THE HEAVEN MENU

Staycation Menu Options 2021/22

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 $99 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

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