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The Belize Collection
- Mile 36 Hummingbird Highway, Stann Creek, Belize
Crumbled Mennonite ricotta sprinkled on a toasted baguette of balsamic drizzled
vegetable medley.
Roasted organic squash pureed with fresh squeezed coconut milk served with
sweet potato crisps.
Fresh-caught fish bites tossed in Belikin beer batter and fried to a crispy golden
finish, served with an habanero aioli dipping sauce.
Organically grown arugula tossed with our house balsamic dressing, toasted peanuts, topped with crumbled cheese on a bed of sweet watermelon slices.
Lime-cured diced shrimp tossed with onions, tomatoes, cucumber and cilantro. Served with spiced corn tortilla chips.
Chicken US 2.5 | BZ5
Shrimp US 4 | BZ 8
House made classic pomodoro tossed with fresh-picked herbs and linguini,
topped with freshly grated Parmesan.
Roasted pork belly glazed with our signature BBQ sauce, served with homemade
flour torilla, refried beans and pico de gallo salsa.
Today’s catch rubbed in local spices, wrapped in plantain leaves, steamed and served with cilantro rice.
Medley of grilled eggplant, onions, bell peppers, and tomatoes brushed with basil pesto,
sprinkled with crumbled Mennonite cheese and topped with juicy grilled shrimp.
Pan-seared fresh caught fillet of fish served with potato mash, grilled vegetables, and a sweet and tangy pineapple salsa.
Prime cut of rib eye steak spiced with crushed peppercorn, smoked salt, seared in herbs, garlic, and butter (cooked to your requested temperature). Accompanied with pesto potatoes, coconut oil perfumed greens and signature sorrel red wine reduction.
Local cut of grass fed beef tenderloin grilled to perfection served with toasted cumin mashed potato, balsamic arugula and fresh Chimichurri sauce.
Fresh catch of the day, spiced with our homemade smoked sea salt, organic coconut oil perfume and seared to perfection. Served over a bed of wild rice and cream of spinach.
Farm shrimp sautéed in spices, freshly squeezed orange juice, minced garlic, and herbs. Accompanied with a bowl of mushroom and spinach brown rice.
Quarter cut of pre-marinated chicken grilled to perfection. Served with seared garlic, broccoli and roasted diced potatoes.
Ask your server about our daily dessert selection.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Smoked salt-cured pork tails, brushed with house barbecue sauce and served with a warm,
hand-made flour tortilla and pickled habanero-onion sauce.
Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.
Al dente linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs,
tossed in fresh Country Barn ricotta cheese.
Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.
Tender, slow-smoked pork ribs simmered in an all spice-oregano barbecue sauce.
Locally raised lamb shank, slow braised in a rich, fresh ground cacao and red wine
broth, served with a side of warm, home-made bread.
Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.
Local beef tenderloin, pan-seared in garlic butter, brushed with home-made
chimichurri cause and served with sides of the evening.
Seared 1″ butcher cut rib chop served with smashed potatoes, grilled zucchini
and slathered with our signature citrus-achiote gravy.
Fresh farm shrimp simmered in hand-pressed coconut milk with organic, reigonal
vegetables, herbs and habanero peppers, served with a side of coconut rice and creole
bread rolls.
Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.
Organic chicken cuts, pan fried and simmered in Tia Blanca’s sun-dried oregano, jalapeño, lime,
onion broth, served with warm hand-made corn tortillas.
Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.
Toasted local peanuts and crumbled ricotta cheese on baby spinach, purple
onions and, tomatoes, served with your choice of our honey balsamic dressing or
our Grove House signature citrus vinaigrette.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with al dente linguine pasta and basil leaf.
Hand selected farm vegetables over our classic tomato sauce, topped with Mennonite cheese, before being baked to perfection. Served with a bowl of coconut white rice.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.
Farm-raised shrimp tossed in Belikin beer batter with farm vegetables, habanero
peppers, golden friend and served with roasted garlic aioli dipping sauce.
Shredded slow-smoked local brisket over crisp corn tortilla shells, topped with
re-fried beans, 2 cheeses, and fresh lime cured salsa.
Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.
Toasted home-made burger bun with grilled ground stead patty, topped with melted
cheddar cheese, crispy bacon, and a honey plantain mustard cabbage slaw,
served with potato fries.
Slow-smoked pork leg, shredded and served on a freshly made bun, topped with Belizean
style coleslaw and served with potato fries.
Locally butchered free-range lamb grilled to perfection on a golden fried yellow
corn tortilla, topped with marinated cabbage and tomatoes then
drizzled with mint pesto.
Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.
Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.
Mennonite harvested watermelons, diced and tossed with organic greens, fresh
mint, basil and ricotta cheese with your choice of honey balsamic dressing or oue
Grove House Signature citrust vinaigrette.
Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.
Al dente linguine pasta tossed in chickpeas and peanut sauce, served alongside a warm, toasted baguette.
Ginger shredded fresh over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced to perfection and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese.
Golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.
2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.
Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.
2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese
In-house baked goods, locally grown fruit, Mennonite yogurt and coffee.
Pan-fried bean curd and guacamole served on a journey cake, arugula balsamic salad serviced with seasonal fruit wedges.
Potato cubes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin and served with handmade corn tortillas.
Freshly-baked slices of toast dipped in vanilla cinnamon coconut milk, charred to perfection on a griddle, and topped with honey-glazed tropical fruit salsa.
Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.
Organic roasted sweet potato cubes sauteed with hand selected farm fresh vegetables, red kidney beans, crispy romaine lettuce and guacamole, wrapped up in handmade flour torilla.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.