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3 Courses

of your choice from the

SUMMER MENU

$99 BDS

Vat included

plus 2.5% DTS Levy

and 12.5% service 

 

first

soup of the day.

 

organic mixed oak salad with candied walnuts, blue cheese, roasted apples and honey lime vinaigrette.

 

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

 

local organic tomato salad with kalamata olives, feta cheese, fresh basil, cracked peppercorn and olive oil.

 

smoked fish (local) pate with tomato basil concasse, garlic roasted toast points and olive oil dressing.

salt and pepper pork belly fried crispy with red chili flakes, chives and garlic.

pulled pork crepe with local mango bbq sauce, chives and swiss cheese and sweet potato gratin.

 

local chicken liver pan-seared with port wine gravy and roasted caramelize apples.  

 

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

fried calamari in luna seasoned flour with lemon herb yogurt dip.  

 

sweet potato gnocchi pasta with onions, sautéed spinach, smoked

bacon, almond nut pesto, chablis parmesan sauce.

 

pasta

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.
 

 

second

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

local half chicken fried with luna smokey mango bbq sauce served on the side.

 

local pork tenderloin pan-seared with candied onions and walnuts with triple sec demi-glace.

 

local pork back ribs oven braised with a luna smokey mango bbq sauce.

grilled beef steak (u.s.a.) with cracked peppercorn gravy, blue cheese butter and tempura onion rings.

supplement $20.00 for summer specials.

 

local ground mince lamb oven braised with local vegetables.

 

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 lemon butter sauce.

 

shrimp (guyana) spice rubbed and grilled with lemon butter sauce and almond nut pesto.

third

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).

 

sorbet (lemon or mango) 

 

luna carrot cake and 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 sous chef Andre Daniel

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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