May 2nd to Oct 31st
$99 Barbados Dollars
plus 2.5% DTS Levy
and 12.5% service
corn and bacon soup
organic mixed oak salad with candied walnuts, blue cheese,
roasted apples and honey lime vinaigrette.
local organic tomato salad with kalamata olives, feta cheese,
fresh basil, cracked peppercorn and olive oil.
duo cakes; warm goat cheese cake and
roasted pepper sweet potato cake
with fresh basil and tomato concassé
and honey balsamic syrup.
local chicken spring rolls with wasabi honey soy dressing.
pulled pork crepe with local mango bbq sauce,
chives and swiss cheese and sweet potato gratin.
local chicken liver pan-fried with
port wine gravy and roasted caramelized apples.
shrimp (guyana) fried in light tempura
batter with mango soy dipping sauce.
fried calamari in seasoned flour
with lemon herb yogurt dip.
sweet potato gnocchi pasta with
onions, sautéed spinach, smoked
bacon, almond nut pesto,
chablis parmesan sauce.
linguini pasta with meatballs, onions
and fresh basil in luna tomato sauce
and parmesan cheese served
with garlic herb parmesan bread.
fettucine pasta with fresh fish, chicken or shrimp; capers
garlic, onions, fresh basil in luna tomato sauce
or onions and oregano in a white wine parmesan cream
sauce served with garlic herb parmesan bread.
vegan local roasted peppers filled with herb rice
and crushed sweet potato and served with eggplant ratouiile.
local half chicken deep fried with
smokey mango bbq sauce.
local pork back ribs oven braised with
a smokey mango bbq sauce.
local pork tenderloin pan seared
with candied onions and walnuts with triple sec gravy.
local lamb stew oven braised with onion,
sweet potato dumplings and savory gravy.
grilled beef steak (u.s.a.) with
cracked peppercorn gravy,
blue cheese butter and tempura onion rings.
fresh seafood crepe; fresh local fish
and shrimp with a vermouth chive butter sauce
tomato concassé and fresh basil.
luna “bajan” fish stew; fresh local fish,
organic sweet potato and vegetables
simmered in local pepper cream fish broth
served with garlic herb parmesan bread.
luna bouillabaisse; fresh local fish and shrimp
simmered in local tomato pernod broth served
with organic citrus aioli and garlic herb parmesan bread
oistins fish market catch (local) and shrimp
grilled with roasted pepper and basil butter sauce.
shrimp (guyana) spice rubbed and grilled
with lemon butter sauce and almond nut pesto.
luna mango baked cheesecake with
vanilla cream and mango coulis.
luna dark chocolate baked cheesecake
with caramel, cream and chocolate sauce.
luna éclair donut served warm
with pastry cream, chocolate sauce
*luna rum and coconut brulee.
*ice cream (vanilla or chocolate).
carrot cake with cream cheese icing
with cream and mango coulis.
PLEASE INFORM US OF ANY ALLERGIES
dear guests please note :
we will only be providing one bill per table.
executive sous chef: Mario Headley
executive chef: Moo de Gruchy`
all prices include V.A.T
a discretionary 12.5% service charge (P.S.T.)
and a 2.5 % D.T.S Levy will be added to your bill
15% service charge on parties of 8 or more.