Tarragon Restaurant St Paul's Bay

Amuse bouche

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Starters
Calamari rocks rolled in white and black sesame with a hint of sweet chili served with apple caviar
or
Salmon and seabass carpaccio marinated with garlic infused local olive oil, fresh herbs served with a rocket and leek saladette, balsamic caviar
or
Black Angus and truffle croquettes tossed in a chili and honey vinaigrette garnished with poppy seeds and dried pistachios
or
Scallop and crab ravioli served with a cherry tomato and cream velout�

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Main courses
Fresh fish from the display
or
Slow cooked stuffed free range turkey cramberry and red currant chutney
or
USDA prime tripple a grade fresh ribeye steak lava grilled and served with a truffle and pepper sauce

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Seasonal dessert