Farm-Inspired Cuisine

Celebrating the wilderness around us, Chef Rahim elevates boutique seasonal dishes into understated splendor at The Grove House at Sleeping Giant, 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

Breakfast 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.

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 subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

LUNCH

Lunch

Appetizer

Black Corn Shrimp Tostadas

US 13 | BZ 26

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 18 | BZ 36

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

The Giant Burger

US 19 | BZ 38

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

Entrée

Beef Brisket Nachos

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.

Pollo Asado

US 22 | BZ 44

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.

Beef Skewers

US 30 | BZ 60

Grilled beef 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

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.

Vegetarian

Chickpea Curry & Peanut Pasta

US 12 | BZ 24

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

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 subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

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 subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

DINNER

Dinner

Appetizer

Mozzarella Sticks

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.

Pork Tail Tostadas

US 14 | BZ 28

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

Beetroot Paté

US 13 | BZ 26

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

Yellow Corn Ducunu

US 9 | BZ 18

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

Soups

Kak'ik Chicken Soup

US 13 | BZ 26

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

Tomato and Black Bean Soup

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.

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.

Entrée

Pollo de Cobánero Chile

US 19 | BZ 38

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.

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 24 | BZ 48

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

Ribeye Steak

US 32 | BZ 64

Ribeye seared in garlic butter and herbs, finished to your desired temperature. Served with sweet potato mash and grilled corn ribs tossed in chimichurri.

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.

Tejocote BBQ

US 25 | BZ 50

Beef rib glazed in tejocote barbecue sauce, butter, and herbs, seared over the grill. Served with sweet potato purée and chimichurri corn ribs.

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.

Vegetarian

Farmer's Vegetable Stack

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.

Paneer Cheese Steak

US 27 | BZ 54

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

Sweet Potato & Coconut Creamy Pasta

US 18 | BZ 36

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

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

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

WINE

Wine Menu

Red Wine

  Glass/Bottle
Cavalier de la Méditerranée Merlot, France BZ $28/$110
Concrete Cabernet Sauvignon, California BZ $32/$125
Maison Les Alexandrins Crozes-Hermitage Syrah, FranceBy Bottle OnlyBZ $120
Último Nativo Malbec, ArgentinaBy Bottle OnlyBZ $176

White & Rosé

  Glass/Bottle
Mont'albano Organic Pinot Grigio, Italy BZ $22/$84
M.Chapoutier Belleruche Rosé, France BZ $24/$90
Orelle Rosé, France BZ $28/$110
Cavalier de la Méditerranée Chardonnay Pays, France BZ $30/$118
Rippey Sauvignon Blanc, California BZ $32/$125
Villa Antinori Bianco, ItalyBy Bottle OnlyBZ $96
Amplus Chardonnay, ChileBy Bottle OnlyBZ $126

Champagne & Sparkling Wine

  Glass/Bottle
Sartori Love Story DOC Prosecco, Italy BZ $26/$102
Sentio DOC Prosecco, Italy BZ $26/$102
Perlino Prosecco Brut, ItalyBy Bottle OnlyBZ $136
Moët & Chandon Impérial Brut, FranceBy Bottle OnlyBZ $292
Veuve Clicquot Brut Yellow Label, FranceBy Bottle OnlyBZ $310

Reserved Red Wine

  By Bottle
Buena Vista Zinfandel, California BZ $124
Silver Palm Cabernet Sauvignon, California BZ $182
Twomey Pinot Noir, California BZ $258

Reserved White Wine

  By Bottle
Legend Vineyard Chardonnay, California BZ $208
Chateau Montelena Sauvignon Blanc, California BZ $208

All wine prices are in BZD. Tax inclusive and subject to resort fee.

DRINKS

Drinks

Hot Beverages

The Grove's Cacao Hot Chocolate

US 4 | BZ 8

Regular Tea Glass

US 4 | BZ 8

Regular/Decaf Americano

US 4.50 | BZ 9

Café Cubano

US 4 | BZ 8

Espresso

US 4 | BZ 8

Double Espresso

US 5 | BZ 10

Flat White

US 6 | BZ 12

Café Cortado

US 5 | BZ 10

Double Cortado

US 6 | BZ 12

Macchiato

US 5 | BZ 10

Caramel Macchiato

US 7.5 | BZ 15

Mayan Mocha

US 8 | BZ 16

Café Latte

US 6.50 | BZ 13

Mocha Latte

US 8 | BZ 16

Chai Latte

US 8 | BZ 16

Dirty Chai Latte

US 10 | BZ 20

Cappuccino

US 6.50 | BZ 13

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

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

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

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

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

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.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

The 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.

Piña 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.

All prices are subject to 12.5% GST and 10% Resort Fee. Room Service available at a fee of $5 USD plus tax.

TAKE VR TOUR
VIEW RESORT PAGE

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 +501-610-8087

Balcony seating area at Grove House Restaurant, The Rainforest Lodge at Sleeping Giant, Belize
Tacos with a variety of salsas at Grove House Restaurant, The Rainforest Lodge at Sleeping Giant, Belize
Private second-floor seating area at Grove House Restaurant, The Rainforest Lodge at Sleeping Giant, Belize
Table full of dishes at Grove House Restaurant, The Rainforest Lodge at Sleeping Giant, Belize
Outdoor balcony area with shade umbrellas on the second floor of Grove House Restaurant, The Rainforest Lodge at Sleeping Giant, Belize