Passione Restuarant & Lounge
24th June 2006
THE MENU
'SOUTH BEACH STYLE'
PASSIONE RESTAURANT & LOUNGE
The Links at Safehaven
Grand Cayman
Tapas & Sangria
][
Les Nouveautes
Featuring
The Three Oysters
Oyster au natural with bloody mary sauce
Oyster motoyaki gratin finished with caviar
Fried punko oyster shooter
Served with masago, quail egg and chili sauce
Champagne Tattinger
][
Oven Roasted Breast of Duckling Watercress Salad
On Spring onion crepes, yellow tomato confit and enoki mushrooms. Scarlet orange dressing
Carrot & Ginger Martini Shot
][
Watermelon Consommé
With cantaloupe melon and sago
(Tapioca & coconut)
][
Ménage à trois
Tuna tartar encased in nori and crispy rice paper
Peppered hamachi with wakame
Citrus marinated grilled salmon and pear relish
Wasabi cucumber mayo spicy papaya sauce
Duck Pond Pinot Noir 2005 Oregon
][
Intermezzo
Vanilla infused grey goose vodka
Mingles with red bull granita
][
Introducing Charbroiled Kurobuto Pork
Apple & potato dumplings,
Baby spinach, shitake & crimini mushroom fricasse
Plum wine reduction, cream emulsion
HILL 1 2003 Austria
][
Wild Berry frozen soufflé in dark chocolate seashell
Apricot and mango, red currant compote
Mojito syrup
Champagne Tattinger
][
Wanda Teraguchi
Head Chef / Passione Restaurant
Peter Gsöll
Restaurant Manager
'SOUTH BEACH STYLE'
PASSIONE RESTAURANT & LOUNGE
The Links at Safehaven
Grand Cayman
Tapas & Sangria
][
Les Nouveautes
Featuring
The Three Oysters
Oyster au natural with bloody mary sauce
Oyster motoyaki gratin finished with caviar
Fried punko oyster shooter
Served with masago, quail egg and chili sauce
Champagne Tattinger
][
Oven Roasted Breast of Duckling Watercress Salad
On Spring onion crepes, yellow tomato confit and enoki mushrooms. Scarlet orange dressing
Carrot & Ginger Martini Shot
][
Watermelon Consommé
With cantaloupe melon and sago
(Tapioca & coconut)
][
Ménage à trois
Tuna tartar encased in nori and crispy rice paper
Peppered hamachi with wakame
Citrus marinated grilled salmon and pear relish
Wasabi cucumber mayo spicy papaya sauce
Duck Pond Pinot Noir 2005 Oregon
][
Intermezzo
Vanilla infused grey goose vodka
Mingles with red bull granita
][
Introducing Charbroiled Kurobuto Pork
Apple & potato dumplings,
Baby spinach, shitake & crimini mushroom fricasse
Plum wine reduction, cream emulsion
HILL 1 2003 Austria
][
Wild Berry frozen soufflé in dark chocolate seashell
Apricot and mango, red currant compote
Mojito syrup
Champagne Tattinger
][
Wanda Teraguchi
Head Chef / Passione Restaurant
Peter Gsöll
Restaurant Manager
