Restaurant Le Pitaya

Moringa Wild Shrimp raviole, in a lemongrass and basil infused broth

SLOWLY COOKED ORGANIC CHICKEN EGG Local Pumpking cream with fresh herbs

ARMELLE’S MARLIN WITH CITRUS FRUIT, SMOKED WITH ORGANIC SUGAR CANE Pomelos &Vanilla Vinaigrette infused with Caribbean Condiments

MARJOLAIT WITH CARIBBEAN HONEY Rosemary and local Aragula

LIGHTLY FLAMED GRILLED TUNA, YUZU & SWEET PEPPER Traditional sauce «Chien» with Ginger & hibiscus, plantain and avocado coulis

CARBET CRAYFISH FLAMMED IN OLD RUM Fresh tagliatelle with turmeric, curry and coconut sauce

Vegetarian Medley : selection of vegetables creations of the day

FREE-RANGE CHICKEN WITH THYM INFUSED BROTH Cream of sweet potato and Local Pumpkin gnocchi

BEEF WITH ARAWAK CHORON SAUCE Yams in crispy leaves with light purée

CHOCOLATE CRÉME BRULÉE Praline Sauce

COCO’LADA Chef’s signature desert inspired by the legendary Puerto Rican cocktail

Gourmet Champagne

ISLANDS’ LEMON PIE Citron Vert Crème, Meringue and Madou gelly

Impérial 75cl

Rosé impérial 75cl

Brut 75cl

Blanc de blanc 75cl

Sauvignon Blanc

Ardèche Chardonnay

Riesling

Jurançon

Chablis

Sancerre

Vin de Pays de Méditerranée

Côtes de Provence

Coteaux du Languedoc

Côtes de Provence

Blaye Côte de Bordeaux

Haut Médoc

Saumur Champigny

Lalande de Pomerol

Bourgogne Mercurey

Côtes du Rhône