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Jantar no Restaurante e Bar Humo

Experimente uma interpretação criativa de sabores beijados pelo fogo, do café da manhã ao jantar.

Cardápios

Café da Manhã

Almoço

Jantar

Bebidas

Café

Aqui, jantar é mais do que uma refeição. O visionário Chef Rahim dá nova vida à culinária de forno a lenha, honrando técnicas aperfeiçoadas por nossas avós com ingredientes das terras circundantes e elevadas com refinamento e técnica contemporâneos.

Cada prato presta homenagem à sabedoria geracional e à dedicação de criadores, agricultores e pescadores locais.

Desde a carne bovina meticulosamente maturada até os camarões locais selados na chama, realçados por uma mistura frugal de brasas e as madeiras de craboo e cítricos que intensificam o sabor. O Chef Rahim trabalha em conjunto com produtores locais, selecionando os melhores ingredientes em seu pico de frescor. Os pratos são equilibrados com reduções ousadas de maracujá ou cítricos, entre outros dos pomares próximos, ou elevados com um toque do reverenciado chocolate maia—o ‘alimento dos deuses’.

O resultado?

Uma celebração que perdura muito depois da última mordida. Esta não é uma refeição comum—é um crescendo sensorial. Sua curiosidade despertada. Um clímax alcançado—deixando você profundamente satisfeito e desejando mais.

Cardápios

Café da Manhã

Almoço

Jantar

Café

Bebidas

Tour Virtual

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Informações do Restaurante

Horário de Funcionamento.

7:00 às 22:00

Horários das Refeições

  • Café da Manhã

7:00 às 10:00

  • Almoço

12:00 às 15:00

  • Jantar

17:30

19:00

20:30

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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.

VEGETARIAN

Vegan Breakfast Burrito

US 9 | BZ 18

Soft flour wrap filled with scrambled tofu, black beans, bell peppers, and guacamole, with tomato salsa.

Coconut Pancake

US 10 | BZ 20

Fluffy pancakes made with coconut milk, topped with fresh tropical fruit and banana syrup.

Belizean Breakfast Taco

US 11 | BZ 22

Soft corn tortillas topped with pumpkin stew, coconut refried beans, and guacamole, side of pico de gallo.

Vegan Breakfast

US 14 | BZ 28

Sautéed tofu cuts, fried plantains, refried beans served with corn tortillas and habanero sauce.

Chickpea Stew

US 14 | BZ 28

Chickpeas stewed in local spices with diced bell peppers and onions, served with handmade corn tortillas.

All prices are subject to 12.5% GST and 10% Resort Fee.

Room Service available at a fee of $5 USD plus tax

Lunch Menu

TAPAS

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.

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 | BZE 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.

VEGETARIAN

Coconut Curry Chickpea
US 14 | BZ 28

Chickpeas in coconut curry sauce, served with coconut white rice.

Garifuna Inspired Vegan Soup
US 14 | BZ 28

Root vegetables simmered in coconut milk; mashed plantain served with white rice.

Arugula & Mushroom Stir Fry
US 11 | BZ 22

Stir fried arugula, mushroom and farm vegetables, with a hint of fresh ginger and soy sauce.

Grilled Papaya and Spinach Salad
US 18 | BZ 36

Fresh spinach, julienned purple onions, toasted cashew, grilled papaya and crispy capers with craboo vinaigrette.

Hummus Wrap
US 11 | BZ 22

Hummus, mixed greens, and sauteed vegetables in a warm flour tortilla

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 Menu

TAPAS

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.

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 quartered duck roasted in citrus over 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 Seafood Pasta
US 28 | BZ 56

Fire-roasted pasta in a deeply flavored shellfish broth, finished with tender fish fillet and freshwater prawns.

VEGETARIAN

Red Beans & Farm Vegetable Stack
US 14 | BZ 28

Layers of red beans, eggplant, and Mennonite cheese in a rich tomato sauce.

Peanut Curry Pasta
US 14 | BZ 28

Creamy peanut curry sauce with mixed veggies and pasta

Beet Burger
US 18 | BZ 36

Vegan burger patty made with organic beets, topped with tomato slices and pickled onions.

Coconut Tofu Stew
US 18 | BZ 36

Hearty coconut milk stew with tofu, farm veggies and spices, served with mashed plantain.

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 Drinks Menu

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

Skinny Cocktails

Goddess Kiss
US $9 | BZD $18

-Soursop Pulp, Coconut Rum, Cointreau, Honey, Lime Juice, and Basil

Scarlet Macaw
US $10 | BZD $20

Tequila, Watermelon Juice ,Cointreau, cilantro, with a Tajin rimmed glass

Sibun’s Bounty
US $11 | BZD $22

Bourbon Souse vide with ripe fermented nance ,fresh lime juice, honey, Aquafaba and sea salt

Maya For the Soul
US $10 | BZD $20

Absolut Vodka, Guava Puree , lime juice and local spices

Mocktails

Caye Coconut Cooler
$5 US | BZD $10

Coconut water, coconut cream, fresh lime juice, mint, and sea salt

Jungle Hibiscus Sour
$5 US | BZD $10

Hibiscus Syrup, Lime & Pineapple Juice and orange blossom water

Lemongrass & Cucumber Tonic Water
$6 US | BZD $12

Cucumber & Lime Juice, Lemongrass syrup, ginger tea, tonic water and sea salt

Guava Tamarind Cantarito
US $9 | BZD $18

Guava Puree, Tamarind Syrup, Lime Juice, Soda Water and Chili flakes

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
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
Último Nativo Malbec 750ml, Argentina
by Bottle Only
$146
Último Nativo Malbec 750ml, Argentina
Bottle    $146
Último Nativo Malbec, Argentina
by Bottle Only
$156
Último Nativo Malbec, Argentina
Bottle    $156
Último Nativo Malbec 1500ml, Mendoza Argentina
by Bottle Only
$250
Último Nativo Malbec 1500ml, Mendoza Argentina
Bottle    $250

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

Humo Coffee Menu

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.

Artisanal Coffee

Coffee Cloud
US 7 | BZ 14

Fresh Coconut water topped off with creamy coffee cold foam and toasted coconut flakes.

Pina Colada Latte
US 8 | BZ 16

Spiced pineapple syrup, milk, espresso and topped off with a homemade coconut foam.

Cocoa Espresso Delight
US 8 | BZ 16

Milk, espresso topped off with creamy tiramisu foam finished off with cocoa powder and cocoa nibs.

Mestizo Latte
US 7 | BZ 14

Grounded roasted spiced corn, milk, vanilla syrup and a sweet and crispy corn tortilla.

Mestizo float
US 6 | BZ 12

Vanilla ice cream served in a spiced roasted corn coffee, served with a crispy sweet corn tortilla.

Hibiscus Tonic Brew
US 8 | BZ 16

Citrusy sorrel syrup, tonic water, and cold brew topped off with sweet brewed sorrel petals.

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 7.50 | 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

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