SIGNATURE TASTING EXPERIENCES
The tasting menu unfolds seamlessly course by course, highlighting seasonal ingredients through refined craftsmanship and understated elegance.
TASTING MENUS
A composed progression of courses highlighting the natural integrity of seafood, guided by seasonality, balance, and precise technique.
A refined multi-course dining experience celebrating exceptional seafood, global flavors, and masterful technique. Guests will enjoy a choice of beautifully composed dishes at each course, from pristine sashimi and smoked lobster to elegant seafood preparations and artful desserts, each thoughtfully paired with acclaimed wines from renowned regions around the world.
Blue wine pairing KYD 145
Blue sommelier selection wine pairing KYD 295
Choice of:
Arctic Char
Cured Arctic Char, Beetroot, Citrus Condiment, Caviar, Smoked Crème Fraiche
Wine pairing: Guru, Vinha da Calçada, Douro, Portugal, 2022
Shima-Aji
Shima- aij Sashimi, Mushroom Seasoning, Daikon Chalaquita, Caviar, Berries Aguachile
Wine pairing: Sohm & Kracher, St. Georg, Grüner Veltliner, Austria, 2018
Choice of:
Scallop
Baked Scallop, Confit Artichoke, Celeriac, Green Pepper & Beurre Noisette Emulsion
Wine pairing: Ruinart, Blanc de Blancs, Champagne, France, NV
Langoustine
Gently Seared Langoustine, Foie Gras Terrine, Cherry Chutney, Black Peppercorn & Foie Gras Sauce
Wine pairing: Laurent Perrier, Cuveé Rosé, Champagne, France, NV
Choice of:
Dorade
Steamed Dorade, Crispy Potato, White Corn Purée, Clams & Chorizo Emulsion
Wine pairing: Château d’Esclans, Les Clans, Rosé, Côtes de Provence, 2022
Snapper
Barely Poached Snapper, King Crab Tostada, Avocado, Chilpachole Sauce
Wine pairing: Lingua Franca, Avni, Pinot Noir, Willamette Valley, USA, 2023
Choice of:
Black Cod
Seared Black Cod, Bomba Rice, Mussels, Saffron Aioli, Bell Pepper Pil Pil
Wine pairing: Altesino, Brunello di Montalcino, Tuscany, Italy, 2019
Madai
Barbecued Madai, Roasted Beetroot, Baby Carrot, Zucchini Flower, Smoked Fish Demi-Glace
Wine pairing: Pierre Mayeul, Vosne-Romanée, France, 2018
Choice of:
Chocolate
Itakuja 55%, Cacao Mousse, Pumpkin Seeds Praliné, Sea Buckthorn Sorbet & Chocolate Glass Tuille
Wine pairing: Hidalgo, Pedro Ximenez, Sherry, Spain, NV
Blackberry
Blackberry Mousse, Cassis Gel, Black Sesame Textures, Earl Grey Gelato, Sesame Tuille
Wine pairing: Château de Saü, Rivesaltes, France, 2001
From tuna and foie gras to langoustine, turbot, and poached halibut, each course is thoughtfully paired with exceptional wines and Champagnes from celebrated producers around the world, concluding with elegant, indulgent desserts.
Eric Ripert wine pairing KYD 170
Eric Ripert sommelier selection wine pairing KYD 395
Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives, Extra Virgin Olive Oil
Wine pairing: Illumination, Quintessa, Sauvignon Blanc, Napa Valley, USA, 2024
Barbecued Lobster, Polenta Gnocchi, Sautéed Clams-Mussels, Red Prawns, Bottarga, Bouillabaisse
Wine pairing: Domaine Ott, Clos Mireille, Blanc, Côtes de Provence, France, 2023
Slowly Baked Salmon, Royal Ossetra Caviar, Beetroot, Horseradish Emulsion
Wine pairing: William Fèvre, Fourchaume, 1er Cru, Chablis, France, 2022
Pan Seared Turbot, Potato & Black Truffle Gateaux, Toasted Almond, Madeira- Porcini Velouté
Wine pairing: Olivier LeFlaive, Volnay 1er Cru, Clos des Angles, France, 2016
Poached Halibut, Vanilla Roasted Cauliflower Textures, Dukkha, Fennel - Pernod Emulsion
Wine pairing: Möet & Chandon, Grand Vintage, France, 2015
Milk Chocolate Pot De Crème, Caramel Foam, Maple Syrup, Cayman Sea Salt
Yogurt Mousse, Basil & Mango Compote, Elderflower Sherbet, Honey Tuile
Wine Pairing: Oremus, Late Harvest, Tokaji, Hungary, 2023
Vegetarian wine pairing KYD 145
Non-alcoholic pairing KYD 125
Local Farm Barbecued Tomato, Oregano, Avocado Mousse, Ponzu- Tomato Consommé
Wine pairing: Nikolaihof, Elisabeth Tradition, Wachau, Austria, 2018 Green Herbs & Citrus, Rooibos Smoke, Grape Verjus & Blood Orange, Umami Whey
Fennel Confit, Seaweed Caviar, Salted Lemon Chutney, Saffron Beurre-Blanc
Wine pairing: Pierre Gimonnet, Blanc de Blancs, Champagne, France, NV Mediterranean Herbs, Juniper Berries, Castelvetrano Olives, Quinine, Puffed Rice
Steamed & Roasted Eggplant, Basil, Puffy Quinoa, Pickled Scallion, Smoked Ricotta Cheese
Wine pairing: Alois Lageder, Lagrein Rosé, Trentino Alto Adige, Italy, 2024 Jujube, Indian Gooseberries, Tamarind, Local Pineapple, Pasilla Chile
Celeriac Roll, Asian Pear, Tarragon, Summer Truffle, Spices Sauce
Wine pairing: Domaine Serene, Yamhill Cuvée, Pinot Noir, Oregon, USA, 2019 Asian Pear, Plum, Goji Berry, Water Caltrop, Wagh Bakri Tea, Warm Spices
Itakuja 55%, Cacao Mousse, Pumpkin Seeds Praline, Sea Buckthorn Sorbet & Chocolate Glass Tuile
Wine pairing: Château de Saü, Rivesaltes, France, 2001 Blue Mountain Coffee, Cacao Nibs, Palm & Muscovado Sugar, Tonka, Pandan, Spices
Coconut Textures, Avocado, Kalamansi Espuma
This summer, Blue by Eric Ripert introduces the Blue Discovery Tasting Experience. Available every Wednesday and Thursday, the four-course journey offers an intimate passage through the coastal artistry and culinary vision that have distinguished Blue by Eric Ripert as one of the Caribbean’s most celebrated dining destinations.
