26th April 2008
Grand Old House
Annual Induction Dinner &
100th Year Anniversary

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Selection of Hors d Oeuvres

Island spiced turtle and black tiger shrimp phyllo purse
scotch bonnet-tomato reduction, pimento emulsion

Soup of summer green peas
with Muscovy foie gras and porcini mushroom dust

Wild caught European turbot with
potato scales and tricolor rock lobster ravioli on sautéed
leek julienne, saffron tomato sauce

Sorbet of Cayman lime and fresh thyme leaf,
sweet pasilla chili drizzle

Flame grilled medallion of Kobe beef tenderloin Gratin
of Yukon Gold and Caribbean sweet potato
Shiitake jus, white truffle essence

Italian Tallegio cheese with baby arucola
E.V. olive oil

Chocolate lava cake
with Madagascan vanilla bean
and rum syllabub
-o-

Wines
Laurent Perrier Brut, France
Pine Ridge Chenin Blanc-Viognier 2006, Napa Valley, USA
Ch De Pibarnon Rose 2006, Bandol, France
Cheval Des Andes 2002, Mendoza, Argentina
Chapoutier Banyuls 2004, Banyuls, France