AmbergrisCaye.com
Welcome
Blue Water Grill Welcome to the website of the Blue Water Grill, regarded by many as one of the finest restaurants on Ambergris Caye, Belize. Our restaurant is located on the beachfront in the heart of San Pedro at the Sunbreeze Hotel.
The Blue Water Grill serves a unique blend of island style cuisine with a Pacific rim twist in an open-air setting overlooking the Caribbean Sea. We also offer a variety of wood-fired pizzas each night, Sushi arranged by talented chef Chris Aycock on Tuesdays and Thursdays, and daily Happy Hour specials on many tropical cocktails between 4 to 6 PM each day.
MENUS
The Blue Water Grill is open daily for Breakfast, Lunch, and Dinner. Reservations are recommended for dinner. We've recently updated our Summer 2005 menus and have made them available online. We encourage visitors to check out our Dinner Menu, Lunch Menu, Breakfast Menu, and Beverage Menu. Our owners, Kelly McDermott and Chris Aycock, are both actively involved in the day-to-day operations of the restaurant and carefully select each of the items on the menu. Some of the most popular dishes include crispy coconut shrimp sticks with a sweet-spicy black bean sauce, Japanese spiced grouper with a sizzling spicy vinaigrette, and black bean crusted snook with a caramelized banana-curry sauce.
Sushi Platters EVENTS
If you would like to organize a function or reception in San Pedro we can help. We offer a great open-air setting that can accommodate parties both large and small. Having organized many events over the past three years, we can also provide plenty of ideas to create a menu and evening that you will never forget. Please contact us via phone 501-226-3347 (first dial 011 from the U.S.) or email us at bluewater@btl.com for more information on planning an event at our restaurant
ABOUT THE OWNERS
CoOwners Kelly McDermott - Co-Owner/Manager: Kelly is a native of San Pedro, who left home to pursue her education in the United States. After graduating from the School of Foreign Service at Georgetown University, she returned to Belize in 2001 to open the Blue Water Grill with chef Chris Aycock. Together they were excited to create a dining experience unlike anything else on Ambergris Caye.
Over the years, Kelly has combined her education in international business with her knowledge of local culture and outgoing personality to make the Blue Water Grill one of the friendliest, well-run, and enjoyable dinning experiences in Belize.
Chris Aycock - Co-Owner/Chef: Born and raised in the great state of Texas, Chris' love for food started early in life. Learning from his mother's kitchen philosophy, "Do a lot with a little," Chris has taken this concept to a new level here in Belize. Without downplaying the importance of quality products, his rationale is "what makes a great chef is their ability to create an amazing dish with a very limited ingredient pool." Such an attitude is a big advantage when creating a menu in a locale where the availability of many ingredients is seasonal.
After graduating from Stephen F. Austin State University, in Nacogdoches, TX, Chris decided to pursue his culinary aspirations on a professional level. By the time he graduated from the Western Culinary Institute, Portland, OR, Chris had fallen in love with the city and all the incredible vegetables, fungi, and seafood the Pacific Northwest has to offer creative chefs.
Chris initially joined Atwater's Bar and Grill, where he trained under the Chef Mark Gould, soon becoming Chef De Cuisine. What ensued was a culinary adventure Chris would never forget, working with culinary giants such as Julia Child, David Burke, Roy Yamaguchi, Andre' Soltnier, Corey Schreiber, and Wolfgang Puck. After filling his culinary tableau with what Portland had to offer, Chris moved to the heart of the Rockies, Vail, CO where he continue his growth as a chef in well regarded restaurants such as Toscanini, Splendido, and the Chateau.
Now executive chef and co-owner at the Blue Water Grill, Chris goal has been to make the food at the Blue Water Grill the best on the island. Many feel that not only has he achieved that goal, but that the Blue Water Grill can claim the best variety and quality of food in the country.
