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Belize Songwriter Festival 2025

Belize Songwriter

Festival 2025

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Belize Songwriter Festival

Join Us This Year: May 23rd & 24th, 2025

We had an incredible first annual Belize Songwriter Festival thanks to your support and we’re getting ready to do it all over again! Mark your calendars for the 2025 Belize Songwriter Festival. Keep an eye on this space for updates.

Buy Tickets

Belize Songwriter Festival

Join Us This Year: May 23rd & 24th, 2025

We had an incredible first annual Belize Songwriter Festival thanks to your support and we’re getting ready to do it all over again! Mark your calendars for the 2025 Belize Songwriter Festival. Keep an eye on this space for updates.

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Get Your Event Pass
Buy Tickets

2025 line up

Click the images below to learn more about the artists.

Rodney Clawson

Jamie O'Neal

Lucas Hoge

Rebecca Lynn Howard

Rob Williford

Craig Campbell

Jason Duke

JD Wood

Riley Roth

Nate Kenyon

Official Accommodations
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The Lodge at Jaguar Reef

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Almond Beach Resort

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The Colonial inn

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2025 sponsors:

Rodney Clawson

With equal ease and finesse, No. 1 Billboard-charting artist Lucas Hoge can craft a song, cast a line or call in a turkey in front of a film crew, all while holding an audience’s attention on stage when performing. As a warm, engaging television host on “Hoge Wild,” his own weekly series airing in over 135 million homes on Sportsman Channel and Heartland Network. Lucas takes viewers across the globe as he travels to New Zealand, Bolivia, South Africa and unchartered territory in North America. With a guitar in one hand and a bow in the other, Lucas treks the world to amplify his passion for the outdoors and change the narrative around conservation with each “Hoge Wild” episode. Lucas will be releasing a new album called “Book About Me” with all songs co-written by Lucas. The album will highlight his small town roots. Lucas will collaborate with Forrie Smith (who plays Lloyd on Yellowstone) on his song “When A Cowboy Prays” which will be the first song released from the new album. Lucas’ song “Hey Christmas” was the title song to the new Jenna Kramer Christmas movie titled “A Cowboy Christmas Romance”.

Jamie O'Neal

Jamie O’Neal is a Platinum-selling 4 x Grammy nominated country singer songwriter who became a household name in 2001 with her back-to-back # 1 singles, “There Is No Arizona” and “When I Think About Angels.” With multiple hits that followed, including “Shiver”, “Not Gonna Do Anything Without You”, “Trying To Find Atlantis”, “Somebody’s Hero,” “I Love my Life” and more Jamie’s career caught fire. She earned numerous accolades including an ACM award, Billboard Award, CMA nominations and Grammy nominations. O’Neal has appeared on The Tonight Show, David Letterman, Emeril cooking show, Craig Kilborn, ET and more. Her voice can be heard internationally in major motion pictures including All by Myself for Bridget Jones’s Diary and Bridget Jones’ Baby.

Lucas Hoge

With equal ease and finesse, No. 1 Billboard-charting artist Lucas Hoge can craft a song, cast a line or call in a turkey in front of a film crew, all while holding an audience’s attention on stage when performing. As a warm, engaging television host on “Hoge Wild,” his own weekly series airing in over 135 million homes on Sportsman Channel and Heartland Network. Lucas takes viewers across the globe as he travels to New Zealand, Bolivia, South Africa and unchartered territory in North America. With a guitar in one hand and a bow in the other, Lucas treks the world to amplify his passion for the outdoors and change the narrative around conservation with each “Hoge Wild” episode. Lucas will be releasing a new album called “Book About Me” with all songs co-written by Lucas. The album will highlight his small town roots. Lucas will collaborate with Forrie Smith (who plays Lloyd on Yellowstone) on his song “When A Cowboy Prays” which will be the first song released from the new album. Lucas’ song “Hey Christmas” was the title song to the new Jenna Kramer Christmas movie titled “A Cowboy Christmas Romance”.

Rebecca Lynn Howard

Eastern Kentucky native Rebecca Lynn Howard showing grace and mindfulness to her lived experiences and stellar talent allows the GRAMMY-winning singer-songwriter’s album I’m Not Who You Think I Am to reflect her best and most honestly realized work. Produced by Elisha Hoffman and executive produced by CMA and ACM award winner Lee Brice, I’m Not Who You Think I Am features the most relatable “gems” within what Howard believes to be thousands of songs she’s written in the past two decades. Signed to Pump House Records in April 2020, faith and independence and a love of life best define her work of late. Country’s popularity creating unprecedented depth and scope has created a space for Howard’s well-earned wisdom and lyricism favored — to the tune of chart-topping and country radio success — by the likes of Runaway June, Martina McBride and Trisha Yearwood

Rob Williford

In a culture and time that gauges worth based on following and fame, sits Rob Williford, offering a creative depth not often witnessed in today’s music industry. A songwriter at heart, Williford draws from an emotional place many will never be capable of tapping – and he does so to evoke feelings in others that inspire them to create. “I feel like I speak the emotional language of the songwriter, and I feel like I can see an artist’s identity before people are paid to see it.” Though the past decade included the rise of country megastar Luke Combs – something he was a large part of – and with that, hit songs, a GRAMMY® Award nomination, and stadium tours, Williford opted to leave the commercial success behind and, instead, satisfy that creative tug that led him to “The Hit Recording Capital of the World” (Muscle Shoals, Alabama) and deeper into his songwriting journey. Having released his debut album Wildcard in 2023 with Matchbox Twenty’s Kyle Cook at the production helm, Williford continues redefining his identity as a songwriter, and reinventing the way the recording process is approached – heard in his upcoming releases, including single “Johnny,” out March 7. “There’s a bit of a lost art in the human element of music these days. It’s all so perfect.

Craig Campbell

Craig Campbell put together a string of hits like “Family Man,” “Fish,” “Keep Them Kisses Comin’,” “Outta My Head,” and the gold-certified “Outskirts of Heaven” before launching Grindstone Recordings in 2020. Last year, he released his Class of ’89 album, six classic country hits that represent the core influences who helped mold his desire to pursue a career as an artist and songwriter, and Almost Greatest Hits, re-recordings of six of his smash hits. This year marks his most ambitious yet, as he has assembled a team of music industry professionals to take his “Missing You” single to country radio. His touring schedule will surpass any in recent years, as he criss-crosses the country and makes a return tour of Europe. He and his wife, Mindy, opened their award-winning Grindstone Cowboy coffee shop, restaurant and music venue in their adopted home town of Eagleville, Tennessee in 2022, and their second location is in the renovation stages in Shelbyville, Tennessee. Craig started the Kenny Campbell Foundation in 2023 in honor of his father who passed away from colorectal cancer at age 36. His 10th Annual Craig Campbell Celebrity Cornhole Challenge raised over $28,000 for the Foundation last year, and he has raised over $1,000,000.

