Farm-Inspired Cuisine
Celebrating the wilderness around us, Chef Rahim elevates boutique seasonal dishes into understated splendor at The Grove House, with a strong emphasis on hand-picked, sustainably grown local produce from our on-site 600-acre garden. Think zesty and bright Tahitian limes from the orchards below, the brilliantly balanced bitterness and depth of cacao beans, and the signature spiced base of every savory Belizean dish: vermilion-hued annatto.
Two stories up, The Grove House’s exposed hardwood beams of the bar and lounge steers into the balcony dining area for a relaxed and shaded space that a vacation in Belize’s tropical rainforest demands. Upstairs on the third floor, The Grove House steps into its romanticized rural idyll character with a traditional thatched roof that’s relaxed for breakfast, yet candlelit and romantic for dinner.
MENU
BREAKFAST
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. |
LUNCH
US 11 | BZ 22 | 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 17 | BZ 34 | Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips. |
US 18 | BZ 36 | Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries. |
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. |
US 20 | BZ 40 | 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 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. |
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. |
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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DINNER
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. |
US 12 | BZ 24 | Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing. |
US 11 | BZ 22 | Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini. |
US 8 | BZ 16 | Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso. |
US 10 | BZ 20 | Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla. |
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. |
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 16 | BZ 32 | 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 20 | BZ 40 | 1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula. |
US 24 | BZ 48 | 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 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. |
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 over our classic tomato sauce, topped with Mennonite cheese, before being 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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WINE
DRINKS
US 4 | BZ 8 |
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US 4 | BZ 8 |
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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 5 | BZ 10 |
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US 6 | BZ 12 |
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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 6 | BZ 12 |
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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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RESTAURANT INFORMATION
Opening Hours
7:00am to 10:00pm
Dining Times
- Breakfast
7:00am to 10:00am
- Lunch
12:00pm to 3:00pm
- Dinner
5:30pm
7:00pm
8:00pm
Reservations encouraged
Call +501-822-0037
