Upstairs

December Tasting menu

Vegetarian

Spiced callaloo fritter with pineapple

Eola-Amity Hills, Pinot Noir

*

Hearts of palm with clementine, shaved fennel and pollen

Crossbarn, Sonoma Coast, Chardoanny

*

Whipped blue cheese with walnut, pear and port dressing

Château Fuissé Pouilly-Fuissé Tête de Cuvée

*

Coconut crusted tofu with spinach and lemongrass rice

Duckhorn, Sauvignon blanc

*

“Cayman Style Baked Eggplant”

Sweet potato, local seasoning peppers and winter greens

Salentein reserve, Valle de Uco, Malbec

*

Dark chocolate and orange tart with, almond brittle, home made vanilla ice cream

Pyrat, XO

*

menus subject to local availability

6 Course Tasting Menu C.I.$90

Wine Pairing C.I.$75

A discretionary 16% service charge will be added to your bill