with Hõbeda farm goat cheese, bacon jam, Vihula manor bread

with bread soil, carrot gel, aged cheese from Arkna manor

with sous vide egg yolk, toasted capers and pearl barley

with beetroot hummus, poppy seeds and potato, herb aioli

with leek oil, roasted nuts

with Vihula manor smoked bacon and slow cooked onions

with confit garlic, broad beans and roasted mushrooms

with cellery root, confit garlic and berry wine reduction

with burnt cauliflower, cauliflower cream and brown butter sauce

with fermented red cabbage, pumpkin – cardamom puree and pickled plum

with kale, fried apple, leek, caramelised cheese sauce

with bread-applecream, honey from Pargi farm, pickled cranberries and beer foam

with confit garlic, pickled mushrooms, wild mushroom cream, mushroom sauce

with sesame – chocolate soil and berries

with goat cheese, honey – lemon cream, burnt honey ice cream

with roasted almond – black bread soil, poppy seed ice cream