Tarragon Restaurant St Paul's Bay

Amuse bouche

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Starters
Ravioli filled with porcini and grana with an oyster cr�me fraiche
or
Golden pastry basket filled with Black Angus beef strips demiglace and oriental sauce
or
Sweet potato and butternut squash soup topped with dry roasted walnuts and violets
or
Local octopus carpaccio marinated in a lime and olive oil , Cashmere salt served with a saladette garnished with balsamic and Granny Smith caviar

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Main courses
Lamb fillet lava grilled served with a port, rosemary and demiglace reduction
or
Fresh fish from display
or
USDA prime AAA fillet of Black Angus served with a truffle and crimini sauce

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Dessert