Jeanne’s at Grand Old House previews sumptuous dishes prepared with the best local ingredients as it gears up for the 50th anniversary of Grand Cayman’s most elegant dining experience.
The dining experience at Grand Cayman’s Grand Old House has been described as both an art and a tradition. This former plantation mansion, built-in 1908, was reconceived as a high-end restaurant by owners Bob and Jeanne Brenton way back in April 1970 and, thanks to their vision, has been a Cayman Islands fixture ever since.
To celebrate and honor 50 years of the best Grand Cayman waterfront fine dining, Grand Old House has created “the Jeanne’s experience”. Named after one of Grand Old House’s founders, Jeanne’s is an exclusive dining concept where elegance and fine dining meet again in the lounge and dining room of the main plantation building, where character, history, elegance and flickering candlelight become the backdrop to great food in a sophisticated atmosphere.
Jeanne’s is truly an exclusive dining experience, where a high-end haute cuisine menu – available only on Thursdays, Fridays, and Saturdays – is limited to a maximum of 30 fortunate guests. No act of mere snobbery, numbers are kept deliberately low to ensure that all dishes are created with the individual care they deserve and diners can enjoy them in an elegant, intimate candlelit setting sparkling with crystal and delightful old-world charm.
The farm-to-table concept has become popular in the Cayman Islands fine dining and Jeanne’s has decided to embrace it with enthusiasm. With à la carte and tasting options available, the creations of Sri Lankan chef Thushara combine fresh and high quality produce sourced within the Cayman Islands and presented with professional artistic flair and inspiration.
The Jeanne’s menu changes weekly and depends on the range and availability of local produce as well as the creativity of the chefs. Popular dishes that have appeared so far on the sumptuous menu have included a braised local goat entrée with eggplant ravioli in a curry reduction and rosemary-infused sorrel jus. Appetizers include a delicious turtle steak tartare and oxtail parcel appetizer, while the dessert menu has a selection of sweet treats all making use of local farm produce.
As part of the 50th Anniversary, Jeanne’s has persuaded London-based guest chef Claude Bosi, a recipient of two Michelin stars, to dazzle diners at Grand Old House from April 1-5 with his own creations, also using only local ingredients from local farmers and fishermen.
While Grand Old House is well known as an outdoor waterfront restaurant in Grand Cayman, all seating at Jeanne’s is indoor and air-conditioned. The dress code is “elegant”, meaning men are required to wear a jacket or long-sleeved, collared shirt. Also, given the exclusive nature of the experience and restricted numbers, reservations are essential.
For Grand Old House, “the Jeanne’s experience” is the culmination of 50 years of setting the standard for romantic dining in the Cayman Islands. The classic, elegant location, haute cuisine, the most exclusive wine cellar, and gracious hospitality makes for an experience never to be forgotten. Book now to enjoy the 50th Anniversary celebrations in April.
The full 50th Anniversary celebration menu is still being finalized and will be published in advance on the Grand Old House website, https://www.grandoldhouse.com/jeannes-at-grand-old-house. Jeanne’s at Grand Old House is open for Dinner on Thursdays, Fridays, and Saturdays only. Dress: Elegant. For further information email email@example.com