Jason Duke

Bio coming soon.

JD Wood

First and foremost, JD Wood is a songwriter. Influenced by the music of The Eagles, Hall and Oates, Stevie Wonder, and many others, he began writing songs at nine years old. JD has worked hard to hone his skills as a songwriter across a broad range of genres, including country, pop, rock, and gospel. With a soulful voice and a style that draws from a variety of genres, he artfully infuses each song with his own brand of passion and energy. As a songwriter, JD has a number of country and gospel cuts to his credit. Among them, Sawyer Brown’s hit single, “They Don’t Understand,” earned a spot on their most recent Greatest Hits CD.

Riley Roth

“Highly aspirational and hopelessly relatable, Riley Roth sings what she writes and writes what she knows, wearing imperfections on her sleeve. Garnering over 40M streams and amassing a fanbase of over half a million, Roth is a vulnerable and unapologetic storyteller, penning songs she wishes she could have listened to when she was going through the situations that inspired her lyrics.

Originally from Pennsylvania, Roth began writing songs at the age of 10. By age 16, she began making monthly trips to Nashville and made the permanent move shortly after, graduating high school early. Catching the attention of hit songwriter and producer, busbee, Roth signed her first publishing and production deal just months into living in Music City. She went on to become the first signing to busbee’s new label, Altadena, working closely with Daniel Lee, President.

Roth says of her music, “When people listen to my songs, I hope my conversational, honest lyrics make them feel understood – as though they’re hearing the words straight from a friend.” Roth is excited to release new music in the coming months.

Nate Kenyon

Ten years a Nashvillian by way of South Georgia. Nate is a songwriter for Anthem Entertainment & artist with Left Right management. He has had songs recorded by Kylie Morgan, Dylan Schneider, Tyler Farr and more. In 2022 Nate celebrated his first Gold record as an artist for his song & LACs collab “Dirt Road Dollars”.

Meetings & Events Special Offer

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Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.

Artist in Residency Application form

Hero Don Tonito Logo

Umaya Resort

wood fired pizza

don tonito's pizza
8 inches: US 22.5 | BZ 45
12 inches: US 28 | BZ 56

Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple

margherita pizza
8 inches: US 18 | BZ 36
12 inches: US 23 | BZ 46

Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil

pepperoni pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato sauce, Mozzarella, and Pepperoni

hawaiian pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple

meat lover's pizza
8 inches: US 26 | BZ 52
12 inches: US 32.5 | BZ 65

Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni

arugula pizza
8 inches: US 19 | BZ 38
12 inches: US 24 | BZ 48

Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing

Ortolana Pizza
8 inches: US 20 | BZ 40
12 inches: US 25 | BZ 50

Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil

garlic shrimp pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp

extra toppings

add to pizza

Jalapenos US 1.5 | BZ 3

Mushroom US 1.5 | BZ 3

Black Olives US 1.5 | BZ 3

Sweet Pepper US 1.5 | BZ 3

Pineapple US 1.5 | BZ 3

Purple Onion US 1.5 | BZ 3

Pepperoni US 1.5 | BZ 3

tapas

breadsticks with cheese
US 8 | BZ 16
caprese salad
US 11.5 | BZ 23
mini steak pizza
US 19 | BZ 38
bruschetta
US 8 | BZ 16
garlic shrimp
US 12 | BZ 24

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

Hero Don Tonito Logo

the Rainforest lodge at Sleeping giant

wood fired pizza

don tonito's pizza
9 Inches: US 25 | BZ 50

Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple

margherita pizza
9 Inches: US 20 | BZ 40

Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil

pepperoni pizza
9 Inches: US 24 | BZ 48

Tomato sauce, Mozzarella, and Pepperoni

hawaiian pizza
9 Inches: US 24 | BZ 48

Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple

meat lover's pizza
9 Inches: US 29 | BZ 58

Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni

arugula pizza
9 Inches: US 21 | BZ 42

Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing

Ortolana Pizza
9 Inches: US 23 | BZ 46

Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil

garlic shrimp pizza
9 Inches: US 24 | BZ 48

Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp

extra toppings

add to pizza
Jalapenos
US 1.5 | BZ 3
Mushroom
US 1.5 | BZ 3
Black Olives
US 1.5 | BZ 3
Sweet Pepper
US 1.5 | BZ 3
Pineapple
US 1.5 | BZ 3
Purple Onion
US 1.5 | BZ 3
Pepperoni
US 1.5 | BZ 3

tapas

breadsticks with cheese
US 7 | BZ 14
caprese salad
US 11 | BZ 22
mini steak pizza
US 16.5 | BZ 33
bruschetta
US 7 | BZ 14
garlic shrimp
US 10.5 | BZ 21

All prices are subject to 12.5% GST and 10% Resort Fee.

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Breakfast

Oxtail Eggs Benedict
US 13 | BZ 26

Slow-braised oxtail with thyme and garlic served on a toasted artisan bun. Topped with a poached egg and smoked paprika hollandaise. Garnished with shallots, fresh chives, and a drizzle of oxtail au jus.

The Full English
US 13 | BZ 26

Handmade pork sausage, crispy smoked pork belly, and baked beans slow-cooked with tomato confit, thyme, and molasses. Accompanied with roasted cherry tomatoes, sautéed garlic mushrooms, poached eggs, and charred sourdough. Finished with a black pudding crumb and a touch of chili oil. 

The Banks Breakfast
US 12 | BZ 24

Golden fried jack, farmer sausage and eggs, and baked beans slow-cooked with tomato confit, garnished with pickled onion.

Continental
US 10 | BZ 20

Plain yogurt, local cashew brittle and a seasonal fruit bowl served with cinnamon sugar coated fried jacks.

Yogurt Parfait
US 8 | BZ 16

Plain yogurt served with citrus marmalade and local cashew brittle.

Belizean Breakfast Bowl
US 9 | BZ 18

Creamy coconut rice topped with soft-boiled eggs, crispy plantain chips, and roasted spiced sweet potato. Garnished with a lime-cilantro yogurt drizzle, pickled onions, and toasted cashews.

