Tarragon Restaurant St Paul's Bay

Starters
Octopus carpaccio marinated in aged balsamic reduction crushed
garlic olive oil fresh herbs and cracked pepper
Or
Soup of the day
Or
Crimini mushrooms in a sesame tempura, tossed in a coriander
chili and honey vinaigrette
Or
Penne pasta folded in Black Angus mince, demi-glace and
sweet chili cream ragout

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Main courses
Chicken fillet grilled on lava served with a truffle and wild mushroom creamy sauce
Or
Braised fresh local pork, slow cooked, served with a
roasted white onion, port and citrus jus
Or
Salmon fillet, cooked 90 degrees in vacuum served
with a fennel cr�me fraiche

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Desserts