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Sap Restaurant
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
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
Dinner
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
Slate Restaurant
Slate
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
Rum Bar
Drinks
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