Cacao Pancakes with Plantain and Banana Syrup
US 12 | BZ 24

Fluffy cacao pancakes layered with caramelized plantains, fresh banana, and candied cashews. Drizzled with a rich, natural banana syrup and served with whipped coconut cream.

Chorizo and Egg Sourdough Fry Jack
US 10 | BZ 20

Yeasted flat bread filled with soft poached egg, smoky pork chorizo, and shallots. Served with a charred sweet corn purée and a spicy tomato-chili relish.

Local Tomato and Goat Cheese Tartine
US 11 | BZ 22

Toasted sourdough topped with whipped goat cheese, roasted Belizean tomatoes, and basil oil. Finished with poached duck egg, spinach, and drizzle of local honey.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of  $5 USD plus tax

Wine Menu

White Wine
Glass/Bottle
Tierra del Fuego, Reserva Saguvinion, Chile
BZ $18/$86
Tierra del Fuego, Reserva Saguvinion, Chile
Glass/Bottle
BZ $18/$86
Faustino Art Collection Viura Chardonnay, Spain
By Bottle Only
BZ $72
Faustino Art Collection Viura Chardonnay, Spain
By Bottle
BZ $72
Santa Ema, Amplus Chardonnay, Chile
By Bottle Only
BZ $72
Santa Ema, Amplus Chardonnay, Chile
By Bottle
BZ $72
Sun Goddess Pinot Grigio, Italy
By Bottle Only
BZ $83
Sun Goddess Pinot Grigio, Italy
By Bottle
BZ $83
Red Wine
Glass/Bottle
Maison Castel Pinot Noir Grande Reserve, France
BZ $18 / $88
Maison Castel Pinot Noir Grande Reserve, France
Glass/Bottle
BZ $18 / $88
Santa Ema Select Terroir Reserve Merlot, Chile
BZ $16 / $78
Santa Ema Select Terroir Reserve Merlot, Chile
Glass/Bottle
BZ $16 / $78
Finca Ferrere, Acordeon Malbec, Argentina
BZ $18 / $86
Finca Ferrere, Acordeon Malbec, Argentina
Glass/Bottle
BZ $18 / $86
Pablo Claro Cabernet Sauvignon, Spain
BZ $18 / $86
Pablo Claro Cabernet Sauvignon, Spain
Glass/Bottle
BZ $18 / $86
Errante Cabernet Sauvignon, Argentina
By Bottle Only
BZ$75
Errante Cabernet Sauvignon, Argentina
By Bottle
BZ$75
Trapiche Grand Medalla Malbec Uco Valley, Argentina
By Bottle Only
BZ $165
Amplus Chardonnay
By Bottle
BZ $165
Rosé
Glass/Bottle
Bosio Blush, Italy
BZ $17 / $85
Bosio Blush, Italy
Glass/Bottle
BZ $17 / $85
Maison Castel, France
By Bottle Only
BZ $68
Maison Castel, France
By Bottle
BZ $68
Champagne
By Bottle
Cattier Brut Rose Rilly-La-Montagne, France
BZ $278
Cattier Brut Rose Rilly-La-Montagne, France
By Bottle
BZ $278
Twomey Pinot Noir, California
BZ $120
Silver Palm Cabernet Sauvignon, California
By Bottle
BZ $120

All wine prices are in BZD | Subject to Tax and Resort Fee

Dinner

Starters

Nutmeg and Allspice Prawns
US 14 | BZ 28

Prawns marinated in nutmeg and allspice, grilled over fire, and served with a smoky ancho chili and citrus gravy.

Bone Broth Tortellini
US 12 | BZ 24

Slow-simmered bone broth served with handmade tortellini filled with wild mushrooms foraged from our rainforest, delicately garnished with edible flowers.

Papaya Salad with Smoked Blue Cheese
US 10 | BZ 20

Fire-grilled papaya slices paired with smoked blue cheese, wild papaya-infused vinegar, and foraged herbs.

Grilled Papaya and Spinach Salad
US 8 | BZ 16

Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.

Pozole with Pork Chicharrón
US 13 | BZ 26

A rich and hearty Mayan-inspired pozole, featuring slow-simmered corn, pork chicharrón, and a drizzle of cilantro oil, served with crispy red chili corn tortillas.

Entrées

Roasted Citrus Duck
US 30 | BZ 60

Sous vide half duck roasted in citrus over an open fire, served with curried pumpkin purée and a citrus habanero sauce. 

Buttermilk Tomahawk Steak
US 47 | BZ 94

A fire-grilled tomahawk steak, marinated in buttermilk for tenderness, and served with beef jus potato fondant, fire-pickled leeks, and fire-roasted green onion.

Skillet Seared Heritage Pork Chop
US 22 | BZ 44

Bone-in pork chop dry aged for depth, finished with a spiced molasses lacquer, served alongside crisp beef fat potatoes, and wood fired cauliflower.

Roasted Poussin
US 30 | BZ 60

Slow-roasted young chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad.

Creamy Spinach Pasta with Fresh Water Prawns
US 22 | BZ 44

Fire–grilled split prawns garnished over handmade fettuccini pasta, tossed in nutty creamy spinach sauce, served with toasted sourdough bread.

Picchana Risotto
US 26 | BZ 52

Creamy risotto infused with the smoky flavors of fire-grilled picchana beef, finished with fresh herbs.

Jungle River Pasta
US 28 | BZ 56

Fire-roasted pasta with a rich broth of shellfish, river fish, and locally caught sardines.

Sides

Charred Corn Ribs
US 4 | BZ 8

Corn ribs brushed with cayenne fermented butter, finished with crisp sea salt.

Roasted Cauliflower
US 4 | BZ 8

Caramelized florets enveloped in a velvety aged blue cheese.

Rustic Sweet Potato
US 4 | BZ 8

Fire-roasted sweet potato folded with fresh chives and green onions for a bold earthy finish.

Beef Fat Roasted Potatoes
US 4 | BZ 8

Golden and crisp potatoes dusted with dried lime, served with a rich house aged demi glaze.

Roasted Vegetable Bowl
US 5 | BZ 10

Farm selection grilled over firewood, dressed with black garlic infused oil and sea salt.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Kids Menu

Chicken Fingers
US 7 | BZ 14

Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries. 

Cheeseburger
US 9 | BZ 18

Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.

Pasta al Burro
US 7 | BZ 14

Pasta tossed in butter and shaved parmesan, served with sourdough bread.

Oxtail Quesadilla
US 11 | BZ 22

Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Desserts

Banana and Turmeric Cream Éclair with Miso Caramel
US 8 | BZ 16

A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.

