today’s ‘brasserie catch’ highlights...feb 02, 2021 · garden rosemary & cayman sea salt...
TRANSCRIPT
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