local citrus and avocado salad with starfruit and arugula
baby nevis greens with red wine vinaigrette and kittitian herbs
butternut squash soup with pistachio oil
sautéed calamari with burnt eggplant purée, oyster mushrooms and christophene
rabbit sausage with black rice grits, cabbage, citrus and hot sauce
honey fried quail with wheat berry and roasted mushroom 'risotto'