FINAL WORD FROM THE OWNERS
Thank you for visiting us online! We encourage anyone who has questions about our menu or restaurant to email or call using the contact information below. We also hope you visit us the next time you're in San Pedro.
We promise you'll be glad you stopped by!
- Chris and Kelly
Phone #: 501-226-3347
Fax #: 501-226-2572
Email: bluewater@btl.net Beachfront Sunbreeze Hotel
San Pedro, Ambergris Caye
Belize, Central America
© 2005 Blue Water Grill
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DINNER MENU
APPETIZERS
Crispy coconut shrimp sticks with a sweet-spicy black bean sauce
Steamed pork dumplings with a ginger-green onion soy sauce
Yellowfin tuna crudo plate - Diced fresh tuna tossed with sesame oil, sea salt and spring onions on a chiffonade of baby greens surrounded by exotic seaweeds, tobiko caviar and a creamy citrus dressing
Crispy Thai spring rolls with a sweet chili garlic sauce
Mediterranean antipasti plate for two - Moroccan barbecued shrimp, fresh hummus, roasted red pepper salad, black olives, feta cheese and cumin scented flat bread
Conch ceviche with corn chips
SOUP & SALADS
Thai marinated beef salad with mixed greens, radish, red onion, baby corn, carrots and rice stick noodles in a piquant Kaffir lime Thai chili dressing
Grilled shrimp and Japanese calamari salad with a sesame-soy vinaigrette and spicy cucumber sticks
New England Clam Chowder
Chicken and tortilla soup with fresh cilantro, crisp corn tortilla strips and cheddar cheese
“Som Tum” with grilled shrimp - Thai inspired marinated vegetable salad with chayote, carrots, fresh beets tossed with a cilantro lime peanut dressing and freshly grilled shrimp
PASTAS & NOODLES
Baked lasagna layered with our bolognese sauce,
three cheeses and fresh herbs
Angel hair pasta with sautéed shrimp, snapper, and scallops in a tomato, garlic and sweet basil white wine sauce
Asian noodles tossed with seared beef, asian greens, broccoli, red peppers, ginger and sautéed mushrooms in a savory garlic soy sauce
Corkscrew pasta tossed with sautéed chicken, fresh tomatoes,
and a basil pesto cream sauce
PIZZA
Margherita – Tomato sauce, mozzarella, and basil
Hawaiian – Tomato sauce, mozzarella, ham, and pineapple
Inferno - Spicy tomato sauce, mozzarella, garlic, lime marinated shrimp,
red bell peppers, and scallions
Capricciosa - Tomato sauce, mozzarella, ham, olives, and mushrooms
Pepperoni - Tomato sauce, mozzarella, and pepperoni
Barbecue - Barbecue sauce, chicken breast, mozzarella, sliced onions
and fresh tomatoes
Pesto - Basil pesto, grilled chicken breast, and fresh tomatoes
SEAFOOD ENTREES
Cumin dusted local snapper served with creamy soft polenta and a fire roasted red pepper ranchero sauce
Black bean crusted inland snook (when available) with a caramelized-banana curry sauce
Belizean shrimp in a Thai coconut curry sauce
Mixed grill (fish, shrimp, scallops) topped with a toasted garlic tamarind glazed sauce
Japanese spiced Grouper with a sizzling sesame vinaigrette
Blackened Tilapia fillet topped with a Cajun crawfish butter sauce
LAND LOVER ENTREES
Grilled USDA Beef tenderloin with a roasted mushroom red wine demiglace and crispy potatoes
Boneless chicken breast stir fried with water chestnuts, bamboo shoots, guy long (Chinese broccoli), baby corn, celery, chilies and a "Kung Po" sauce
