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