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Out of Many Menu: A Touch of Chinese New Year

/ Food & Drink

Caramelized PineappleWe’re celebrating a touch of Chinese New Year in our menus at Mille Fleurs this week, Trip Advisor’s #1 restaurant in Port Antonio.

2% of the Jamaica’s population is Chinese; indentured slaves arrived to work on the island’s plantations in 1854 after slavery had been abolished, and more arrived over the next hundred years. With their arrival, Chinese Jamaicans have helped create the world’s most unique fusion cuisine bringing not just the compulsory soya sauce and noodles but introducing the island to stunning salted versions of dried Caribbean fish and a wonderful combination of delicious pungent flavours that are salty, sweet, gingered and hot.

Have a look at this week’s menus bursting with just picked vegetables, sustainable meats and fresh fish direct from our local Jamaican farmers and fisherman, and spot the heady influence of our one of our favourite cuisines on Jamaican cookery.

Availability & Booking

Dinner availability Friday 20 February, Saturday,21 February, Sunday 22 February, Meatless Monday 23 February , book your table by email or telephone +1 876-993-7267.

  • Starters
    • Chicken, Coconut and Lemon Grass Soup
    • Smoked Marlin Stacks with Lemon Dressing
    • Roasted Beet and Feta Gratin with fresh Herbs
    • Mahi-Mahi with Tomato and Black Olive Tapenade
    • Grilled Pork and Shrimp-Stuffed Chiles with Sweet soy Glaze
    • Crayfish in a red Sauce
    • Peanut Noodles with Gingered Vegetables
    • Spicy Spaghetti with Garlic Mushrooms
    • Banana Crème Brulee
    • Caramelised Nut Tart
    • Special Coconut Custard

  • Starters
    • Sweet Potato and Wild Hook Soup
    • Escovitch Shrimp with Bammy
    • Citrus salad with Coconut Dressing
    • Citrus marinated Tuna over a bed of Sautéed Potatoes
    • Orange- and Balsamic glazed Roasted Chicken with Rosemary
    • Jerk Spiced Country Ribs Braised In Coconut Cream
    • Lobster Stew with Sherry
    • Grilled Polenta with Corn and Green SalsaVegetable Tagine with Giant Couscous
    • Chocolate Peanut Delight
    • Banana Coconut Crumble
    • Dessert Variation

  • Starters
    • Crayfish And Pumpkin Soup
    • Omelette Vegetable Rolls
    • Green Salad With Sun-Dried Tomatoes, Feta and Sunflower Seeds
    • Grilled Mahi-Mahi with Lemon and Tequila
    • Rum and Tamarind marinated Short Ribs
    • Stuffed Shrimp With Crole Meuniere Sauce
    • Ratatouilla with Feta Cheese and Herby Crumble
    • Broccoli and Blue Cheese Pasta
    • Caramelised Nut Tart
    • Baked Bananas with Home-made Ice cream
    • Cream Cheese and Rum Pie

  • Starters
    • Caramelized Garlic-Onion Bisque
    • Grilled mixed Vegetable Salad with Balsamic Herb Dressing
    • Crostini with Blue Cheese  and Dates
    • Sweet Potato and Feta Cheese Ravioli
    • Creamy Veggie Korma
    • Wild Hook and Sweet Potato Curry
    • Sesame Stir Fried Vegetable on Lomein Noodles
    • Vegetarian Thali ( Panner Cuury, Kadala Curry, spiced Okra & Pea Pilau)
    • Frozen Mocha Rum Parfait With Walnut Crisps
    • Lemon Ricotta Fritters With Homemade Lemon Curd
    • Chocolate Orange Carrot Cake


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