Cayman's 500th Year Celebrations
The Wharf Restaurant
Sat. 10th May 2003

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Cayman Breeze Cocktail
Curry Goat Puffs
Coconut Shrimp with Mango Mojo
Rum Smoked Marlin on Crispy Vegetable Chips
Yellow Fin Tuna Spring Roll
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Wahoo Tartar with Sea Urchin & Spicy Pepper Drizzle
(Pinot Blanc - Napa Wine Co. 1999)
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Spiny Lobster Consomme with Callaloo & Oxtail Ravioli
(Louis Latour Montagny 2000 Premier Cru)
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Braised Turtle Steak with Coconut Whelks
(Morgon Pinot Noir 1999)
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Fever Grass Granitee
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Spice Rubbed Angus Beef Tenderloin with
Black Bean Sauce & Cassava Fritter
(Penfold's Bin 128 Shiraz)
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Cayman Lime Mouse with
Candied Pineappple & Chilli Honey
(DuBoeuf Beaume de Venise)
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Petit Fours & Homemade Chocolates
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Coffee / Tea
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'Cayman Cruise' - A Special After Dinner Treat