Take one of the meandering pathways through the Westin, or walk up Seven Mile Beach and you'll come to the low concrete balustrade of the Beach House. Put your shoes on before you enter, but don't worry too much about tracking in sand. The floor is designed to resemble a hard-packed beach. After you sit down, prepare yourself for an exquisite dining experience. From the start the staff is attentive, but their skills are most apparent when asked about the menu. They always know the answer; they've tasted all the food.  

Chef Michael Farrell who came to Grand Cayman by way of New Orleans, Denver, and Nantucket, has created a menu rich in regional remixes that express his experiences and shear knowledge of food and cuisine. Heading up a kitchen crew of 38, and with an abundance of resources behind him, every dish is a marvel of creative combinations. Order the rather unremarkable sounding local kale salad and you'll be served a finely chopped rendition of the dish with a tender, fresh presentation, but this one comes topped with a poached egg, paired perfectly with prosciutto and plums. The same skill with unpredictable pairings describe the crab and watermelon salad, which shares the plate with a little gathering of micro greens. Jumbo lump crab cake might seem too ordinary on such a menu, but this one is made without breadcrumbs or flour. The result is as light as air with hints of avocado and orange, presented as a heavenly mound that defies gravity and cascades onto the fork with the first bite.

You can combine small plates for a varied and extraordinary meal. Those in the mood for a bigger entrée can choose from the large plates of equally inventive dishes such as beef risotto with peas, baby carrots, and goat cheese, or Jamaican coffee crusted lamb sirloin with rosemary potatoes gratin. Though certainly not ordinary, this food is approachable and satisfying, and sourced fresh and organic whenever possible. An added feature of this menu, one that is not common but should be, is the suggested wine pairing for each dish printed just under the offering. 

But this experience shouldn't end with your main course. The dessert chef makes an array of sweet finishes, and it would be wrong not to try one like the chocolate pop-up cake with pistachio ice cream and Grand Mariner crème anglaise. Made with Valrhona chocolate, the pop-up cake is served still warm in its own baking cup. Dipping the spoon through the crusty outer layer reveals a molten core of dark liquid so exquisite it defies description.