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.
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.
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-roastedyoung 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.
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 PaloSanto
Guava Glimmer
US 16 | BZ 32
Ron Zacapa 23, hibiscus and guava syrup, lime, coconut foam with cardamom