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THE GLEANER |

RESTAURANT WEEK GUIDE

| NOVEMBER 10-18, 2017

17

APPETISERS

Oxtail Ravioli

Sweet potato dough, red pea foam,

natural jus.

Solomon’s Shrimps

Shrimp and watermelon ceviche, coconut

fried shrimp, spiced shrimp and avocado.

Signature Greens

Organic leaves, callaloo, kale, fresh herbs,

coconut chips, sugar cane-ginger vinaigrette.

SOUP

Pumpkin Soup

Pumpkin crisp and jerk pumpkin seeds.

MAIN COURSE

Escoveitched Snapper

Escoveitched snapper with

steamed cassava bammy.

Free-Range Chicken

Pan-roasted free-range chicken, rosemary,

garlic, lime, honey roasted sweet potatoes,

and smoked cho cho.

Breadfruit Gnocchi

Coconut tomato sauce, pak choi,

ginger-quinoa crisp.

DESSERT

Jamaican Chocolate Story

Dark chocolate pimento

liquor mousse, chocolate macaroon,

ganache and Jamaican

chocolate truffle.

Mango Cheesecake Soufflé

Mango cheesecake, roasted mango sorbet

and meringue.

Freshly Brewed Coffee or

Tea with Petit Fours

SUGARMILLRESTAURANT

Half MoonGolf Course, Rose Hall,

Montego Bay, St James

Tel: 953-2211

GLADSTONE TAYLOR/

PHOTOGRAPHER

Pan-roasted

free-range chicken,

rosemary, garlic,

lime, honey roast

sweet potatoes, and

smoked cho cho.

EPICUREAN: $4,300

Price includes choice of appetiser,

main course and dessert. Beverages,

GCT and gratuity additional.