Whistling Bird Resort
is a member of our CoOp!
Welcome To The Luxury Of Fine Dining, without having to go out - and there's no check at the end of the meal. You Can Only Get This Here , & It's EXCLUSIVE To Our Guests. the Boydston's
Pineapple Chicken: Tender chicken slowly cooked with fresh pineapple and seasoned with Jamaican spices
Vegetable Casserole: A medley of Jamaican fresh vegetables steamed and topped with cream sauce and cheese
Filet of Snapper Whistling Bird Style: Red Snapper with onion, sweet pepper, tomato chopped to a relish, between two filets and topped with cheese
Snapper de Chef: Poached Red Snapper served on steamed calaloo and covered with a very light cream sauce
Steam Fish: Filet of fish seasoned with garlic, salt, pepper, onion, tomato, water, lime juice, butter and vinegar. Traditional Jamaican style favorite.
Andrea's King Fish Steak: Pan Fried, served with onion rings and maitre ' d butter. A standout!
Lobster (in season): Grilled Broiled Curried Thermidor Newburg -or- Lobster Julie
Sauteed Filet of Fish Whistling Bird Style: Dipped in milk, dusted with flour, sauteed in butter and oil
Sav-la-mar Parakee Shrimp: Succulent, & very unusual. Also Battered , Scampi, Curried, or Turner Style
Escovitched Fish: Pan prepared fish, smothered in sauce of carrot, sweet pepper, hot red pepper, cho-cho, vinegar, thyme, water and oil simmered together
Fricassee Chicken: Our tender free range chicken cooked in onion, escallion, thyme, garlic, and hot pepper
Stuffed Grouper: A lickle of this, a lickle of that, from Grenville's past. Terrific Dish.
Chicken Paprika: Chicken cooked in paprika, chicken stock, and onion
Coconut Chicken: Stuffed with bacon, sweet potato, callaloo, celery, celery, garlic, cooked in coconut milk
Chicken Whistling Bird: Chicken Breast stuffed with eggplant, calaloo, and cheese, rolled in bread crumbs
Pepper Steak: Sirloin of beef , julienne cut, cooked with sweet pepper and onion
Conch Steak Caribbean: Tenderized and lightly fried with Lewis' special batter
Stew Beef , Stew Pork: area available on request, as well as other old time Jamaican dishes.
Pork Chops Native Style: Fried and cooked in tomato sauce, onion, escallion, thyme, garlic, and hot pepper
Vegetarian or Ital Plates: Vegetables prepared to your satisfaction (and the Chef's satisfaction)
Barbeque -or- Jerk: (choose your dishes veggies, pork, chicken, fish, shrimps) Grilled Fish, Chops, Meats, Chicken
Montego Bay Beggars purse: Wrapped in a purse of cabbage leaf, and tied with Banana leaf, three types of fish, one or two root vegetables, Chef's beggars filling, and a wonderful exotic dish - so tasty.
Chicken Breast Farci: Farm Raised Boneless Chicken Stuffed With Jerked Beef Forcemeat, Ackee and Avocado. Served with a Light Sauce.
Bourbon Rock Lobster: Tender Pieces of Jamaican Rock Lobster. flamed in Kentucky Bourbon with Herbs & Onion, Finished with a Shrimp Cream & Hollandaise
Pork Fidel: Tenderloin encrusted with special herbs/crumbs Cubanissimo and Baked.
Lime & Garlic Snapper Sunset Style: Fresh Reef Snapper, Lightly Broiled In White Wine and Whole Butter. Served on a Bed of Avocado, Oranges & Tomato Salad
Herb Grilled Reef Snapper Tuscan Style: Pedro Cay Reef Snapper Marinated in Wine, Olive Oil & fresh Mixed Herbs. Served with a Provencal Style .Chopping Board Salsa & Spaghetti Primavera
Bajan Bean Salad: Blended Beans , Gently Simmered in Coconut Water, Avocado Pear. Tomato, Orange , Herbs & Onion Pasilla Chili & Lime Vinaigrette aaah... Bahamas.
Coconut Lobster Medallions: Jamaican Rock Lobster Medallions Dredged In Coconut & Deep Fried. Served On a Bed of Orange & Tomato Salad
Smoked Chicken Pasta Salad: Chunks of Pimento smoked chicken with Olives, Herbs & Pasta. Tossed in a tangy Vinaigrette
Whistling Bird's 5 Course Gourmet Dinner ,
Sides & Sides
We specialize in Room Service Breakfast and beverages except Wednesday & Saturday
Chef's Bountiful Breakfast
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