
WELCOME TO THE GROVE HOUSE
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
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. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |
The Grove House Mascarpone Cake US 9 | US 18 | Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue. |
Guava Cheesecake US 13 | US 26 | Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble. |
Red Pepper Jam Profiterole US 7 | US 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 | US 16 | Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese. |
Mayan Chocolate Cake US 8 | US 16 | Silky chocolate cake coated with a citrus-infused chocolate ganache. |
Vanilla US 6 | US 12 |
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Sugar Corn US 6 | US 12 |
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Craboo US 6 | US 12 |
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Soursop US 6 | US 12 |
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Mozzerella 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. |
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. |
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. |
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 pepper sauce. |
Red Pepper & 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. |
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. |
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. |
Vanilla US 6 | BZ 12 |
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Sugar Corn US 6 | BZ 12 |
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Craboo US 6 | BZ 12 |
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Soursop US 6 | BZ 12 |
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Lapostelle Cabernet Sauvignon, Chile | ||
Cavalier de la Mediterranean Merlot, France | ||
Finca Ferrer Pinot Noir, Argentina | ||
Concrete Cabernet Sauvignon, California | ||
Maison Les Alexandrins Crozes-Hermitage Syrah, France | ||
Ultimo Nativo Malbec, Argentina | ||
Mont’albano Organic Pinot Grigio, Italy | ||
M.Chapoutier Belleruche Rosé, France | ||
Orelle Rosé, France | ||
Cavalier de la Méditerranée Chardonnay Pays, France | ||
Rippey Sauvignon Blanc, California | ||
Villa Antinori Bianco, Italy | ||
Amplus Chardonnay, Chile | ||
Sartori Love Story DOC Prosecco, Italy | ||
Sentio DOC Prosecco, Italy | ||
Perlino Prosecco Brut, Italy | ||
Moët & Chandon Impérial Brut, France | ||
Veuve Clicquot Brut Yellow Label, France | ||
Buena Vista Zinfandel, California | ||
Silver Palm Cabernet Sauvignon, California | ||
Twomey Pinot Noir, California | ||
Legend Vineyard Chardonnay, California | ||
Chateau Montelena Sauvignon Blanc, California | ||
The Grove’s Cacao Hot Chocolate US 4 | BZ 8 |
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Regular/Decaf Americano US 4 | BZ 8 |
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Café Cubano US 4 | BZ 8 |
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Espresso US 4 | BZ 8 |
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Double Espresso US 5 | BZ 10 |
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Café Cortado US 5 | BZ 10 |
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Double Cortado US 6 | BZ 12 |
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Macchiato US 5 | BZ 10 |
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Mayan Mocha US 8 | BZ 16 |
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Café Latte US 6 | BZ 12 |
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Cappuccino US 6 | BZ 12 |
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Bamboo Bar Cold Brew US 3 | BZ 6 |
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Iced Coffee US 5 | BZ 10 |
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Cappuccino Frappé US 9 | BZ 18 |
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Iced Fevergrass Tea US 4 | BZ 8 |
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Ginger-Mint-Lime Garden Slushy US 4 | BZ 8 |
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Room Service available at a fee of $5 USD plus tax. |
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Orange US 3 | BZ 6 |
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Grapefruit US 3 | BZ 6 |
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Watermelon US 3 | BZ 6 |
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Pineapple US 3 | BZ 6 |
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Sorrel US 3 | BZ 6 |
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Tamarind US 3 | BZ 6 |
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Room Service available at a fee of $5 USD plus tax. |
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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 | 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. |
Room Service available at a fee of $5 USD plus tax |
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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. |
Room Service available at a fee of $5 USD plus tax |
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




