Menu 2023

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Staycation Menu Options 2023

Max group of 25 guests

THE BEACH

To choose

2 cold or hot canapes

1 soup or salad / appetizer

1 entree

1 dessert

Water, bread and butter included Price PP $100 USD CI + 18% Service charge / Delivery / Cleaning

CANAPES SELECTION

  • Caprese flatbread, balsamic reduction, Thai basil
  • Harissa lemon chicken skewers
  • Mini breaded mozzarella cheese and sorrel coulis
  • Conch fritters with mango and scotch bonnet dip sauce
  • Local fish ceviche (chef Carlos specialty)
  • Jumbo crab cake, tartar aioli and corn relish
  • Ripe plantain and coconut ceviche (vegan) bread fruit chips
  • Falafel croquettes with tzatziki sauce
  • Jerk chicken skewer, green onions, sweet and sour sambal oelek hot sauce
  • Vegetarian samosas with tamarind dip

Appetizers selection

  • Classic French onion soup, gruyere crouton and buttered garlic baguette
  • Coconut and pumpkin soup, crème fraiche bouchon with sage and garlic bread
  • Corn chowder soup with lobster medallions and crispy dumplings
  • Tabouleh quinoa salad, white and red organic quinoa, mint, shallots, tomatoes, green onions, celery, carrots, green asparagus, leeks, lemon juice, extra olive oil
  • Panzanella Salad, Cayman mixed greens, local seasonal vegetables toasted French bread, passion fruit vinaigrette and balsamic reduction, papadum
  • Supreme Caesar salad Chef Carlos Specialty
  • Local green salad (Seasonal vegetables) Selection of mix greens, cucumbers, tomatoes, sweet onion, peppers, olives, guava and white balsamic vinaigrette

Entrée selection

  • Chef choice Ramen selection (Chicken or pork or beef or vegetarian)
  • Crispy skin Queen Snapper, wilted callaloo, red beans and rice infused with coconut milk and scotch bonnet pepper, carrots sweet bell peppers
  • Grilled wild caught local fish, lemon risotto with tarragon, blister Brussels sprouts and tropical salsa
  • Catch of the day with seasonal vegetables in papillote, shrimp white sauce, saffron rice w/ almonds and grilled asparagus
  • Pan seared free-range chicken breast stuffed with mozzarella cheese and prosciutto, wilted island greens with sundried tomato garlic cream
  • Callaloo pesto crusted chicken, gungo peas rice infusion with thyme, steamed cassava with mojo verde, baby vegetables
  • Double cook marinated chicken curry, snow peas, coconut coulis, fresh peppers and soja sprouts salad
  • Center cut bone in Jerk pork chop Local pumpkin puree, braised bok choy cabbage and tropical fruit chutney
  • Cured sous vide pork belly, garlic rice, mango chutney, braised pok choy
  • Duo of jerk pork and jerk chicken, rice and beans, fried plantain and cilantro coleslaw
  • “From Land to Sea” - Grilled wild jumbo shrimp and petite NY strip loin roasted sweet potato hash, sautéed French green beans and chimichurri (Add $15)
  • Beef Milanese, parmesan white sauce, stuffed Provencal tomatoes, vodka glazed carrots
  • Classic fillet mignon, scalloped potatoes, grilled asparagus (Add $15)
  • Breaded lamb carre with parmesan cheese polenta, sautéed rainbow Swiss chard (Add $15)

Desserts selection

  • Caribbean coconut crème brulee and caramelized banana Carpaccio, wild berries and whipped cream
  • Key lime pie, lemon zest, cream and blueberries
  • Warm sticky toffee pudding, caramel toffee sauce with Tahitian vanilla ice cream
  • Coconut rum cake, ice cream, salted caramel sauce and strawberries
  • Mango trilogy
  • Seasonal fruit display

Staycation Menu Options 2023

Max group of 25 guests

THE HEAVEN

To choose

3 cold or hot canapes

1 soup or salad

1 entrée or main course

1 dessert + petit fours

Premium cheese and charcuterie board + crackers Water, bread and butter included Price PP $150 USD CI + 18% Service charge / Delivering / Cleaning

