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Mille Fleurs Jerk Menu Tribute to Jamaica’s 1st Lady, Nanny

/ Food & Drink

 

Restaurant Mille Fleurs

Jerk is  Jamaica’s most widely appreciated method of cooking & this weekend we pay tribute to Boston Bay’s most famous export in our unique Mille Fleurs fusion style.

We dedicate 3 of our dishes to the C18th leader of the Maroons, Nanny. It was this group of runaway slaves who invented ‘Jerk’ aided by Nanny’s great knowledge of blending herbs and spices.  We think she would love our Fishcakes with Jerk Aioli,  Gungo Pea & Coconut Soup with Jerk Sausage or Rum and Jerk Spiced Marinated Baby Back Ribs and wholly approve of Mille Fleurs’ sustainable kitchen.  We cook using only the tastiest fresh produce from local smallholders and fisherman to ensure our restaurant has the lowest food miles in Jamaica.

 

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

Availability & Booking

Dinner availability Friday 23rd January, Saturday 24th January, Sunday 27th January, Monday 28th January, book your table by email info@hotelmockingbirdhill.com or telephone +1 876-993-7267.

  • Starters
    • Smatt’s Silver Infused Pumpkin Soup with Scotch Bonnet Croutons
    • Cucumber, Grapefruit and Crab Salad
    • Fishcakes with Jerk Aioli
    Main
    • Lionfish Stuffed with Creole Spiced Shrimp
    • Pork Satay
    • Lobster Steamed in White Wine with Citrus Butter
    • Jamaican Style Stew Peas
      Aubergine Galettes
    Dessert
    • Banana Tarte Tatin
    • Frozen Passion Fruit Mousse
    • Ortanique Rum Cake

  • Starters
    • Gungo Pea & Coconut Soup with Jerk Sausage
    • Mediterranean Trio with Pitta (Hummus, Skordalia, Tzatziki)
    • Smoked Marlin Stacks
    Main
    • Lemon Herb and Parmesan Crusted Mahi Mahi
    • Rum and Jerk Spiced Marinated Baby Back Ribs
    • Fillet of Beef Marinated in Red Wine
    • Stir Fried Vegetables With Crispy Noodles
    • Callaloo Quiche
    Dessert
    • Chocolate Rum Pie
    • Cheese Plate
    • Pineapple Crumble

  • Starters
    • Jamaican Style Red Pea Soup
    • Breaded Camembert with Sorrel Sauce
    • Sesame Prawn Toasts
    Main
    • Coconut Crusted Mahi Mahi with Sweet and Spicy Pineapple Sauce
    • Bacon Wrapped Frikaldellen and Homemade Papadelle With Scotch Bonnet Infused Cream
    • Ratatouille Chicken
    • Red Wine Lentils with Feta and Baguette
    • Egg Masala with Coconut Rice Pilao, Roti, Dal, and Salad
    Dessert
    • Indulgent Chocolate Truffle
    • Pan Fried Banana Fritters with Molasses Sauce
    • Creamed Rice Pudding with Fruit Compote

  • Starters
    • Spicy Tomato Soup with Parmesan Croutons
    • Vegetable Tempura
    • Carrot, Cumin and Feta Fritters with Coriander Yogurt
    Main
    • Matar Paneer with Dal, Poppadoms and Biriyani
    • Vegetable Tagine
    • Tagliatelle with Cherry Tomatoes,Goats Cheese and Scotch Bonnet
    • Mixed Vegetables with Spicy Peanut Sauce and Egg Noodles
    Dessert
    • Dessert Variation
    • Chocolate Peanut Butter Fudge Sundae
    • Honey Rum Pineapple with Cinnamon Parfait

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