Tarragon Restaurant St Paul's Bay

Starters
Fresh homemade goat cheeselet (Gbejna), fried and drizzled
with honey, pistachios served on a fresh saladette
Or
Gaudin foie gras pan cooked, served with a walnut and
redcurrant compote, seasoned with tinted Cashmere salt
Or
Fresh pasta filled with scallops & prawn meat, olive
oil, cherry tomato & cream shellfish bisque
Or
Tuna carpaccio, marinated with a garlic olive oil, fresh
lemon juice and balsamic reduction

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Main courses
Local red king prawns, baked in garlic-infused olive oil
and herbs
Or
Fresh fish totally crusted with local sea salt flamb�ed
at your table and filleted on to your plate
Or
USDA Black Angus prime cut fillet, sauce of your choice
Or
Lamb fillet, served with rosemary , port and carob jus

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Desserts