Why Book Dinner at Port Antonio’s Mille Fleurs this Holiday Period

Starters

Shrimp Sherry Bisque
Mousse Trio (Smoked Marlin, Tomato, Lobster)
Marinated Beetroot Salad with Arugula and Warmed Feta

Entremet
Orange Sorbet

Mains

Mahi-Mahi Poached in Coconut Butter Sauce with Curried Crab Cakes & Grilled Garlic Shrimp
Grilled Banana Topped Beef Fillet with Rum Sauce
Bacon Wrapped Garlic Ricotta Stuffed Chicken Baked in White Wine
Coconut Curried Crayfish
Roasted Vegetable Lasagna
Breadfruit Flour Pancakes with Paneer and Pumpkin in a Creamy Jerk Spiced Sauce

Desserts

Mille Fleurs Christmas Pudding with Rum Butter
Chocolate Espresso Brownie with Homemade Ice-cream
Dessert Variation

Starters

Coconut, Lime and Crayfish Soup
Chicken Liver Parfait with Sorrel Sauce and Thyme Biscuits
Twice Baked Feta Tartlets on a bed of Greens

Entremet
Watermelon Slush

Mains

Slow Roasted Pimento Leg of Lamb with Roasted Pumpkin Puree
Bacon Wrapped Garlic Ricotta Stuffed Chicken Baked in White Wine
Butter Poached Lobster Medallions on Homemade Parpadelle
Pan Seared Snapper on Sweet Pea Puree with Shrimp Sauce Topped with Garlic Shrimp
Braised Vegetables with Green Goddess Sauce and a Fried Egg (on Ciabatta)
Open Wild Hook and Homemade Ricotta Ravioli on Tomato Sauce

Desserts

Mille Fleurs Christmas Pudding with Rum Butter
Coffee Crème Brûlée
Chocolate Almond Waffles with Homemade Vanilla Ice-cream and Fudge Sauce

Starters

Hot and Sour Shrimp Soup
Ceviche of Snapper with Fennel & Grapefruit Salad
Tomato Basil Bruschetta Topped with Arugula and Shaved Parmesan

Mains

Citrus Marinated Lion Fish
Jerk Spiced Country Ribs braised in Coconut Milk
Ratatouille Chicken
Grilled Lobster with Lime Scotch Bonnet Butter
Sesame Ginger Vegetable Stir Fry with Black Bean Noodles
Crispy Aubergine on Sweet Pea Puree With Marinated Tomatoes and Pesto

Desserts

Warm Caramel Brownie Sundaes
Sorrel Cheese Cake
Dessert Variation

Starters

Pumpkin soup with Garlic Croutons
Mediterranean Duet (Harissa Spiked Houmus & Smoky Aubergine & Coriander Dip)
Cardinal’s Salad

Mains

Layered Pumpkin, Wild Hook and Sunflower Seed Pie
Callalloo Roulade with Sundried Tomatoes
Veggie Thali (Roti, Papadoms, Kachumber, Palak Paneer Koftas, Dal Lucknavi
Polenta and Feta Stacks
Rasta Pasta (Beetroot, Spinach, Pumpkin) with Vegetable Sauté and Scotch Bonnet Infused Cream

Desserts

Lemon Ricotta Cheesecake
White Chocolate Chunk Brownie Sundae
Flambé Bananas With Coconut Ice-cream

Starters

Roasted Garlic & Coconut Soup
Crab Cakes with Lemon Marinated Carrot Salad and Jerk Mayonnaise
Arugula with Roasted Tomatoes and Blue Cheese

Mains

Lemon, Herb Buttered Whiting baked in Banana Leaf
Coconut Curried Crayfish
Bacon Wrapped Fillet of Pork with Tamarind Sauce
Tomato, Pumpkin, Callaloo & Feta Cheese Quiche
Feta Stuffed Peppers

Desserts

Indulgent Chocolate Truffle with Sorrel Sauce
Plantain Balls stuffed with Homemade Ricotta & Guava Jam on Coconut Custard
Coupe of Homemade Ice-cream (Pimento, Coconut, Banana) with Jamaican Chocolate Sauce

Starters

Tomato and Sweet Potato Soup
Smoked Marlin on Honeydew Melon
Grilled Mixed Vegetables Salad

Mains

West Indian Style Lobster Fricassee
Spicy Lamb Skewers
Bacon Wrapped Chicken baked in Coconut and Cinnamon
Lionfish Meunière on a bed of Wilted Wild Hook with Tomato Coulis
Zucchini Quiche
Stir Fried Vegetables with Mung Beans and Mustard Sauce

Desserts

Chocolate Peanut Butter Fudge Sundae
Dessert Variation
Caramelized Pineapple with Pina Colada Ice-cream

Starters

Smatt’s Silver Infused Lobster Bisque
Smoked Marlin Terrine
Carrot and Cashew Fan with Warm Puy Lentil Salad

Mains

Honey Jerk Glazed Chicken on Grilled Peppered Pineapple
Shrimp Topped Poached Snapper on Sweet Pea Purée with Shrimp Sauce
Pepper Crusted Grilled Beef Fillet with Sorrel Rum Sauce
Duet of Lobster (In Coconut Sauce/White Wine Steamed with Butter Sauce)
Spinach and Ricotta Lasagne
Green Banana Koftas with Dal, Vegetable Biryani and Kachumber

Desserts

Flambéed Mille Fleurs Christmas Pudding with Rum Butter
Chocolate, Ginger and Praline Bombe
Crêpes in Sorrel Reduction Topped with Rum Parfait

Starters

Hot Sour Shrimp and Coconut Soup
Smoked Marlin Stacks
Caramelized Onion and Ackee Tartlets

Entremet
Tomato Sorbet

Mains

Grilled Crayfish with Passionate Dipping Sauce
Herb Crusted leg of Lamb with Mashed Potatoes and Tomato Gratin
Zucchini wrapped Fish with Spicy Shrimp Salsa
Grilled Chicken with Ginger and Cardamom Sauce with Grilled Scallions
Tomato and Caramelized Onion Tart Tatin
Breadfruit Pancakes filled with Ratatouille and Feta Cheese

Desserts

Pannacotta with Sorrel Sauce
Dessert Variation
Mille Fleurs Christmas Pudding with Rum Butter

Starters

Carrot and Sweet Potato Soup with Coconut Milk
Sour Orange Shrimp Ceviche
Flambé of Chicken Liver on Peppered Pineapple with Red Wine Essence

Mains

Grilled Smoked Pork Chops with Papaya Salsa
Mahi Mahi stuffed with Crab in a Pimento Sauce
Jerk Spiced Roasted Chicken with Rum Sauce
Brocolli and Blue Cheese Pasta with Walnuts
Matar Paneer, Dal Palak and Kachumber

Desserts

Sticky Toffee Bananas
Rum Cream Cheese Cake
Caramelized Pineapple with Piňa Colada Ice-cream

Starters

Honey Rum Glazed Jerk Spiced Lamb Chops
Shrimp Bisque
Marinated Beetroot Salad with Arugula and Warmed Feta

Mains

Oxtail in Rum and Jamaican Chocolate
Sweet and Sour Coconut Chicken
Snapper Baked in a White Wine Creole Sauce
Vegetarian Chili
Risotto Stuffed Tomatoes

Desserts

Christmas Cake Sundae
Dessert Variation
Nutmeg Cheesecake