Download - Tarragon by Marvin | Festive Season 2014
F E S T I V E S E a S o n
2014
C H R I S T M A S E V E
amuSE bouchE
FrESh Soup ShooTEr
S T a r T E r S
Salmon carpaccIomarinated with citrus juice, balsamic reduction
topped with smoked crispy salmon skin
or
black anguS and TruFFlE croquETTESchilli and honey vinaigrette, poppy seed and roasted pistachios
or
puFF paSTry baSkET filled with local peeled prawns pan seared with cherry tomatoes,
tossed in curry leaf and coconut cream sauce and black sesame seed.
or
TorTEllacI nErI Fresh black ink pasta filled with Barracuda & Salmon,
folded in a tomatoe and cream veloute
m a I n c o u r S E S
FrESh FISh of the day
or
local rEarEd TurkEy stuffed with duck and quail, cranberry and red currant chutney,
served with a game jus
or
black anguS FrESh rIb EyE lava grilled and served with a black truffle and pepper sauce
or
moulard duck brEaST with a pink pepper corn, orange zest & ruby port reduction
(all mains served with sauteed potatoes and pan fried veg)(Vegetarian option also available)
SEaSonal dESSErT
€45.00 per person
C H R I S T M A S L U N C H
amuSE bouchE
parSnIp, buTTErnuT and carroT Soup topped with watercress and caramelised cashew nuts
S T a r T E r S
Salmon carpaccIomarinated with citrus juice, balsamic reduction
topped with smoked crispy salmon skin
or
black anguS and TruFFlE croquETTESchilli and honey vinaigrette, poppy seed and roasted pistachios
or
puFF paSTry baSkET filled with local peeled prawns pan seared with cherry tomatoes,
tossed in curry leaf and coconut cream sauce, black sesame seed.
or
TorTEllacI nErIFresh black ink pasta filled with Barracuda & Salmon,
folded in a tomatoe and cream veloute
m a I n c o u r S E S
FrESh FISh of the day
or
local rEarEd TurkEy stuffed with duck and quail breast, cranberry and red currant chutney,
served with a game jus
or
black anguS FrESh rIb EyE lava grilled and served with a black truffle and pepper sauce
or
moulard duck brEaST with a pink pepper corn, orange zest & ruby port reduction
(all mains served with sauteed potatoes and pan fried veg)(Vegetarian option also available)
SEaSonal dESSErT
€50.00 per person
amouSE bouchE
FrESh Soup oF ThE day ShooTEr
S T a r T E r S
hand carVEd Salmon carpaccIoaged balsamic reduction, citrus juice, crushed garlic,
Olive oil, micro greens, garnished with smoked crispy salmon skin
or
graIn FEd chIckEn in a tandoori crème fraiche infusion
served in a puff pastry basket
or
muShroom & SummEr TruFFlE rISoTTo crushed pistachios & micro herbs
or
raVIolI FIllEd wITh FungI porcInI & grana padano
tossed in an oyster crème fraiche
m a I n c o u r S E S
chIckEn TEndErloInS coated with coconut flakes & panko breadcrumbs,
served with a Berry Mango relish
or
braISEd FrESh local pork bElly, rubbed with rock salt & crushed pepper corns,
scented with lemon & Orange, served with a roasted white onion & red wine jus
or
Salmon cooked under vacuum at 70° temperature,
topped with a salsa Rosa
(All mains are served with sauteed potatoes & pan fried veg)(Vegetarian option also available)
dESSErTS
€ 35.00 per person
ME
NU
01
amouSE bouchE
FrESh Soup oF ThE day ShooTEr
S T a r T E r S
pappardEllE wITh rabbIT lIVErinfused with honey, ginger, & orange zest crème fraiche, finished off with
a hint of pepperoncino oil
or
bougon bouchE SpEcIalTy FrEnch goaT chEESElET
coated with coconut flakes & panko breadcrumbs, served on a seasonal fresh saladette, garnished with balsamic caviar & pistachios,
with a Berry Mango relish
or
ocTopuS carpaccIo, drizzled with garlic infused olive oil, fresh herbs, lemon juice & rocket
or
FIlo paSTry baSkET FIllEd wITh black anguS bEEF
onions & sweet peppers, an oriental demi-glace & crème fraiche
