Upstairs Menu

 

Upstairs, 2018

Appetizers

 

Rare roasted wahoo with shaved fennel, toasted chia seeds, orange and clementine dressing

Wisconsin blue cheese mousse with port, pickled pear and almond biscuit

Duck pate with smoked duck breast, cranberry and toasted sourdough             

Crab salad with watermelon, pickled cucumber, mint and yogurt

Creamed salt cod with salt and pepper squid and herb salsa

Artichoke and arugula salad with shaved asiago and truffle dressing


Entrées

 

Roast red snapper with gremolata, spiced white bean, crab and tomato ragout

Seafood, pumpkin and coconut red curry with fragrant jasmine rice

Roast chicken with chestnut spätzle, grilled scallion, Madeira and juniper cream                        

Mahi mahi with fingerling potatoes, smoked speck, peas, lettuce and sweet onion sauce

 Mahi mahi with fingerling potatoes, smoked speck, peas, lettuce and sweet onion sauce

Roast Angus tenderloin with Cayman style beef croquette, pumpkin puree, callaloo and smoked barbecue sauce                                 

Sweet potato gnocchi with buttermilk curd’s, chestnut pesto and local callaloo

Baked grouper with a shrimp and coconut crust, sea lettuce and lemon grass cream                                                                                                                                      


Desserts

 

Dark chocolate tart with caramelized orange, almond praline and vanilla ice cream

Buttermilk panna cotta with blueberry compote and blueberry cake

Cayman sea salted caramel tart with coffee ice cream and coconut

Sticky banana pudding with smoked fudge sauce and honeycomb ice cream

Coconut mousse with Maraschino jelly, white rum and pineapple sherbet

Two Course Menu 59

Three Course Menu 64


Chef’s Six Course Tasting Menu 70

One cocktail, four paired wines, one rare rum 60

(Tasting menu experience requires complete table participation)