Tarragon Restaurant St Paul's Bay

STARTERS

Black tiger prawns peeled and fried in a champagne and poppy seed tempura folded in a sweet chilli and sesame vinigrette
Or
Black angus carpaccio drizzled with aged balsamic reduction and infused mandarine and olive oil served with parmegiano and cherry tomato saladette
Or
Butter nut squash and pumpkin soup topped with baked walnuts and fennel stem
Or
Ravioloni filled with porcini and grana tossed in an oyster cr�me fraiche

MAINS

Lava grilled black angus fillet served with a truffle sauce and himalayan salt (optional on the table)
or
Barbary duck breast folded with corn fed chicken crusted with a herb and pistachio crust topped with a red currant, port and rosemary reduction
or
Fresh fish from display cooked alsale or cartoccio
or
Local octopus cooked with garlic and insolia wine tossed in a cherry tomato chutney herbs and hint of chilli

DESSERTS