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


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


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


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


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


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


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


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



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


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



dESSErTS

€50.00 per person

T H A N K Y O U

Documents

Tarragon by Marvin | Festive Season 2014