m a I n c o u r S E S
mIlk-FEd VEal on ThE bonElava grilled to your liking; wild mushroom and truffle sauce
or
pan SEarEd duck brEaST royalE with pink pepper corn, orange zest & ruby port reduction
or
black anguS rIbEyEserved with a pepper and cognac sauce
or
FIllET oF FrESh SEa baSS cooked with garlic, herbs, olive oil, black pepper,
white wine and lime jus
(All mains are served with sauteed potatoes & pan fried veg) (Vegetarian options also available)
dESSErTS
€40.00 per person
ME
NU
02
amouSE bouchE
FrESh Soup oF ThE day ShooTEr
S T a r T E r S
conFIT oF rabbIT infused with Terijaki, in a strudel pastry
on balsamic crème fraiche
or
lInE caughT calamarIflash fried, tossed in garlic, herbs,
Himalayan salt, parsley & lemon crystals
Or
cold duck lIVEr paTE served on a warm brioche with a wild berry compote,
topped with chocolate & orange caviar
or
FrESh Scallop & prawn mEaT raVIolI tossed in olive oil, cherry tomato, creamy shell fish veloute
m a I n c o u r S E S
local rEd kIng prawnS baked in garlic-infused olive oil & herbs
or
FrESh FISh cooked either ‘al sale’ flambéed at your table & filleted on to your plate,
or filletted & cooked in white wine, garlic & herbs
or
black anguS prImE cuT FIllETsauce of your choice
or
prImE rack oF nEw ZEaland lambsmothered with wholegrain mustard, covered with a herb crust & baked to your liking; served with a port, rosemary & red current reduction jus
(All mains are served with sauteed potatoes & pan fried veg) (Vegetarian options also available)
dESSErTS
€47.50 per person
ME
NU
03
N E W Y E A R ’ S E V E
amuSE bouchE
SwEET poTaTo and buTTErnuT SquaSh Souptopped with dry roasted walnuts & balsamic caviar
S T a r T E r S
porcInI raVIolI
filled with grana padano tossed in an oyster crème fraiche and parmeggiano snow
or
rabbIT cookEd conFIThand pulled & shredded; infused in a teriyaki oriental sauce, wrapped in
strudel pastry drizzled with a balsamic crème fraiche
or
Scallop and lobSTEr raVIolI tossed in a lobster and prawn shell bisque
Or
TIgEr prawnS, breaded with panko breadcrumbs, balsamic caviar,
black sesame seed, with an oriental sauce
m a I n c o u r S E S
prImE rack oF nEw ZEaland lamb
smothered with wholegrain mustard, covered with a herb and pistacchio crust and baked to your liking; served with a Barolo, rosemary
and red current reduction jus
or
FrESh FISh
orblack anguS bEEF FIllET
served with a truffle and crimini mushroom sauce
or
local rEd kIng prawnS baked in garlic-infused olive oil & herbs
(All mains are served with sauteed potatoes & pan fried veg)(Vegetarian option also available)
dESSErTS
€65.00 per personincluding champagne and fireworks at midnight
N E W Y E A R ’ S L U N C H
amuSE bouchE
FrESh Soup ShooTEr
S T a r T E r S
porcInI raVIolI
filled with grana padano tossed in an oyster crème fraiche and parmeggiano snow
or
rabbIT cookEd conFIThand pulled & shredded; infused in a teriyaki oriental sauce, wrapped in
strudel pastry drizzled with a balsamic crème fraiche
or
Scallop and lobSTEr raVIolI tossed in a lobster and prawn shell bisque
Or
TIgEr prawnS, breaded with panko breadcrumbs, balsamic caviar,
black sesame seed, with an oriental sauce
m a I n c o u r S E S
prImE rack oF nEw ZEaland lamb
smothered with wholegrain mustard, covered with a herb and pistacchio crust and baked to your liking; served with a Barolo, rosemary
and red current reduction jus
or
FrESh FISh
orblack anguS bEEF FIllET
served with a truffle and crimini mushroom sauce
or
local rEd kIng prawnS baked in garlic-infused olive oil & herbs
(All mains are served with sauteed potatoes & pan fried veg)(Vegetarian option also available)
dESSErTS
€50.00 per person
T H A N K Y O U