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Eat Out in Port Antonio & Support Trees that Feed Foundation

/ Food & Drink

meatless-mondayWith this week’s menus, Mille Fleurs Restaurant would like to invite you to sample our Meatless Monday menu that uses Breadfruit Flour to make exquisite herby pancakes.

Our silky smooth breadfruit flour is bought from the registered charity, Trees that Feed Foundation. Their mission is to end poverty  through giving people the means to feed themselves, through reforesting tropical areas with trees that produce edible fruit. They hope to plant 1,000,000 trees in 10 years, already 30,000 trees have been supplied to Jamaica and Haiti.  We began partnering with them to celebrate Earth Day last year and planted trees that feed in 4 local schools.  If you’d like to try some  fresh Breadfruit recipes back home take a look at some of our recipes.

Mille Fleurs Restaurant –  fine dining that supports the local community.

Availability & Booking

Dinner availability Saturday 29 November, Sunday 30 November, Meatless Monday 1st December, book your table by email or telephone +1 876-993-7267.

  • Starters
    • Gingered Carrot Soup
    • Shrimp & Plantains on skewers with tropical Mayonnaise Dip
    •  Bulgar & Parley Salad with Mint, Tomatoes and Feta
    • Grilled Mahi Mahi in Pineapple Coconut Curry
    • Chile Stir-fried Chicken with Callaloo Rice
    • Crispy Fried Okra with Yoghurt, Dal and Roti
    • Stir-Fried Vegetables & Tofu on Egg Noodles with Peanut Sauce
    • Dessert Variation
    • Baked Bananas with Ice-cream
    • Chocolate Mousse

  • Starters
    • Hot & Sour Coconut Soup
    • Carpaccio with Avocado, Papaya & Zucchini
    • Sour Orange Shrimp Ceviche
    • Spicy and aromatic Lamb Kebabs served with Biryani
    • Citrus Marinated Lion Fish with Chunky Potato Chips and Butter Sauce
    • Stuffed Sweet Peppers with savory Cashew Nut Sauce
    • Broccoli Frittata with Poached Egg and Chunky Tomato Sauce
    • Chocolate Shortcakes with Vanilla Ice Cream, Sorrel and Fudge Sauce
    • Mocha Buttercrunch Pie
    • Ginger and Vanilla Bean Crème Brulee

  • Starters
    • Pepperpot Soup
    • Warm Potato and Bean Salad with a Soft Boiled Egg
    • Chicken Liver Parfait with Bacon and Thyme Biscuits
    • Plantain Filled Jerk Spiced Meatloaf with a Pimento Rum Glaze
    • Sunflower Seed Crusted Snook with Green Goddess Sauce
    • Polenta and Feta Stacks
    • Green Banana Kofta Curry
    • Almond Panacotta with Fresh Fruit Salad
    • Caramalised Pineapple with Pina Colada Ice-cream
    • Chef Sunday Dessert


    • Eggplant and Tomato Soup with Rosemary Butter
    • Omelette Vegetable rolls
    • Crostini with Blue Cheese and Dates


    • Spinach Roulade with herb cream Cheese and oven dried Tomatoes
    • Rajma Curry with Curried Cottage Cheese and Potatoes
    • Herby Breadfruit flour Pancakes with Roasted Vegetables and Parmesan
    • Carrot and Cashew Fan with warm Puy Lentil and Herb Salad
    • Beetroot Ravioli stuffed with Ricotta
    • Pineapple Upside Down Cake with Hot Custard
    • Nutmeg Cheesecake
    • Toasted Coconut Custard Tart


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