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DINNER
A small selection of La Luna's menu
SOUPS & SALADS
Roasted Squash and Papaya Soup
Made fresh daily with roasted squash, fresh papaya, scented with honey and almonds
Gazpacho
A classic, our refreshing, chilled tomato-cucumber soup is served “chunky-style” with only fresh,local ingredients. Accompanied with house croutons
Mixed Green Salad
A delicious trio of red-leaf, frisee greens & arugula combined with fresh tomatoes, diced cucumber,shaved parmesan cheese & a “fan” of Costa Rican avocadotopped off with candied pecans. Served with a balsamic vinaigrette
Gaia House Salad
Red-leaf & frisee greens showered with roasted diced beets, crumbled feta cheese, local papaya,locally-grown cashews & plantain “croutons” surrounded by grilled hearts of palm. Served with a herb vinaigrette
APPETIZERS
Gorgonzola & Sun-Dried Tomato Tart
Sautéed sun dried tomatoes, & fresh gorgonzola cheese baked to perfection inside a housepastry topped off with caramelized red onios, served over a roasted mushroom ragout
Sea Bass Ceviche
Local Sea Bass served Peruvian style marinated in “leche de tigre” (lemon juice, ginger, onion, garlic & celery), resting on a bed of yucca rosti, accompanied with an avocado fan, crisp tortillasand cayenne & Peruvian pepper aioli
Costa Rican Jumbo Prawns
Sautéed Jumbo prawns served with a crispy plantain and fresh melon in a sweet anise emulsion
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MAIN COURSES
Costa Rican Fish Papillote
Local Grouper, baked with a light coating of olive oil, herbs, chopped tomatoes & mushrooms, wrapped in a banana leaf. Served with a plantain puree and sautéed mixed baby vegetables, with Caribbean coconutmilk
Ginger and Panko Crusted Tuna
Fresh filet of Costa Rican Tuna, pan seared rare, crusted with fresh ginger & panko, with a vegetable & orange saffron - scented risotto & toasted sesame vinaigrette
Gaia Signature Tenderloin
Grilled Costa Rican tenderloin accompanied with 4 sautéed jumbo Pacific shrimp*, yucca & red onion rosti & fresh Béarnaise sauce
Peruvian Style Seafood Casserole
New Zealand Mussels, local prawns, scallops and squid cooked in a tomato sauce and fish stock. Served with garlic & pepper capellini pasta
Rack of Lamb
New Zealand rack of lamb served au jus, with a papaya glaze, accompanied with grilled asparagus and rosemary potatoes
DESSERT Martini of Mango Sorbet
House sorbet with local fresh mangos, lightly scented with Amaretto
Gaia’s Secret Sin
Fresh, local pineapple sliced paper thin & formed into delicate “raviolis.” & gently stuffed with a rich mixture of ricotta & dulce leche & drizzled with a wild berry coulis & fresh berries
Chocolate Lava Flow
Served with homemade vanilla ice cream (20 minutes preparation time)
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