Menu 1

€ 32.00/person

Amouse Boushe

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Fresh Soup Shooter

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Starters

Salmon and local Cerna Carpaccio, drizzled with aged balsamic reduction, crushed garlic, olive oil, fresh herbs and cracked pepper.

**Or**

Crimini and winter mushrooms cooked in a veal shoulder veloute, folded with a black truffle paste & served in a filo pastry basket

**Or**

Risotto cooked in Barolo wine, caramelized onions, cherry tomatoes, mushrooms and truffle paste

**Or**

Pasta parcels filled with Telaggio cheese and pears, tossed in a salsa Rosa

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Main Courses

Chicken Tenderloins cooked in a sweet chilly, curry and coconut milk cream then topped with roasted pistachios

**Or**

Lava grilled Black Angus Ribeye served with your choice of sauce.

**Or**

Local octopus, cooked in garlic oil, Insoglia wine, fish stock and parsely, finished with a hint of chilli and a cherry tomato marmalade

**Or**

Fresh fish of the day

(All mains are served with sauteed potatoes and pan fried veg)

(Vegetarian options also available)

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Desserts

(Chosen from our daily dessert menu)

 

 

**Please note that our group menus are for parties of 10 or more and must be booked no later than 48 hours in advance**

© Tarragon Restaurant