Fruits de mer d’inspiration garifuna
Au cœur de The Lodge at Jaguar Reef se trouve un hall d’entrée saisissant offrant une vue imprenable sur la mer des Caraïbes et notre restaurant de renom, The Paddle House. Avec ses parois vitrées escamotables, le hall d’entrée prépare le terrain pour une variété de cocktails, un petit-déjeuner bélizien authentique, ainsi que des suggestions de déjeuner et de dîner changeant quotidiennement au fil des saisons.
Des lanternes en osier se balancent doucement dans la brise côtière, ajoutant une touche de charme à une expérience culinaire centrée sur les fruits de mer. Le menu met en avant des saveurs diverses, notamment de la poitrine de porc fumée à la coque de noix de coco accompagnée de tubercules locaux, en hommage à la culture garifuna. De plus, vous y trouverez des classiques tels que le porc Pibil de style Yucatán et des tortillas de maïs fraîchement préparées.
Le hall d’entrée et le restaurant de The Lodge at Jaguar Reef offrent un mélange harmonieux de vues époustouflantes et de cuisine savoureuse, garantissant une expérience accueillante et agréable.
MENU
PETIT-DÉJEUNER
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. |
US 10 | BZ 20 | Toasted pepita granola, locally made yogurt, tropical fruit bowl, Jamaican chicken patties served with choice of orange juice or coffee. |
US 10 | BZ 20 | Two-egg omelette filled with sauteed market vegetables and fresh Mennonite cheese served with toasted baguette. |
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. |
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. |
US 11 | BZ 22 | Farm fresh eggs scrambled with onions and tomatoes, accompanied by coconut refried beans, crispy bacon and Belizean fried 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. |
US 16 | BZ 32 | Pan-fried bean curd and guacamole spread on Johnny cake and arugula balsamic salad served with seasonal cuts of fruit. |
US 14 | BZ 28 | Potatoes, chickpeas, and farm vegetables pan-seared in coconut oil and spiced with toasted cumin, served with handmade corn tortillas. |
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. |
US 18 | BZ 36 | Coconut refried beans, fried plantain, sauteed okra with tomatoes. Served with golden fry jacks. |
US 16 | BZ 32 | Roasted sweet potato sauteed with farm vegetables, red kidney beans, crispy romaine lettuce and guacamole wrapped in handmade flour tortilla. |
Room Service available at a fee of $5 USD plus tax |
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DÉJEUNER
US 18 | BZ 36 | Grilled prawns in shrimp broth with a coconut base topped with marinated leeks served with a side of crostini. |
US 15 | BZ 30 | A fusion of sopa de lima and seafood consume with sliced green plantain, fresh fish cured with lime, garnished with crispy corn tortilla strips, shaved mozzarella cheese, jalapeños, and shallots. |
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. |
US 13 | BZ 26 | Slices of chilled cantaloupe with shaved parmesan, toasted pecans, and a mint yogurt dressing. |
US 10 | BZ 20 | Smoked pigtail salpicon served in a traditional corn col garnished with ricotta cheese. Served with fried corn tortilla chips. |
US 18 | BZ 36 | Fried corn shells topped with guacamole, fish marinated in mango aguachile, pickled celery, and a passion fruit sauce. |
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. |
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. |
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. |
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. |
US 21 | BZ 42 | Steak served with marinated leeks, handmade corn tortilla, nopal sauce, beef consommé, and chipotle infused beans. |
US 24 | BZ 48 | Large smoked beef rib served over potato puree with toasted crostini and a passion fruit red wine demi-glaze. |
US 23 | BZ 46 | Fried whole fish, lime zested rice, and spiced fried plantain, over a lemongrass coconut ginger gravy. |
US 24 | BZ 48 | Pasta with grilled octopus in creole sauce. Served with herb crostini and parmesan cheese. |
US 25 | BZ 50 | Battered fish and hand-cut potato fries served with mint yogurt sauce and chipotle tomato sauce. |
US 24 | BZ 48 | Fried fish, fried shrimp, and fried octopus served with mint yogurt sauce and chipotle tomato sauce. |
US 20 | BZ 40 | Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette. |
US 24 | BZ 48 | Fresh ginger shaved over coconut milk, herbs and cuts of beans curd, served with white rice and fried plantain. |
US 18 | BZ 36 | Slow stewed red kidney beans, crushed sundried tomatoes, spiced and finished with garlic croutons. |
US 22 | BZ 44 | Hand selected market vegetables stir fried in soy sauce, grated ginger and spices, served with coconut cilantro white rice. |
US 16 | BZ 32 | Hand-pressed yellow corn tortilla stuffed with refried black beans served with pickled purple cabbage. |
US 7 | BZ 14 | Homemade white bread, sliced and spread with orange cheddar cheese then grilled. Served with crispy potato fries. |
US 8 | BZ 16 | Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken, grilled and accompanied with fresh salsa and cream. |
US 5 | BZ 10 | Crispy corn tortilla shells, refried beans, shaved cheese and fresh salsa. |
US 10 | BZ 20 | Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries. |
US 6 | BZ 12 | Linguini tossed in melted butter and shaved parmesan cheese. |
US 6 | BZ 12 | Linguini tossed in tomato sauce and shaved parmesan cheese. |
US 7 | BZ 14 | Golden fried chicken strips accompanied with potato fries. |
US 15 | BZ 30 | Moist chocolate cake layered with mascarpone cream cheese filling, garnished with blackberry sauce and cacao powder. |
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. |
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. |
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. |
US 8 | BZ 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
Room Service available at a fee of $5 USD plus tax |
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US 5 | BZ 10 |
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US 5 | BZ 10 |
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US 5 | BZ 10 |
