The Ritz-Carlton - Grand Cayman
Dinner & Induction Ceremony
Monday 4th December 2006

THE MENU

Champagne Reception

Curried Chicken Roulades with Mango & Banana
Seared Beef Skewer with Ginger Soy Vigaigrette
Goat Cheese and Olive Tapenade on Toast
Foie Gras Torchon Medallions with Pineapple Chutney
Marinated Shrimp on Plantian Chip
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Tuna Tartar
Yellowfin Tuna, Pequillo Peppers, Capers & Chives
2005 Eroica Riesling, Chateau St Michelle & Erich Dr. Loosen,
Columbia Valley, Washington
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Hamachi
Sliced Yellowtail Brushed, Yuzu-Ginger Vinaigrette and Wasabi Tobiko
2003 Trie Speciale, Domaine des Baumard, Savennieres, Loire
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Baked Fiji Shrimp
Baked Fiji Shrimp, Local Pumpkin Puree and Rum Black Pepper Butter
2004 Amelia, Concha y Toro, Casablanca Valley
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Red Snapper
Red Snapper, Spicy-Sour Puerto Rican Sancocho Broth, Sweet Potato, Plantain
2004 Grande Cuvée, Domaine L Hortus, Pic St. Loup, Languedoc
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Chestnut
Chestnut Parfait, Pear Citrus Salad
1995 Tokaji Aszu 5 Puttonyos, Oremus, Tokaji
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Alternative Vegetarian Menu
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Amuse Bouche
Pequillo Stuffed with Parsley Potato
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Appetizers
Tomato Ricotta Timbale
Pumpkin Soup with Crème Fraiche
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Intermezzo
Lemongrass & Basil Soret
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Entrée
Goat Cheese and Polenta Tart, Roasted Vegetables
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Wines Included