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:
Gambero Rosso
Torched red prawns, passion fruit, almond condiment, pomelo, imperial caviar.
Wine pairing: Pazo Barrantes Albariño, Rías Baixas, Spain, 2021
Shima-Aji
Shima-aji sashimi, caramelized plum, daikon, caviar, ginger-yuzu dashi.
Wine pairing: Oremus Mandolas, Tokaji, Hungary, 2021
Choice of:
Lobster
Mildly smoked lobster, creamy sunchoke, baby leeks, bouillabaisse emulsion.
Wine pairing: Brewer-Clifton Chardonnay, Sta. Rita Hills, USA, 2022
Scallop
Roasted scallop, celeriac textures, buckwheat, truffle, veal and tarragon sauce.
Wine pairing: Calera Chardonnay, Mount Harlan, USA, 2020
Choice of:
Tuna
Rare confit tuna, fennel and citrus vierge, salsa tonnata, caviar.
Wine pairing: Louis Roederer Rosé Vintage, Champagne, France, 2017
Dorade
Steamed dorade, pickled cherry tomatoes, mussels, roasted eggplant purée, escabeche-meunière sauce.
Wine pairing: Moët and Chandon Grand Vintage Brut Rosé, Champagne, France, 2015
Choice of:
Cobia
Pan-seared cobia, pickled blueberry, wild mushrooms, turnip-citrus purée, tarragon-vin blanc velouté.
Wine pairing: Domaine Jean-Marc Millot, Savigny-les-Beaune, Côte d'Or, France, 2022
Snapper
Barbecued snapper, yellow bell pepper-tamarind condiment, bok choy, king crab and coconut sauce.
Wine pairing: Domaine Serene 'Yamhill Cuvée' Pinot Noir, Willamette Valley, USA, 2021
Choice of:
Chocolate
Itakuja 55 percent cacao mousse, pumpkin seeds praline, sea buckthorn sorbet, chocolate glass tuile.
Wine pairing: Château de Saü, Rivesaltes, France, 2001
Persimmon
Greek yogurt mousse, bergamot, shiso leaf, persimmon-Cayman honey sorbet.
Wine pairing: Weingut S.A. Prüm Wehlener Sonnenuhr Spätlese, Mosel, Germany, 2019
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: Fattoria Nanni "Origini" Verdicchio Castelli di Jesi Classico Superiore, Marche, Italy, 2019
Gently seared langoustine, asparagus panache, samphire, green curry sauce.
Wine pairing: Barons de Rothschild Blanc de Blancs, Champagne, France, non-vintage
Barely cooked salmon, pomegranate-mustard compote, salmon roe, guanciale and peppercorn sauce.
Wine pairing: Schloss Gobelsburg Ried Lamm Grüner Veltliner, Kamptal, Austria, 2012
Mildly barbecued turbot, pickled green bell pepper, béarnaise emulsion, imperial caviar.
Wine pairing: Kosta Browne One Sixteen, Russian River Valley, USA, 2021
Poached halibut, potato and mushroom vierge, morels, wild mushroom velouté.
Wine pairing: Domaine Charles Joguet, Chinon Cuvée de la Cure, Loire, France, 2020
Milk chocolate pot de crème, caramel foam, maple syrup, Cayman sea salt.
Hazelnut Hazelnut praline and goat cheese mousse, milk chocolate crémeux, kataifi, orange blossom sherbet.
Wine pairing: Henriques and Henriques Madeira Verdelho, Portugal, 15 years old
Vegetarian wine pairing KYD 170
Non-alcoholic pairing KYD 125
Rainbow cauliflower carpaccio, pickled carrot, grapefruit, smoked eggplant consommé.
Wine pairing: Graacher Dompropst Riesling Dry, Mosel, Germany, 2017 — or non-alcoholic: green herbs and citrus, rooibos smoke, grape verjus and blood orange, umami whey.
Fennel confit, seaweed caviar, saffron beurre blanc.
Wine pairing: Le Mesnil Grand Cru Blanc de Blancs, Champagne, France, non-vintage — or non-alcoholic: Mediterranean herbs, juniper berries, Castelvetrano olives, quinine, puffed rice.
Poblano pepper tamal, corn, black trumpet, pumpkin seeds, ancho-adobo sauce.
Wine pairing: Alois Lageder Lagrein Rosé, Trentino Alto Adige, Italy, 2024 — or non-alcoholic: jujube, Indian gooseberries, tamarind, local pineapple, pasilla chile.
Carnaroli Acquerello rice, leek confit, fontina fondue, truffle vinaigrette, winter truffle.
Wine pairing: Luciano Sandrone Valmaggiore Nebbiolo d'Alba, Piemonte, Italy, 2014 — or non-alcoholic: hand-picked elderflower, bergamot, green apple, makrut lime, lemon balm, carbonated.
Roasted celeriac steak, celery textures, portobello, puffy black quinoa, hazelnut, honey and spices sauce.
Wine pairing: Domaine Charles Joguet Chinon Cuvée Terroir, Loire, France, 2021 — or non-alcoholic: Asian pear, plum, goji berry, water caltrop, Wagh Bakri tea, warm spices.
Tomato textures, pomegranate sorbet, tomato and lemon thyme broth.
Itakuja 55 percent cacao mousse, pumpkin seeds praline, sea buckthorn sorbet, chocolate glass tuile.
Wine pairing: Château de Saü, Rivesaltes, France, 2001 — or non-alcoholic: Blue Mountain coffee, cacao nibs, palm and muscovado sugar, tonka, pandan, spices.
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-Aji Sashimi, Mushroom Seasoning, Cucumber-Daikon Vierge, Avocado, Asian Vinaigrette
Wine pairing: Zilliken, Riesling, Kabinett, Mösel, Germany, 2023
Scallop
Seared Scallops, Hummus, Tomato Salad, Crispy Chickpeas, Citrus Emulsion
Wine pairing: Nillars-Sur-Var, Clos Saint-Joseph, Blanc de Blanc, Provence, 2020
Snapper
Bread Crusted Pan Seared Snapper, Red Prawns, Confit Tomato Chutney, Curry & Coconut Prawns Sauce
Wine Pairing: Domaine Jean-Marc Millot, Savigny-les-Beaune, Côte d’Or, France, 2022
Blackberry
Blackberry Mousse, Cassis Gel, Black Sesame Textures, Earl Gray 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, non-vintage
Pan-seared veal chop, parsnip purée, onion pearl, cherry chutney, snow peas, port wine sauce.
Wine pairing: La Rioja Alta S.A. Gran Reserva 904, Rioja, Spain, 2015
Grilled beef striploin, potato-onion tarte, Comté béchamel, mushroom fricassée, bordelaise sauce.
Wine pairing: Shelter "The Butcher" Cabernet Sauvignon, Napa Valley, USA, 2017 Imperial Selection
30 grams, classic condiments.
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.