Today’s ‘Brasserie Catch’ Highlights
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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 local greens salad, lemon, local beet remoulade Smoked Fish Dip | 13 local avocado, radish, cured red onion, pickled mustard seeds, grilled country baguette Captain Daniel’s Yellowfin Tuna Tartar | 17 spicy soy, local cucumber, pickled radish, avocado puree, island crisps LARGE PLATES Captain Daniel’s Yellowfin Tuna Poke Bowl | 24 japanese rice, local avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, spicy soy, wakame, toasted sesame seeds ‘Brasserie Catch II’ Grilled Wahoo | 29 soy glazed sweet potato, pickled okra, garden greens, local lemon & dill aioli Blackened Local Yellowfin Tuna | 29 organic quinoa, celeriac & green papaya slaw, garden endive, apricot emulsion Monday, 01 November SHARE PLATES Brasserie Grilled Cheese | 9 soft brie, white truffle, spiced local guava jam First of the Season Cayman Conch Salad | 17 local peppers, red onion, cucumber, cilantro, tangerine bilimbi dressing, island crisps Charcuterie Platter | 26 serrano ham, chorizo iberico, lomo iberico, gran bavarese, maxorata, fontal, greek olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Caribbean Local Pumpkin Soup | 6 coconut dumplings, callaloo, seasoning pepper sofrito Roasted Local Pumpkin Salad | 12 local mixed greens, pecorino, roasted millet, pomegranate, caramelized walnuts, rosemary & miso vinaigrette Charred Local Avocado Salad | 12 local arugula, shaved radish, cured red onion, cherry tomato, puffed amaranth, fermented chili vinaigrette add to any salad: chicken 7, shrimp 10, steak 13 or ‘brasserie catch’ 13 LARGE PLATES Certified Angus Beef Sirloin Burger | 22 brioche bun, provolone cheese, roasted peppers, pickled mushrooms, red onion, tomato, lettuce, hand cut fries Steak Frites | 29 ‘chateau chooks’ poached egg, garden arugula, charred green onion chimichurri, house made pepper jelly, hand cut fries Local Java Plum Hoisin Glazed Chicken | 20 spicy garden sweet potato puree, charred bok choy, local squash & fennel salad House made Tagliatelle Pasta | 26 applewood smoked bacon, tomato, green beans, local chilies, callaloo, parmesan Harissa Charred Local Eggplant | 18 roasted chickpeas, pomegranate, garden greens, ‘coco bluff’ coconut yogurt, pistachio dukkah *‘Chateau Chooks’ - home of our very own laying hens *‘Coco Bluff’ - our Savannah coconut plantation *Brasserie Honey - harvested from our very own hives
Transcript of Today’s ‘Brasserie Catch’ Highlights
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 salad, lemon, local beet remoulade
Smoked Fish Dip | 13
local avocado, radish, cured red onion, pickled mustard seeds, grilled country baguette
Captain Daniel’s Yellowfin Tuna Tartar | 17spicy soy, local cucumber, pickled radish, avocado puree, island crisps
L A R G E P L AT E S
Captain Daniel’s Yellowfin Tuna Poke Bowl | 24japanese rice, local avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish,
edamame, spicy soy, wakame, toasted sesame seeds
‘Brasserie Catch II’ Grilled Wahoo | 29soy glazed sweet potato, pickled okra, garden greens, local lemon & dill aioli
Blackened Local Yellowfin Tuna | 29organic quinoa, celeriac & green papaya slaw, garden endive, apricot emulsion
Monday, 01 November
S H A R E P L AT E S
Brasserie Grilled Cheese | 9soft brie, white truffle, spiced local guava jam
First of the Season Cayman Conch Salad | 17local peppers, red onion, cucumber, cilantro, tangerine bilimbi dressing, island crisps
Charcuterie Platter | 26serrano ham, chorizo iberico, lomo iberico, gran bavarese, maxorata, fontal,
greek olives, brasserie honey, spicy walnuts, grilled sourdough
S O U P S & S A L A D S
Caribbean Local Pumpkin Soup | 6coconut dumplings, callaloo, seasoning pepper sofrito
Roasted Local Pumpkin Salad | 12local mixed greens, pecorino, roasted millet, pomegranate, caramelized walnuts,
rosemary & miso vinaigrette
Charred Local Avocado Salad | 12local arugula, shaved radish, cured red onion, cherry tomato, puffed amaranth,
fermented chili vinaigrette
add to any salad: chicken 7, shrimp 10, steak 13 or ‘brasserie catch’ 13
L A R G E P L AT E S
Certified Angus Beef Sirloin Burger | 22brioche bun, provolone cheese, roasted peppers, pickled mushrooms, red onion, tomato, lettuce, hand cut fries
Steak Frites | 29‘chateau chooks’ poached egg, garden arugula, charred green onion chimichurri,
house made pepper jelly, hand cut fries
Local Java Plum Hoisin Glazed Chicken | 20spicy garden sweet potato puree, charred bok choy, local squash & fennel salad
House made Tagliatelle Pasta | 26applewood smoked bacon, tomato, green beans, local chilies, callaloo, parmesan
Harissa Charred Local Eggplant | 18
roasted chickpeas, pomegranate, garden greens, ‘coco bluff’ coconut yogurt, pistachio dukkah
*‘Chateau Chooks’ - home of our very own laying hens
*‘Coco Bluff’ - our Savannah coconut plantation
*Brasserie Honey - harvested from our very own hives