Maya Chocolate Cake
US 8 | BZ 16

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

Panna Cotta with Fermented Sweet Potato
US 9 | BZ 18

A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Lunch

Appetizer

Smoked Pigtail and Chickpea Dumplings
US 13 | BZ 26

Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam.

Dry-Aged Beef Tartare
US 14 | BZ 28

Hand-cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with fresh holy basil leaves for an earthy, herbaceous note that balances the richness.

Yellow Corn Velouté
US 11 | BZ 22

A smooth corn soup, elevated with turmeric curry oil and crispy corn garnishes.

Charred Romaine Lettuce with Morcilla and Garlic Emulsion
US 9 | BZ 18

Fire-charred romaine lettuce layered with crumbled morcilla, crispy chorizo, and a smoky garlic emulsion, creating a bold combination of textures and flavors rooted in tradition.

Grilled Papaya and Spinach Salad
US 8 | BZ 16

Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.

Charred Eggplant with Sesame and Pomegranate
US 10 | BZ 20

Smoky eggplant complemented by rich white and black sesame pastes, tangy pomegranate molasses, and a black cumin garlic foam.

Entrées

Charred Whole Freshwater Fish
US 19 | BZ 38

Fresh fish grilled over an open flame, dressed with black chili oil, and served with a sweet potato and green onion mash, finished with fermented tamarind banana peppers for a tangy, smoky bite.

Pumpkin Ravioli with Smoked Cashew Cream
US 14 | BZ 28

Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with a Parmesan crisp for balance and texture.

Lamb Chops with Mint Chocolate Sauce and Cohune Cabbage Kimchi
US 23 | BZ 46

Grilled lamb chops glazed with a subtle mint and chocolate sauce, accompanied by tangy, fermented cohune cabbage kimchi.

Black Roasted Chicken with Asian Nopal
US 16 | BZ 32

A small fire-roasted chicken marinated with blackened spices, served alongside grilled Asian-style nopal cactus sauerkraut, pickled onion, and herb garlic yeasted sourdough bread.

Aged Sirloin Steak Burger
US 14 | BZ 28

Juicy patties of aged sirloin grilled over fire, served in an artisan bun with cilantro salad, pancetta, fresh tomatoes, and a tangy remoulade vinaigrette, accompanied by crispy beef-fat fries for a satisfying yet elevated experience.

Kids Menu

Chicken Fingers
US 7 | BZ 14

Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries. 

Cheeseburger
US 9 | BZ 18

Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.

Pasta al Burro
US 7 | BZ 14

Pasta tossed in butter and shaved parmesan, served with sourdough bread.

Oxtail Quesadilla
US 11 | BZ 22

Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Desserts

Banana and Turmeric Cream Éclair with Miso Caramel
US 8 | BZ 16

A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.

Maya Chocolate Cake
US 8 | BZ 16

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

Panna Cotta with Fermented Sweet Potato
US 9 | BZ 18

A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Spring is in The Air

Stay 3 nights or more and receive $100 resort credit.

Learn More

Wine Menu

Red Wine
Glass/Bottle
Lapostelle Cabernet Sauvignon, Chile
BZ 19/75
Lapostelle Cabernet Sauvignon, Chile
Glass/Bottle
BZ 19/75
Cavalier de la Mediterranee Merlot, France
BZ 25/100
Cavalier de la Mediterranee Merlot, France
Glass/Bottle
BZ 25/100
Finca Ferrer Pinot Noir, Argentina
BZ 30/119
Finca Ferrer Pinot Noir, Argentina
Glass/Bottle
BZ 30/119
Concrete Cabernet Sauvignon, California
BZ 30/119
Concrete Cabernet Sauvignon, California
Glass/Bottle
BZ 30/119
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle Only
BZ 108
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle
BZ 108
Ultimo Nativo Malbec, Argentina
By Bottle Only
BZ 157
Ultimo Nativo Malbec, Argentina
By Bottle
BZ 157
White & Rosé
Glass/Bottle
Mont’albano Organic Pinot Grigio, Italy
BZ 19/75
Mont’albano Organic Pinot Grigio, Italy
Glass/Bottle
BZ 19/75
M.Chapoutier Belleruche Rosé, France
BZ 21/80
M.Chapoutier Belleruche Rosé, France
Glass/Bottle
BZ 21/80
Orelle Rosé, France
BZ 25/98
Orelle Rosé, France
Glass/Bottle
BZ 25/98
Cavalier de la Méditerranée Chardonnay Pays, France
BZ 27/110
Cavalier de la Méditerranée Chardonnay Pays, France
Glass/Bottle
BZ 27/110
Rippey Sauvignon Blanc, California
BZ 30/119
Rippey Sauvignon Blanc, California
Glass/Bottle
BZ 30/119
Villa Antinori Bianco
By Bottle Only
BZ 85
Villa Antinori Bianco
By Bottle
BZ 85
Amplus Chardonnay
By Bottle Only
BZ 112
Amplus Chardonnay
By Bottle
BZ 112
Champagne & Sparkling Wine
Glass/Bottle
Sartori Love Story DOC Prosecco, Italy
BZ 23/90
Sartori Love Story DOC Prosecco, Italy
Glass/Bottle
BZ 23/90
Sentio DOC Prosecco, Italy
BZ 24/96
Sentio DOC Prosecco, Italy
Glass/Bottle
BZ 24/96
Perlino Prosecco Brut, Italy
By Bottle Only
BZ 120
Perlino Prosecco Brut, Italy
By Bottle
BZ 120
Moët & Chandon Impérial Brut, France
By Bottle Only
BZ 260
Moët & Chandon Impérial Brut, France
By Bottle
BZ 260
Veuve Clicquot Brut Yellow Label, France
By Bottle Only
BZ 275
Veuve Clicquot Brut Yellow Label, France
By Bottle
BZ 275
Reserved Red Wine
By Bottle
Buena Vista Zinfandel, California
BZ 111
Buena Vista Zinfandel, California
By Bottle
BZ 111
Cambria Pinot Noir, California
BZ 147
Cambria Pinot Noir, California
By Bottle
BZ 147
Rutherford Hill Winery Cabernet Sauvignon, California
BZ 168
Rutherford Hill Winery Cabernet Sauvignon, California
By Bottle
BZ 168
Reserved White Wine
By Bottle
CK Mondavi Family Select Chardonnay, California
BZ 86
CK Mondavi Family Select Chardonnay, California
By Bottle
BZ 86
Ferrari-Carano Sauvignon Blanc, California
BZ 100
Ferrari-Carano Sauvignon Blanc, California
BZ 100

All wine prices are in BZD | Does not include Tax and Resort Fee

Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.

