Garifuna Inspired Seafood

At the core of The Lodge at Jaguar Reef lies a striking lobby that offers expansive views of the Caribbean Sea and our renowned restaurant, The Paddle House. With glass-door walls that open up, the lobby sets the stage for an array of cocktails, authentic Belizean breakfast, and a daily changing lunch and dinner special that reflects the season.

Wicker lanterns gently sway in the coastal breeze, adding a touch of charm to the dining experience that centers around seafood. The menu highlights diverse flavors, including coconut husk-smoked pork belly paired with ground provisions as a nod to the local Garifuna culture. Additionally, you’ll find favorites like Yucatán-style pork Pibil and freshly made corn tortillas.

The Lodge at Jaguar Reef’s lobby and restaurant offer a seamless blend of breathtaking views and satisfying cuisine, making for an inviting and enjoyable experience.

MENU

BREAKFAST

Breakfast Menu

Longaniza Breakfast Burrito

US 9 | BZ 18

Eggs scrambled with locally sourced longaniza sausage on coconut refried beans, topped with cheese and rolled in a warm handmade flour tortilla, served with a side of habanero-tomato sauce.

Continental Tray

US 10 | BZ 20

Toasted pepita granola, locally made yogurt, tropical fruit bowl, Jamaican chicken patties served with choice of orange juice or coffee.

Chef's Omelette

US 10 | BZ 20

Two-egg omelette filled with sauteed market vegetables and fresh Mennonite cheese served with toasted baguette.

Garifuna Chicken & Waffles

US 10 | BZ 20

Fire-wood roasted sweet potato mixed in cassava flour and a hint of vanilla, served with Chef Rahim's signature fried chicken and coconut candy syrup.

Belizean Breakfast

US 10 | BZ 20

Locally grown baby spinach, scrambled eggs, coconut oil refried beans, queso blanco, and habanero-onion curtido with a side of Belizean fried jacks.

The Village Breakfast

US 11 | BZ 22

Farm fresh eggs scrambled with onions and tomatoes, accompanied by coconut refried beans, crispy bacon and Belizean fried jacks.

Pork Belly Stuffed Jacks

US 12 | BZ 24

Coconut husk smoked pork belly, farm vegetables, scrambled eggs, and Mennonite cheese stuffed inside golden fried jacks with a side of pickled habanero curtido.

Vegan

Tofu and Guacamole Johnny Cake

US 16 | BZ 32

Pan-fried bean curd and guacamole spread on Johnny cake and arugula balsamic salad served with seasonal cuts of fruit.

Irish Potato and Chickpeas Hash

US 14 | BZ 28

Potatoes, chickpeas, and farm vegetables pan-seared in coconut oil and spiced with toasted cumin, served with handmade corn tortillas.

Coconut and Vanilla Cinnamon Toast (Vegetarian)

US 14 | BZ 28

Freshly baked slices of toast soaked in vanilla cinnamon coconut milk, charred on a griddle, topped with honey glazed tropical fruit salsa.

Vegan Breakfast

US 18 | BZ 36

Coconut refried beans, fried plantain, sauteed okra with tomatoes. Served with golden fry jacks.

Sweet Potato and Red Bean Burrito

US 16 | BZ 32

Roasted sweet potato sauteed with farm vegetables, red kidney beans, crispy romaine lettuce and guacamole wrapped in handmade flour tortilla.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

LUNCH

Lunch

Soup

Sea Prawn Coconut Soup

US 18 | BZ 36

Grilled prawns in shrimp broth with a coconut base topped with marinated leeks served with a side of crostini.

Caribbean Fusion Soup

US 15 | BZ 30

A fusion of sopa de lima and seafood consommé with sliced green plantain, fresh fish cured with lime, garnished with crispy corn tortilla strips, shaved mozzarella cheese, jalapeños, and shallots.

Salads

Fior di Latte Mozzarella Salad

US 15 | BZ 30

Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.

Cantaloupe and Parmesan Salad

US 13 | BZ 26

Slices of chilled cantaloupe with shaved parmesan, toasted pecans, and a mint yogurt dressing.

Corn Masa

Col Dip

US 10 | BZ 20

Smoked pigtail salpicón served in a traditional corn col garnished with ricotta cheese. Served with fried corn tortilla chips.

