Tarragon Restaurant St Paul's Bay

Amuse bouche
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Butter nut squash , apple and red pumpkin soup topped with crushed pistachios and fennel stem
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King black tiger prawns in a bollinger tempura barolo and honey caviar
or
Chocolate and orange zest ravioli filled with ricotta salata tossed in an oyster creame fraiche cherry tomato crisp
or
Heart shape salmon and grouper carpaccio marinated in aged balsamic reduction himalayan salt and lime juice
or
Filo pastry flower filled with angus beef demi galce and asia touch
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AAA prime usda rib eye truffle and wild mushroom sauce
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Fresh fish from the display
or
Barbary duck breast walnut and red currant compote citrus and port jus garnished with balsamic caviar
or
Vegetarian pastry filled with crimini mishroom sweet peppers and nuts folded with sweet chili and cream herbed sauce
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choice of lovers dessert