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Executive Chef Dean Max and Chef Artemio Lopez welcome you Today’ s ‘Brasserie Catch’ Highlights We’re dedicated to hauling in the freshest fish, on our own local deep-sea fishing boats, ‘Brasserie Catch I & II,’ and bringing it straight to our kitchen, to then serve at your table. SMALL PLATES Crispy Fish Cakes | 13 mixed greens, smoked lemon, garden banana pepper remoulade Smoked Fish Dip | 13 avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Cayman Conch Salad | 16 cayman tomato gazpacho, cucumbers, local peppers, radish, garden basil, island crisps Cayman Cracked Conch | 16 garden jicama & cabbage slaw, local chili aioli, lime LARGE PLATES ‘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 SHARE PLATES Chicken Liver Paté | 10 garden rosemary & cayman sea salt ghee, local tomato & jujube plum chutney, grilled country baguette Brasserie Grilled Cheese | 9 soft brie, white truffle, garden jujube plum & rose apple jam ‘Chateau Chooks’ Poached Egg | 10 caboose smoked brisket, cayman tomato reduction, charred okra, shaved radish, black garlic vinaigrette Charcuterie Platter | 26 serrano ham, chorizo iberico, brianza salami, gran bavarese, aged manchego, taleggio, greek olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Malaysian Garden Vegetable Soup | CUP 6 brown rice, garden basil, toasted peanuts, lime Garden Green Papaya Salad | 12 green cabbage, tuna flakes, carrots, long beans, cucumber, garden herbs, crispy shallots, spicy tamarind dressing Roasted Local Beet Salad | 12 local mixed greens, avocado, garden radish, jujube plum, organic quinoa, mint, toasted pumpkin seeds, local citrus-tahini dressing Cayman Tomato Salad | 12 local 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 LARGE PLATES Certified Angus Beef Wellington | 30 yukon potato mash, roasted vegetables, garden greens, cabernet jus Certified Angus Beef Sirloin Burger | 21 brioche 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 | 19 yellow 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 | 26 garden arugula, fermented green bean chimichurri, housemade pepper jelly, hand cut fries Donburi Rice Bowl | 17 brown 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