Mango Passion Fruit Tostadas

US 18 | BZ 36

Fried corn shells topped with guacamole, fish marinated in mango aguachile, pickled celery, and a passion fruit sauce.

Mezcal and Nopal Shrimp Tacos

US 23 | BZ 46

Seared shrimp on handmade corn tortillas garnished with pickled celery. Served with house made guacamole, mezcal and nopal sauce, and tomato chipotle sauce.

Sandwiches

Burger de Pez

US 20 | BZ 40

Breaded fried fish on a homemade sourdough bun with mango ginger cheese, caramelized onions, and lettuce. Hand-cut potato fries served on the side with a mint yogurt dressing.

The Jaguar Burger

US 18 | BZ 36

Grilled beef patty served on a homemade sourdough bun with melted cranberry cheese, rum caramelized bacon, and lettuce. Hand-cut potato fries served on the side with a basil plantain aioli.

Entree

Pollo Asado

US 24 | BZ 48

Citrus marinated chicken served with handmade flour tortilla, nopal sauce, mango Moscato sauce, chipotle infused beans and pickled heart of broccoli.

Carne Picada

US 21 | BZ 42

Steak served with marinated leeks, handmade corn tortilla, nopal sauce, beef consommé, and chipotle infused beans.

Smoked Beef Rib

US 24 | BZ 48

Large smoked beef rib served over potato puree with toasted crostini and a passion fruit red wine demi-glaze.

Fried Whole Fish

US 23 | BZ 46

Fried whole fish, lime zested rice, and spiced fried plantain, over a lemongrass coconut ginger gravy.

Creole Octopus Pasta

US 24 | BZ 48

Pasta with grilled octopus in creole sauce. Served with herb crostini and parmesan cheese.

Paddle House Fish and Chips

US 25 | BZ 50

Battered fish and hand-cut potato fries served with mint yogurt sauce and chipotle tomato sauce.

Reef Basket

US 24 | BZ 48

Fried fish, fried shrimp, and fried octopus served with mint yogurt sauce and chipotle tomato sauce.

Vegan

Chickpea Curry & Peanut Pasta

US 20 | BZ 40

Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette.

Coconut & Ginger Tofu Stew

US 24 | BZ 48

Fresh ginger shaved over coconut milk, herbs and cuts of bean curd, served with white rice and fried plantain.

Sundried Tomato & Bean Soup

US 18 | BZ 36

Slow stewed red kidney beans, crushed sundried tomatoes, spiced and finished with garlic croutons.

Teriyaki Vegetable Rice Bowl

US 22 | BZ 44

Hand selected market vegetables stir fried in soy sauce, grated ginger and spices, served with coconut cilantro white rice.

Black Beans Empanadas

US 16 | BZ 32

Hand-pressed yellow corn tortilla stuffed with refried black beans served with pickled purple cabbage.

Kids Menu

Grilled Mennonite Cheese Sandwich

US 7 | BZ 14

Homemade white bread, sliced and spread with orange cheddar cheese then grilled. Served with crispy potato fries.

Chicken Quesadilla

US 8 | BZ 16

Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken, grilled and accompanied with fresh salsa and cream.

Red Kidney and Cheese Nachos

US 5 | BZ 10

Crispy corn tortilla shells, refried beans, shaved cheese and fresh salsa.

Cheeseburger

US 10 | BZ 20

Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries.

Pasta al Burro

US 6 | BZ 12

Linguini tossed in melted butter and shaved parmesan cheese.

Pasta Pomodoro

US 6 | BZ 12

Linguini tossed in tomato sauce and shaved parmesan cheese.

Chicken Fingers

US 7 | BZ 14

Golden fried chicken strips accompanied with potato fries.

Desserts

Cassava Cheesecake With Blueberry Gelée

US 13 | BZ 26

A seamless fusion of traditional cheesecake and local cassava (yucca), blending rich creaminess with the root's signature silky texture. Built on a soft María biscuit base and coated in a glossy blueberry gelée, it is served alongside vanilla ice cream and crumble, then crowned with a crisp vanilla tuile.

Black Forest Cake & Coconut Cream

US 13 | BZ 26

A refined dessert structured in alternating layers of moist chocolate cake and luscious coconut cream, glazed in chocolate ganache and topped with creamy chocolate crémeux. It is crowned with chocolate crumble, coconut pieces, and a crisp black tuile.

