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800-542-8680
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0800-444-3938
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0800 273 2811
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1230-020-0768
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Contact us at
01-800-912-2223 or 009-800-2413-3333
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00-800-2413-3333
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999-91-90-800-241-3333
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01-8000-195-300
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0800-51-790
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0800-1-00-2138
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0800-281-127 or 00-800-2413-3333
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800-00-995
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0800-77269 or 00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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Contact us from Cairo or outside Cairo at 0800 00 00148
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00-800-2413-3333
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0800-907203 or 00-800-2413-3333
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0800-181-2334 or 00-800-2413-3333
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0800-220-600
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00-800-2413-3333
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Contact us at
00-800-2413-3333
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00-800-2413-3333 (accessible via landline)
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013-800-2413-3333 (Barak), 014-800-2413-3333 (Bezeq), or 012-800-2413-3333 (Golden Lines)
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800-872-076 or 00-800-2413-3333
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0800-220-10
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632-9988
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00-800-2413-3333
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0426-801+800-432-5965 (Beirut), or 01-426801+800-432-5965 (Outside Beirut)
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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00-800-2413-3333
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00800-97115
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810-800-2048-1044
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800-89-71-435
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09-800-2413-3333
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900-984-466 or 00-800-2413-3333
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0207-93120 or 00-800-2413-3333
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0800-553-986 or 00-800-2413-3333
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00800-4491-1137
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800-47-89
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0800-234-000 or 00-800-2413-3333
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1800-145-004 or 0011-800-2413-3333 (IDD access)
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10-800-600-0666(accessible from Northern China), 10-800-260-0666 (accessible from Southern China), or 00-800-2413-3333 (IDD access)
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Contact us at
800-96-2064, 001-800-2413-3333 (HKTI), 0060-800-2413-3333, 009-800-2413-3333 (New World Telcom), 1038-800-2413-3333 (Smartone), 1666-800-2413-3333 (City Telecom HK), or 2608-800-2413-3333 (EC Telecom)
for reservations assistance.
Contact us at
1800 102 3800 (IDD access)
for reservations assistance.
Contact us at
001-803-606-277 (IDD access)
for reservations assistance.
Contact us at
0120-853-201, 0061-010-800-2413-3333 (IDC), 0041-010-800-2413-3333 (ITJ), 001-010-800-2413-3333 (KDD), or 0033-010-800-2413-3333 (NTT)
for reservations assistance.
Contact us at
001-800-2413-3333 (Korea Telecom), 002-800-2413-3333 (DACOM), or 008-800-2413-3333 (ONSE)
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Contact us at
00-800-2413-3333
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Contact us at
1800-806-219 or 00 800 2413 3333 (IDD access)
for reservations assistance.
Contact us at
0800-44-3030 or 00-800-2413-3333 (IDD access)
for reservations assistance.
Contact us at
00-800-2413-3333
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Contact us at
800-6011-355 or 001-800-2413-3333 (IDD access)
for reservations assistance.
Contact us at
001-800-2413-3333
for reservations assistance.
Contact us at
