Garifuna Inspired Seafood
At the core of The Lodge at Jaguar Reef lies a striking lobby that offers expansive views of the Caribbean Sea and our renowned restaurant, The Paddle House. With glass-door walls that open up, the lobby sets the stage for an array of cocktails, authentic Belizean breakfast, and a daily changing lunch and dinner special that reflects the season.
Wicker lanterns gently sway in the coastal breeze, adding a touch of charm to the dining experience that centers around seafood. The menu highlights diverse flavors, including coconut husk-smoked pork belly paired with ground provisions as a nod to the local Garifuna culture. Additionally, you’ll find favorites like Yucatán-style pork Pibil and freshly made corn tortillas.
The Lodge at Jaguar Reef’s lobby and restaurant offer a seamless blend of breathtaking views and satisfying cuisine, making for an inviting and enjoyable experience.
MENU
BREAKFAST
US 9 | BZ 18 | Eggs scrambled with locally sourced longaniza sausage on coconut refried beans, topped with cheese and rolled in 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. |
LUNCH
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 9 | BZ 18 | 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 20 | BZ 40 | 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. |
US 5 | BZ 10 |
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US 5 | BZ 10 |
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US 5 | BZ 10 |
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DINNER
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 18 | BZ 36 | 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 18 | BZ 36 | 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 25 | BZ 50 | 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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WINE
DRINKS
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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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
8:30pm
Reservations encouraged
Call +501-822-0037
