These are just a few of the many dishes offered by Lloyd. If nothing catches your attention, sit with Lloyd and discuss what you would like to have. He is able to meet your needs and help create a menu that is just right for you and your guests. Interested in Sunday Brunch? Ask Lloyd and he will work on a menu just for you!


* Lloyd’s personal favorites




Stuffed Mushroom Caps

*Tuna Sashimi on a Crispy Rice Cracker*

Roasted Garlic and White Bean Dip on a Crispy Cracker

Crispy Potato Nest with Sour Cream and Smoked Salmon

Bruschetta & Garlic Crostinis with Tomato Basil Topping

*Truffle Mousse on a Crispy Cracker with Red Grape*

Seared Beef Carpaccio with Horseradish Sauce, Melba Toast

Smoked Salmon Dill Mousse on a Cucumber Round

Shrimp Salad on Garlic Crostini



Tomato Coriander Ginger Soup, Yogurt Cilantro Drizzle

Chicken Ginger and Coconut Soup with Lemongrass and Straw Mushrooms

Gazpacho, a refreshing summer’s delight!

Creamy Potato Leek

*Roasted Butternut Squash*

Minestrone, an Italian Classic!

Southwestern Black Bean Soup, finished with Cilantro and Sour Cream

*Creamy Lobster Bisque — a must have!*


Cold Appetizers and Salads

Cayman Bocconcini Salad, Plum Tomatoes, Bocconcini Mozzarella, Drizzled with Homemade Pesto and Reduced Balsamic

Organic Baby Greens with Feta Cheese, Green Asparagus, Local Mango and Walla Walla Citrus Vinaigrette

*Baby Greens Tossed in Balsamic Dressing, Red Grapes, Toasted Walnuts and Danish Blue Cheese*

Hearts of Romaine Caesar Salad with Anchovy Filets, Homemade Croutons and Fresh Parmesan

*Spinach Salad with Raspberry Vinaigrette, Fresh Strawberries, Toasted Sliced Almonds, and Creamy Goat Cheese*

Marinated Conch with Local Key Limes, Scotch Bonnet, Bermuda Onions, Sweet Peppers and Cilantro (seasonal)

Fresh Local Snapper Ceviche, Coconut, Tomato, Scotch Bonnet Cilantro and Key Lime, Crispy Crackers

*Thai Chicken and Lettuce Wraps, Baby Red Leaf Oak, Lemongrass, Cucumber and Carrots with Thai Dipping Sauce*


Hot Appetizers

*Chili Beef Skewers, Tenderloin Tips Marinated with Orange, Cilantro, Garlic and Chili with a Lime Basil Aioli Dip*

Cracked Conch, a Local Tradition, Lightly Breaded and Pan Fried with Tartar Sauce

Steamed Mussels with Coconut and Lemongrass Broth Finished with Fresh Coriander

*Baked Brie in a Panko Basil Crust, Roasted Garlic, Cranberry Chutney, Red Grapes and Fresh Bread*

Thai Spring Rolls, Shrimp and Pork Filling, Crispy Fried Served with a Sweet Chili Dipping Sauce

Jerk Duck Breast Grilled Medium Rare, Raspberry Demi-Glace and Baby Bok Choy

*Large Prawns Stuffed with Basil, Garlic and Parmesan, Wrapped in Bacon with Aged Balsamic Reduction*

Chicken Satay Skewers, Thai Style Peanut Sauce and Spicy Asian Slaw

Shrimp and Pork Pot Stickers, Ponzu Dipping Sauce

Tuna Tatake Seared Rare with Chinese Five Spice, Wakami Salad Soya Sake Glaze

*Baked Scallops with Creamy Spicy Sauce, Shitake Mushroom and Tobiko*

Crispy Crab Cakes with Roasted Pepper Chive Aioli

Jumbo Sea Scallops, Saffron Cream Sauce, Aged Balsamic Reduction

Crispy Coconut Shrimp, Scotch Bonnet Dipping Sauce



*Stuffed, Breaded Chicken Breast with Fontina Cheese, Prosciutto & Asparagus over Sherry Cream & Shitake Mushroom Demi-Glace*

Herb Marinated Half Chicken Grilled, Roasted Garlic Mash, Country Mustard Demi-Glace

*Local Tuna Filet Pan Seared then Grilled Rare, Soy Ginger Glaze and Cucumber Wasabi Dip*

Wild Salmon Filet, Topped with Cilantro-Basil Baste, Saffron Scented Basmati Rice, Seasonal Vegetables

Pan Seared Chilean Sea-Bass, Coconut-Chili Sauce, Jasmine Rice and Baby Bok Choy

*Whole Roasted Red Snapper with Fresh Herbs and Garlic, Roasted Potatoes and Seasonal Vegetables*

Local Mahi-Mahi with Tropical Mango Salsa, Sweet Potato Cakes, Callaloo and Fried Plantains

Stuffed Pork Tenderloin, Roasted Pepper, Ham, Swiss Cheese, Dried Cherry Demi-Glace, Baby Red Potato, Seasonal Vegetables

*Angus Beef Tenderloin Marinated and Grilled, Red Wine Tarragon Demi-Glace, Sauteed Wild Mushrooms, Garlic Mash, Green Beans*

Angus Rib Eye Steak with Porcini Mushroom Crust, Sizzling Sage Butter, Au gratin Potato, Asparagus Bundle

Angus New York Steak, Kentucky BBQ Glaze, Wild Mushroom Risotto

*Guava Glazed Baby Back Ribs, Sweet Potato Mash, Fresh Corn on the Cob*

New Zealand Rack of Lamb, Herbed Dijon Crust, Port Wine Jus with Sundried Figs, Fingerling Potatoes, French Green Beans

Grilled Caribbean Lobster Tail with My Own Secret Seasoning Butter, Garlic Mash and Seasonal Vegetables

Penne Pasta Pomodoro, Tomato, Basil, Garlic and Parmesan Topped with Grilled Lemon Pepper Shrimp

Pasta Tutti De Mare, Seafood Pasta in a Spicy Tomato Sauce tossed with Linguine Pasta (offered in white wine garlic sauce also)

*Macadamia Nut Crusted Strawberry Grouper Served Over Tomato Basil Risotto, Mango Coulis and Reduced Aged Balsamic*



Three Cheese Ravioli, Light Tomato sauce Grilled Eggplant, Fresh Mozzarella

Grilled Vegetable Risotto, White Wine Garlic Topped with Portobello Mushroom, Asparagus, Red Pepper, Zucchini

Soft Polenta Infused with Goat’s Cheese topped with Grilled Vegetable Finished with Aged Balsamic drizzle



*Cappuccino Crème Brûlée*

Mixed Berry Cobbler Served Warm with Vanilla Bean Ice Cream

Apple Crisp with Vanilla Ice Cream

Warm Fudgy Chocolate Brownie Sundae with Toasted Walnuts

Banana Toffee Pie

Chocolate Lave Cake Vanilla Ice Cream

*Sticky Toffee Pudding*

Key Lime Pie

Dining At Home Inc registered in Cayman Islands. PO Box 32163, Grand Cayman, KY1-1208, Cayman Islands. (345) 525 6602.








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