Menu
At Pule Estate we operate on the "Carte Blanche" principle, which means that head chef composes our 5 and 7 course degustation menus from the dishes you will find listed below. We adapt the menus only in the case of dietary restrictions or allergies. We reserve the right to change certain components or entire dishes according to season.
Cold appetizers
Tomato terrine and lightly spiced sorbet / lovage emulsion / tomato essence with lovage oil
Porcini mushroom royale with poached egg yolk / cherry reduction/thyme mayonnaise
Seared veal tartare / anchovy emulsion/tomato jam / pickled kohlrabi/seared onion dust
Pork brawn / egg mayonnaise/daikon radish / quince chutney
Marinated trout / compressed watermelon / radishes / watermelon gazpacho
Warm appetizers
Miso glazed aubergine / smoked aubergine puree / pickled bell peppers / aubergine juice
Braised onions / veal offal ragout / smoked bone marrow / juice of unripe apples with veal liver
Main courses
Steamed catfish fillet with herb mousse / spinach cream / butter sauce with white currant
Seared sturgeon fillet / stuffed courgette flower / fermented bean puree / salsa verde
Rabbit ballotine with pickled asparagus and wild garlic / rabbit leg and girolles ragout / fermented cauliflower puree
Smoked roe deer backstrap / fermeted beetroot / wine gel / swiss chard
Desserts
Lemon verbena parfait / fennel sorbet / lemon verbena jelly / white chocolate mousse with pollen
Chocolate delice / sorbet of currants / red currant jam
Poached rhubarb in its own juice / wallnut bread with honey cremeux / yoghurt sorbet