Lobster Pot Dinner Menu

Fresh tuna sashimi and avocado, roasted sesame vinaigrette, wasabi crème fraiche and pickled ginger. (CI$19.95 / CI$34.95)

Freshly shucked Pink Moon oysters served with red onion mignonette and green Tabasco. Upgrade to Rockefeller style for an additional CI$5 per half dozen. (CI$24.95 / CI$44.95)

Juicy chunks of lobster tossed in a light mayonnaise and lemon dressing served with grilled asparagus.

Savory pâté made from local mushrooms and cream cheese blended until silky and herb infused, topped with truffle butter — served with toasted crostini and crisp gherkins.

Fresh catch of the day tossed in lime and spices with bell peppers, cilantro and red onion — a wonderful light and refreshing dish.

Lobster Pot's traditional Cayman style recipe.

Fresh goat cheese crumble with crushed black pepper, roasted beetroot slices, garnished with pears.

Cherry tomatoes & quinoa in olive oil, herbs and garlic, topped with fresh parmesan shavings and aged balsamic vinegar reduction.

Our homemade dressing makes this a wonderful classic.

Served with asparagus and drawn butter.

Baked in our famous herb-garlic butter.

Golden fried and served with a red pepper remoulade.

Served with mango dipping sauce.

Served with mango chutney on a bed of arugula drizzled with balsamic reduction.

Our award-winning bisque, prepared the same way since 1965!

A tomato-based spicy Cayman national soup.

A vegetarian local favorite served with sour cream drizzle.

Caramelized onions in beef broth topped with a crouton and gruyere cheese.

A staff favorite! Broiled lobster tail, garlic shrimps and king crab legs with drawn butter, baked potato and Chef's Vegetables.

Broiled lobster tail, grilled mahi mahi and garlic shrimp, served with Chef's Vegetables and rice and beans.

Chunks of lobster meat, scallops and tiger shrimps, bell peppers and onions, broccoli and jasmine rice.

A local favorite! Fried fish fillet served with local style pickled onions, carrot, peppers and scotch bonnet, served with rice and beans.

Chunks of succulent lobster tail, scallops and tiger shrimp sautéed in a rosé sauce.

Black tiger shrimp sautéed in herb-garlic butter served with crispy Brussels sprouts and jasmine rice.

Freshly caught catch of the day served grilled, blackened, pan seared, pan fried or Cayman style, with Chef's Vegetables and rice and beans.

Served with drawn butter, creamed spinach and mashed potato.

Juicy lobster chunks with Cayman style sauce, Chef's Vegetables, rice and beans.

Juicy lobster chunks in a creamy white wine sauce, mushrooms, mustard, topped with parmesan, served with fried plantain, Chef's Vegetables and jasmine rice.

New Zealand.

Niman Ranch.

USA CAB Prime.

All natural grilled.

USA CAB Prime.

Grilled 8oz beef fillet paired with a succulent lobster tail, served with mashed potato, charred broccoli, rich garlic butter and a touch of lemon.

8oz beef tenderloin topped with foie gras, served with mashed potato and asparagus, finished with a luxurious truffle demi glaze jus.

Grilled New York strip steak served with succulent garlic prawns, baked potato and glazed carrots finished with blue cheese butter and a squeeze of lemon.

Manager's favorite! White truffle oil, parmigiano reggiano, butter & arugula drizzled with balsamic reduction.

Garbanzo and crispy tofu cooked in a coconut cream and lemongrass curry served with fresh spinach, jasmine rice and papadum.

Flour dusted, in coconut rum sauce with fresh pineapple.

Fresh tuna sashimi and avocado, roasted sesame vinaigrette, wasabi crème fraiche and pickled ginger. (CI$19.95 / CI$34.95)

Freshly shucked Pink Moon oysters served with red onion mignonette and green Tabasco. Upgrade to Rockefeller style for an additional CI$5 per half dozen. (CI$24.95 / CI$44.95)

Juicy chunks of lobster tossed in a light mayonnaise and lemon dressing served with grilled asparagus.

Savory pâté made from local mushrooms and cream cheese blended until silky and herb infused, topped with truffle butter — served with toasted crostini and crisp gherkins.

Fresh catch of the day tossed in lime and spices with bell peppers, cilantro and red onion — a wonderful light and refreshing dish.

Lobster Pot's traditional Cayman style recipe.

Fresh goat cheese crumble with crushed black pepper, roasted beetroot slices, garnished with pears.

Cherry tomatoes & quinoa in olive oil, herbs and garlic, topped with fresh parmesan shavings and aged balsamic vinegar reduction.

Our homemade dressing makes this a wonderful classic.

Served with asparagus and drawn butter.

Baked in our famous herb-garlic butter.

Golden fried and served with a red pepper remoulade.

Served with mango dipping sauce.

Served with mango chutney on a bed of arugula drizzled with balsamic reduction.

Our award-winning bisque, prepared the same way since 1965!

A tomato-based spicy Cayman national soup.

A vegetarian local favorite served with sour cream drizzle.

Caramelized onions in beef broth topped with a crouton and gruyere cheese.

A staff favorite! Broiled lobster tail, garlic shrimps and king crab legs with drawn butter, baked potato and Chef's Vegetables.

Broiled lobster tail, grilled mahi mahi and garlic shrimp, served with Chef's Vegetables and rice and beans.

Chunks of lobster meat, scallops and tiger shrimps, bell peppers and onions, broccoli and jasmine rice.

A local favorite! Fried fish fillet served with local style pickled onions, carrot, peppers and scotch bonnet, served with rice and beans.

Chunks of succulent lobster tail, scallops and tiger shrimp sautéed in a rosé sauce.

Black tiger shrimp sautéed in herb-garlic butter served with crispy Brussels sprouts and jasmine rice.

Freshly caught catch of the day served grilled, blackened, pan seared, pan fried or Cayman style, with Chef's Vegetables and rice and beans.

New Zealand.

Niman Ranch.

USA CAB Prime.

All natural grilled.

USA CAB Prime.

Grilled 8oz beef fillet paired with a succulent lobster tail, served with mashed potato, charred broccoli, rich garlic butter and a touch of lemon.

8oz beef tenderloin topped with foie gras, served with mashed potato and asparagus, finished with a luxurious truffle demi glaze jus.

Grilled New York strip steak served with succulent garlic prawns, baked potato and glazed carrots finished with blue cheese butter and a squeeze of lemon.

Manager's favorite! White truffle oil, parmigiano reggiano, butter & arugula drizzled with balsamic reduction.

Garbanzo and crispy tofu cooked in a coconut cream and lemongrass curry served with fresh spinach, jasmine rice and papadum.

Flour dusted, in coconut rum sauce with fresh pineapple.