A U T U M N

September to November 2014

Head Chef - Sabri Benhamada
Chef Brigade - Michael Lowe & William Campbell


Proud to support Manx Produce and Suppliers
(Manx Lobsters) PS Beecroft (Fresh Seafood) Makins, Devereaus (Dairy) Isle of Man Creameries (Flour) Laxey Glen Flour Mill,
(Fresh Produce) Greeba Farm Mushrooms, Staarvey Farm Herbs & Leaves (Meat) Harrison & Garrets
(Drinks) Apple Orphanage Juices & Presses, Green Mann Mineral Water, Bushys Manx Bitter


A p e r i t i f
Champagne & Wild Italian Strawberry Liquor 8.50
Bath Tub Gin & Fever-Tree Tonic 5.15
Dark & Stormy Cocktail 6.95
N i b b l e s
Dish of Mixed Provencal Olives 2.50

S T A R T E R S

Homemade Bread, Served Complimentary
with Isle of Man Butter, Olive Oil and Balsamic Vinegar

Homemade Soup of the Day (v) 5.95
Fish Soup, as Much Locally Sourced Fish in a Rich
Tomato Sauce 6.95
Roasted Beetroot with Goats Cheese Goujons (v) 7.25

Sardines and Courgette Fritters with Preserved Lemon
Salsa 7.95
Tanroagan Manx Crab Toasties, Fresh Crab, Mayo,
Cream Cheese & Soy Toasted on Ciabatta 8.95
Salmon Marinated In Citrus, Vanilla, Chilli and
Coriander with Homemade Soda Bread 8.50
Venison and Wild Boar Croquettes with Cranberry
Compote 8.95
Twice Baked Goats Cheese Souffl with Poached Pear
& Staarvey Farm Leaf Garnish (v) 8.50 / Main 16.00



T A N R O A G A N S E T L U N C H M E N U
Available lunchtimes 12-2pm
1 course 9.50 / 2 courses 15.00 / 3 courses 18.50

B L A C K B O A R D
S P E C I A L S
Fresh Manx Lobsters,
Local Seafood & Chef Specials




T A N R O A G A N F R Y E R
Tanroagans Beer Battered Fish Fingers
Wedge of Lemon, Hand Cut Manx Chunky Chips
& Tartare Sauce 16.50
Fizz & Chips with a Glass of Brut Prosecco 21.00

M A I N C O U R S E S

8oz Manx Rib-Eye Steak with Wild Mushroom Crumble
and Roquefort Sauce 19.95
Tanroagans Fish Pie
with as Much Locally Sourced Fish as Possible in a
Rich White Wine Sauce, Topped with Creamy Mash
Potato & Manx Cheddar Cheese 18.00
Locally Caught Hake Tagine with Olive Capers and
Saffron Potatoes 18.50
Indian Style Fish Curry, Mildly Spiced with Spinach,
Sweet Potato & Chickpeas Sagalou served with
Cardamom & Cinnamon Rice 18.00 (Ask if like spicier)
Steamed Sea Bass, with Fennel and Coriander Served
with Buttery Potatoes 19.50
Locally Caught Cod Fillet, Mediterranean Risotto and
Roasted Peppers Pure 17.00
Wild Mushroom and Chestnut Tart with Prunes and
Apricots and Sweet Potato Chips (v) 17.00

S i d e O r d e r s (v)
Mixed Staarvey Farm Salad 3.50
Hand Cut Chunky Chips 3.00 / Seasonal Greens 3.00
Buttery Potatoes 3.00

(v) Dish suitable for vegetarians.
We are happy to accommodate Gluten Free & Celiac diets.
In a hurry? Please let us know if you have a time constraint.