Maya Chocolate Soufflé

US 11 | BZ 22

A decadent chocolate soufflé crafted from 100% pure Belizean cacao, featuring a warm, molten center. Served over a dark chocolate mirror glaze alongside rich vanilla ice cream, topped with a crisp tuile.

Spiced Pineapple & Coconut Mousse

US 10 | BZ 20

Silky coconut mousse with a vibrant, subtly spiced pineapple inserts, enveloped in a fine chocolate shell. Served over a toasted coconut crumble and airy sponge, finished with fresh greenery and edible gold leaf.

Sweet Potato & Seaweed Cream

US 13 | BZ 26

Spiced sweet potato poached with star anise, cinnamon, clove, ginger, and chamomile. Plated over a tart seaweed cream alongside vanilla ice cream and crumble, finished with a crisp vanilla wafer, mint, and edible gold leaf.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Ice Cream

Mint Nib

US 5 | BZ 10

Toasted Coconut Caramel

US 5 | BZ 10

Vanilla

US 5 | BZ 10

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

DINNER

Dinner

Soup

Cassava Fish Soup

US 15 | BZ 30

Cassava consommé garnished with basil oil, crispy fish slices, and a side of garlic herb baguette.

Shrimp and Chorizo Soup

US 19 | BZ 38

Grilled prawns in roasted tomato and local chorizo soup with a side of garlic baguettes.

Salads

Basil Pesto Paneer and Cherry Tomato Salad

US 17 | BZ 34

Grilled basil pesto paneer cheese topped with mirin infused dried cherry tomatoes and creamy tomato vinaigrette.

Morcilla Sausage Arugula Salad

US 13 | BZ 26

Fresh baby arugula, infused cherry tomato, crumbles of morcilla sausage, shaved Parmesan, with a creamy tomato vinaigrette.

Zucchini, Watermelon, Paneer Salad

US 12 | BZ 24

Peeled zucchini, dehydrated watermelon, grilled paneer cheese and shallots, drizzled with African bee honey balsamic vinaigrette.

Appetizer

Octopus in Tiger's Milk

US 16 | BZ 32

Sous vide octopus and pickled celery, onions, and tomatoes over a citrus tiger's milk served with crispy cassava chips.

Bacon Crusted Mozzarella Sticks

US 17 | BZ 34

Bacon crusted cheese sticks served with our house pepper jelly, pickled heart of broccoli, garnished with black lime powder.

Surf and Turf Wontons

US 19 | BZ 38

Fish tartare filled wontons layered with beef tartare and chili sauce.

Watermelon and Blue Cheese Sticks

US 13 | BZ 26

Watermelon sticks over a bed of creamy lime vinaigrette with blue cheese crumble, toasted peanuts, and mint leaves.

Entree

Cream of Yuca Shrimp Pasta

US 30 | BZ 60

Grilled shrimp with pasta tossed in cream of yucca.

Tomato, Sausage and Shrimp Pasta

US 25 | BZ 50

Linguine tossed in our house marinara sauce made from smoked tomatoes topped with seared shrimp and sausage.

Ginger Curry Chicken Drumsticks

US 20 | BZ 40

Fried drumsticks seasoned in ginger and curry with a creamy turmeric mushroom sauce. Served with a side of cinnamon and allspice white rice and grilled cumin carrots.

Citrus Herb Fish Fillet

US 26 | BZ 52

Citrus herb marinade fish fillet served with creamy longaniza rice and cream of spinach.

Korean BBQ Pork Chops

US 28 | BZ 56

Grilled 1-inch pork chop with potato pavé and a sesame oil sauteed arugula.

Craboo Mustard Beef Tenderloin

US 38 | BZ 76

Mustard marinated beef tenderloin with craboo demi-glace drizzled on top. Served with grilled black garlic cauliflower steak and potato pavé.

Vegan

Grilled Cauliflower and Chickpea Puree

US 26 | BZ 52

Fresh organic cauliflower drizzled with pressed coconut oil, grilled, and served over a cumin spiced chickpea puree and roasted cherry tomatoes.

