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 | 13local greens, smoked lemon, garden guava remoulade

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

Captain Dorson’s Grand Cayman Rainbow Runner Ceviche | 16local starfruit & citrus aguachile, cayman dragon fruit, garden jicama, cucumber,

red onion, chilies, mint, island crisps

L A R G E P L AT E S

‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame,

spicy soy, wakame, toasted sesame seeds

Captain Dorson’s Grand Cayman Roasted Triggerfish | 25 garden turmeric rice, water spinach, chili cured ackee, local eggplant sofrito

Friday, 25 September

S H A R E P L AT E S

Chicken Liver Paté | 10 garden rosemary and cayman sea salt ghee, local guava chutney, grilled country baguette

Brasserie Grilled Cheese | 9soft brie, white truffle, garden pimento & guava jam

Margherita Pizza | 16local tomato, fresh mozzarella, garden basil

Brasserie Pizza | 18black forest ham, genoa salami, roasted peppers, grilled red onion, spinach salad

Charcuterie Platter | 25prosciutto renzini, salchichon iberico, chorizo iberico, gran bavarese, nero di pienza, raclette cheese,

castelvetrano olives, brasserie honey, spicy walnuts, grilled sourdough

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

Caboose Roasted Cauliflower Soup | CUP 6toasted hazelnuts, fermented callaloo vinaigrette, crispy garden basil

Local Beet Salad | 12garden arugula, goat’s cheese, green beans, orange, garden radish, dragon fruit,

spicy sunflower seeds, balsamic vinaigrette

Caboose Roasted Local Pumpkin Salad | 12local mixed greens, housemade herbed labneh, smoked millet, charred garden grapes,

walnuts, spicy brasserie honey 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 Sirloin Burger | 20pretzel bun, havarti cheese, beer battered onion, tomato, lettuce, housemade pickles,

poblano pepper aioli, hand cut fries

Harissa Marinated Chicken | 19warm lentil salad, local pumpkin, garden purslane, lemon yoghurt, sumac

Orecchiette Pasta | 19

nueske’s bacon, broccoli, cherry tomatoes, local arugula, shaved garlic, parmesan

Steak Frites | 24local arugula, fermented callaloo chimichurri, housemade pepper jelly, hand cut fries

Roasted Local Pumpkin Risotto | 17long beans, local chilies, black garlic, arugula, marcona almonds, parmesan

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

*‘Coco Bluff’ - our Savannah coconut plantation

*Brasserie Honey - harvested from our very own hives