Charlie's Pool Bar Menu

Signature Cocktails
Kriol Bram
BZ $22
Sorrel, a relative to hibiscus and native to West Africa, has long been used to make wines and is a Belizean tradition especially in the Kriol culture where wine would be made in preparation of visits around Christmas by neighbors. Here we are utilizing the essence of the plant to render a slightly tart yet refreshing cocktail reminiscent of a daiquiri.
Cucumber Tepache Spritz
BZ $18
A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz.
Nutty Professor
BZ $28
This rich concoction mixes Irish cream, coffee liqueur, and crunchy peanut butter and rum for a kick served in no less than a caramel syrup swirled glass complete with whipped cream.
Nance Sour
BZ $22
Local craboo liqueur is shaken with rum, lime juice and egg white offering a unique flavor derived from this tropical berry. Topped off with a few drops of Angostura bitters.
Kukumba Kooler
BZ $26
Chunks of cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life.
Hibiscus Punch
BZ $24
Light rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions.
Classics
Roasted Pepita Mai Tai
BZ $20
Pumpkin seeds are lightly toasted and made into our own version of Orgeat syrup, shaken with local citrus juices and served with an aged rum float.
The Belizean Mule
BZ $22
A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz.
Belizean Aged Rum Sour
BZ $18
6-year-old Belizean rum aged in bourbon barrels shaken with homemade sour mix and eggwhite.
Margarita A La Tepache
BZ $22
Lightly fermented pineapple skins are shaken with fresh lime juice and just the right amount of tequila served on a hurricane in a lightly dusted tajin rimmed glass.
Classic Pina Colada
BZ $20
A house twist using Belizean rum, homemade pineapple reduction, tepache, lime juice, coconut cream, shaken and strained over fresh ice.
Soursop Colada
BZ $20
This exotic fruit is pulped and combined with coconut cream, rum, and served blended.
Coconut Margarita
BZ $22
Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar-rimmed glass.
Soursop Daiquiri
BZ $18
This miracle fruit has been a go to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass.
Beers, Sodas & Canned Wines
Belikin Beer
BZ $8
Belikin Light
BZ $8
Belikin Stout
BZ $8
Land Shark
BZ $8
Guinness
BZ $8
Red Strip
BZ $8
Donelli Lambrusco Bianca
BZ $16
Donelli Lambrusco Rosso
BZ $16
Coke
BZ $4
Diet Coke
BZ $4
Red Fanta
BZ $4
Orange Fanta
BZ $4
Sprite
BZ $4
Grapefruit
BZ $4
Grape Fanta
BZ $4
Soda Water
BZ $4
Tonic Water
BZ $4

Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.

Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.

Big Dock Bar Menu

Signature Cocktails
Jaguar’s Aphrodisiac
BZ $24
This simple, yet well balanced cocktail includes a locally made liqueur called Nance, rum, fresh lime juice, aquafaba completed with just the right touch of aromatic bitters.
La Botana
BZ $28
A unique blend of Mezcal, freshly squeezed orange juice, pickle juice, simple syrup and a touch of soda water for spritz, topped off with beer of your choice.
Cucumber Tepache Spritz
BZ $18
A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz.
El Fogón
BZ $28
A Mescal forward cocktail with hints of bourbon and nuts derived from homemade Orgeat syrup is rounded off with a few drops of bitters.
Big Dock
BZ $22
A stimulating burst of flavor; our mixologists have devised a concoction worthy of ancient rituals. A unique combination of soursop puree, local spices, aged rum and coconut rum blended to perfection.
Kukumba Kooler
BZ $26
Chunks of cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life.
Hopkins Village
BZ $24
Rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions.
Classics
The Belizean Mule
BZ $22
A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz.
Conch Pearl
BZ $18
White rum and Aperol lends a tart base to this cocktail while pineapple tepache is used to top off for a tropical finish.
Aperol Spritz
BZ $24
This refreshing version utilizes white wine, Campari, and club soda with an orange peel.
Roasted Mai Tai
BZ $20
Where Caribbean meets Tiki, our rift on the classic favorite utilizes lightly roasted peanuts made into Orgeat syrup, Jamaican lime juice, light and dark rum aged in bourbon barrels
Beach Cruiser
BZ $24
This refreshing version utilizes white wine, Campari, and club soda with an orange peel.
Coconut Margarita
BZ $22
Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar rimmed glass.
Pesto Infused Mojito
BZ $20
Our team goes into the kitchen for this one, utilizing a homemade pesto wash infused into sugarcane rum then gently muddled with lime juice, fresh basil and raw cane sugar topped off with club soda.
Soursop Daiquiri
BZ $18
This miracle fruit has been a go to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass.
Beers, Sodas & Canned Wines
Belikin Beer
BZ $8
Belikin Light
BZ $8
Belikin Stout
BZ $8
Land Shark
BZ $8
Guinness
BZ $8
Red Strip
BZ $8
Donelli Lambrusco Bianca
BZ $16
Donelli Lambrusco Rosso
BZ $16
Coke
BZ $4
Diet Coke
BZ $4
Red Fanta
BZ $4
Orange Fanta
BZ $4
Sprite
BZ $4
Grapefruit
BZ $4
Grape Fanta
BZ $4
Soda Water
BZ $4
Tonic Water
BZ $4

Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.