Mongolian Pork - Thin sliced pork loin seared with garlic, spring onions, fried cellophane noodles and a dark soy and ginger sauce
Soy marinated boneless pork loin with wasabi-mashed potatoes and an asian BBQ sauce
SUSHI Tuesdays & Thursdays
California Roll - crab, avocado, cucumber
Spicy Snapper Roll - spicy snapper mix, baby greens, pickled carrots, cucumber, and avocado
Philly Roll - salmon, cream cheese, avocado
Cucumber Roll - cucumber & sesame
Shrimp Tempura - tempura fried shrimp, avocado, cucumber
Veggie Roll - sprouts, carrots, lettuce, cucumber, avocado, tomato
Salmon Roll - salmon & sesame
Shred Head Roll - shrimp, avocado and pickled carrot Tempura fried with eel sauce
Spicy Scallop Hand Roll - scallop, green onion, pickled carrot and cucumber
DESSERTS
Espresso crème brulee
Warm apple crisp with vanilla ice cream
Key Lime Pie with mango and lime coulis and fresh pineapple
Spiced pumpkin cheesecake with whipped cream and caramel sauce
Warmed flourless chocolate cake served with vanilla ice cream, chocolate and caramel sauces
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LUNCH MENU
APPETIZERS
Crispy Coconut Shrimp Sticks served with a Sweet and Sour Black Bean Sauce
Crispy fried Buffalo wings tossed in a spicy sriracha honey black pepper sauce
Steamed pork dumplings with a ginger-green onion soy sauce
Chips and Salsa
Island style conch ceviche with local corn chips
SOUPS
Tortilla and chicken soup with cheddar cheese and crisp tortilla strips
Broccoli cheddar soup
SALADS
Greek salad with tomatoes, cucumber, black olives, and feta cheese
Classic Cobb - crispy lettuce topped with diced chicken, ham, bacon, blue cheese, avocado, and hard-boiled eggs
Grilled shrimp and Japanese calamari salad tossed with a Sesame Soy Vinaigrette
Mixed green salad with an assortment of fresh vegetables with your choice of ranch, sesame soy, creamy Italian or French herb
ENTREES
Grilled fresh seafood served with steamed rice, small green salad and a spicy sesame butter sauce
Blackened shrimp cooked with fresh garlic, tomato, parsley and white wine over angel hair pasta
Corkscrew pasta tossed with sautéed chicken, fresh tomatoes, and a basil pesto cream sauce
Pho Tai - Vietnamese beef noodle soup served with thin sliced beef tenderloin, rice noodles, thin sliced onion, and fresh basil and cilantro
SANDWICHES AND FINGER FOODS
Chicken Fingers and Fries
Fish and chips served with malt vinegar
Hamburger and all the fixings
Blue Water’s “Philly” chicken cheese steak - boneless chicken breast sliced thin and seared with onions, peppers, mozzarella cheese, and mushrooms
Thin sliced smoked ham piled high with American cheese, sliced tomato, and romaine lettuce
B.L.A.T. - Bacon, Lettuce, Avocado (when available), and Tomato
Crispy Japanese fried fish fillet served on a burger bun with a wasabi mayo
Club Sandwich - grilled chicken breast, smoked ham, bacon and sliced cheese with lettuce and tomato
Grilled chicken breast sandwich served on a burger bun
DESSERT
Key lime pie
Bowl of seasonal fresh fruit
RETURN TO HOMEPAGE
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BREAKFAST MENU
American Breakfast
2 eggs (your way), breakfast potatoes, your choice of ham, sausage or bacon, toast, fruit
Belizean Breakfast