CANAPES SELECTION

  • Goat cheese bon boom, figs comfiture and crispy nuts
  • Conch ceviche, “coconut leche de tigre” cilantro, scallions and totopos chips
  • Caprese flatbread, balsamic reduction, Thai basil
  • Local avocado, lobster and shrimp mousse
  • Harissa lemon chicken skewers
  • Beef tataki with togarashi and chimichurri
  • Mini breaded mozzarella cheese and sorrel coulis
  • Conch fritters with mango and scotch bonnet dip sauce
  • Blackened shrimp skewers with spicy pineapple salsa
  • Tuna tartar Nikkei style
  • Local fish ceviche (chef Carlos specialty)
  • Jumbo crab cakes, tartar aioli and corn relish
  • Tempura local fish with spicy citrus mayo
  • Rye toast with braised beef and callalloo slaw
  • Roasted beets, gorgonzola, smoked salt and chives puff pastries
  • Ripe plantain and coconut ceviche (vegan) bread fruit chips
  • Mushrooms and hearts of palm ceviche (vegan) plantains chips
  • Falafel croquettes with tzatziki sauce
  • kumamoto oysters with chef Carlos creamy tapenade and citrus (Add $5)
  • House cured smoked wild salmon mousse on cucumber and caviar
  • Chicken yakitori with teriyaki glaze and black sesame seeds
  • Caprese brochette, cherry tomato, buffalo mozzarella, Thai basil, age balsamic vinegar and extra olive oil
  • Jerk chicken skewer, green onions, sweet and sour sambal oelek hot sauce
  • Fried wild shrimp with coconut rum infused cocktail sauce
  • Vegetarian samosas with tamarind dip
  • Prawn spring rolls and sweet and sour chili dip sauce
  • Mango stilton cheese and chutney on top of ginger and butter toast
  • Mini creamy mushrooms cups
  • Kalamata olives and pistachios bruschetta

Appetizers selection

  • Caramelized pear and apple vichyssoise, smoked bacon, black truffle oil
  • Classic French onion soup, gruyere crouton and buttered garlic baguette
  • Coconut and pumpkin soup, crème fraiche bouchon with sage and garlic bread
  • Corn chowder soup with lobster medallions and crispy dumplings
  • Conch Bolognese with rice noodles, lemongrass, ginger, cilantro and fresh cheese
  • Local beets “Spaghetti” with Jerk chicken breast and creamy picka pepper cheese sauce
  • Tabouleh quinoa salad, white and red organic quinoa, mint, shallots, tomatoes, green onions, celery, carrots, green asparagus, leeks, lemon juice, extra olive oil
  • Panzanella Salad, Cayman mixed greens, local seasonal vegetables toasted French bread, passion fruit vinaigrette and balsamic reduction, papadum
  • Supreme Caesar salad Chef Aldo Specialty
  • Tropical poke bowl, sushi rice, edamame, local salmon or tuna, scallions, avocado, mango, wakame, peppers, cilantro, baby carrots and creamy scotch bonet dressing
  • Local green salad (Seasonal vegetables) Selection of mix greens, cucumbers, tomatoes, sweet onion, peppers, olives, guava and white balsamic vinaigrette
  • Seared black fin tuna tataki, Cayman ripe mangoes, sweet organic onion shavings, red radishes and passion fruit vinaigrette
  • Pan seared jumbo lump crab cakes, roasted corn relish with callaloo pesto
  • Wahoo or Mahi mahi tempura with Jamaican yellow curry coleslaw, cilantro lime oil

