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3 Course

Summer Menu

May 2nd to Oct 31st

$99 Barbados Dollars

Vat included

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,

carrots, pumpkin,

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

and caramel


*luna rum and coconut brulee.

*ice cream (vanilla or chocolate).

 carrot cake with cream cheese icing

with cream and mango coulis.





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.

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