Upstairs Menu

 

Upstairs, 2018

Appetizers

 

Rare roasted wahoo with shaved fennel, toasted chia seed, Pamela and grapefruit dressing

Whipped goat’s cheese with ruby beetroots, walnut biscuit and balsamic dressing

Soft cooked local duck egg with smoked duck’s breast and sprouting broccoli               

Crab salad with watermelon, pickled cucumber, mint and yogurt

Creamed salt cod with salt and pepper squid and herb salsa

Artichoke with creamed white beans, asiago and truffle dressing


Entrées

 

Roast red snapper with squid ink macaroni and spice crab tomato sauce

Roast chicken with local callaloo, caper jam, lemon and tarragon quinoa 

Seafood, sweet potato and coconut red curry with jasmine rice                        

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

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

Pumpkin gnocchi with calalloo, buttermilk curd, pumpkin seeds and raisins                                   

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


Desserts

 

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

Buttermilk panna cotta with blueberry compote and blueberry cake

Apple strudel with rum soaked raisins and caramel ice cream 

Coconut mousse with Maraschino jelly, white rum and pineapple sherbet

Banana souffle with ginger bread ice cream

Two Course Menu 54

Three Course Menu 58


Chef’s Six Course Tasting Menu 70

One cocktail, four paired wines, one rare rum 60

(Tasting menu experience requires complete table participation)