HIBERNIA RESTAURANT lUNCH & DINNER MENU
SOUPS & STARTERS
THOM KHA GAI,
Thai chicken soup, delicately flavoured with galangal, lemongrass, bergamot & young coconut.
SOUPE DE POISSON ANTILLAISE.
Hibernia’s fish soup made from fresh snapper, served with garlic croutons, Gruyere & chili flakes in olive oil.
VELOUTE AUX POIS CASSES ET FEVES EDAMAME, LAIT D’AMANDE AU CURCUMA.
Chilled edamame & green split pea velouté soup with turmeric & almond milk. 13.50
FINES LAMELLES DE MAGRET AUX SENTEURS DE HAVANE, CHRISTOPHINE, MELON, CONCOMBRE & FETA A L’HUILE DE TRUFFE.
Fine slices of duck breast flavoured with Havana cigar; melon, christophene & Feta; Truffle oil dressing.
SALADE DE FRUITS DE MER; CRABE, LANGOUSTE, ENCORNET ET ST JACQUES, VINAIGRETTE AU SESAME
Seafood salad of crab, lobster, scallops, squid; daikon radish & papaya; Thai basil & Sesame dressing.
ASSIETTE DE POISSONS FUMES PAR NOS SOINS
Caribbean fish selection, (tuna, Mahi-mahi, Kingfish etc.) freshly smoked in our kitchen; served with horseradish & ginger cream cheese & toasted homemade brown bread.“Our Specialty”.
TERRINE DE FOIE GRAS MAISON AU WHISKY DE LORRAINE, CHUTNEY DE LONGAN.
Terrine of homemade Foie Gras flavoured with French whiskey from Lorraine; Served with longan chutney & toasted walnut bread.
SASHIMI: TAZARD A LA CITRONNELLE, SAUMON A LA BONITE SECHEE, ST JACQUES AU THE VERT, LAMBI AUX ALGUES ET SESAME.
Sashimi plate: Wahoo with lemongrass, salmon with bonito flakes, Crayfish with Matcha salt, conch in seaweed & sesame seeds.
SALADE VARIEE DE SAISON A L’HUILE D’OLIVE ET AU VINAIGRE BALSAMIQUE
Seasonal garden salad with an olive oil & balsamic vinaigrette.
TAZARD POELE, RIZ POURPRE COLLANT A LA NOIX DE COCO, AUBERGINE JAPONAISE ROTIE AU PORTO, SAUCE TAMARIN-GINGEMBRE.
Pan-grilled Wahoo; Japanese eggplant stir-fried with Port; purple sticky rice steamed with coconut; tamarind & ginger sauce.
FILLET DE DORADE PANEE AUX AMANDES, SAUCE AUX CITRONS CONFITS, GRATIN DE BUTTERNUT, BOK CHOY & SHIITAKE
Mahi-mahi coated with salted almonds, preserved lime sauce; Butternut squash, bok choy & shiitake gratin.
“TOM YAM PLA”
A variety of Caribbean fish fillets cooked & served in a ‘Hot & Sour’ Thai broth. Served with jasmine scented rice. “Spicy”.
CASSEROLE THAILANDAISE DE ‘CRAYFISH’ AU BASILIC ET AU LAIT DE COCO
Basil & coconut milk Thai casserole with crayfish (out of the shell); Served with steamed rice noodles. “Spicy”.
CRAYFISH SAUTE, CREME DE SHIMEJI AU POIVRE DE KAMPOT, ECRASEE DE LENTILLES ET IGNAMES SAFRANEES.
Crayfish sautéed out of the shell; Shimeji mushrooms & white Kampot pepper sauce; Lentil purée topped with saffron flavoured yam.
LANGOUSTE ROTIE AU BEURRE D’AIL ASIATIQUE, EPINARDS A LA CITRONNELLE, RIZ AU KIMCHI.
Lobster tail roasted out of the shell; butter sauce with 3 kind of Asian garlic, (black, roasted & oven dried); spinach steamed with lemongrass; Kimchi rice.
MAGRET DE CANARD, SAUCE FIGUE DE BARBARIE & GOJI, RIZ SUSHI AUX HARICOTS NOIRS TOASTE
Perigord duck breast pan grilled & finely sliced; prickly pear & goji-berry sauce; Toasted sushi rice with black soya beans .
FILET DE BOEUF GRILLE, EPICE AU SHICHIMI TOGARASHI, GRATIN DE POMME DE TERRE & OIGNON ROUGE AU BRIE
Grilled Angus beef tenderloin; red onion & potato gratin toasted with Brie cheese, Shichimi pepper & red wine sauce.
Lavender & coconut ice-cream-meringue cake.
Warm chocolate brownie with fresh mint ice cream.
Prunes cooked with Armagnac & coated with chocolate, served with homemade chestnut ice cream & chocolate Arnagnac sauce.
Candied ginger cake with fresh mango topped with plombiere ice-cream
Hibernia's Rum-Raisin ice-cream made with aged rum
Homemade ice creams & sorbets trio