Breakfast
Sunrise Omelette
US 9 | BZ 18
Melted cheese, sautéed vegetables, crispy bacon bits, and golden shaved potato, folded into two eggs. Served with buttery toast and grilled papaya jelly.
Belizean Full Breakfast
US 12 | BZ 24
Handcrafted Belizean sausage, coconut refried beans, fried plantains, sautéed tomatoes, scrambled eggs, queso fresco, and golden fried jacks.
Panini Melt
US 10 | BZ 20
Toasted wheat bread layered with creamy mozzarella, crispy bacon, scrambled egg, and fresh guacamole. Served with a side of rich, velvety hollandaise.
Cocoa Cashew Pancakes
US 11 | BZ 22
Cocoa-infused pancakes topped with homemade cashew brittle, whipped coconut cream, and cinnamon-sugar fried plantains.
Citrus Parfait
US 8 | BZ 16
Layers of creamy plain yogurt with orange slices, house-made grapefruit marmalade, and a crunchy cashew brittle topping.
Pork Belly Tostadas
US 9 | BZ 18
Golden fried tortilla shells layered with coconut refried beans, shaved boiled eggs, and crispy pork belly, finished with fresh house salsa.
Tropical Continental
US 8 | BZ 16
Plain yogurt paired with homemade cashew brittle, fresh seasonal fruits, and warm cinnamon-sugar dusted 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
Appetizers
Grilled Papaya and Spinach Salad
US 13 | BZ 26
Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers with a craboo vinaigrette.
Charred Lettuce Salad
US 9 | BZ 18
Fire-charred lettuce layered with habanero-infused sausage, crispy capers, goat cheese bechamel sauce and achiote-habanero dressing.
Grilled Shrimp Culichi
US 17 | BZ 34
Charcoal grilled prawns in an avocado-poblano pepper sauce and freshly diced pico de gallo. Served with sea-salted corn tortilla chips.
Col Dip
US 13 | BZ 26
Crispy pork belly served in a traditional corn col garnished with grilled leeks. Served with fried corn tortilla chips.
Smoked Pigtail Dumplings
US 13 | BZ 26
Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam.
Dry-Aged Beef Tartare
US 15 | BZ 30
Hand-cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with fresh holy basil leaves.
Entrées
Charred Whole Fish
US 26 | BZ 52
Fresh fish grilled over an open flame, dressed in red achiote oil, and served with handmade corn tortillas, grilled leek salad, and house roasted salsa.
Pigtail Tostadas
US 14 | BZ 28
Creole stewed pigtail shredded over fried yellow corn tortillas with a cilantro and tomato slaw.
Pumpkin Ravioli
US 18 | BZ 36
Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with parmesan. Served with artisan bread.
The Banks Burger
US 16 | BZ 32
Sirloin steak grilled over fire, served in an artisan bun with bacon, fresh cilantro sprouts, and julienned onions in a remoulade dressing.
Cardamom Lamb Chops
US 31 | BZ 62
Grilled lamb chops glazed with a creamy cardamom sauce, served alongside mashed sweet potato, and charred celery peels.
Black Roasted Chicken
US 22 | BZ 44
Fire-roasted chicken marinated with blackened spices, served over coconut rice with fried plantain.
Fried Whole Fish
US 25 | BZ 50
Golden fried whole fish served with traditional sides of coconut white rice, Granny’s stewed beans, fried plantain, and house made salsa.
Belize-Style BBQ
US 13 | BZ 26
Grilled chicken in a house made BBQ sauce served with stewed beans, coleslaw, salsa, and handmade flour tortilla.
Sunday Dinna
US 9 | BZ 18
Traditional stewed chicken, rice and beans, fried plantain, coleslaw, and habanero curtido.
KIDS MENU
Chicken Fingers
US 7 | BZ 14
Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.
Cheeseburger
US 9 | BZ 18
Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.
Pasta al Burro
US 7 | BZ 14
Pasta tossed in butter and shaved parmesan, served with sourdough bread.
Oxtail Quesadilla
US 11 | BZ 22
Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.
DESSERTS
Banana and Turmeric Cream Éclair with Miso Caramel
US 8 | BZ 16
A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.
Maya Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Panna Cotta with Fermented Sweet Potato
US 9 | BZ 18
A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Dinner
Starters
Nutmeg and Allspice Prawns
US 14 | BZ 28
Prawns marinated in nutmeg and allspice, grilled over fire, and served with a smoky ancho chili and citrus gravy.
Bone Broth Tortellini
US 12 | BZ 24
Slow-simmered bone broth served with handmade tortellini filled with wild mushrooms foraged from our rainforest, delicately garnished with edible flowers.
Papaya Salad with Smoked Blue Cheese
US 10 | BZ 20
Fire-grilled papaya slices paired with smoked blue cheese, wild papaya-infused vinegar, and foraged herbs.
