Upstairs Menu

6-course Tasting Menu

Whole table participation is required for the tasting menu.

Amuse bouche

Joseph Moellinger, Cremant Rosé

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

Perrier-Jouët, Grand 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

6 course tasting menu $70

One cocktail, 4 paired wines and one rare rum +$60

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

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

Corn, conch, clam and coconut chowder

Crab salad with watermelon, pickled cucumber, mint and yoghurt

Roast pork belly with pickled and pureed local carrots

Artichoke and arugula salad with shaved asiago and truffle dressing

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

Roast Angus tenderloin with jerk shank croquette, creamed cornmeal, local callaloo

and smoked barbecue sauce

Hand rolled cavatelli with wood roasted pepper pesto and homemade smoked cheese curds

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

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 rosewater jelly, local soursop and lychee

Two Courses $59

Three Courses$64