Dinner Menu

Field Green Salad
Medley of organic greens with palm hearts, honey roast pearl onions,
sesame crisp tossed in balsamic dressing and red pepper oil 7.25


Grand Old House Caesar Salad
Islands best Caesar salad topped with garlic croutons, shredded carrot,
alfalfa sprouts and Parmesan cheese 7.50


Fried Calamari, Blueberries and Caramelized Pecan Nut Salad
On wild baby mixed greens, grape tomatoes, bell peppers
with blueberry-papaya-ginger vinaigrette 8.95


Iceberg, Radicchio and Spinach Salad
Grilled Prosciutto de Parma wrapped lobster skewers
with cherry tomato, mango and mint-chili dressing 13.85

Char-grilled Tenderloin of Certifi ed Angus Beef
Wrapped with bacon, topped with snow crabmeat and gratinated with Hollandaise sauce,
served on gratin potatoes, Whiskey-green peppercorn sauce. 34.95


Grilled New York Steak
Accompanied by grilled peppers, sautéed herb onions
horseradish and Zinfandel reduction sauces, baked potato and sour cream
12oz. 25.95    16oz. 29.75


New Zealand Loin of Lamb
Thyme and garlic crust, accompanied by pancetta wrapped
green beans, tomato and olive concassé, Merlot reduction 33.00


Drunken Pork Tenderloin
Marinated in local rum & jerk spices, presented on
rice and beans with sweet grain mustard sauce 27.00


Island Surf ‘n’ Turf
Herb marinated Rib Eye steak, garlic and tequila infused Jumbo Shrimp
served with a Scotch-bonnet Pimento jus and Cay-lime beurre blanc,
on sweet potato mash; red onion, cilantro and mango chutney 29.50


Corn-fed Supreme of Chicken
Coated in spices and cornfl ake crumbs, presented on coconut and lemongrass risotto,
caramelized plantains, mango-chili salsa and Scotch-bonnet peanut sauce 22.50


Roasted Gressingham Duck Breast
Laid on sautéed bok choy, snow peas and shiitake mushrooms, ginger-orange sauce 25.50


Potato Crusted Tuna Steak
Ginger-sesame fl avored fresh yellow fi n tuna steak with potato crust
laid on wilted spinach, key lime butter sauce and soy-Wakame drizzle 27.00


Seafood Symphony
A medley of fresh caught sea treasures prepared three different ways
with grilled vegetables, Mediterranean cous-cous and basil aioli 28.00


Grilled Striped Chilean Sea bass
Enhanced with a basil and parmesan-pine nut crust
presented on scallion mashed potatoes, creamy sun-dried tomato sauce, balsamic drizzle 37.00


Caribbean Broiled Lobster Tail
Traditionally broiled with local spices and served with Cayman tomato sauce and drawn butter 49.00

For split main courses, a surcharge of $3 will be added For your convenience a credit card pay phone is available

AA discretionary gratuity of 15% all of which distributed to the staff of Grand Old House

Selection of Ice Creams or House Sorbets
Haagen-Dazs vanilla, chocolate, strawberry,
Pralines & cream and pina-colada fl avors 6.50


Dessert Tray
Choose from a selection of our Pastry Chef’s daily
Desserts 6.95


Caribbean Banana and Chocolate Tarte
Traditional French upside down baked tart with banana and
rich Swiss chocolate, caramelized with brown sugar served
with Crème de Cacao Anglaise 7.50


Tropical Rum Sponge Fingers with Guava-Mango Cream
Served with coconut crisp 7.50


Strawberry Tiramisu
Classic Tiramisu with strawberries and strawberry-mango-mint compote 7.95


Frozen White Chocolate and Pina Colada Mousse
Coated with dark chocolate, laid on
pineapple and citrus salad 7.95


Baked Cayman
A play on the classic Baked Alaska with ice cream and tropical sorbet on a
coconut macaroon base locked inside a coat of meringue, baked
golden brown and served with fresh fruit 8.25