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!

Canapés
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 Crostini 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
Brie Cheese Wrapped in Prosciutto, Fig Marmalade on Toast

Soups
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 Tataki Seared Rare with Wasabi Fennel Crust, Wakami Salad Soya Sherry Vinaigrette
*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

Entrees
*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
*Fresh Local Snapper Cayman Style, with Fresh Peppers, Scotch Bonnet, Fresh Thyme & Tomato, Rice & Beans, Callaloo & Fried Plantain*
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*

Vegetarian
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

Desserts
*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
Tiramisu

* Lloyd’s personal favorites