Blue by Eric Ripert - Created by chef of New York’s Le Bernardin, recipient of Michelin three-star designation. Focus on fresh seafood prepared with delicate, herb-infused flavorings. Menu highlights include Red Snapper with Spicy Mariniere of Baby Cockles; Sautéed Mahi-Mahi with Apple, Cucumber, and Caper Salad; and grilled fish with a choice of sauces, such as Rich Coconut Curry Broth.
Periwinkle by Eric Ripert - Alfresco grill showcasing simply prepared seafood with Andorran and Provençale accents. Salads, sandwiches, pizza, mini-burgers. Creative desserts such as Fried Banana "Tempura" with Three Dipping Sauces.
7 Prime Cuts and Sunsets - À la carte breakfast and buffet featuring seven signature cappuccinos, including white chocolate, hazelnut, passion fruit, and guava. À la carte lunch. Dinner menu features steaks and seafood with Caribbean influences. Selections include Butter-Poached Caribbean Lobster, Prime Rib with Port Wine Jus, Grilled Filet Mignon with a choice of sauces. Indoor or terrace dining overlooking Seven Mile Beach and the Caribbean Sea.
Bar Jack - Poolside bar and grill with spectacular sunset views. Named for silvery reef fish commonly seen off the beach. Open daily from late morning to early evening.
Silver Palm Lounge - Named for Cayman Islands’ national tree. Cocktails, caviars, light fare such as Citrus Conch Salad. Afternoon tea on Saturdays.
Silver Palm Wine Bar - Champagnes, wines by the glass, martinis.
Silver Palm Bar - Silver-themed cocktails. Humidor stocked with hand-rolled Cuban cigars. Smoking terrace that faces northeast toward Havana.
|