Wine Menu

Red Wine
Glass/Bottle
Lapostelle Cabernet Sauvignon, Chile
BZ 19/75
Lapostelle Cabernet Sauvignon, Chile
Glass/Bottle
BZ 19/75
Cavalier de la Mediterranean Merlot, France
BZ 25/100
Cavalier de la Mediterranean Merlot, France
Glass/Bottle
BZ 25/100
Finca Ferrer Pinot Noir, Argentina
BZ 30/119
Finca Ferrer Pinot Noir, Argentina
Glass/Bottle
BZ 30/119
Concrete Cabernet Sauvignon, California
BZ 30/119
Concrete Cabernet Sauvignon, California
Glass/Bottle
BZ 30/119
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle Only
BZ 108
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle
BZ 108
Ultimo Nativo Malbec, Argentina
By Bottle Only
BZ 157
Ultimo Nativo Malbec, Argentina
By Bottle
BZ 157
White & Rosé
Glass/Bottle
Mont’albano Organic Pinot Grigio, Italy
BZ 19/75
Mont’albano Organic Pinot Grigio, Italy
Glass/Bottle
BZ 19/75
M.Chapoutier Belleruche Rosé, France
BZ 21/80
M.Chapoutier Belleruche Rosé, France
Glass/Bottle
BZ 21/80
Orelle Rosé, France
BZ 25/98
Orelle Rosé, France
Glass/Bottle
BZ 25/98
Cavalier de la Méditerranée Chardonnay Pays, France
BZ 27/110
Cavalier de la Méditerranée Chardonnay Pays, France
Glass/Bottle
BZ 27/110
Rippey Sauvignon Blanc, California
BZ 30/119
Rippey Sauvignon Blanc, California
Glass/Bottle
BZ 30/119
Villa Antinori Bianco
By Bottle Only
BZ 85
Villa Antinori Bianco
By Bottle
BZ 85
Amplus Chardonnay
By Bottle Only
BZ 112
Amplus Chardonnay
By Bottle
BZ 112
Champagne & Sparkling Wine
Glass/Bottle
Sartori Love Story DOC Prosecco, Italy
BZ 23/90
Sartori Love Story DOC Prosecco, Italy
Glass/Bottle
BZ 23/90
Sentio DOC Prosecco, Italy
BZ 24/96
Sentio DOC Prosecco, Italy
Glass/Bottle
BZ 24/96
Perlino Prosecco Brut, Italy
By Bottle Only
BZ 120
Perlino Prosecco Brut, Italy
By Bottle
BZ 120
Moët & Chandon Impérial Brut, France
By Bottle Only
BZ 260
Moët & Chandon Impérial Brut, France
By Bottle
BZ 260
Veuve Clicquot Brut Yellow Label, France
By Bottle Only
BZ 275
Veuve Clicquot Brut Yellow Label, France
By Bottle
BZ 275
Reserved Red Wine
By Bottle
Lyeth Estate Red Blend, California
BZ 95
Lyeth Estate Red Blend, California
By Bottle
BZ 95
Buena Vista Zinfandel, California
BZ 111
Buena Vista Zinfandel, California
By Bottle
BZ 111
Cambria Pinot Noir, California
BZ 147
Cambria Pinot Noir, California
By Bottle
BZ 147
Reserved White Wine
By Bottle
Chamisal Vineyards Monterey Chardonnay, California
BZ 144
Chamisal Vineyards Monterey Chardonnay, California
By Bottle
BZ 144
Duck Horn Vineyards Sauvignon Blanc, California
BZ 144
Duck Horn Vineyards Sauvignon Blanc, California
By Bottle
BZ 144

All wine prices are in BZD | Does not include Tax and Resort Fee

Wine Menu

Red Wine
Glass/Bottle
Lapostelle Cabernet Sauvignon, Chile
BZ $22/$84
Lapostelle Cabernet Sauvignon, Chile
Glass/Bottle
BZ $22/$84
Cavalier de la Mediterranean Merlot, France
BZ $28/$110
Cavalier de la Mediterranean Merlot, France
Glass/Bottle
BZ $28/$110
Finca Ferrer Pinot Noir, Argentina
BZ $32/$125
Finca Ferrer Pinot Noir, Argentina
Glass/Bottle
BZ $32/$125
Concrete Cabernet Sauvignon, California
BZ $32/$125
Concrete Cabernet Sauvignon, California
Glass/Bottle
BZ $32/$125
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle Only
BZ $120
Maison Les Alexandrins Crozes-Hermitage Syrah, France
By Bottle
BZ $120
Ultimo Nativo Malbec, Argentina
By Bottle Only
BZ $176
Ultimo Nativo Malbec, Argentina
By Bottle
BZ $176
White & Rosé
Glass/Bottle
Mont’albano Organic Pinot Grigio, Italy
BZ $22/$84
Mont’albano Organic Pinot Grigio, Italy
Glass/Bottle
BZ $22/$84
M.Chapoutier Belleruche Rosé, France
BZ $24/$90
M.Chapoutier Belleruche Rosé, France
Glass/Bottle
BZ $24/$90
Orelle Rosé, France
BZ $28/$110
Orelle Rosé, France
Glass/Bottle
BZ $28/$110
Cavalier de la Méditerranée Chardonnay Pays, France
BZ $30/$118
Cavalier de la Méditerranée Chardonnay Pays, France
Glass/Bottle
BZ $30/$118
Rippey Sauvignon Blanc, California
BZ $32/$125
Rippey Sauvignon Blanc, California
Glass/Bottle
BZ $32/$125
Villa Antinori Bianco, Italy
By Bottle Only
BZ $96
Villa Antinori Bianco, Italy
By Bottle
BZ $96
Amplus Chardonnay, Chile
By Bottle Only
BZ $126
Amplus Chardonnay, Chile
By Bottle
BZ $126
Champagne & Sparkling Wine
Glass/Bottle
Sartori Love Story DOC Prosecco, Italy
BZ $26/$102
Sartori Love Story DOC Prosecco, Italy
Glass/Bottle
BZ $26/$102
Sentio DOC Prosecco, Italy
BZ $26/$102
Sentio DOC Prosecco, Italy
Glass/Bottle
BZ $26/$102
Perlino Prosecco Brut, Italy
By Bottle Only
BZ $136
Perlino Prosecco Brut, Italy
By Bottle
BZ $136
Moët & Chandon Impérial Brut, France
By Bottle Only
BZ $292
Moët & Chandon Impérial Brut, France
By Bottle
BZ $292
Veuve Clicquot Brut Yellow Label, France
By Bottle Only
BZ $310
Veuve Clicquot Brut Yellow Label, France
By Bottle
BZ $310
Reserved Red Wine
By Bottle
Buena Vista Zinfandel, California
BZ $124
Buena Vista Zinfandel, California
By Bottle
BZ $124
Silver Palm Cabernet Sauvignon, California
BZ $182
Silver Palm Cabernet Sauvignon, California
By Bottle
BZ $182
Twomey Pinot Noir, California
BZ $258
Twomey Pinot Noir, California
By Bottle
BZ $258
Reserved White Wine
By Bottle
Legend Vineyard Chardonnay, California
BZ $208
Legend Vineyard Chardonnay, California
By Bottle
BZ $208
Chateau Montelena Sauvignon Blanc, California
BZ $208
Chateau Montelena Sauvignon Blanc, California
By Bottle
BZ $208

