first course:

 

 soup; corn and bacon.

 

caesar salad: romaine, croutons, anchovy dressing and parmesan.

 

local pork belly bites fried with sticky sesame emulsion.

 

shrimp (guyana) fried in light tempura batter with mango soy dipping sauce.

 

local chicken liver pan-fried with port demi-glace and roasted caramelized apples.

 

 second course:

 

vegan local roasted peppers filled with herb rice and crushed breadfruit and served with eggplant ratouiile.

 

local turkey and baked ham duo: slow roasted and served with rum onion stuffing, corn pie and golden apple demi-glace.

 

pork baby back ribs (local) oven braised with a luna smokey bbq sauce.

 

        local oistins fresh catch grilled with shrimp and almond pesto cream.

 

  third course:

 

luna éclair donut served warm with pastry cream, chocolate sauce and caramel.

 

luna dark chocolate baked cheesecake with caramel, vanilla cream and chocolate sauce.

 

luna carrot cake with vanilla cream and mango coulis.

 

*luna rum and coconut brulee.