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THE GLEANER |

RESTAURANT WEEK GUIDE

| NOVEMBER 10-18, 2017

18

APPETISERS

Green Pea Soup

Purée of organic fresh green peas with

feta fondue and chive crackers.

Local Heirloom Field Tomatoes &

Cucumbers

Fresh tomatoes and cucumbers with

coconut buttermilk dill dressing.

MAIN COURSE

Annatto Poached Coconut Grouper

Fresh grouper poached in an annatto-

coconut broth.

Navarin of Goat

Local oven-braised goat with herbs from

our own organic garden.

Pumpkin Risotto

(Vegan Option)

Risotto rice made with local pumpkin,

mushroom, roasted corn and spinach.

SIDES

Herbed Orzo with Bird Pepper

The pasta is cooked with herbs from our

own organic garden.

Spring Vegetables & Pimiento Popcorn

Broad Beans

Assorted vegetables are oven-braised

with the goat for full flavour, and the

beans are popcorned to add crunch.

DESSERT

Basil Ice Cream

House made ice cream with organic basil

from our own garden.

Sorrel-Lemongrass Sorbet

Housemade sorbet with organic lemon

grass from our own garden.

RESTAURANTATROUNDHILL

John Pringle Drive, Montego Bay

Tel: 956-7050

EPICUREAN: $4,300

Price includes choice of appetiser,

main course and dessert. Beverages,

GCT and gratuity additional.

Risotto rice

made with

local pumpkin,

mushroom,

roasted corn

and spinach.