The winter season is upon us, and apart from huddling around the bonfire, snuggling into the quilt, and layering the big & fluffy coats & jackets, wearing warm hug-like sweaters, wrapping fashionable yet soft scarves, & slipping into cozy foot warmers, this cuddle-worthy weather yearns us to savor warm, hearty, and delectable meals.
Relishing soul-satisfying supper during the cold season is like wrapping yourself in cotton wool. But do you know what’s even better? Indulging in the most delightful winter gourmet at the Grand Old House.
Picture this: You are slurping your favorite soup while witnessing the most breathtaking panorama of the Caribbean Sea and blue skies graced by the presence of cotton candy-like clouds, & among all of that, the gentle breeze delicately caresses your blushed cheeks.
Sounds like a frozen fantasy, right? Give us a chance to turn the fancies into reality, and we promise you will not be disappointed.
Let us give you a glimpse of what we offer at Grand Old House.
Winter season calls for gulping rich, flavorful, and creamy soup, and when at our restaurant in Cayman during winter, ordering Conch Stew is a must. The soup is prepared by cleaning & tenderizing the Conch and sauteing it over medium heat with freshly chopped sweet peppers and other vegetables with authentic aromatics.
Next, fish broth and coconut jus are poured over the aromatics and simmered until thickened. Finally, the stew is seasoned and served hot in a bowl.
This Caribbean dish is perfect for embracing the Spirit of the winter and your heart.
If you want a succulent and protein-filled dish to satiate your appetite and soul, don’t miss out on Seafood Curry. This supreme selection is loaded with fresh marine life, including lobsters, shrimps, mussels, and catch of the day.
The cooking of this Seafood Curry starts with sauteing aromatics until they are fragrant. Then comes spices, which are blended with seafood to infuse the flavors. Next, a dash of coconut milk is poured and simmered until meat is tender. Finally, the curry is garnished with curry oil and accompanied by the perfect partners — savory rice, mango chutney, and papadam for a sweet contrast and crunch.
Besides the Caymanian style, this wholesome dish is cooked in different variations such as Thai, Indian, and Mediterranean Seafood Curry.
Many might know this, but Lobster Thermidor is a traditional French dish that became a locally cherished food in the Cayman Islands over time. The dish is believed to have originated in the late 19th and early 20th century, and its name was derived from the French Revolution figure Maximilien Robespierre.
Lobster means a type of aquatic creature, and Thermidor refers to a month in the French Republican calendar when Robespierre fell from power. Since seafood is the most preferred dish in Cayman, Lobster Thermidor came in and instantly became a hit among the locals, and all the credit goes to its versatile flavor profile.
Unlike its typical cooking method, the executive chef at our waterfront restaurant in Cayman pan roasts the Caribbean Lobster and cooks it with mushrooms and scallions. As a grand finale, the dish is served with potato gratin and chardonnay-grain mustard sauce.
This Latin American and Caribbean specialty is ideal for the ones who prefer to delight in firm fish. The dish is prepared with local fish and soaked in citrus juices like lemon to cook the fish with the acid released from the juice. Once the fish absorbs the tanginess from the freshly squeezed lemon, a bunch of chopped veggies, such as scotch bonnet peppers, Spanish onions, cilantro, bell peppers, and tomatoes, are added for extra color and crunch.
This dish will top your charts as the most drool-worthy Cayman Islands cuisine this and every holiday season.
Regardless of the day, pasta never ceases to weave its culinary magic, transforming ordinary moments into extraordinary with its immaculate flavors and sheer comfort. Whether it is a quick weekday lunch or a romantic date night with your one, pasta of the day will always remain the best choice to chow down in the winter season.
This classic Italian staple is offered in cream or marinara sauce. You can choose either of the options according to your palate, and we will serve it with grated parmesan cheese, fresh herbs, a drizzle of olive oil, and a dash of love.
This American-inspired dessert is warm, chocolaty, and soft-as-cushion and will instantly melt in your mouth, tantalizing your palate with the subtle sweetness you have been craving. Red Velvet Chocolate Lava Cake is the perfect treat for the holiday season which is baked with cream cheese, vanilla essence, powdered sugar, cacao powder, and everyone’s favorite chocolate.
Once baked, this cake is topped with pineapple coulis, vanilla sauce, and a scoop of chilled seasoning pepper ice cream. Red Velvet Chocolate Lava Cake is everything you have ever wanted.
What is winter without a moist yet crumbly cheesecake? This Cake with Passionfruit marinated Berries and Vanilla Chantilly will surprise your taste buds with the joy of exceptionally vibrant flavors and velvety & dense texture. It is cooked to perfection by combining cream cheese, sugar, eggs, passionfruit, tropical berries, and cookie crust.
To prepare the Vanilla Chantilly, our patisserie chef uses sweetened whipped cream and flavored vanilla extract and folds them to enhance the sweet flavor profile. The plating of the Cheese Cake is the testimony of perfection where the chef places the dessert in the center and tops it off with generous portions of passionfruit, marinated berries & a dollop of Vanilla Chantilly. For the finishing touches, the chef garnishes the dessert with micro greens and a drizzle of passionfruit syrup to bring out the freshness and colors.
This frosty season, we send an open-arm invitation to grace our restaurant with your illuminating presence. Dine in at Grand Old House, and we promise you an unparalleled experience, be it in food, ambiance, and services.
We also have numerous upcoming events, including,
Partake in any or all of them; your time here is sure to be nothing short of extraordinary.