Search this site

English | Français

Lunch
Daily
12:00 to 14:30

Dinner
Thursday to Saturday
19:00 to 22:15

Note: Sunday, Monday and Wednesday dinner also available for bookings from 10 people
Info & Bookings

Business: (+356) 2145 5138 / 2745 5138
Fax: (+356) 2145 1895
Mobile: (+356) 9942 4045
News‎ > ‎

All News

Subscribe to posts

Untitled Post

posted 25 Nov 2011 12:47 by Didier Sergent

 I just finish a new range of set menus for your Christmas staff party with lovely names, just click on Set menus on the left side of the screen
Didier

New Year 2011

posted 24 Nov 2011 03:08 by Didier Sergent   [ updated 25 Nov 2011 02:58 ]

New Year's Eve Menu (€ 35)
Entree
Feuilleté d'Escargots Meunière
French snails with a creamy buttered sauce
-- OR --
Penne au  bleu de Bresse, noisettes et boeuf
Penne with French blue cheese, port, beef and crushed nuts

Main course
Canard a l'Orange
 1/2 Duck with brandy orange sauce
-- OR --
Boeuf et Kangourou grillé sauce Grand Veneur (Myrtilles)
Grilled sirloin and kangaroo with cranberry sauce
-- OR --
Poissons sauce Mornay
Fish with cream sauce

All mains are accompanied by:

Jardinière de legumes & pommes de terre

Grilled fresh vegetables and roast potatoes


Dessert
Crème Brûlee
Rich custard base with a caramel of brown sugar
-- OR --
Crêpe au Citron et glace vanille
Pancake with lemon sauce and vanilla ice cream

Beverages
1 bottle of wine for 2 persons
water and coffee

Note: Mini a la carte also available!

Fondues & raclettes have to be booked at least 24 hours in advance 

(contact us on info@grottotavern.com.mt)

New Year's Day Menu (€ 22.50)


Entree
Vol-au-vent de Volaille
Puff pastry filled with chicken, bacon and cream

-- OR -- 

 
Penne au bleu de Bresse, noisette et boeuf

Penne with French blue cheese, port, nuts and beef


Main course

Poulet a la basquaise 


Chicken fricasse with white wine, parma ham, maltaise sausage


-- OR --


Saumon  a l 'orange


Grilled solmon with orange sauce


-- OR --


Entrecote maître d'Hôtel


Grilled Sirloin Steak served with parsley butter



All mains are accompanied by:


Jardinière de legumes & pommes de terre


Grilled fresh seasonal vegetables with roast potatoes


Dessert
Gateau au Chocolat
Chocolate cake with vanilla sauce
-- OR --
Crêpe au  citron et glace vanille
Pancake with lemon sauce & vanilla ice cream

Beverage Package (€ 6)
1/2 bottle water
1/2 bottle wine
coffee


Note: Mini a la carte also available!
Fondues & raclettes have to be booked at least 24 hours in advance 
(contact us on info@grottotavern.com.mt)


Christmas 2011

posted 24 Nov 2011 02:25 by Didier Sergent   [ updated 25 Nov 2011 03:00 ]

Lunch & Dinner Menu (€ 22.50)


Amuse Gueule
Traditional home made dips served with toasted bread 

Entree


Vol-au-vent de Volaille

Puff pastry filled with chicken, bacon and cream

-- OR --

Soupe a  l 'oignon et croutons gratines

French onion soup with toasted croutons



Main course

Suprême de Dinde à la mouse de Marrons et Cognac 

Turkey breast with cognac and chestnuts mousse

-- OR --

Brochette de Gambas sauce diable

King prawn's kebabs served with spicy sauce

-- OR --

Entrecote maître d'Hôtel

Grilled Sirloin Steak served with parsley butter


All mains are accompanied by:

Jardinière de legumes & pommes de terre

Grilled fresh vegetables and roast potatoes


Dessert

Gateau au Chocolat

Chocolate cake with vanilla sauce

-- OR --

Crêpe a  l 'orange et glace vanille

Pancake with orange sauce & vanilla ice cream


Beverage Package (€ 6)

1/2 bottle water

1/2 bottle wine

coffee



Note: Mini a la carte also available!