Grilled Papaya and Spinach Salad
US 8 | BZ 16
Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.
Pozole with Pork Chicharrón
US 13 | BZ 26
A rich and hearty Mayan-inspired pozole, featuring slow-simmered corn, pork chicharrón, and a drizzle of cilantro oil, served with crispy red chili corn tortillas.
Entrées
Roasted Citrus Duck
US 38 | BZ 76
Sous vide half duck roasted in citrus over an open fire, served with curried pumpkin purée and a citrus habanero sauce.
Buttermilk Tomahawk Steak
US 53 | BZ 106
A fire-grilled tomahawk steak, marinated in buttermilk for tenderness, and served with beef jus potato fondant, fire-pickled leeks, and fire-roasted green onion.
Skillet Seared Heritage Pork Chop
US 22 | BZ 44
Bone-in pork chop dry aged for depth, finished with a spiced molasses lacquer, served alongside crisp beef fat potatoes, and wood fired cauliflower.
Roasted Chicken
US 30 | BZ 60
Slow-roasted chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad.
Creamy Spinach Pasta with Fresh Water Prawns
US 22 | BZ 44
Fire–grilled split prawns garnished over handmade fettuccini pasta, tossed in nutty creamy spinach sauce, served with toasted sourdough bread.
Picchana Risotto
US 26 | BZ 52
Creamy risotto infused with the smoky flavors of fire-grilled picchana beef, finished with fresh herbs.
Jungle River Pasta
US 28 | BZ 56
Fire-roasted pasta with a rich broth of shellfish, river fish, and locally caught sardines.
SIDES
Charred Corn Ribs
US 4 | BZ 8
Corn ribs brushed with cayenne fermented butter, finished with crisp sea salt.
Roasted Cauliflower
US 4 | BZ 8
Caramelized florets enveloped in a velvety aged blue cheese.
Rustic Sweet Potato
US 4 | BZ 8
Fire-roasted sweet potato folded with fresh chives and green onions for a bold earthy finish.
Beef Fat Roasted Potatoes
US 4 | BZ 8
Golden and crisp potatoes dusted with dried lime, served with a rich house aged demi glaze.
Roasted Vegetable Bowl
US 5 | BZ 10
Farm selection grilled over firewood, dressed with black garlic infused oil and sea salt.
KIDS MENU
Chicken Fingers
US 7 | BZ 14
Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.
Cheeseburger
US 9 | BZ 18
Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.
Pasta al Burro
US 7 | BZ 14
Pasta tossed in butter and shaved parmesan, served with sourdough bread.
Oxtail Quesadilla
US 11 | BZ 22
Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.
DESSERTS
Banana and Turmeric Cream Éclair with Miso Caramel
US 8 | BZ 16
A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.
Maya Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Panna Cotta with Fermented Sweet Potato
US 9 | BZ 18
A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Humo Bar
Coffee
Banana & Caramel Split Latte
US 11 | BZ 22
Espresso, home-made banana syrup with vanilla and salt, strawberry syrup, and milk. Garnished with a caramel drizzle and whipped cream.
Amaretto Latte
US 13 | BZ 26
Espresso, Disaronno, Amaretto syrup, and milk, topped with whipped cream.
Humo Café
US 10 | BZ 20
Espresso, orange juice, and a splash of grapefruit juice. Garnished with a candied orange peel.
Cashew mint Café
US 11 | BZ 22
Espresso, créme de mint, citrus chocolate ganache, and milk. Garnished with whipped cream and cacao nibs
Mayan Espresso
US 9 | BZ 18
A shot of espresso, cacao cream, milk and cacao powder.
Ask your server about classic coffee options.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Smoothies
Sour Sop & Mango
US 9 | BZ 18
Soursop puree, mango puree, almonds, milk and cane sugar.
Banana & Vanilla
US 10 | BZ 20
Apple banana, vanilla, toasted cashew nuts, yogurt, milk, cane sugar, and citrus chocolate ganache.
Roasted Coconut & Avocado
US 8 | BZ 16
Avocado, roasted coconut, roasted pineapple, honey, yogurt, and milk.
Passion Fruit & Remolacha
US 8 | BZ 16
Passion fruit, roasted coconut, beets, mint leaves, hibiscus syrup and cane sugar.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Cocktail Menu
Humo Kiss
US 18 | BZ 36
Espadín Mezcal in a sous vide infusion with strawberry and citrus juice, cinnamon syrup, Angostura bitters, milk, and prosecco.
Banks Melody
US 18 | BZ 36
A silky, milk-clarified cocktail crafted with seasonal stewed pumpkin and locally sourced spices. This indulgent dessert-style drink is perfectly balanced with local white rum and finished with a light pumpkin seed foam, delivering a subtly nutty sweetness in every sip.
