Tarragon Restaurant St Paul's Bay

Amuse bouche

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Starters
Parsnip, Butternut and carrot soup topped with watercress and sauted cashew nuts
or
Crimini and winter mushrooms cooked in veal shoulder veloute folded with black truffle paster in a pastry tart
or
Black angus beef carpaccio drizzled with local olive oil, fresh herbs served with a rocket and leek saladette, balsamic caviar and parnegiano snow
or
Neonati (fish) fritters served with a light lemon and herb saladette
or
Scallop and Lobster ravioli served with a cherry tomato creme fraiche

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Main courses
Fresh fish
or
Local reared turkey stuffed with duck fillet cranberry and red currant chutney
or
USDA AAA Black Angus fresh rib eye lava grilled and served with a black truffle and pepper sauce

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Desserts