Ginger Teriyaki Glazed Tofu Steak

US 28 | BZ 56

Grilled bean curd glazed with fresh ginger and soy sauce, accompanied with a cumin spiced chickpea puree and sauteed spinach.

Sweet Potato and Crostini Soup

US 22 | BZ 44

Slow roasted potato liquified in coconut milk, spiced, and served with fresh toasted crostini.

Sweet Potato and Coconut Creamy Pasta

US 26 | BZ 52

Locally harvested sweet potato, liquified with coconut milk, spiced and tossed with linguini pasta and basil leaf.

Farmers Vegetable Lasagna

US 28 | BZ 56

Hand selected farm vegetables thin sliced over classic tomato sauce, Mennonite cheese (optional) and baked. Served with a bowl of coconut white rice.

Kids Menu

Grilled Mennonite Cheese Sandwich

US 7 | BZ 14

Homemade white bread, sliced and spread with orange cheddar cheese then grilled. Served with crispy potato fries.

Chicken Quesadilla

US 8 | BZ 16

Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken, grilled and accompanied with fresh salsa and cream.

Red Kidney and Cheese Nachos

US 5 | BZ 10

Crispy corn tortilla shells, refried beans, shaved cheese and fresh salsa.

Cheeseburger

US 10 | BZ 20

Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries.

Pasta al Burro

US 6 | BZ 12

Linguini tossed in melted butter and shaved parmesan cheese.

Pasta Pomodoro

US 6 | BZ 12

Linguini tossed in tomato sauce and shaved parmesan cheese.

Chicken Fingers

US 7 | BZ 14

Golden fried chicken strips accompanied with potato fries.

Desserts

Wild Berry Chocolate Cake

US 15 | BZ 30

Moist chocolate cake layered with mascarpone cream cheese filling, garnished with blackberry sauce and cacao powder.

Coconut Mousse in Belizean Cacao Shell

US 11 | BZ 22

Creamy coconut mousse with a fresh pineapple and habanero jelly filling, encased in tempered Belizean dark chocolate, laid on a bed of coconut and orange crumble.

Bacon Ice Cream Pie

US 18 | BZ 36

Layers of house-made smoked bacon ice cream and crumbled puff pastry, topped with a maple syrup red wine reduction and pecan, garnished with crushed pecan and bacon crumble.

Cassava Cheesecake

US 13 | BZ 26

Cassava and coconut crust with a layer of sliced banana, cheesecake, topped with a layer of red wine gel, garnished with chocolate ganache and vanilla ice cream on crumble.

Mayan Chocolate Cake

US 8 | BZ 16

Silky chocolate cake coated with a citrus-infused chocolate ganache.

All prices are inclusive of GST and subject to 10% Resort Fee.

Ice Cream

Mint Nib

US 5 | BZ 10

Toasted Coconut Caramel

US 5 | BZ 10

Vanilla

US 5 | BZ 10

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

WINE

Wine Menu

Red Wine

  Glass/Bottle
Lapostelle Cabernet Sauvignon, Chile BZ $19/$75
Cavalier de la Méditerranée Merlot, France BZ $25/$100
Finca Ferrer Pinot Noir, Argentina BZ $30/$119
Concrete Cabernet Sauvignon, California BZ $30/$119
Maison Les Alexandrins Crozes-Hermitage Syrah, FranceBy Bottle OnlyBZ $108
Último Nativo Malbec, ArgentinaBy Bottle OnlyBZ $157

White & Rosé

  Glass/Bottle
Mont'albano Organic Pinot Grigio, Italy BZ $19/$75
M.Chapoutier Belleruche Rosé, France BZ $21/$80
Orelle Rosé, France BZ $25/$98
Cavalier de la Méditerranée Chardonnay Pays, France BZ $27/$110
Rippey Sauvignon Blanc, California BZ $30/$119
Villa Antinori Bianco, ItalyBy Bottle OnlyBZ $85
Amplus Chardonnay, ChileBy Bottle OnlyBZ $112

Champagne & Sparkling Wine

  Glass/Bottle
Sartori Love Story DOC Prosecco, Italy BZ $23/$90
Sentio DOC Prosecco, Italy BZ $24/$96
Perlino Prosecco Brut, ItalyBy Bottle OnlyBZ $120
Moët & Chandon Impérial Brut, FranceBy Bottle OnlyBZ $260
Veuve Clicquot Brut Yellow Label, FranceBy Bottle OnlyBZ $275

Reserved Red Wine

  By Bottle
Lyeth Estate Red Blend, California BZ $95
Buena Vista Zinfandel, California BZ $111
Cambria Pinot Noir, California BZ $147

Reserved White Wine

  By Bottle
Chamisal Vineyards Monterey Chardonnay, California BZ $144
Duck Horn Vineyards Sauvignon Blanc, California BZ $144

All wine prices are in BZD. Tax inclusive and subject to resort fee.

