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Event
Vintage New Years Eve 2016 Dinner Dance
Upstairs Vintage New Years Eve 2015 is a limited event featuring a culinary journey and chance to dance in your glad rags. Our head Chef Laurence Herbert has created an al a carte menu starting with a delicate Amuse Bouche. Followed by your choice of perfectly prepared and beautifully presented appetizers, these amazing dishes gently lead you into the main event. The Entree allows you the choice dishes which have been designed using the finest local ingredients, cooked with the utmost of care and lovingly displayed for your culinary pleasure. As the savory journey ends the Sweet delights begin. With key ingredients of valrhona chocolate, white chocolate, roasted banana, toffee popcorn. Your choice of four course form our al a carte fine dining experience CI$120 per person including gratuities, (U.S.$150 per person including gratuities ) Dinner will be accompanied by live music by bona fide an early firework display at 8:30pm. The after dinner party will be held on the Kaibo beach under the stars. Retro cocktails and champagne specials will be available. See in the new year with sand between your toes and the sky filled with fireworks. DJ Ralph with be helping you say good bye to 2015 & HELLO 2016 from 10pm until 2am.
appetizer
scallop
pan roasted king scallop, caramelized star anise scented pork belly, fennel orange salad, pork crackling.
cannelloni
filo pastry cannelloni, montchevre goats cheese mousse, roasted baby beets, green apple, organic greens, balsamic beetroot glaze.
mussels
prince edward island rope grown mussels, caribbean spiny lobster bisque, flamed spiced rum, fresh local parsley.
pork
slow braised pulled ham hock terrine, local vegetable piccalilli, shaved smoked foie gras, sour dough croutes.
tuna
yellow fin tuna tartar, scotch bonnet, soy, tomato, lime, bonito cream, star fruit & green papaya, rice crisp.
octopus
chargrilled confit octopus, marinated calamari, baby spinach, arugula, olive oil, lemon juice, pepper, parsley.
salad
fresh pomegranate kernels, anjou pear, roasted pistachio, feta cheese, organic baby oak, lollo rosa, romaine lettuce leaves, pomegranate greek yoghurt dressing.
entrée
snapper
butter roasted local red snapper, aubergine, sautéed baby bok choy, lemon caper emulsion, snapper crackling.
tenderloin
certified angus beef tenderloin, jamaican style oxtail tortilla mille feuille, sautéed mushrooms, french green beans, split roast beef jus, smoked mashed potatoes.
tortellini
spinach ricotta tortellini, char gilled zucchini, basil arugula pesto, sun blushed cherry tomatoes, shaved pecorino romano, toasted pine kernels, garlic crisps.
seafood
west indian green curry, wahoo, mahi, shrimp, lobster, green beans, purple egg plant, kafir lime, sweet local basil, fragrant coconut jasmine rice, wilted asian greens.
mahi mahi
roasted mahi mahi, crushed fingerling potatoes, wakame, kale, steamed clams, shrimp, nori seaweed butter.
chicken
baharat spiced all natural chicken breast, arabic salad, plum tomatoes red onion, cucumber, kalamata olives, herbs, romaine lettuce, light balsamic olive oil dressing.
grouper
caribbean spiny lobster wasabi pea crusted atlantic grouper, sautéed snow peas, fragrant jasmine rice. champagne espuma.
desserts
Pannacotta
lemongrass scented pannacotta, fresh honey dew, cantaloupe, watermelon salad,
iced watermelon granite
Valrhona Chocolate Pave
dark valrhona chocolate, burnt orange coulis, mascarpone chantilly, home made honeycomb, valencia orange glaze.
Almond & Apple Tart
lightly caramelized apples, almond frangipane, dulce de leche, vanilla ice cream, toasted almond crunch.
Mango & Lime
Local mango & key lime mousse, toasted homemade ginger bread
Parfait
caramalized white chocolate parfait, rum roasted banana. toffee popcorn
beverages billed on consumption
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LocationKaibo Upstairs Fine Dining Restaurant & Rare Rum Bar (View)
585 Water Cay Road, North Side
Grand Cayman KY1-1701
Cayman Islands
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: No |
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Contact
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