Amuse Bouche
Jerk Beef Gyoza (dumpling) topped with Micro greens and a Persimmon Glacè
Soup Course
Guyanese Pepper Pot and Hot Rolls is an Indigenous dish using a juiced cassava shrubs called cassereep which gives it its distinct taste.
Salad Course
Sweet Sesame Kale served with Mango, Pickled Onion, Crispy Wontons Sesame Seed
Shrimp and Crab Mac Martini topped with Chive, Crispy Onion and Micro Greens
Vegan Cornbread Chicken and Waffles topped with braised Ume Plum Greens, Sweet Potato Purée drizzled with Jackfruit reduction
Getchy Boy Shrimp and Grits topped with Braised Greens, Chive Oil and brunoise Tomato
Caramel Butter Skillet Cake topped with fresh fruit and Cinnamon Ice Cream topped with Pralines