Culinária Inspirada na Fazenda
Celebrando a natureza ao nosso redor, o Chef Rahim eleva pratos sazonais boutique a um esplendor discreto no The Grove House at Sleeping Giant, com forte ênfase em produtos locais cultivados de forma sustentável e colhidos à mão da nossa horta de 600 acres. Pense em limas taitianas vibrantes e cítricas dos pomares abaixo, o amargor brilhantemente equilibrado e a profundidade dos grãos de cacau, e a base temperada característica de cada prato salgado belizenho: o urucum de tonalidade vermelho-alaranjada.
Dois andares acima, as vigas de madeira expostas do bar e lounge do The Grove House conduzem à área de jantar na varanda, criando um espaço relaxante e sombreado que umas férias na floresta tropical de Belize exigem. No terceiro andar, o The Grove House assume seu caráter idílico rural e romântico com um telhado de palha tradicional que é descontraído para o pequeno-almoço, mas à luz de velas e romântico para o jantar.
MENU
PEQUENO-ALMOÇO
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. |
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. |
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. |
US 11 | BZ 22 | Farm fresh eggs scrambled with onions and tomatoes, accompanied by coconut refried beans, crispy bacon and Belizean fried jacks. |
US 10 | BZ 20 | Two-egg omelette filled with sauteed organic vegetables, served with toasted baguettes and fresh Mennonite ricotta cheese. |
US 12 | BZ 24 | Baked goods, butter, jams, yogurt, fruit and granola. |
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. |
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. |
US 18 | BZ 36 | Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks. |
Room Service available at a fee of $5 USD plus tax |
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ALMOÇO
US 13 | BZ 26 | Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels. |
US 14 | BZ 28 | Yellow corn stuffed with Creole pigtail and black beans, topped with all-spice cucumber and herb lettuce slaw. |
US 18 | BZ 36 | Beetroot pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips. |
US 16 | BZ 32 | Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette. |
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 18 | BZ 36 | Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing. |
US 18 | BZ 36 | Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips. |
US 19 | BZ 38 | Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries. |
US 18 | BZ 36 | 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. |
US 22 | BZ 44 | Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya. |
US 20 | BZ 40 | Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese. |
US 29 | BZ 58 | 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. |
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. |
US 10 | BZ 20 | Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette. |
US 12 | BZ 24 | Ginger shredded over coconut milk, herbs and bean curd, served with white rice and fried plantains. |
US 9 | BZ 18 | Stewed red kidney beans and crushed sundried tomatoes, spiced and topped with garlic croutons. |
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. |
US 8 | BZ 16 | Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage. |
US 10 | BZ 20 | Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries. |
US 10 | BZ 20 | Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream. |
US 10 | BZ 20 | Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese. |
US 10 | BZ 20 | A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices. |
US 10 | BZ 20 | Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese. |
US 10 | BZ 20 | Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli. |
US 10 | BZ 20 | Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce. |
US 9 | US 18 | Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue. |
US 13 | US 26 | Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble. |
US 7 | US 14 | Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce. |
US 8 | US 16 | Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese. |
US 8 | US 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 6 | US 12 |
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US 6 | US 12 |
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US 6 | US 12 |
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US 6 | US 12 |
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Room Service available at a fee of $5 USD plus tax |
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JANTAR
US 16 | BZ 32 | 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. |
US 14 | BZ 28 | Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing. |
US 13 | BZ 26 | Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini. |
US 9 | BZ 18 | Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso. |
US 13 | BZ 26 | Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla. |
US 9 | BZ 18 | 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. |
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. |
US 14 | BZ 28 | Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette. |
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. |
US 19 | BZ 38 | Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter. |
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. |
US 27 | BZ 54 | Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red pepper sauce. |
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. |
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. |
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. |
US 24 | BZ 48 | 1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula. |
US 39 | BZ 78 | Grilled lamb chops served with a cardamom yogurt sauce, sesame arugula and fried ducunu. |
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. |
US 19 | BZ 38 | Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil. |
US 39 | BZ 78 | Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato 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. |
US 14 | BZ 28 | Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree. |
US 11 | BZ 22 | Slow-roasted potatoes in coconut milk and spices, served with freshly toasted crostini. |
US 13 | BZ 26 | Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf. |
US 14 | BZ 28 | Hand-selected farm vegetables layered over our classic tomato sauce and topped with Mennonite cheese, then baked to perfection. Served with a bowl of coconut white rice. |
US 9 | BZ 18 | Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue. |
US 13 | BZ 26 | Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble. |
US 7 | BZ 14 | Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce. |
US 8 | BZ 16 | Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese. |
US 8 | BZ 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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Room Service available at a fee of $5 USD plus tax |
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VINHOS
BEBIDAS
US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4.50 | BZ 9 |
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US 4 | BZ 8 |
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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 5 | BZ 10 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 7.5 | BZ 15 |
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US 8 | BZ 16 |
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US 6.50 | BZ 13 |
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US 8 | BZ 16 |
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US 8 | BZ 16 |
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US 10 | BZ 20 |
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US 6.50 | BZ 13 |
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US 3 | BZ 6 |
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US 5 | BZ 10 |
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US 9 | BZ 18 |
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US 4 | BZ 8 |
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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 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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Room Service available at a fee of $5 USD plus tax. |
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US 15 | BZ 30 | Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass. |
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. |
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. |
US 11 | BZ 22 | Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice. |
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. |
US 16 | BZ 32 | Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house-made pineapple soda shaken and strained over ice. |
US 17 | BZ 34 | Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice. |
US 12 | BZ 24 | White rum, coconut cream, soursop juice, and cinnamon pineapple syrup are shaken and strained over ice, topped with a soursop and peach foam. |
US 10 | BZ 20 | Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves. |
Room Service available at a fee of $5 USD plus tax |
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US 11 | BZ 22 | Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim. |
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. |
US 10 | BZ 20 | Sugar and bitters are muddled and combined with bourbon or rye. |
US 12 | BZ 24 | Whiskey, sweet vermouth and bitters are gently stirred and served traditional style. |
US 12 | BZ 24 | Fresh pineapple juice is shaken with sugar cane rum and coconut cream. |
US 10 | BZ 20 | Bourbon, sugar, and mint are muddled and served over ice. |
Room Service available at a fee of $5 USD plus tax |
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INFORMAÇÕES DO RESTAURANTE
Horário de Funcionamento
7h às 22h
Horários das Refeições
- Pequeno-almoço
7h às 10h
- Almoço
12h às 15h
- Jantar
17h30
19h
20h
Reservas recomendadas
Ligar para +501-610-8087
