The manor’s history and the picturesque nature of Lahemaa National Park are the source of inspiration for the restaurant’s dishes
as the Chef de Cuisine places emphasis on ingredients from the gardens of Vihula Manor and nearby produce in the composition of the menu.
Smoked Baltic herring
10 EUR
with Hõbeda farm goat cheese, bacon jam, Vihula manor bread
Pickled carrot tartare
10 EUR
with bread soil, carrot gel, aged cheese from Arkna manor
Elk tartare
12 EUR
with sous vide egg yolk, toasted capers and pearl barley
Cured duck
12 EUR
with beetroot hummus, poppy seeds and potato, herb aioli
Potato – hazelnut soup
8 EUR
with leek oil, roasted nuts
Caramelised onion soup
8 EUR
with Vihula manor smoked bacon and slow cooked onions
Sous vide bear meat
32 EUR
with confit garlic, broad beans and roasted mushrooms
Elk fillet
26 EUR
with cellery root, confit garlic and berry wine reduction
Pikeperch fillet
22 EUR
with burnt cauliflower, cauliflower cream and brown butter sauce
Pepper glazed duck fillet
23 EUR
with fermented red cabbage, pumpkin – cardamom puree and pickled plum
Veal eye of round
24 EUR
with kale, fried apple, leek, caramelised cheese sauce
Smoked pork belly
21 EUR
with bread-applecream, honey from Pargi farm, pickled cranberries and beer foam
King oyster mushroom
19 EUR
with confit garlic, pickled mushrooms, wild mushroom cream, mushroom sauce
Potato and chocolate
7 EUR
with sesame – chocolate soil and berries
Honey – carrot cake
8 EUR
with goat cheese, honey – lemon cream, burnt honey ice cream
Drowned pear
7 EUR
with roasted almond – black bread soil, poppy seed ice cream