DRINKS

Drinks

Hot Beverages

Espresso Shot

US 4 | BZ 8

Double Espresso Shots

US 5 | BZ 10

Cappuccino

US 6 | BZ 12

Latte

US 6 | BZ 12

Americano

US 2.50 | BZ 5

Cortado Single

US 4 | BZ 8

Double Shot

US 5 | BZ 10

Irish Coffee

US 8 | BZ 16

Mocha

US 6 | BZ 12

Cold Beverages

Cappuccino Frappé

US 9 | BZ 18

Natural Juices

US 4 | BZ 8

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

Cocktails

Beggar's Banquet

US 15 | BZ 30

Jim Beam, smoked rosemary, fresh lime juice, stirred and poured over ice, topped off with ginger beer.

Devil's Margarita

US 14 | BZ 28

White tequila, lime juice, house-made jalapeño roasted pineapple and anise syrup, triple sec, cinnamon pineapple reduction, shaken and strained over ice. Topped with red wine.

Roseate Spoonbill

US 10 | BZ 20

Tequila blanco, watermelon cubes, lime juice, house-made jalapeño roasted pineapple and anise syrup, muddled and shaken, strained over ice.

Sunrise Dory

US 11 | BZ 22

White rum, Aperol, lime juice, and simple syrup, poured over ice and topped with house-made watermelon soda.

Banana Bonfire

US 14 | BZ 28

White rum, Cointreau, lime juice, banana liqueur, and simple syrup, shaken and strained over ice, topped with San Pellegrino pomegranate sparkling water.

Key Lime Cocktail

US 15 | BZ 30

Vanilla vodka, butterscotch schnapps, lime juice, and simple syrup, shaken with ice and topped with an egg white and butterscotch schnapps foam.

Pamplemousse Fizz

US 15 | BZ 30

Vodka and homemade grapefruit rosemary soda, garnished with a caramelized grapefruit slice.

Larry The Coconut Guy

US 10 | BZ 20

White rum, coconut rum, falernum syrup, pineapple cardamom, orange juice, and coconut milk, shaken and strained over ice, garnished with fresh papaya slices.

Jankunu

US 14 | BZ 28

Vodka, coconut rum, lime juice, sage syrup, and red bell pepper juice poured over ice and topped off with ginger beer.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

The Classics

Old Fashioned

US 10 | BZ 20

Bourbon or rye stirred with sugar, water and bitters. Served with a citrus twist and rosemary sprig.

Manhattan

US 15 | BZ 30

Whiskey, sweet vermouth and bitters stirred and served with a citrus twist.

Negroni

US 11 | BZ 22

Gin, Campari, and vermouth stirred with Italian bitters and served with an orange peel.

Mint Julep

US 15 | BZ 30

Fresh mint leaves are lightly muddled with simple syrup and bourbon and served with ice.

Classic Mojito

US 10 | BZ 20

Fresh mint and cane sugar combined with rum and topped off with sparkling water and a drop of bitters.

Classic Margarita

US 15 | BZ 30

Tequila shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

VIEW RESORT PAGE

RESTAURANT INFORMATION

Opening Hours

7:00am to 10:00pm

Dining Times

  • Breakfast

7:00am to 10:00am

  • Lunch

12:00pm to 3:00pm

  • Dinner

5:30pm

7:00pm

8:30pm

Reservations encouraged

Call +501-615-6208

Table full of dishes at Paddle House Restaurant, The Lodge at Jaguar Reef, Hopkins, Belize
Cocktails served on a table at Paddle House Restaurant, The Lodge at Jaguar Reef, Hopkins, Belize
Decorative plant pots inside Paddle House Restaurant, The Lodge at Jaguar Reef, Hopkins, Belize