Friday 23rd November to Sunday 2nd December, 2018
Appetizers Guyanese Style Fish And Calaloo Soup Hearty Fish Broth Simmered With Calaloo & Local Spices Grilled Chicken & Pineapple Salad Cajun Chicken And Pineapple Grilled Over Baby Greens With Roasted Bell Pepper Drizzled With Balsamic Reduction Eggplant Parmesan Crisps Eggplant Marinated In Local Spices And Tossed In Parmesan Batter Deep Fried And Serve With A Spicy Tomato Salsa
Entrée Grilled Filet of Red Snapper Fresh Red Snapper Grilled and Topped Local Pineapple and Mango Salsa with Basil and Jalapeno. Served with Peas and Rice and Sautéed Vegetables Stuffed Breast of Chicken With Spinach, Ricotta and Bell Pepper on Fettuccine Alfredo Grilled Filet Mignon Grilled Filet Mignon Wrap with Bacon and Topped with Fried Onion Rings With Peppercorn Cassareep Sauce with a Hint of Thyme Serve with Creamed Sweet Potato and Sautéed Vegetables Tortellini Pasta Pasta Tossed in a Roasted Garlic Cream Sauce with Mushroom & Broccoli & Parmesan Cheese
Dessert Trio of Dessert Double Chocolate Rum Mousse, Guyanese Style Cassava Pone with a Hint of Black Pepper & Mango Cheesecake
$5,000.00 per person VAT Inclusive