Entrée selection

  • Chef choice Ramen selection (Chicken or pork or beef or vegetarian)
  • Grilled grouper, cous cous w/ vegetables, raita sauce, fish broth. (Add $5)
  • Crispy skin Queen Snapper, wilted callaloo, red beans and rice infused with coconut milk and scotch bonnet pepper, carrots sweet bell peppers
  • Grilled Caribbean spiny lobster tails, sautéed sweet potatoes in duck fat, broccoli and herb butter
  • Grilled wild caught local fish, lemon risotto with tarragon, blister Brussels sprouts and tropical salsa
  • Catch of the day with seasonal vegetables in papillote, shrimp white sauce, saffron rice w/ almonds and grilled asparagus
  • Pan seared free-range chicken breast stuffed with mozzarella cheese and prosciutto, wilted island greens with sundried tomato garlic cream
  • Callaloo pesto crusted chicken, gungo peas rice infusion with thyme, steamed cassava with mojo verde, baby vegetables
  • Double cook marinated chicken curry, snow peas, coconut coulis, fresh peppers and soja sprouts salad
  • Center cut bone in Jerk pork chop Local pumpkin puree, braised bok choy cabbage and tropical fruit chutney
  • Cured sous vide pork belly, garlic rice, mango chutney, braised pok choy
  • Duo of jerk pork and jerk chicken, rice and beans, fried plantain and cilantro coleslaw
  • “From Land to Sea” - Grilled wild jumbo shrimp and petite NY strip loin roasted sweet potato hash, sautéed French green beans and chimichurri
  • Center cut beef tenderloin, port demi, wasabi mash potatoes, sautéed Portobello mushrooms
  • Beef Milanese, parmesan white sauce, stuffed Provencal tomatoes, vodka glazed carrots
  • Rib eye, asiago cheese sweet potatoes, gemolata , roasted black garlic, petit green salad
  • New York steak, local pepper jelly, roasted herbed potatoes, parsley and salsa verde.
  • Beef wellington, roasted brocollini, carrot puree and charded collard greens
  • Classic fillet mignon, scalloped potatoes, grilled asparagus
  • Peking style duck tacos, flower tortilla, sliced cucumber, curry apple salad, radishes, lettuce, pico de gallo and guacamole (3 u)
  • Breaded lamb carre with parmesan cheese polenta, sautéed rainbow Swiss chard

Desserts selection

  • Caribbean coconut crème brulee and caramelized banana Carpaccio, wild berries and whipped cream
  • Key lime pie, lemon zest, cream and blueberries
  • Warm sticky toffee pudding, caramel toffee sauce with Tahitian vanilla ice cream
  • Coconut rum cake, ice cream, salted caramel sauce and strawberries
  • Chocolate molten lava cake, ice cream with strawberry coulis
  • New York cheese cake with mango tartar and berries
  • Baileys flan, coffee granite and chocolate petit four
  • Mango trilogy, Chef Carlos specialty
  • Guava mousse cake
  • Passion fruit panna cota
  • Seasonal fruit display

Ultimate BBQ - Staycation

Option Grand Luxury $100 USD (1 salad, 2 proteins, 3 sides, 1 dessert)

Option Exclusive Premium $150 USD (2 salad, 3 proteins, 3 sides, 1 desserts)

Price is per person + 18% Service charge Including: Delivering / cleaning Optional: Private chef / servers / bartender, will be add to the final invoice

On Arrival

Virgin fruit punch or Local coconut juice

Salads

  • German potato salad
  • Caesar salad
  • Local green salad and mango dressing
  • Roasted pineapple and cilantro coleslaw
  • Mango & Chicken Salad
  • Mango and cilantro coleslaw
  • Kale and greens salad with roasted nuts and soft beetroot with seasoning peppers dressing

On the grill

  • Marinade Jamaican Jerk Chicken
  • Local Tuna steak
  • Cajun spiced pork steak
  • Mini NY steak (Niman ranch)
  • Sweetened rum marinade pineapple & chicken kebabs
  • Glazed chicken breast on honey mustard
  • Jumbo hicken wings
  • Grilled pork chops
  • Jerk pork
  • Chef’s specialty. Black pudding (Morcilla) and grilled Colombian chorizo with arepas.
  • Fall of the bone BBQ pork ribs
  • Salmon papillote with vegetables (Options B & C)
  • Smoked local red snapper marinated in chipotle ((Options B & C)
  • Jumbo shrimps, veg and olives skewers marinated in Peruvian chilies (Options B & C)
  • 18h double cook beef brisket. (Options B & C)
  • Grilled beef short ribs (Options B & C)
  • Rosemary lamb cutlets with olive and capers tapenade (Option C)
  • Local lobster tail and saffron butter (Option C)
  • Skewered King Prawns Coconut & Lime (Option C)
  • CAB Beef picanha (Option C)
  • CAB Ribeye steak (Option C)
  • Argentinian Grilled skirt steak (Option C)
  • New Zealand Lamb chops (Option C)
  • The classic French beef chateaubriand (Option C)

