Executive ChefDean Max and Chef

Artemio Lopez welcome you

Today’s ‘Brasserie Catch’ HighlightsWe’re dedicated to hauling in the freshest fish, on our ownlocal deep-sea fishing boats, ‘Brasserie Catch I & II,’ and

bringing it straight to our kitchen, to then serve at your table.

S M A L L P L AT E S

Crispy Fish Cakes | 13mixed greens, smoked lemon, garden banana pepper remoulade

Smoked Fish Dip | 13avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette

Cayman Conch Salad | 16cayman tomato gazpacho, cucumbers, local peppers, radish, garden basil, island crisps

Cayman Cracked Conch | 16garden jicama & cabbage slaw, local chili aioli, lime

L A R G E P L AT E S

‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, garden green papaya kimchi, cucumber, garden radish,

edamame, spicy soy, wakame, toasted sesame seeds

‘Brasserie Catch’ Grilled Yellowfin Tuna | 26 organic quinoa, local cucumber, garden arugula, cilantro, mint, orchard papaya emulsion, cashews

Tuesday, 2 February

S H A R E P L AT E S

Chicken Liver Paté | 10garden rosemary & cayman sea salt ghee, local tomato & jujube plum chutney, grilled country baguette

Brasserie Grilled Cheese | 9soft brie, white truffle, garden jujube plum & rose apple jam

‘Chateau Chooks’ Poached Egg | 10caboose smoked brisket, cayman tomato reduction, charred okra, shaved radish, black garlic vinaigrette

Charcuterie Platter | 26serrano ham, chorizo iberico, brianza salami, gran bavarese, aged manchego, taleggio,

greek olives, brasserie honey, spicy walnuts, grilled sourdough

S O U P S & S A L A D S

Malaysian Garden Vegetable Soup | CUP 6brown rice, garden basil, toasted peanuts, lime

Garden Green Papaya Salad | 12green cabbage, tuna flakes, carrots, long beans, cucumber, garden herbs, crispy shallots, spicy tamarind dressing

Roasted Local Beet Salad | 12local mixed greens, avocado, garden radish, jujube plum, organic quinoa, mint,

toasted pumpkin seeds, local citrus-tahini dressing

Cayman Tomato Salad | 12local arugula, burrata, grilled red onion, garden basil, shaved radish, toasted hemp seeds, spicy balsamic vinaigrette

add to any salad: chicken 7, shrimp 9, steak 12 or ‘brasserie catch’ 12

L A R G E P L AT E S

Certified Angus Beef Wellington | 30yukon potato mash, roasted vegetables, garden greens, cabernet jus

Certified Angus Beef Sirloin Burger | 21brioche bun, swiss cheese, caramelised onion, cayman tomato, spicy greens, roasted peppers,

pickled local chanterelle mushrooms, garden herb aioli, hand cut fries

Garden Turmeric Marinated Chicken | 19yellow lentil dahl, cayman tomato & eggplant masala, garden kale, cilantro & seasoning pepper chutney

Housemade Tagliatelle Pasta | 25

tiger shrimp, cayman tomato, local peppers, garden arugula, toasted chili almonds, shaved garlic, parmesan

Steak Frites | 26garden arugula, fermented green bean chimichurri, housemade pepper jelly, hand cut fries

Donburi Rice Bowl | 17brown rice, chili glazed tofu, grilled bok choy, toasted nori, garden radish, scallions, sesame seeds

*‘Chateau Chooks’ - home of our very own laying hens

*‘Coco Bluff’ - our Savannah coconut plantation

*Brasserie Honey - harvested from our very own hives