Tarragon Restaurant St Paul's Bay

Amuse bouche

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Starters
Sweet potato and butternut squash soup topped with dry roasted walnuts and violet sugar crystals
or
Porcini Ravioli filled with grana tossed in an oyster cr�me fraiche and parmeggiano snow
or
Golden pastry basket filled with Black Angus beef strips demi-glace and oriental sauce
or
prawn carpaccio drizzled with lime ,olive oil , Cashmere salt, saladette garnished with balsamic and Granny Smith caviar

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Main courses
Lamb fillet served with veal jus, rosemary and barolo reduction
or
Fresh fish
or
USDA prime AAA fillet of Black Agnus rib eye served with a truffle and crimini sauce

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Dessert