Red Ginger - Fresh Tropical Cuisine

Dinner From 6 PM - 9:30 PM
Prices are in Belize dollars - Includes 12.5% tax
APPETIZERS

  • Mixed conch (seasonal) and shrimp ceviche 19

  • Grouper ceviche with mango juice, ginger, and cucumbers 16

  • Tuna ceviche with coconut milk, cilantro, and green onions 24

  • Crispy shrimp with a lime-habanero sauce served atop a green plantain toston with guacamole 22

  • Pulled pork empanadas with a chipotle pepper salsa 20

  • Baked Caribbean lobster dip (seasonal) or shrimp dip served hot with French bread crostinis Lobster 24 or Shrimp 20

  • Caribbean chicken lettuce cups 18

 
 
SOUPS 
 
Black bean soup with Mexican white cheese and herbed croutons
Appetizer 8       Bowl 14
 
Old fashioned Belizean conch soup
Appetizer 11       Bowl 18
 
 
SALADS
 
Lobster salad (seasonal) with hearts of palm, avocado, and lime-chili vinaigrette 28
 
Mixed green salad with goat cheese, toasted almonds, bacon, and a basil vinaigrette 22
 
Buffalo mozzarella, grilled cherry tomatoes, and fried basil with a balsamic vinaigrette 25
 
Fresh garden salad with romaine lettuce, tomatoes, onions, cucumber, and carrots with your choice of dressing 18
 
 
FLATBREAD PIZZAS
 
Chicken Pesto grilled chicken, caramelized onions, basil pesto, and mozzarella cheese 32
 
Margherita tomato and basil sauce and mozzarella 24
 
Add mushroom 8, broccoli 3, caramelized onions 5, red bell peppers 3, chicken 4, pepperoni 4, shrimp 12, lobster (seasonal) 18
 
 
PASTAS
 
Fettuccini with grilled shrimp, diced tomatoes, and pesto sauce 38
 
Penne pasta with sun-dried tomatoes, artichoke hearts, and spinach in a garlic cream sauce topped with parmesan cheese 33
Add chicken 5, steak 8, shrimp 10, or lobster (seasonal) 16
 
Linguine pasta with fresh diced tomatoes and basil sautéed with garlic and olive oil 26
Add chicken 5, steak 8, shrimp 10, or lobster (seasonal) 16
 
Whole wheat penne pasta also available - Add 8
 
 
VEGETARIAN
All our pastas, pizzas, and curries can be made vegetarian.  Just ask your server.

Cheese enchiladas with a red chile sauce 25
 
 
MAIN COURSES
 
FROM THE SEA
 
Bacon wrapped scallops with a maple cream sauce on a bed of pappardelle pasta and julienned zucchini and carrots 52
 
Pan-seared snapper fillet with Caribbean garlic-cilantro mojo, served with coconut rice and wilted spinach 42
 
Red Ginger Combo ~ Grilled shrimp skewer and grouper fillet, in a citrus beurre blanc with mashed potatoes and gingered broccoli 44
 
Add a grilled lobster tail (seasonal) 22

 

Grilled shrimp with tropical salsa, coconut rice, and sautéed green beans 38
 
Slow braised grouper with black beans, coconut rice and a cilantro beurre blanc sauce 40
 
Grilled Snook served with coconut curry and ginger rice 40
 
Pan-seared snapper with Caribbean garlic-cilantro mojo, served with coconut rice and wilted spinach 42
 
Grilled lobster tail (seasonal) with a garlic lime butter sauce, mashed potatoes, and gingered broccoli  56
 
Baked Shrimp with feta cheese and cherry tomatoes over linguini.  served with broccoli, zucchini, and sauteed spinach  48
 
 
FROM THE LAND
 
Marinated grilled chicken breast with a cilantro-lime sauce, black beans and cilantro rice 34
 
Lightly breaded chicken breast sautéed and finished with a tomato-caper white wine sauce served with garlic mashed potatoes and green beans 36
 
Imported New York strip with baked potato, gingered broccoli, and a cabernet reduction 60
Add a garlic marinated shrimp skewer for 12 or lobster tail (seasonal) 22

Honey-chipotle glazed braised beef short ribs with roasted garlic mashed potatoes and sautéed green beans 44
 
 
FIVE COURSE TASTING MENU

Our ultimate dining experience.  Choose one dish in each section and enjoy. 100 bze per person
 
Grouper ceviche with mango juice, ginger, and cucumbers
OR
Crispy shrimp with a lime-habanero sauce served atop a green plantain toston with guacamole
 
Black bean soup with Mexican cheese and herbed croutons
OR
Old fashioned Belizean conch soup
 
Pulled pork empanadas with a chipotle pepper salsa
OR
Caribbean chicken lettuce cup
 
Slow braised black grouper with black beans, coconut rice and a cilantro beurre blanc sauce
OR
Honey-chipotle glazed braised beef short ribs with roasted garlic mashed potatoes and sautéed green beans
 
Milk chocolate mousse with roasted walnuts and a raspberry sauce
OR
Coconut crème brulee
 
 
TAPAS (available Wednesdays and Sundays)
 
Mediterranean Mix - olives, marinated artichoke hearts, and roasted red peppers 14
 
Tostones Caprese - plaintain toston with tomato, mozzarella, and balsamic drizzle 13
 
Goat Cheese and Kalamata Olive Tapenade Crostini 12
 
Crab Tartlets - mini tarts filled with crab, cheese, parsley, and onions 12
 
Zucchini Rounds - stuffed with sauteed cherry tomatoes and herbs 12
 
Papaya red onion salsa Crostini 12
 
Potato Wedges with spicy tomato salsa 11
 
White Cheese Empanadas with salsa verde 12
 
Citrus Sauteed Chicken 12
 
Coconut Shrimp with a sweet and spicy dipping sauce 13
 
Garlic Marinated Shrimp Skewer with a cilantro butter sauce 13
 
Grilled Marinated Pork Brochettes with an orange, almond, olive, red onion salad 15
 
Local spinach, tomato, and pine nut pizza 13
 
Seared sea scallops with cilantro pesto 20
 
Red Ginger Seacakes (snapper, crab, shrimp) 18
 
Lobster fritters (seasonal) with chipotle aioli 12
 
Grilled Lobster skewer (seasonal) with mango butter 16