All wine prices are in BZD | Tax Inclusive and Subject to Resort Fee

Drinks

Hot Beverages

The Grove's Cacao Hot Chocolate
US 4 | BZ 8
Regular/Decaf Americano
US 4 | BZ 8
Café Cubano
US 4 | BZ 8
Espresso
US 4 | BZ 8
Double Espresso
US 5 | BZ 10
Café Cortado
US 5 | BZ 10
Double Cortado
US 6 | BZ 12
Macchiato
US 5 | BZ 10
Mayan Mocha
US 8 | BZ 16
Café Latte
US 6 | BZ 12
Cappuccino
US 6 | BZ 12

Cold Beverages

Bamboo Bar Cold Brew
US 3 | BZ 6
Iced Coffee
US 5 | BZ 10
Cappuccino Frappé
US 9 | BZ 18
Iced Fevergrass Tea
US 4 | BZ 8
Ginger-Mint-Lime Garden Slushy
US 4 | BZ 8

Natural Juices

Orange
US 3 | BZ 6
Grapefruit
US 3 | BZ 6
Watermelon
US 3 | BZ 6
Pineapple
US 3 | BZ 6
Sorrel
US 3 | BZ 6
Tamarind
US 3 | BZ 6

The Grove House Signature Drinks

Nopal Jalapeño Margarita
US 15 | BZ 30

Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.

Fever Grass Guava Sangria
US 14 | BZ 28

Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float. 

The Sleeping Giant Cocktail
US 16 | BZ 32

Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.

Maíz Colada
US 11 | BZ 22

Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.

Cócotel
US 13 | BZ 26

Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.

Pineapple Upside Down Cocktail
US 16 | BZ 32

Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house–made pineapple soda shaken and strained over ice.

Ixcacao’s Cocktail [Ixkawkaw: Mayan Goddess of Cacao]

US 17 | BZ 34

Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.

Soursop Sip

US 12 | BZ 24

Soursop is often described in flavor similar to strawberries and apples with sour citrus notes. White rum, coconut cream, soursop juice, and cinnamon pineapple syrup are shaken and strained over ice, topped with a soursop and peach foam.

El Cañero

US 10 | BZ 20

Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.

Classics

Margarita

US 11 | BZ 22

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

Classic Mojito

US 10 | BZ 20

Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.

Old Fashioned

US 10 | BZ 20

Sugar, and bitters are muddled and combined with bourbon or rye.

Manhattan

US 12 | BZ 24

Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.

Pina Colada

US 12 | BZ 24

Fresh pineapple juice is shaken with sugar cane rum and coconut cream.

Mint Julep

US 10 | BZ 20

Bourbon, sugar, and mint are muddled and served over ice.

Prices are inclusive of tax. Subject to Resort Fee.

Rhythm Reef Day Trip

Departs from The Lodge at Jaguar Reef

Intensity:

Easy

Recommended:

Adults and Children

Duration:

7 hours

Boat Transfer Included:

40 Minutes each way

Minimum Persons:

4 persons

Lunch:

menu

Bring along:

Sunscreen, swimsuit, comfortable clothing, water shoes, hat, towel, snorkel gear provided by the hotel, camera, and a drybag

Prices starting at:

 $199.00 per adult & $99.50 per child

Prices are in USD and do not include 12.5 % GST and 10% Resort Fee 

Dinner

SOUP

PEPIAN PRAWN BISQUE
US 14 | BZ 28

Seared prawn with green plantain and marinated leeks, served in a pepian base consisting of roasted vegetables blended with pepitos, sesame seeds, peanuts, and shrimp broth.

PORK TAIL IN COL
US 13 | BZ 26

Shredded smoked pork tail and crispy sweet potato served in a creamy black soup.

SALADS

ROASTED BEET SALAD
US 9 | BZ 18

Beet and red wine reduction poured over soft cheese on thinly sliced beets roasted with cloves. Garnished with zesty lime bean sprouts and roasted pepitos.

LEAFY OCTOPUS SALAD
US 14 | BZ 28

Seared octopus served with leafy lettuce tossed with banana pepper pulp, tomatoes, toasted peanuts, soft cheese, and a beet and wine dressing.

ENTREES

ACHIOTE CHICKEN AND RICE
US 16 | BZ 32

Chicken is marinated in a house-made achiote rub and served with creamy rice in a red kidney bean base. Served with caramelized plantain and fresh pico de gallo.

TRUFFLE OIL FISH FILLET
US 25 | BZ 50

Fish fillet brushed in a habanero truffle oil, served with shrimp over a banana pepper, roasted garlic, and cauliflower puree. Garnished with a mescal and pineapple gel, toasted pepitos, and pico de gallo.

SPINACH TAMALE WITH PRAWNS
US 21 | BZ 42

Seared spinach tamale served in pepian sauce, topped with citrus marinated prawn. House made tomato pepper sauce, pico de gallo, and spicy chipotle served on the side.

CACAO PORK CHOPS
US 25 | BZ 50

1 ½ cut pork chop marinated in cacao, seared and served with a cold green bean and cucumber puree, yellow corn bread, and a chocolate papaya mole.

BEET AND RED WINE BEEF RIB
US 27 | BZ 54

Seared beef rib topped with a roasted yellow corn salsa, served over a roasted garlic cauliflower and banana pepper puree. Served with a bean sprout and celery stir fry and cornbread.

WILD BERRY AND SORREL BEEF TENDERLOIN
US 34 | BZ 68

Beef tenderloin in a wild berry and sorrel red wine sauce, oyster mushrooms brushed with habanero and rosemary truffle oil, and a side of green bean and cucumber puree.

PASTA EN CREMA DE YUCCA
US 14 | BZ 28

Grilled oyster mushrooms and shell pasta tossed in a sage and crema de yucca sauce. Served with a side of herb crostini.

SEAFOOD CREAM OF SPINACH PASTA
US 17 | BZ 34

Linguine pasta tossed in a creamy spinach sauce, served with sauteed fish, shrimp, and octopus. Garnished with parmesan cheese and lime zest. Served with a side of herb crostini.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.

DESSERTS

ORANGE & CHOCOLATE CREPE CAKE
US 12 | BZ 24

Layered chocolate crepes, filled with chocolate fudge and orange curd. Topped with whipped cream and chocolate ganache.

PINA COLADA TIRAMISU
US 12 | BZ 24

Fluffy coconut cake and yogurt moistened with pineapple flavoured syrup, alternated with layers of pineapple compote and creamy mascarpone cheese base.

TRES LECHES CORN CAKE
US 12 | BZ 24

Yellow corn cake served with the traditional corn flavoured three milk sauce, filled with Belgian toasted coconut cream and Swiss meringue topping.

Four-layer Entremet
US 11 | BZ 22

Almond dacquoise cake acts as the base with lemon mousse layered on top, followed by a layer
of cashew flan, and topped with a layer of rosé wine gelatin. Garnished with a vanilla crumble.