00-801-651-841 or 00 800 2413 3333 (IDD access)
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The Ritz-Carlton, Grand Cayman Home
The Ritz-Carlton Home
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T
HE
R
ITZ-
C
ARLTON,
G
RAND
C
AYMAN
PO Box 32348 KY1-1209, Seven Mile Beach, Grand Cayman, Cayman Islands
Phone: (345) 943-9000 •
Contact Hotel
Dining
Blue by Eric Ripert
Menu/Specials
Wine List
Culinary Team
Private Dining
Periwinkle
7 Prime Cuts & Sunsets
7
Taikun
Silver Palm
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Photo Gallery
Resort Map
Contact Hotel
Blue by Eric Ripert: Menu / Specials
SEE CURRENT:
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Blue by Eric Ripert Tasting Menu
(show details)
(hide details)
CONCH
TRIO OF CONCH CEVICHE
JUMBO PRAWNS
SEARED JUMBO PRAWNS, SPICED PUMPKIN PUREE, HON-SHIMEJI
ROASTED CHERRY TOMATO, CITRUS SAUCE
WAHOO
SAUTÉED WAHOO; BRAISED VEGETABLES, CRISPY ROMAINE SPEARS,
WARM CORIANDER VINAIGRETTE
MAHI MAHI
BREAD CRUSTED MAHI MAHI; BRAISED CELERY, GRILLED MANGO AND
ROASTED CHILI EMULSION
TUNA
PAN SEARED YELLOWFIN TUNA; PUREE OF CELERY ROOT, IBERICO HAM
AND GREEN PEPPERCORN SAUCE
CHOCOLATE-BANANA
RICH CHOCOLATE MOUSSE; CARAMELIZED BANANA, MANGO-SAFFRON SAUCE,
COCOA SORBET
Eric Ripert Classics Tasting Menu
(show details)
(hide details)
HAMACHI
HAMACHI SASHIMI; DAIKON RADISH, CHILLED CITRUS SOY- JALAPEÑO NAGE
LOBSTER
WARM CARPACCIO OF LOBSTER; HEARTS OF PALM,
CITRUS VINAIGRETTE
HALIBUT
POACHED HALIBUT; BRAISED DAIKON, BABY RADISH AND TURNIPS,
SESAME COURT BOUILLON
COBIA
SAUTÉED COBIA; AVOCADO-COCONUT CREAM, SUNFLOWER SPROUT SALAD,
LIME SAUCE VIERGE
SWORDFISH
GRILLED SWORDFISH; FENNEL- PICHOLINE SALAD,
POTATO SAFFRON EMULSION
WHITE CHOCOLATE
CARAMELIZED WHITE CHOCOLATE CAKE, ALL SPICE SCENTED MANGO, ALMONDS,
PASSION FRUIT SORBET
Dinner Menu
(show details)
(hide details)
APPETIZERS
OYSTERS
RAW MARKET OYSTERS PRESENTED TWO WAYS:
PICKLED RED ONION AND LEMON- CAPER FOAM; PONZU GELEE
CONCH
TRIO OF CONCH CEVICHE
LOBSTER
WARM CARPACCIO OF MAINE LOBSTER; HEARTS OF PALM,
CITRUS VINAIGRETTE
TUNA – FOIE GRAS
LAYERS OF THINLY POUNDED YELLOWFIN TUNA; FOIE GRAS AND TOASTED BAGUETTE
WITH SHAVED CHIVES
WAHOO
WAHOO TARTAR; PICKLED CUCUMBER, ROOT CHIPS,
WASABI AND CITRUS EMULSION
HAMACHI
HAMACHI SASHIMI; DAIKON RADISH, CHILLED CITRUS SOY- JALAPEÑO NAGE
SHRIMP
GULF SHRIMP ‘A LA PLANCHA’; FRISÉE AND GOLDEN RAISIN SALAD,
CHORIZO EMULSION
PORK
JERK BRAISED PORK BELLY; SPINACH, SWEET POTATO PUREE, MANGO
MESCLUN SALAD
BABY MIXED GREENS WITH TROPICAL MARKET VEGETABLES; FRESH HERBS AND
SEVILLE ORANGE VINAIGRETTE
PORTOBELLO
GRILLED PORTOBELLO SALAD; ARUGULA, PARMESAN CRISPS, SHALLOT AND
PIQUILLO PEPPER VINAIGRETTE
CAVIAR
ISRAELI FARM RAISED GOLDEN CAVIAR (CI$125 SUPPLEMENT)
CONTEMPORARY; TOSTONES AND LIME CRÈME FRAICHE
TRADITIONAL; BLINIS AND TRADITIONAL ACCOMPANIMENTS
MAIN COURSES
SNAPPER
SNAPPER; SWEET POTATO, PLANTAIN, AVOCADO,
SPICY-SOUR PUERTO RICAN SANCOCHO BROTH
TUNA
PAN SEARED YELLOWFIN TUNA; PUREE OF CELERY ROOT, IBERICO HAM
AND GREEN PEPPERCORN SAUCE
WAHOO
SAUTÉED WAHOO; BRAISED VEGETABLES, CRISPY ROMAINE SPEARS,
WARM CORIANDER VINAIGRETTE
STRIPPED BASS
BREAD CRUSTED STRIPPED BASS; BRAISED CELERY, GRILLED MANGO AND
ROASTED CHILI EMULSION
SWORDFISH
GRILLED SWORDFISH; FENNEL- PICHOLINE SALAD,
POTATO SAFFRON EMULSION
COBIA
SAUTÉED COBIA; AVOCADO-COCONUT CREAM, SUNFLOWER SPROUT SALAD,
LIME SAUCE VIERGE
HALIBUT
POACHED HALIBUT; BRAISED DAIKON, BABY RADISH AND TURNIPS,
SESAME COURT BOUILLON
CHICKEN
SAUTÉED CURRIED BREAST OF CHICKEN; STEAMED BASMATI RICE,
TROPICAL CURRY SAUCE
LAMB
DIJON AND MINT CRUSTED LOIN OF LAMB; CAULIFLOWER COUSCOUS, ROSEMARY-MINT JUS
(CI$15 SUPPLEMENT)
BEEF
GRILLED PRIME NY STRIP; CHRISTOPHENE DAUPHINOISE, RED WINE-GARLIC SAUCE
PASTA
HOUSE MADE ANGEL HAIR PASTA; TRUFFLE CREAM, BABY SHIITAKE MUSHROOMS
AND DRIED TOMATO
Dessert Menu
(show details)
(hide details)
GOAT CHEESE
CHEVRE FONDANT, SWEET WINE- MAPLE REDUCTION, PRALINE CREAM, FRANGELICO GRAPES
CHOCOLATE
CHOCOLATE MILLE FEUILLE OF MILK CHOCOLATE MOUSSE, HAZELNUT FEULLETINE AND CARAMEL SAUCE
GINGER
GINGER PARFAIT, COCONUT SORBET, SOY SAUCE CARAMEL
CHOCOLATE-BANANA
RICH CHOCOLATE MOUSSE, CARAMELIZED BANANA, MANGO-SAFFRON SAUCE AND COCOA SORBET
WHITE CHOCOLATE
CARAMELIZED WHITE CHOCOLATE CAKE, ALL SPICE SCENTED MANGO, ALMONDS, PASSION FRUIT SORBET
GRAPEFRUIT
ALMOND TART; GRAPEFRUIT- TARRAGON COULIS,
COCONUT SORBET
STICKY TOFFEE
STICKY TOFFEE PUDDING, TOFFEE SAUCE, FRESH STRAWBERRIES AND VANILLA ICE-CREAM
FRUIT
SELECTED TROPICAL FRUITS, HOUSE MADE SORBET
CHEESE
ASSORTMENT OF CHEESES WITH ACCOMPANIMENTS
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