Fondues & raclettes have to be booked at least 24 hours in advance (contact us on info@grottotavern.com.mt)

Winter Opening Hours

posted 4 Nov 2011 03:19 by Site Admin   [ updated 4 Nov 2011 03:52 ]

Open daily for lunch.  We are also open for dinner on Thursday, Friday and Saturday.

New Menu

posted 3 Nov 2011 04:04 by Didier Sergent   [ updated 4 Nov 2011 03:20 by Site Admin ]

Check out our new winter menu which will be available from 11 november 2011!

Crêpe Bretonnes

posted 24 Aug 2011 01:21 by Didier Sergent   [ updated 4 Nov 2011 03:25 by Site Admin ]

Try our new traditional French "Brittany savory pancake" with ham, cheese, eggs etc..


On commence a faire des Crêpe Bretonnes avec de la farine de sarrasin rapporte de bretagne, venez gouter !

August

posted 26 Jun 2011 09:05 by Site Admin   [ updated 26 Jun 2011 09:06 ]

Your favourite restaurant will open for lunch only till 2 august 2011


Didier and alexandra

VALENTINE 2011

posted 2 Feb 2011 12:56 by Didier Sergent   [ updated 2 Feb 2011 12:57 by Site Admin ]

Happy Valentine

Set Menu

 € 24.50c

 

 

Pâtes Filet de boeuf et cepes

(Pasta with Fillet of Beef, port and porcini sauce)

or

Crepe aux Fruits de Mer Provencale

(Pancake with Mussels, shrimps, king prawn, tomato sauce)

or

Vol au Vent de Volaille

(Puff pastry filled with chicken, bacon and cream sauce)

`````

 

 

Duo de Poulet  et Canard  aux Cerises

(Chicken and Duck breast in a cherry sauce and cherry liqueur)

or

Pave de Saumon aux Asperges

(Grilled Salmon on an Asparagus creamy sauce)

 

Seasonal Vegetable

Dauphine Potatoes

`````

 

Crème Brûlée

or

Crepe Orange et Cognac

(Pancake with an Orange and Brandy sauce , ice cream)

New Years Menu

posted 25 Nov 2010 00:03 by Site Admin   [ updated 25 Nov 2010 00:08 ]

NEW YEAR'S MENU - (€ 35.00)

Hors d'œuvre
Assiette de hors d'oeuvres
Assortment of home made chicken liver pâté, salamis and cheeses.

Entree
Feuilleté d'Escargots Meunière
French snails placed on puff pastry, & served with a creamy buttered sauce.

Main
Poulet et Canard a l'Orange
Chicken and duck breast, brandy orange sauce.
-- OR --
Boeuf et Kangourou grillé sauce à la Grand Veneur (Myrtilles)
Grilled beef sirloin and kangaroo with cranberry sauce.
-- OR --
Duo de Poissons sauce Mornay
Duo of fish with cream fish sauce.

All mains are accompanied by:

Jardinière de legumes & pommes de terre

Grilled fresh seasonal vegetables with roast potatoes.


Dessert
Crème Brûlée
Rich custard base finished with a caramel of brown sugar.
-- OR --
Crêpe au Citron et Limoncello
Pancake with lemon sauce and liqueur.

Mini à la carte also available!

Christmas Menu

posted 25 Nov 2010 00:02 by Site Admin   [ updated 25 Nov 2010 00:09 ]

CHRISTMAS MENU - (€ 22.50)

Entree

Amuse Gueule

Trio of traditional home made dips served with toasted bread.

-- OR --

Vol-au-vent de Volaille

Puff pastry filled with chicken, bacon, mushrooms and cream.


Main

Suprême de Dinde à la mouse de Marrons et Cognac 

Turkey breast with cognac and chestnuts mousse.

-- OR --

Saumon aux Oranges

Grilled salmon cooked with vermouth and an Orange sauce.

-- OR --

Entrecote maître d'Hôtel

Grilled Sirloin Steak served with parsley butter.


All mains are accompanied by:

Jardinière de legumes & pommes de terre

Grilled fresh seasonal vegetables with roast potatoes.


Dessert

Gateau au Chocolat

Traditional French chocolate cake with vanilla sauce.

-- OR --

Crêpe aux Fruits Frais

Pancake with fresh fruit, choco sauce & vanilla ice cream.



Mini à la carte also available!

1-10 of 17

Sign in|Report Abuse|Print Page|Remove Access|Powered By Google Sites