À LA CARTE

Pickled red onion, leaf parsley and spinach

Beef tartar with shallot onion, capers and egg yolk

Carelia’s hollandaise sauce and leaf parsley

Risotto cooked in pigeon broth and 24 months aged parmesan

Assortment of cold cuts and cheeses with sides

Sardinian pasta in tomato sauce with traditional French goat cheese

Atlantic salmon from Luvia braised in parchment paper with truffle, fingerling potato purée and marinated onions

Roasted Arctic char with Riesling-butter sauce, roe and spring potatoes

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

Lamb shank from Säkylä braised for 16 hours, Bourgogne vinaigrette, root vegetables and butter beans

160g patty mixed from smoked bone marrow and beef from Finland, celery remoulade and Carelia hamburger sauce

Restaurants classic dish. Premium cut beef, selected according to Carelias quality standards and matured at least for 5 weeks. Served with béarnaise sauce

French classic tenderloin steak (120g), named after composer Gioachino Rossini. In Carelia's version we serve it with bird liver mousse, truffle, madeira sauce and Gratin Dauphinoise

Changing flavour

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

Luxury almond pancake from Limousin, France and vanilla custard

Classic French lemon tart with roasted Italian meringue