What’s New
Rain Restaurant
Braised Short Ribs
Beef short rib braised with aromatic veggies and a splash of Belikin beer served with sweet potato puree, sauteed spinach, mushroom medley and a side of gravy
Chickpea Veggie Curry
Sauteed onions, bell peppers, carrots, broccoli, potatoes and chickpeas simmered in yellow curry and served over cilantro rice
Charred Octopus
Local octopus charred and grilled, served over roasted potatoes and a chipotle cream
Whole Snapper
Wild caught local snapper cooked blackened or fried, served with white rice, coleslaw, fried plantains and pickled habanero and onions
Curried Snapper
Snapper fillet seasoned with yellow curry spices, pan seared and simmered in a yellow coconut curry sauce and served with roasted okra, fried plantains and coconut white rice
Seven Seas Stew
Local seafood stew consisting of octopus, crab, shrimp, calamari, lobster, conch and fish simmered in a creamy ginger broth served along with coconut white rice
Harvest bowl
Baby arugula, roasted sweet potatoes, roasted chickpeas, fresh avocado, red apple slices, pecan nuts and quinoa served with creamy tahini dressing
Drunken scallops
Scallops seared and basted with ginger butter then flambea with a splash of tequila served over bacon and chive beurre blanc
Tamalito de Chaya
Fresh corn masa, chopped chaya, coconut milk mixed and steamed, topped with pibil, fire roasted tomato sauce, pickeled red onion, cilantro and fresh local cheese
Rosemary Guava Bramble
Bombay Sapphire Gin, freshly squeezed lime juice, homemade rosemary lavender syrup, cinnamon syrup, guava puree, fresh blackberries, plum bitters and fresh mint leaves
Rain Gimlet
Bombay sapphire gin infused with a tropical mix of freshly squeezed lime juice, blue agave syrup, peach puree, Galliano liqueur, orange bitters and egg white
Creole peach smash
Dark rum, freshly squeezed lime juice, homemade all spicedram, honey syrup, orange bitters, peach puree, mint leaves and fresh jalapeno slices. Served with a tajin rimmed glass
Caye Lime Pie
Ginger snapp crust filled with lime cream filling topped with a citrus turmeric layer and meringue drizzled with a three citrus glaze