We’re so proud of the fresh shrimps that we serve at Mille Fleurs, Trip Advisor’s #1 restaurant in Port Antonio.
It’s The Taste, Not the Size
Sweet and juicy, they are not perhaps as large as their farmed friends, but size doesn’t govern everything in the kitchen, it’s taste!
Our shrimps have grown naturally around our island’s shores and we buy them direct from a Portland local fisherman to help cut down on unnecessary air miles and import duties. Thankfully they don’t contain the antibiotics that are needed to keep farmed shrimp healthy, nor has there been any loss of any precious mango swamp or slave labour involved in their cultivation.
Organic Kitchen Garden
All spinach, sweet peppers, cantaloupe melon, tomatoes and cucumbers and egg plant, okra, pumpkin, bananas and wild hook that you may sample in this week’s menus are are grown organically within our own kitchen garden to help ensure not just delicious vegetables but healthy vegetables and healthy soil.
Availability & Booking
Dinner availability Saturday 28 February, Sunday 1 March, Meatless Monday 2 March , book your table by email info@hotelmockingbirdhill.com or telephone +1 876-993-7267.
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Starters
- Pumpkin and Lobster Soup
- Warm Sausage and Tomato Salad
- Homemade Guacamole With Fried Bammy
Main
- Spice Rubbed Tuna With Pineapple Glaze
- Jerk Chicken with Rice and Peas
- Grilled Beef Fillet Topped with Grilled Banana and Rum Sauce
- Caramelized Onion and Beetroot Tart
- Pasta Al ‘Arrabiatta
- Lobster Duet
Dessert
- Ginger and Vanilla Bean Crème Brûlée
- Baked Otaheiti Apples with Dates, Almonds and Rum
- Dessert Variation
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Starters
- Sweet Potato and Tomato Soup
- Shrimp and Black Bean Salad with Papaya
- Bacon, Cheese and Pimento Crostini
Main
- Soy and Ginger Glazed Mahi Mahi
- Pork Sate Skewers
- Citrus Butter Poached Lobster
- Oxtail in Rum Passion Sauce
- Broccoli and Blue Cheese Pasta
- Gnocchi With White Wine Tomato Sauce
Dessert
- Chocolate Brownies with Peanut Butter Frosting
- Fried Banana Raviolis in Vanilla Custard
- Coffee Flan
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Starters
- Roasted Garlic and Cheese Soup
- Tomato and Polenta Tartlets with Basil Mayonnaise
- Tempura Vegetables with Spicy Dip
Main
- Callaloo and Ricotta Cannelloni
- Feta Stuffed Roast Peppers
- Egg Curry
- Jamaican Style Stew Peas
- Slow Roasted Tomato and Gruyere Tart
Dessert
- Warm Camel Brownie Sundaes
- Sorrel Cheese Cake
- Dessert Variation