Cacao Ember
US 14 | BZ 28
Bourbon whisky fat-wash with cacao, vermouth rosso, Campari with red fruits, smoked with mesquite wood in a cloche.
Espíritu del Sol
US 18 | BZ 36
Don Julio Blanco Tequila, Pixtle, mamey fruit, spices, vanilla, coconut milk, milk punch
Palo Santo
US 18 | BZ 36
Espadín Mezcal, Bianco Vermouth, Aperol infusion with pineapple and raspberry, smoked with Palo Santo
Guava Glimmer
US 16 | BZ 32
Ron Zacapa 23, hibiscus and guava syrup, lime, coconut foam with cardamom
Midnight Espresso
US 14 | BZ 28
Coffee liqueur, banana peel oil, coffee, chocolate truffle
RUM & GROVE
US 9 | BZ 18
Aged Belizean Rum, guava puree, basil, Angostura bitters, soda water
ORCHARD PUNCH
US 13 | BZ 26
Gin, Falernum spiced rum, almond syrup, passion fruit syrup, lime, Angostura bitters
GARDEN BUBBLES
US 13 | BZ 26
Chardonnay white wine, Gin, garden herb cordial, soda, Prosecco
RIESLING FIZZ
US 11 | BZ 22
Vodka, Riesling wine, watermelon cordial, grapefruit juice, tonic water, edible flowers
THE BANKS G&T
US 13 | BZ 26
Gin, tonic water, seasonal fruit cordial
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Wine
White Wine
Glass/Bottle
Viu Manent Sauvignon Blanc, Chile
$24/$86
Viu Manent Sauvignon Blanc, Chile
Glass/Bottle $24/$86
Amplus Chardonnay, Chile
$20/$72
Amplus Chardonnay, Chile
Glass/Bottle $20/$72
Faustino Art Collection Viura Chardonnay, Spain
by Bottle Only
$72
Faustino Art Collection Viura Chardonnay, Spain
Bottle $72
Santa Ema, Amplus Chardonnay, Chile
by Bottle Only
$72
Santa Ema, Amplus Chardonnay, Chile
Bottle $72
Sun Goddess Pinot Grigio, Italy
by Bottle Only
$83
Sun Goddess Pinot Grigio, Italy
Bottle $83
Viu Manent Chardonnay, Chile
by Bottle Only
$110
Viu Manent Chardonnay, Chile
Bottle $110
Red Wine
Glass/Bottle
Maison Castel Pinot Noir Grande Reserve, France
$18 / $88
Maison Castel Pinot Noir Grande Reserve, France
Glass/Bottle $18 / $88
Santa Ema Select Terroir Reserve Merlot, Chile
$16 / $78
Santa Ema Select Terroir Reserve Merlot, Chile
Glass/Bottle $16 / $78
Finca Ferrere, Acordeon Malbec, Argentina
$18 / $86
Finca Ferrere, Acordeon Malbec, Argentina
Glass/Bottle $18 / $86
Pablo Claro Cabernet Sauvignon, Spain
$18 / $86
Pablo Claro Cabernet Sauvignon, Spain
Glass/Bottle $18 / $86
Errante Cabernet Sauvignon, Argentina
by Bottle Only
$75
Errante Cabernet Sauvignon, Argentina
Bottle $75
Último Nativo Malbec, Argentina
by Bottle Only
$156
Errante Cabernet Sauvignon, Argentina
Bottle $156
Rosé
Glass/Bottle
Bosio Blush, Italy
$17 / $85
Bosio Blush, Italy
Glass/Bottle $17 / $85
Maison Castel, France
by Bottle Only
$68
Maison Castel, France
Bottle $68
Champagne
By Bottle
Cattier Brut Rose Rilly-La-Montagne, France
$278
Cattier Brut Rose Rilly-La-Montagne, France
Bottle $278
Santa Ema, Extra Brut Sparkling Leyda Valley, Chile
$120
Santa Ema, Extra Brut Sparkling Leyda Valley, Chile
Bottle $120
All wine prices are in BZD | Subject to Tax and Resort Fee
Bar Tapas Menu
Crispy Whitebait
US 6 | BZ 12
Fresh water sardines crisped golden with a roasted garlic and lime zested aioli.
Pork Belly Bites
US 8 | BZ 16
Sous vide pork belly coated in panko bread crumbs, served with habanero pepper jelly.
Smokey BBQ- Braised Beef Tips
US 11 | BZ 22
Mini sourdough pita bread, smoked BBQ beef tips, and pickled purple onions.
Dry Aged Beef Tartare
US 13 | BZ 26
Hand cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with holy leaf.
Grilled Papaya Skewers
US 6 | BZ 12
Fermented papaya grilled over fire, paired with creamy goat cheese, drizzled with local honey.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax