THE GLEANER |
RESTAURANT WEEK GUIDE
| NOVEMBER 10-18, 2017
Green Pea Soup
Purée of organic fresh green peas with
feta fondue and chive crackers.
Local Heirloom Field Tomatoes &
Fresh tomatoes and cucumbers with
coconut buttermilk dill dressing.
Annatto Poached Coconut Grouper
Fresh grouper poached in an annatto-
Navarin of Goat
Local oven-braised goat with herbs from
our own organic garden.
Risotto rice made with local pumpkin,
mushroom, roasted corn and spinach.
Herbed Orzo with Bird Pepper
The pasta is cooked with herbs from our
own organic garden.
Spring Vegetables & Pimiento Popcorn
Assorted vegetables are oven-braised
with the goat for full flavour, and the
beans are popcorned to add crunch.
Basil Ice Cream
House made ice cream with organic basil
from our own garden.
Housemade sorbet with organic lemon
grass from our own garden.
John Pringle Drive, Montego Bay
Price includes choice of appetiser,
main course and dessert. Beverages,
GCT and gratuity additional.