DINNER

Starters

CURED SALMON beetroot, squid cracker, herb couscous, cheese beignet 10.50

SWORD FISH CARPACCIO fennel and orange ceviche, caper, citrus jelly, celery salt 10.50

MARINATED LOCAL OCTOPUS smoked paprika and sherry vinaigrette, artichokes, lemon puree, olive crumble 10.50

MEDITERREAN PRAWN CARPACCIO fleur de sel, lemon and olive oil dressing, garden cress 12.00

COLD-POACHED LOBSTER SALAD carrot textures, crab arancina 17.00

CHICKEN LIVER PARFAIT- HOME SMOKED DUCK spicy leg beignet, hazel nut, date and vanilla puree 11.00

Soups

‘ALJOTTA’ traditional Maltese fish soup 7.50

MUSSEL AND TOMATO MINESTRONI seasonal in-house fish tortellini 9.00

SEASONAL VEGTABLE SOUP ask our Maître d` for the soup of the day 7.50

Pasta

MUSHROOM RISOTTO ‘DI RISERIA FERRON’ spinach, dry ham, parmesan, truffle oil 10.50

PAPPARDELLE ‘DI CAMPOFILONE’ cuttlefish, local prawns, tomato, asparagus, olive oil 10.50

FETTUCINI WITH ASSORTED LOCAL SEAFOOD ‘seppie’, mussels, clams, razor shell, octopus, prawns 11.50

BLACK TORTELLACCI OF LANGUSTINE AND CRAB saffron and mussel velouté 12.00

TAGLIATELLE ‘ASTICE’ ½ lobster, lobster bisque, cream 17.00

Main course

CATCH OF THE DAY ask our Maître d` for the day`s fresh line caught Mediterranean fish prepared to the Chef’s recommendation 5.50 per 100 grms

FRESH LOBSTER FROM THE TANK garlic, lemon and tarragon butter 6.50 per 100 grms

Fish

ROASTED FILLETS OF SEA BASS grilled asparagus, red pepper chutney, pine nut vinaigrette 18.00

ASSIET OF LOCAL KING PRAWNS AND LANGOUSTINE bulgur wheat 22.50

TARTARUN`S PLATEAU ROYAL mussels, razor shells, surf clams, vongole verace, tartufi, prawns, langoustine 25.50

Meats

HONEY GLAZED DUCK BREAST bok choi, parsnip puree, blueberries, duck jus 18.00

RIBEYE OF VEAL – SAGE AND GARLIC BUTTER pumpkin, shallots, rocket 21.00

CARVED 1OOZ IRISH FILLET OF BEEF onion jam, truffled mushroom puree, porcini jus 28.00

All main courses are served with roasted potatoes, fennel seeds and rosemary cherry tomato and leaf salad