HIBERNIA RESTAURANT lUNCH & DINNER MENU
RESERVATIONS ARE REQUIREDSOUPS & STARTERS
SOUPE DE POISSON ANTILLAISE.
Caribbean fish soup served with its accompaniments; Garlic croutons, grated Gouda cheese & chilli flakes in olive oil. 15.00
SOUPE GLACEE DE CONCOMBRE & TOMATE A LA SAUGE CITRONNEE, ECUME DE LAIT DE COCO
Chilled Tomato & cucumber soup with lemon sage, coconut froth. 15.00
SOUPE DE FRUITS DE MER AU WAKAME ET KOMBU DE HOKKAIDO. 16.50
Japanese seafood soup with lobster, squid, scallops, mussels, Kombu & Wakame.
ASSIETTE DE POISSONS DES ANTILLES FUMES PAR NOS SOINS. 22.50
Hibernia’s freshly smoked Caribbean fish selection, (Tuna, Mahi-mahi & Wahoo);Served finely sliced with horseradish-ginger cream cheese & Toasted homemade brown bread. “Our Specialty”.
SASHIMI DE THON, THAZARD ET LAMBI
Sashimi of local Yellowfin Tuna, Wahoo & Conch. 23.50
TERRINE DE FOIE GRAS MAISON,POIRE POCHEE,PERLES DE GEWURTZTRAMINER & PAIN A LA CITROUILLE. 27.50
Foie Gras terrine served with poached pear, Gewurtztraminer pearls & toasted pumpkin bread.
TARTELETTE CEPES, EPINARDS ET CHEVRE , EMULSION DE CHAMPIGNONS.
Warm spinach, porcini and goat cheese tartelette; mushroom emulsion. 18.50
SALADE VARIEE,KIMCHI & BLEU D’AUVERGNE . 16.00
Seasonal garden salad with blue cheese & home made Kimchi, olive oil vinaigrette.
MAIN COURSES
FILET DE DORADE POELEE, CHOU FARCI AUX CHAMPIGNONS DES BOIS, GRATIN BUTTERNUT ET CHRISTOPHINE.
Pan-grilled Mahi~Mahi; forest mushrooms wrapped in Napa cabbage leaves, baked butternut squash & chayote. 37.00
THAZARD GRILLE, ASSAISONNEMENT: YUZU, CITRONNELLE & PIMENTS DOUX PUREE DE PATATES DOUCES. 38.00
Grilled wahoo dressed with Yuzu, lemongrass & mild chillies; sweet potato puree.
”THOM YAM PLA”.
A variety of fish fillets cooked & served in a ‘Hot & Sour’ Thai broth; accompanied by Jasmine scented rice. “Spicy”. 37.00
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”. 49.50
CRAYFISH SAUTE, SAUCE SAFRANEE; CHAMPIGNONS ASIATIQUES, TOMATES ANCIENNES CONFITES AVOCAT AU GRAINES DE CHIA; RIZ GRATINE.
Crayfish sautéed out of the shell; Asian mushrooms, oven-dried heirlooms, avocado with chia seeds; saffron sauce; toasted rice. 50.50
LANGOUSTE ROTIE, SAUCE A LA BISQUE AU GINGEMBRE, RIZ POURPRE.
Lobster tail roasted out of the shell, bisque sauce with ginger; Served with purple sticky rice. 51.00
FILET DE BOEUF GRILLE, BEURRE MAITRE D’HOTEL A L’AIL NOIR, GRATIN DE POMME DE TERRE.
Grilled beef tenderloin, “Maitre d’Hotel” butter with black garlic; potato gratin. 45.00
MAGRET DE CANARD POELE, SAUCE UMEBOSHI ET MIEL DE SARRASIN, POLENTA AUX FRUITS DE LA PASSION.
Périgord duck breast pan grilled & finely sliced; savoury Umeboshi plum & buckwheat honey sauce; Polenta flavoured with passion fruit. 42.50
DESSERTS
Warm chocolate brownie with fresh mint icecream. 13.50
Prunes marinated in Cognac & coated with chocolate, served with chestnut icecream & chocolate-Armagnac sauce. 14.50
White chocolate & Lavender icecream meringue cake. 13.50
Hibernia’s Rum Raisin icecream with aged rum. 13.00
Homemade Icecreams & Sorbets: Combine any 3 flavours 11.50
ICECREAMS & SORBETS
Chestnut, Mango, Yuzu, Coconut, Chocolate, Macha, Fresh Mint, Irish Coffee, Vanilla Bean, Lavender.
13% Gov. tax and Service Charge of 15% will be added
Our prices are in US
13% Gov. tax and Service Charge of 15% will be added
We accept Visa & Mastercard.
We source local & organic whenever possible.
All our dishes, breads & icecreams are prepared from natural & unprocessed products.