Boeuf 180g
Beef sirloin steak with flavourful layer of fat. The grain-fed cattle has grown in Uruguayan meadows to ensure tenderness and quality of the steak
Carelia entrecôte 250g
Restaurants classic dish. Premium cut beef, selected according to Carelias quality standards and matured at least for 5 weeks. Served with béarnaise sauce
All portions from the grill include french fries and a salad.
Sorbet & ice cream Sorbet & Crème glaceé
Vanilla ice cream & caramel sauce
French classic, originally caramelized apple pie made by Tatin sisters. Served with vanilla ice cream
Mousse au chocolat manjari
Classic mousse with Manjari chocolate and Armagnac seasoned apricot.
Lemon posset & sea buckthorn berry
Pudding seasoned with herbs and salt lemon with marinated sea buckthorn berry.
Piece of cheese
Assortment of cheese
Group menu - MENU NOËL For groups over 6 guests
SCALLOP & CAVIAR
Sugar salted Hokkaido scallop from Sea of Japan, caviar and marinated shallot onion
PARSNIP SOUP, WINTER APPLE & GOAT CHEESE
Silky soup made from our own fields parsnips, winter apple and classic French goat cheese
CONFIT CELERIAC & BLACK TRUFFEL
Celeriac braised in French way, le puy-lentils and mushrooms
ROASTED ARCTIC CHAR & BEURRE BLANC AU NOISETTE
Finnish Arctic char, French butter-white wine sauce seasoned with hazelnut and confit carrot
CHAR GRILLED PORK & OYSTER MUSHROOM
Finnish pork pluma, oyster mushrooms, marinated cabbage from our own field and lentil cassoulet
ASSORTMENT OF CHEESES
MOUSSE AU CHOCOLAT MANJARI
Classic mousse from Manjari chocolate and Armagnac seasoned apricot
LEMON POSSET & SEA BUCKTHORN
Pudding seasoned with herbs and salt lemon and marinated sea buckthorn berry