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10 March Lunch Menu

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10 March Lunch Menu Todays’ ‘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 garden purslane, smoked lemon, ‘coco bluff’ charred coconut & bilimbi remoulade Smoked Fish Dip | 13 Monday, 15 March avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Captain Darley Stewart Local Wahoo Ceviche | 16 garden starfruit aguachile, avocado, jicama, orchard pomelo, radish, cilantro, island crisps Executive Chef LARGE PLATES Dean Max ‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, spicy and Chef soy, wakame, toasted sesame seeds Artemio Lopez Captain Atlee’s Brac Roasted Red Snapper | 26 flageolet bean mash, za’atar spiced yellow squash, local bok choy, welcome you garden rose apple & cured guava relish Brasserie Catch Grilled Yellowfin Tuna | 26 forbidden black rice, soy marinated tofu, garden radish, mizuna, seasoning pepper dashi Captain Charles Ebanks Local Grilled Swordfish | 29 toasted bulgur wheat salad, local cucumber, red onion pickle, garden purslane, cayman tomato vinaigrette SHARE PLATES Brasserie Grilled Cheese | 9 soft brie, white truffle, local acerola cherry jam Charcuterie Platter | 26 serrano ham, chorizo iberico, lomo iberico, gran bavarese, aged manchego, raschera, greek olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Cayman Tomato Rasam Soup | 6 lemon-chili yogurt, garden callaloo, mustard oil 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, feta cheese, pickled garden grapes, ‘coco bluff’ coconut, rose apple, toasted pistachios, 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 10, steak 13 or ‘brasserie catch’ 13 LARGE PLATES Certified Angus Beef Sirloin Burger | 21 brioche bun, mozzarella cheese, charred red onion, cayman tomato, garden mizuna, pickled zucchini, banana pepper aioli, hand cut fries Garden Herb Marinated All-Natural Chicken | 23 breadfruit rosti, pickled local eggplant, marinated garden mustard greens, spicy cayman tomato reduction Seafood Pasta | 28 bucatini pasta, red snapper, tiger shrimp, cayman tomato, mustard greens, garden basil, lobster cream, parmesan Steak Frites | 29 ‘chateau chooks’ poached egg, garden mizuna, fermented green bean chimichurri, house made pepper jelly, hand cut fries Brasserie Buddha Bowl | 18 brown rice, spicy chickpeas, roasted sweet potatoes, organic radishes, red cabbage, alfalfa sprouts, garden bok choy kimchi, turmeric – miso dressing *‘Chateau Chooks’ - home of our very own laying hens *‘Coco Bluff’ - our Savannah coconut plantation *Brasserie Honey - harvested from our very own hives .
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