THE BEACH MENU

Staycation Menu Options 2021/22

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 $59 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

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