A la carte menu
Cold starters- Snack platter (for two) – cold-smoked elk meat, Estonian goat cheese, strawberry chips, bread crisp, black garlic, handmade biscuits E 19€
- Deer carpaccio, goat cheese, greens EG 14€
- Vegetable plate – organic sprout salad, quinoa, pickled garlic shoot, mini tomatoes, marinated kohlrabi, pumpkin-orange gel EVGL 9€
- Salad with roasted duck, apple-thyme salsa, pumpkin-orange gel, balsamic dressing ELG 12€
- Mushroom vareniki, spicy cucumber, herb sourcream ET 11€
- Meat pelmeni, spicy cucumber, herb sourcream E 11€
- Creamy fish soup a la manor EG 7€
- Tomato coconut soup VGL 5€
- Baked aubergine, lactose-free cheese, stir-fried vegetables VGL 12€
- Duck liver flamed in cognac, honey onion, apple-thyme salsa GL 14€
- Creamy handmade pasta with salmon smoked in Sagadi, carrot, leek, mini tomatoes EL 16€
- Today’s fish, herb butter, apple-parsnip puree, cabbage prepared in two ways EG 20€
- Lamb rump, red wine sauce, cheese-covered aubergine, creamy cabbage GL 25€
- Grilled game meat, raspberry and wine sauce, apple-parsnip puree, roasted cauliflower EGL 25€
- Viru bear (cooked at low temperature), blueberry sauce, warm apple and leek salad EGL 49€
- Sagadi carrot cake - classic dessert from our manor with fresh cheese cream and hazelnuts, cloudberry and sea-buckthorn dressing E 7€
- Rich chocolate cake - dark chocolate and almond flour based cake with strawberry and rhubarb dressing GL 7€
- Raspberry dessert - slightly congealed fresh raspberry dessert GL 6€
- Seasonal sorbet a la manor EVGL 5€
- Black garlic ice cream - our clients’ favourite EG 5
Kids menu
- Organic chicken drumstick form Äntu manor, potato puree, sour cream sauce, vegetables EG 7€
- Egg pasta, mini tomatoes, cheese, creamy sauce EV 6€
- Pancake with strawberry jam E 5€
- Ice cream with waffle, chocolate or berries – choose your favourite! E 5€
- Handmade quince lemonade E 4€
E – Estonian local food; V – vegetarian food; L – lactose free; G – gluten free
For information on possible allergenic ingredients please contact the staff.