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