Blue wine pairing KYD 100.
Shima-Aji
Shima- aij Sashimi, Mushroom Seasoning, Daikon Chalaquita, Caviar, Berries Aguachile
Wine pairing: Sohm & Kracher, St. Georg, Grüner Veltliner, Austria, 2018
Scallop
Baked Scallop, Confit Artichoke, Celeriac, Green Pepper & Beurre Noisette Emulsion
Wine pairing: Ruinart, Blanc de Blancs, Champagne, France, NV
Snapper
Barely Poached Snapper, King Crab Tostada, Avocado, Chilpachole Sauce
Wine Pairing: Lingua Franca, Avni, Pinot Noir, Willamette Valley, USA, 2023
Blackberry
Blackberry Mousse, Cassis Gel, Black Sesame Textures, Earl Grey Gelato, Sesame Tuille
Wine Pairing: Château de Saü, Rivesaltes, France, 2001
Single Variety or Assortment of Oysters
Wine pairing: Laurent-Perrier, Brut, "La Cuvée", Champagne, France, NV
KYD 38
Pan Seared Lamb Rack, Parsnip Purée, Onion Pearl, Cherry Chutney, Snow Peas, Port Wine Sauce
Wine pairing: La Rioja Alta S.A., Gran Reserva 904, Rioja, Spain, 2015
Substitution KYD 35 – Supplement KYD 50
Grilled Beef Striploin, Stuffed Cheek Ragù Pasta, Parsnip Purée, Roasted Vegetables, Aromatic Beef Jus
Wine pairing: Corley, Reserve, Cabernet Sauvignon, Napa Valley, USA, 2000
Substitution KYD 35 – Supplement KYD 50
30g Classic Condiments
Supplement KYD 175
IMMERSION INTO BLUE
Step behind the scenes at Blue for an intimate culinary experience led by Executive Chef Michele Tenzone. Guests will enjoy a rare opportunity to work alongside the kitchen team, gaining insight into the techniques and philosophy behind Chef Eric Ripert's celebrated cuisine, before savoring a five-course tasting menu. Optional wine pairings, selected by Blue's expert sommelier team, elevate this immersive journey through fine dining, craftsmanship, and hospitality.
BLUE DISCOVERY
This summer, Blue by Eric Ripert introduces the Blue Discovery Tasting Experience. Available every Wednesday and Thursday, the four-course journey offers an intimate passage through the coastal artistry and culinary vision that have distinguished Blue by Eric Ripert as one of the Caribbean’s most celebrated dining destinations.
To start planning your Chef's Table experience, please call +1 345.815.6912 or email CaymanRestaurants@ritzcarlton.com.
COLLECTOR'S TABLE
Experience one of Blue's most exclusive dining offerings, available by appointment for up to 12 guests. This intimate evening begins with a Champagne reception in the kitchen and a personal introduction to the chef, followed by a bespoke seven-course Carte Blanche menu paired with hand-selected wines. Thoughtful course presentations, a custom-printed menu, and a signed Eric Ripert cookbook complete an unforgettable culinary journey designed for those seeking the very finest in dining and hospitality.
To start planning your Chef's Table experience, please call +1 345.815.6912 or email CaymanRestaurants@ritzcarlton.com.
CRAFTED TO PAIR
An innovative beverage program crafted with the same precision and creativity that define the cuisine. Our Master Mixologist has created a world-class beverage program that continues to set a benchmark for fine dining in the Caribbean.
GUIDED BY OUR SOMMELIER
With a curated collection of over 600 wines, Blue's cellar is a destination unto itself. Rare vintages, iconic producers, and coveted bottles from the world's most prestigious wine regions come together to create an experience guided by discovery, craftsmanship, and the expertise of our sommelier team. Each glass is thoughtfully chosen to elevate the cuisine and enrich the journey at the table.