Upstairs Menu

 

Upstairs, 2019

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

Baked chicken with smoked paprika, grilled local peppers, fingerling potato,

mango and chilli jam                       

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 jerk shank croquette, creamed cornmeal, local 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)

Amuse bouche

Joseph Moellinger, Cremant Rosé

 

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

Serge Mathieu, Blanc de Noirs brut, Champagne

 

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

Pascal Jolivet, Sancerre 2010

 

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

Château du Coing de St Fiacre, Muscadet

 

Roast Angus tenderloin with jerk shank croquette, creamed cornmeal, callaloo and smoked barbecue sauce

Joseph Moellinger, Rosenberg, Pinot Noir

 

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

Pyrat “rare rum” xo