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Room Service available at a fee of $5 USD plus tax |
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DÎNER
US 15 | BZ 30 | Cassava consomme garnished with basil oil, crispy fish slices, and a side of garlic herb baguette. |
US 19 | BZ 38 | Grilled prawns in roasted tomato and local chorizo soup with a side of garlic baguettes. |
US 17 | BZ 34 | Grilled basil pesto paneer cheese topped with mirin infused dried cherry tomatoes and creamy tomato vinaigrette. |
US 13 | BZ 26 | Fresh baby arugula, infused cherry tomato, crumbles of morcilla sausage, shaved Parmesan, with a creamy tomato vinaigrette. |
US 12 | BZ 24 | Peeled zucchini, dehydrated watermelon, grilled paneer cheese and shallots, drizzled with African bee honey balsamic vinaigrette. |
US 16 | BZ 32 | Sous vide octopus and pickled celery, onions, and tomatoes over a citrus tiger’s milk served with crispy cassava chips. |
US 17 | BZ 34 | Bacon crusted cheese sticks served with our house pepper jelly, pickled heart of broccoli, garnished with black lime powder. |
US 19 | BZ 38 | Fish tartare filled wontons layered with beef tartare and chili sauce. |
US 13 | BZ 26 | Watermelon sticks over a bed of creamy lime vinaigrette with blue cheese crumble, toasted peanuts, and mint leaves. |
US 30 | BZ 60 | Grilled shrimp with pasta tossed in cream of yucca. |
US 25 | BZ 50 | Linguine tossed in our house marinara sauce made from smoked tomatoes topped with seared shrimp and sausage. |
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. |
US 26 | BZ 52 | Citrus herb marinade fish fillet served with creamy longaniza rice and cream of spinach. |
US 28 | BZ 56 | Grilled 1-inch pork chop with potato pavé and a sesame oil sauteed arugula. |
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. |
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. |
US 28 | BZ 56 | Grilled bean curd glazed with fresh ginger and soy sauce, accompanied with a cumin spiced chickpea puree and sauteed spinach. |
US 22 | BZ 44 | Slow roasted potato liquified in coconut milk, spiced, and served with fresh toasted crostini. |
US 26 | BZ 52 | Locally harvested sweet potato, liquified with coconut milk, spiced and tossed with linguini pasta and basil leaf. |
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. |
US 7 | BZ 14 | Homemade white bread, sliced and spread with orange cheddar cheese then grilled. Served with crispy potato fries. |
US 8 | BZ 16 | Handmade flour tortilla spread with refried beans, Mennonite cheese, and shredded chicken, grilled and accompanied with fresh salsa and cream. |
US 5 | BZ 10 | Crispy corn tortilla shells, refried beans, shaved cheese and fresh salsa. |
US 10 | BZ 20 | Grilled beef patties, melted cheese, slices of tomatoes, and lettuce on burger bun. Served with potato fries. |
US 6 | BZ 12 | Linguini tossed in melted butter and shaved parmesan cheese. |
US 6 | BZ 12 | Linguini tossed in tomato sauce and shaved parmesan cheese. |
US 7 | BZ 14 | Golden fried chicken strips accompanied with potato fries. |
US 15 | BZ 30 | Moist chocolate cake layered with mascarpone cream cheese filling, garnished with blackberry sauce and cacao powder. |
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. |
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. |
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. |
US 8 | BZ 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
US 5 | BZ 10 |
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US 5 | BZ 10 |
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US 5 | BZ 10 |
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VINS
BOISSONS
US 4 | BZ 8 |
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US 5 | BZ 10 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 2.50 | BZ 5 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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US 8 | BZ 16 |
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US 6 | BZ 12 |
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US 9 | BZ 18 |
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US 4 | BZ 8 |
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Room Service available at a fee of $5 USD plus tax. |
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US 15 | BZ 30 | Jim Bean, smoked rosemary, fresh lime juice, stirred and poured over ice, topped off with ginger beer. |
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. |
US 10 | BZ 20 | Tequila blanco, watermelon cubes, lime juice, house-made jalapeño roasted pineapple and anise syrup, muddled and shaken, strained over ice. |
US 11 | BZ 22 | White rum, Aperol, lime juice, and simple syrup, poured over ice and topped with house-made watermelon soda. |
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. |
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. |
US 15 | BZ 30 | Vodka and homemade grapefruit rosemary soda, garnished with a caramelized grapefruit slice. |
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. |
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. |
Room Service available at a fee of $5 USD plus tax |
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US 10 | BZ 20 | Bourbon or rye stirred with sugar, water and bitters. Served with a citrus twist and rosemary sprig. |
US 15 | BZ 30 | Whiskey, sweet Vermouth and bitters stirred and served with a citrus twist. |
US 11 | BZ 22 | Gin, Campari, and vermouth stirred with Italian bitters and served with an orange peel. |
US 15 | BZ 30 | Fresh mint leaves are lightly muddled with simple syrup and bourbon and served with ice. |
US 10 | BZ 20 | Fresh mint and cane sugar combined with rum and topped off with sparkling water and a drop of bitters. |
US 15 | BZ 30 | Tequila shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim. |
Room Service available at a fee of $5 USD plus tax |
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INFORMATIONS SUR LE RESTAURANT
Heures d'ouverture
7h00 à 22h00
Heures de repas
- Petit-déjeuner
De 7h00 à 10h00
- Déjeuner
De 12h00 à 15h00
- Dîner
17h30
19h00
20h30
Réservations encouragées
Appelez le +501-615-6208
