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