All prices include 12.5% GST. Subject to 10% Resort Fee.

Room Service available at a fee of  $5 USD plus tax

Dinner

Appetizer

Mozzarella Sticks
US 15 | BZ 30

Seasoned, black olive–crusted mozzarella cheese sticks, fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and house-made tomato jelly.

Pork Tail Tostadas
US 12 | BZ 24

Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.

Beetroot Paté
US 11 | BZ 22

Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.

Yellow Corn Ducunu
US 8 | BZ 16

Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.

Soups

Kak’ik Chicken Soup
US 10 | BZ 20

Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.

Tomato and Black Bean Soup
US 8 | BZ 16

Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of herb garlic crostini.

Salads

Guava Spinach Salad
US 15 | BZ 30

Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.

Arugula and Black Olive Salad
US 14 | BZ 28

Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.

Lemon Grass Carrot and Green Papaya Salad
US 15 | BZ 30

Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.

Entree

Pollo de Cobánero Chile
US 16 | BZ 32

Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.

Citrus Chicken Breast
US 19 | BZ 38

Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.

Paneer Cheese Steak
US 27 | BZ 54

Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.

Red Pepper and Spinach Penne Pasta
US 16 | BZ 32

Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.

Prawn and Morcilla Sausage Carbonara Pasta
US 41 | BZ 82

Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.

Camaron en Crema de Yucca
US 38 | BZ 76

Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.

Tamarind Molasses Pork Chops
US 20 | BZ 40

1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.

Cardamom and Yogurt Lamb Chops
US 24 | BZ 48

Grilled lamb chops served with a cardamom yogurt sauce, sesame arugula and fried ducunu.

Citrus Herb Fish Fillet
US 34 | BZ 68

Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, red pepper sauce, and sauteed spinach.

Sorrel and Orange Short Ribs
US 17 | BZ 34

Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.

Peppercorn and Cardamom Beef Tenderloin
US 39 | BZ 78

Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.

Vegan

Grilled Cauliflower & Chickpea Puree
US 13 | BZ 26

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

Ginger Teriyaki Glazed Tofu Steak
US 14 | BZ 28

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

Sweet Potato & Crostini Soup
US 11 | BZ 22

Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.

Sweet Potato & Coconut Creamy Pasta
US 13 | BZ 26

Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf.

Farmers Vegetable Lasagna
US 14 | BZ 28

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.

Desserts

The Grove House Mascarpone Cake

US 9 | BZ 18

Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.

Guava Cheesecake

US 13 | BZ 26

Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.

Red Pepper Jam Profiterole

US 7 | BZ 14

Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.

Tres Leches con Queso Edam

US 8 | BZ 16

Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.

Mayan Chocolate Cake

US 8 | BZ 16

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

Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.

Ice Cream

Vanilla

US 6 | BZ 12

Sugar Corn

US 6 | BZ 12

Craboo

US 6 | BZ 12

Soursop

US 6 | BZ 12

Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.

Tomato and Black Bean Soup

Lunch

Appetizer

Black Corn Shrimp Tostadas
US 11 | BZ 22

Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.

Creole Pigtail and Black Beans Panades
US 14 | BZ 28

Yellow corn stuffed with Creole pigtail and black beans, topped with all-spice cucumber and herb lettuce slaw.

Mediterranean Vegetable and Beet Pâté
US 18 | BZ 36

Beetroot pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.

Salads

Grove House Green Salad
US 16 | BZ 32

Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.

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.

Shrimp and Arugula Salad
US 18 | BZ 36

Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.

Sandwiches

Sourdough Oxtail Sandwich
US 17 | BZ 34

Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.

The Giant Burger
US 18 | BZ 36

Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.

Entree

Beef Brisket Nachos
US 15 | BZ 30

Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.

Pollo Asado
US 20 | BZ 40

Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.

Yogurt Lamb Tostadas
US 20 | BZ 40

Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.

Pincho de Borrego
US 25 | BZ 50

Grilled lamb skewers and handmade corn tortillas served with a selection of house made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.

Camarones y Tomate Carpaccio
US 25 | BZ 50

Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.

Vegan

Chickpea Curry & Peanut Pasta
US 10 | BZ 20

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

Coconut & Ginger Tofu Stew
US 12 | BZ 24

Ginger shredded over coconut milk, herbs and bean curd, served with white rice and fried plantains.

Sundried Tomato & Bean Soup
US 9 | BZ 18

Stewed red kidney beans and crushed sundried tomatoes, spiced and topped with garlic croutons.

Teriyaki Vegetable Rice Bowl
US 11 | BZ 22

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

Black Beans Empanadas
US 8 | BZ 16

Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.

kids menu

Mini Chicken Fingers
US 10 | BZ 20

Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.

Mini Brisket Quesadillas
US 10 | BZ 20

Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.

kids beef sliders
US 10 | BZ 20

Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.

Mini Pepperoni Pizzas
US 10 | BZ 20

A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.

Kids Pasta
US 10 | BZ 20

Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.

Smoked Chicken Sandwich
US 10 | BZ 20

Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.

Tonito’s Baked Cheese sticks
US 10 | BZ 20

Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.

Desserts

The Grove House Mascarpone Cake

US 9 | BZ 18

Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.

Guava Cheesecake

US 13 | BZ 26

Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.

Red Pepper Jam Profiterole

US 7 | BZ 14

Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.

Tres Leches con Queso Edam

US 8 | BZ 16

Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.

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

Vanilla

US 6 | BZ 12

Sugar Corn

US 6 | BZ 12

Craboo

US 6 | BZ 12

Soursop

US 6 | BZ 12

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

Breakfast

The Little Donkey
US 9 | BZ 18

Breakfast burrito made with warm handmade flour tortilla stuffed with refried beans, scrambled eggs, crispy pork bacon, farm vegetables and fresh Mennonite cheese.

Belizean Stuffed Jack
US 10 | BZ 20

Golden fried flour tortilla, stuffed with refried beans, sauteed vegetables, 
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.

The Giant Pancakes
US 10 | BZ 20

Two giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.

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.

Chef's Farm Omelette
US 10 | BZ 20

Two-egg omelette filled with sauteed organic vegetables, served with toasted 
baguettes and fresh Mennonite ricotta cheese.

Continental Basket
US 12 | BZ 24

Baked goods, butter, jams, yogurt, fruit and granola.

Vegan

Irish Potatoes & Chickpeas Hash
US 14 | BZ 28

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

Coconut & Vanilla Cinnamon Toast
US 14 | BZ 28

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

Vegan Breakfast
US 18 | BZ 36

Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.

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