Breakfast

Oxtail Eggs Benedict

US 13 | BZ 26

Slow-braised oxtail with thyme and garlic served on a toasted artisan bun. Topped with a poached egg and smoked paprika hollandaise. Garnished with shallots, fresh chives, and a drizzle of oxtail au jus.

The Full English
US 13 | BZ 26

Handmade pork sausage, crispy smoked pork belly, and baked beans slow-cooked with tomato confit, thyme, and molasses. Accompanied with roasted cherry tomatoes, sautéed garlic mushrooms, poached eggs, and charred sourdough. Finished with a black pudding crumb and a touch of chili oil. 

The Banks Breakfast
US 12 | BZ 24

Golden fried jack, farmer sausage and eggs, and baked beans slow-cooked with tomato confit, garnished with pickled onion.

Continental
US 10 | BZ 20

Plain yogurt, local cashew brittle and a seasonal fruit bowl served with cinnamon sugar coated fried jacks.

Yogurt Parfait
US 8 | BZ 16

Plain yogurt served with citrus marmalade and local cashew brittle.

Belizean Breakfast Bowl
US 9 | BZ 18

Creamy coconut rice topped with soft-boiled eggs, crispy plantain chips, and roasted spiced sweet potato. Garnished with a lime-cilantro yogurt drizzle, pickled onions, and toasted cashews.

Cacao Pancakes with Plantain and Banana Syrup
US 12 | BZ 24

Fluffy cacao pancakes layered with caramelized plantains, fresh banana, and candied cashews. Drizzled with a rich, natural banana syrup and served with whipped coconut cream.

Chorizo and Egg Sourdough Fry Jack
US 10 | BZ 20

Yeasted flat bread filled with soft poached egg, smoky pork chorizo, and shallots. Served with a charred sweet corn purée and a spicy tomato-chili relish.

Local Tomato and Goat Cheese Tartine
US 11 | BZ 22

Toasted sourdough topped with whipped goat cheese, roasted Belizean tomatoes, and basil oil. Finished with poached duck egg, spinach, and drizzle of 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

Lunch

Appetizers

Smoked Pigtail and Chickpea 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 14 | BZ 28

Hand-cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with fresh holy basil leaves for an earthy, herbaceous note that balances the richness.

Yellow Corn Velouté
US 11 | BZ 22

A smooth corn soup, elevated with turmeric curry oil and crispy corn garnishes.

Charred Romaine Lettuce with Morcilla and Garlic Emulsion
US 9 | BZ 18

Fire-charred romaine lettuce layered with crumbled morcilla, crispy chorizo, and a smoky garlic emulsion, creating a bold combination of textures and flavors rooted in tradition.

Grilled Papaya and Spinach Salad
US 8 | BZ 16

Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.

Charred Eggplant with Sesame and Pomegranate
US 10 | BZ 20

Smoky eggplant complemented by rich white and black sesame pastes, tangy pomegranate molasses, and a black cumin garlic foam.

Entrées

Charred Whole Freshwater Fish
US 19 | BZ 38

Fresh fish grilled over an open flame, dressed with black chili oil, and served with a sweet potato and green onion mash, finished with fermented tamarind banana peppers for a tangy, smoky bite.

Pumpkin Ravioli with Smoked Cashew Cream
US 14 | BZ 28

Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with a Parmesan crisp for balance and texture.

Lamb Chops with Mint Chocolate Sauce and Cohune Cabbage Kimchi
US 23 | BZ 46

Grilled lamb chops glazed with a subtle mint and chocolate sauce, accompanied by tangy, fermented cohune cabbage kimchi.

Black Roasted Chicken with Asian Nopal
US 16 | BZ 32

A small fire-roasted chicken marinated with blackened spices, served alongside grilled Asian-style nopal cactus sauerkraut, pickled onion, and herb garlic yeasted sourdough bread.

Aged Sirloin Steak Burger
US 14 | BZ 28

Patties of aged sirloin grilled over fire, served in an artisan bun with cilantro salad, pancetta, fresh tomatoes, and a tangy remoulade vinaigrette, accompanied by crispy beef-fat fries.

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 30 | BZ 60

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 47 | BZ 94

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 Poussin
US 30 | BZ 60

Slow-roasted young chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad.

Creamy Spinach Pasta with Fresh Water Prawns
US 22 | BZ 44

Firegrilled 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.

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

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

Tierra del Fuego, Reserva Saguvinion, Chile
$18/$86
Tierra del Fuego, Reserva Saguvinion, Chile
Glass/Bottle   $9/$18
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

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
Trapiche Grand Medalla Malbec Uco Valley, Argentina
by Bottle Only
$165
Trapiche Grand Medalla Malbec Uco Valley, Argentina
Bottle   $165

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

Pool Bar Snack 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

Pool Bar Cocktail Menu

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