SOUPS & STARTERS: US $
THOM KHA GAI,
Thai chicken soup, delicately flavoured with galangal, lemongrass, bergamot & young coconut. 14.00
SOUPE DE POISSON ANTILLAISE.
Hibernia’s fish soup made from fresh snapper, served with garlic croutons, Gruyere & chili flakes in olive oil. 14,00
SOUPE AU LAIT D'AMANDE ET FINES TRANCHES DE LAMBI CRU, RIZ SOUFFLÉ 13.50
Chilled almond soup with thin slices of raw conch & crispy rice.
SALADE DE CANARD AUX EPICES DE BALI.
Salad of duck roasted with Balinese spices, julienne vegetables , & pickles seasoning. 17.75
SASHIMI: THON A LA BONITE SECHEE, ST JACQUES PARFUMEE AU JASMIN, LANGOUSTE AU GINGEMBRE ET LAMBI AUX ALGUES.
Sashimi plate: tuna seasoned with bonito flakes, jasmine scented scallops, lobster with crispy ginger & conch with mixed seaweeds 22,00
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”. 21,00
ROULEAUX DE PRINTEMPS FRITS A LA LANGOUSTE & AU CRABE ASSONNES DE MENTHE & DE VANILLE 16.75
Warm lobster & crab spring rolls with mint & vanilla dressing.
TERRINE DE FOIE GRAS MAISON, BROCHETTE DE PAPAYE & GELEE AU PORTO.
Terrine of homemade Foie Gras, chia/port jelly, papaya brochette & toasted walnut bread 22,75
SALADE VARIEE DE SAISON A L’HUILE D’OLIVE ET AU VINAIGRE BALSAMIQUE
Seasonal garden salad with an olive oil & balsamic vinaigrette. 13,50
Telephone: (1) 264.497.4290
Email: hibernia@caribcable.com
Web: www.hiberniarestaurant.com