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
MAGRET SECHE & PARFUME AUX SENTEURS DE LA HAVANE, SALADE D’ENDIVE AUX NOIX ET GRUYERE
Fine slices of duck breast smoked with Havana cigar & oak; accompanied by a salad of endive with walnut & gruyere;
TARTELETTE DE CRABE, LANGOUSTE ET CHATAIGNES D’EAU, SALADE DE TOFU
Crab, lobster & water chestnut tartelette served warm with a silken tofu side-salad.
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 KAKI.
Terrine of homemade Foie Gras flavoured with French whiskey from Lorraine; Served with persimmon chutney & toasted walnut bread.
SASHIMI: TAZARD A LA CITRONELLE - THON, AONORI & BONITE SECHEE - ST JACQUES, PASTEQUE & GINGEMBRE - LAMBI, VANILLE & GRAINES DE BASILIC
Sashimi plate: Wahoo with lemongrass, tuna sprinkled with Aonori & bonito flakes, Scallop & watermelon top with ginger, conch seasoned with vanilla oil & basil seeds.
SALADE VARIEE DE SAISON AU FETA, VINAIGRETTE A L’HUILE D’OLIVE & AU BASILIC
Seasonal garden salad with Feta cheese; olive oil ,balsamic vinegar & basil dressing.
TAZARD POELE, SAUCE VIN ROUGE, LARDONS ET ECHALOTES. RIZ POURPRE GLUANT A LA NOIX DE COCO.
Pan-grilled Wahoo; Red wine sauce, lardons & shallots confites; purple sticky rice steamed with coconut.
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, SAUCE VIERGE. CHAMPIGNONS ASIATIQUES,TOMATES CERISES CONFITES, TOFU AUX GRAINES DE CHIA. PUREE D’IGNAME AU SAFRAN.
rayfish sautéed out of the shell , olive oil & fresh lime, asian mushrooms, oven dried cherry tomatoes and tofu with chia served with saffron flavoured white yam purée .
LANGOUSTE ROTIE, SAUCE CITRONNELLE & AIL NOIR, POUSSES D’EPINARDS & RIZ AU KIMCHI.
Lobster tail roasted out of the shell; lemongrass & black garlic sauce, young spinach & Kimchi rice.
MAGRET DE CANARD, POELE, SAUCE AU MIEL & AU VINAIGRE BALSAMIQUE, POLENTA CITRONNEE AUX GRAINES DE MOUTARDE .
Perigord duck breast pan grilled & finely sliced; honey &balsamic vinegar sauce; Crispy polenta seasoned with lime & mustard seeds.
FILET DE BOEUF GRILLE, SAUCE AU POIVRE DE KAMPOT, GRATIN DE POMME DE TERRE & OIGNON ROUGE AU BRIE
Grilled Angus beef tenderloin; red onion & potato gratin toasted with Brie cheese, kampot pepper 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.
Hibernia's Rum-Raisin ice-cream made with aged rum
Homemade ice creams & sorbets trio