TARRAGON Restaurant
Church Street
St. Paul's Bay - Malta

Tel : 21 573 759
   27 266 999
Mobile : 9926 6999

Main courses

Cornfed chicken stuffed with duck breast and drizzled with game jus and a redcurrant, rosemary and lime vinaigrette   � 16.00
Boneless quail roulade stuffed with pancetta and quail leg farcie on a mango beurre blanc   � 18.00

Pan-seared Barbary duck breast served with a pink port, citrus and game stock

  � 17.00
Herb and wholegrain mustard crusted rack of lamb on a carob and Shiraz lamb jus   � 20.00
Lava grilled milk-fed veal topped with smoked salt and lemon wedge or with a sauce of your choice from the list overleaf   � 20.00
Ch�teaubriand of Black Angus fillet
Serves minimum of two persons (price per person)
  � 27.00

Primecut of Black Angus rib eye

  � 22.00

Primecut of Black Angus fillet

  � 25.00

     Sauces for beef:
          Pepper sauce
          Wild mushroom and truffle sauce
          Sprinkled with mustard and rolled in crushed peppercorns

   

Vegetarian filo pastry basket filled with wild mushrooms, sweet chilli and curry leaves and folded in pistachios and bell pepper

  � 16.00
Pasta parcels filled with pear and cream cheese and tossed in a cherry tomatoes and capsicum tarragon cream   � 15.00
Ravioloni filled with flower petals and goat�s cheese folded in a salsa rosa   � 15.00

Fresh Fish

   
Local red prawns baked in garlic-infused olive oil, herbs, and Girgentina wine                 (Subject to availability)   � 22.00

Octopus cooked in garlic, white wine and chilli and folded in a tomato marmalade. Served warm

  � 18.00
Local fresh fish cooked as you like it.
Some of our cooking methods include:
Baked in sea salt , flamb�ed at your table and filleted on your plate.
This is our house speciality |Al cartoccio |Grilled on lava.
Ask your host for the catch of the day.
  market price
Langoustines, lobsters, scallops, surf clamps and crabs  
                                         (
Subject to availability)
  market price
Norwegian salmon cooked sous vide and served with a dill and cr�me fraiche sauce   �18.00