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Event
Vintage New Years Eve 2015 Dinner Dance
Upstairs Vintage New Years Eve 2014 is a limited event featuring a culinary journey and chance to dance in your glad rags. Our head Chef Laurence Tham has created a five course menu starting with a delicate Amuse Bouche. Followed by your choice of three perfectly prepared and beautifully presented appetizers, these amazing dishes gently lead you into an intermezzo course setting the scene for the main event. The Entree allows you the choice of three 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. Chocolate and 23 year old rum a match made in the heavens. frozen Cayman key lime bar, Hazelnut and more chocolate. This fine dining experience will be accompanied by live music by bona fide from 7pm until 10pm. 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 2013 & HELLO 2014 from 10pm until 2am. All this for just CI$120 per person including gratuities, (U.S.$150 per person including gratuities ) C.I.$90 early bird special available until November 25th.
Amuse Bouche
soup
zucchini rosemary soup
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Appetizers
lobster
cayman herb crusted caribbean lobster, shaved fennel, roasted artichoke salad, smoked applewood bacon sherry vinaigrette.
tuna
ahi tuna roll, pickled pink ginger, nori, romaine hearts, sliced radish, siam wasabi dressing.
panzanella
caribbean panzanella peeled plum tomatoes, diced local cucumber, red onion, mozzarella, garlic croutes, torn sweet basil, crispy jalapeno, lemon juice extra virgin olive oil.
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Intermezzo
basil, mozzarella, tomato aranchini, gazpacho emulsion
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Entrée
lamb
braised spiced lamb shank, crushed olive oil potatoes, light picante sauce, cilantro.
chicken
all natural farm raised chicken breast, sweet corn, yukon gold, sweet pea fricassee, almond thyme veloute.
mahi mahi
potato fired mahi mahi, charred baby asparagus, valencia orange zabaglione, coconut fragrant rice.
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Dessert
chocolate pot
ron Zacapa 23 yr scented dark chocolate, white chocolate mousse cocoa sable biscuit
tart
hazelnut chocolate tart.
key lime
frozen key lime bar citrus honey.
5 courses with choice of three appetizers, three entrees, three deserts
All beverages billed on consumption
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LocationKaibo Upstairs Fine Dining Restaurant & Rare Rum Bar
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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