If you’re a fan of oysters, you’ll want to ensure you mark your calendar for Icoa’s “Shucking Cocktail Party” on Oct. 23 and 24.
As part of Cayman Cocktail Week, the restaurant has created a New England-inspired menu focusing on fresh shellfish and seafood.
The a la carte menu includes a wide selection of oysters flown in from the east and west coasts of the U.S. and Canada, including Blue Point oysters from New York and Rocky Shore oysters from Prince Edward Island. They may be purchased by the piece and are served with Saltine crackers, cocktail sauce, hot sauce, mignonette and grated horseradish.
There will also be a raw bar, featuring such seafood delights as local yellow fin tuna, scallops and wild King salmon, which is renowned for its delicate and soft flesh.
If that isn’t enough to get your mouth watering, there will also be a selection of small and large plates, all ideal for sharing, including mussels, peel-and-eat shrimp, steamed clams, grilled squid, butter poached Maine lobster tail and fried oyster buns.
And since it is a Cayman Cocktail Week event, cocktails will have a starring role. Diners can choose from a wide-range of libations, all made from top-shelf liquor brands. There will also be a selection of pitchers to share, including sangria.
“Chef Jurgen Weavers wanted to create a menu based on fresh shellfish and seafood,” said Shruty Garrison of Icoa. “He used New England-inspired dishes to create a menu that would complement the cocktails. He loves cooking fish and wanted to create a menu around that.
“We will be using one of our bar counters to showcase all the fresh shellfish, so visually Icoa will be slightly transformed to look like a fish counter at the Fisherman’s Wharf.”
The dinner menu is available from 5 p.m. Reservations are required. Call 945-1915. For more details on Cayman Cocktail Week and other speciality events, visit the Cayman Cocktail Week Facebook page.