Add Tomahawk steak (Option C + Price market) Add Wagyu steak (Option C + Price market)

Sides

  • Corn on the cob
  • Rice and beans.
  • Caribbean chili beans (with seasoning peppers and scotch bonnet)
  • Spicy creamed spinach
  • Baked potato with cilantro and chive sour cream
  • Sweet plantain
  • Steamed cassava
  • Fried plantains (toston)
  • Latino Árepas with thyme butter
  • Jerk Skewered Vegetables
  • Chef Carlos Local catch fish ceviche

Dressings and salsas

  • Chimichurri
  • Salsa verde
  • Pico de gallo
  • Mango salsa
  • Homemade mango and scotch bonnet bbq sauce
  • Jerk sauce
  • Olive and capers tapenade
  • Escovitch sauce
  • Roasted corn relish
  • Guacamole
  • Gremolata
  • Sour cream
  • Cheese sauce

Dressings and salsas

  • Mini Caribbean crème brulee
  • Mini Key lime pie
  • Mini warm sticky toffee pudding
  • Mini New York cheesecake
  • Flan
  • Seasonal fruit cup

Canapés Selection 2023

  • Conch ceviche, “coconut leche de tigre” cilantro, scallions and totopos chips $2
  • Caprese flatbread, balsamic reduction, Thai basil $2
  • Local avocado, lobster and shrimp mousse $2
  • Harissa lemon chicken skewers $2
  • Beef tataki with togarashi and chimichurri $2
  • Mini breaded mozzarella cheese and sorrel coulis $2
  • Conch fritters with mango and scotch bonnet dip sauce $2
  • Blackened shrimp skewers with spicy pineapple salsa $2
  • Serrano jam and manchego cheese croquettes $2
  • Goat cheese bon boom, figs comfiture and crispy nuts $2
  • Tuna tartar Nikkei style $2
  • Local fish ceviche (chef Carlos specialty) $2
  • Jumbo crab cakes, tartar aioli and corn relish $2
  • Tempura local fish with spicy citrus mayo $2
  • Rye toast with braised beef and callaloo slaw $2
  • Roasted beets, gorgonzola, smoked salt and chives puff pastries $2
  • Ripe plantain and coconut ceviche (vegan) bread fruit chips $2
  • Mushrooms and hearts of palm ceviche (vegan) plantains chips $2
  • Falafel croquettes with tzatziki sauce $2
  • Nikuman - Japanese steamed bun (Veg-chicken or pork) $2
  • kumamoto oysters with chef Carlos creamy tapenade and citrus $2 Special order
  • House cured smoked wild salmon mousse on cucumber and caviar $2
  • Chicken yakitori with teriyaki glaze and black sesame seeds $2
  • Caprese brochette, cherry tomato, buffalo mozzarella, Thai basil, age balsamic vinegar and extra olive oil $2
  • Jerk chicken skewer, green onions, sweet and sour sambal oelek hot sauce $2
  • Fried wild shrimp with coconut rum infused cocktail sauce $2
  • Serrano ham wrapped scallops with siracha chive mayonnaise $2
  • Vegetarian samosas with tamarind dip $2
  • Prawn spring rolls and sweet and sour chili dip sauce $2
  • Mango stilton cheese and chutney on top of ginger and butter toast $2
  • Mini creamy mushrooms cups $2
  • Kalamata olives and pistachios bruschetta $2
  • Brussels sprouts and bacon crostini, parmesan cheese flakes $2
  • Vegetarian gyozas roasted with sweet and chili dressing $2

EXTRAS

  • Executive housekeeping services $20 per hour + SC
  • Baby / Dog sitting $20 per hour + SC
  • House sitting $ Service fee to be discuss
  • Private driver $15 per hour + SC
  • Errand runner $15 per hour + SC
  • Car service maintenance (Pick up & Delivery) $15 per hour + SC
  • Professional bartending services $20 per hour + SC
  • Professional server $15 per hour + SC
  • Additional staff base on event size $20 per hour + SC
  • Butler service $20 per hour + SC
  • Security guard $35 per hour + SC (External company)

SC = Service charge 18% will be add to the final invoice All prices are in Cayman Island dollars

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EXTRAS