Chilie crusted Ahi Tuna sashimi served with white corn purée, Easter egg radish and roasted sweet corn. Finished with a blue agave gastrique and micros.

Guyanese fried saltfish cakes, served with mango sour green papaya/cucumber salad finished with the lime vinaigrette and green onions.

Seared scallops served with a Mariscos consommé fresh sliced Serrano chilies and diced avocados. Finished with micros and fried tortilla sticks.

Small shot of Asparagus gazpacho served w/ fried bay shrimp. Finished with chilie and lemon oil.

Guyanese cassava pone cake served with coconut Chantilly cream rum raisins. Finished w/ mint, powered sugar and toasted coconut.