Diners at Ta’ Frenc have a choice of several well-defined menus, all of which reflect the restaurant’s commitment to using the finest local and seasonal ingredients where possible, supplemented by the judicious use of prime imported products such as venison, Scotch salmon and Irish beef.
The À la carte menu offers the dishes for which Ta’ Frenc has long been renowned, including the famous flambés, prepared table-side, such as steak Diane, seafood pasta and crêpes Suzette. Chateaubriand for two, carved at your table, or the fresh fish of the day are also features of the À la carte menu, as is the classic soufflé for dessert.
The Market menu has proved to be a popular innovation, offering two, three or four courses of seasonal ingredients, with several choices at each course. These include salads garnished with fresh herbs from the Restaurant’s own herb garden, Gozo vegetable soups, cured local fish, an array of pasta dishes, including house-made ravioli, and, for main courses, grilled fish and meat for warmer weather and heartier dishes for winter.
For a special occasion, diners can put themselves in the kitchen’s capable hands and choose the Tasting menu, a set menu of 7 courses, based around Sea or Earth, elegant dishes presented in the classical style for which Ta’ Frenc is internationally renowned.