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