Scrambled eggs, refried beans, your choice of ham, sausage or bacon, fry jacks
Pancakes or Cinnamon French Toast
Served with your choice of ham, bacon, sausage, or fruit
Breakfast Burrito
Flour tortilla filled with scrambled eggs, refried beans, onions, green peppers, salsa, and cheese
Continental Breakfast
Toast or cinnamon toast, fruit
Fruit Plate Large or Small
Bowl of Corn Flakes
A LA CARTE
Bacon, Ham or Sausage
Pancake
Potatoes
Refried Beans
Two Eggs
Toast or Tortilla
Fry Jacks
BEVERAGES
Juices: Orange, Pineapple, Grapefruit, Limeade, Fruit Punch
Coffee or Tea, Espresso, Café Latte, Café Mocha, Cappuccino
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BEVERAGE MENU
TIKI DRINKS
Blue Water
Three Rums and Limeade with a hint of Blue
Horny Monkey
Vodka, Rum, Coconut, Pineapple, Fresh
Banana, blended and topped with cinnamon
Sweetest Taboo
A sinful Bailey’s Colada
Pink Lemonade
Stoli and Triple Sec with Limeade and Cranberry, served tall over ice
Sexy Rita
A fresh citrus twist on a Cadillac Margarita
Naked Iguana
Coconut Rum, Dark Rum, and Pineapple juice with a dash of Blue Curaçao
SERVED UP
Mint Gimlet
Fresh Mint muddled with Gin and Lime juice, served with a sugar rim
Godiva Martini
Godiva, Absolut Vanilla, and Kahlua
Cosmo
Vodka, Triple Sec, and Cranberry
Orange Drop
The Orange cousin to a Lemon Drop
FROM THE ISLANDS
Mojito
Fresh Mint, White Rum, and Lime juice, shaken with a dash of sugar and served on the rocks
Rum Runner
Three Rums running with Orange, Pineapple, Cherry Brandy, and Grenadine, served tall over ice
Panty Ripper
Coconut Rum and Pineapple juice
White Wines
Trivento Chardonnay – Argentina
Baron Philippe de Rothchild Sauvignon Blanc – Chile
Casillero del Diablo Chardonnay – Chile
Sartori Pinot Grigio – Italy
Belleruche Blanc M. Chapoutier – France
CHAMPAGNE
Moet et Chandon Brut – France
PORT
Quinta do Noval Late Bottled Vintage Port Portugal
RED WINES
Casillero del Diablo Merlot – Chile
Concha y Toro Marques Cabernet Sauvignon – Chile
Yalumba “Y” Shiraz – Australia
Ruffino Chianti – Italy
Meridian Merlot – California
Tyrell’s Old Winery Pinot Noir – Australia
Concha y Toro Terrunyo Cabernet Sauvignon – Chile
Villa Antinori Toscano– Italy
Campagnola Amarone Classico Consorcio – Italy
Antinori Tignanello – Italy
SPIRITS
Vodka
Ketel One
Absolut
Absolut Citron
Absolut Vanilla
Stolichnaya
Gin
Bomay Sapphire
Bombay Dry
Tanqueray
Scotch/Whiskey
Glenlivet
Black Label
Chivas
Dewars
Crown Royal
Seagram's 7
Jack Daniels
Jim Beam
Canadian Club
J&B
Tequila
Don Julio Blanco
Jose Cuervo Gold
Imported Rum
Bacardi Gold
Bacardi Light
Captain Morgan’s
Myers
Local Rum
Caribbean Dark Rum
Caribbean White Rum
One Barrel Rum
Old Master Coconut Rum
Liqueur
Grand Marnier
Cointreau
Godiva
Drambuie
Frangelico
Amaretto di Saronno
Baileys
Kahlua
Southern Comfort
Tia Maria
Brandy
Martell
Courvoisier V.S.O.P.
Hennessey
Fundador
Tropical
Beer
Guinness
Belikin Premium
Belikin Regular
Belikin Stout
Belikin Lighthouse
Tea/Coffee/Espresso
All of these beverages are
available hot or iced.
Tea
Cup of Tea (Black or Herbal)
Coffee
Coffee (Regular or Decaf)
Espresso:
Single Shot of Espresso
Cappuccino
(Espresso, Steamed Milk, Foamed Milk)
Caffe Latte
(Espresso and Steamed Milk)
Caffe Mocha
(Espresso, Steamed Milk, Chocolate
Syrup, and Whipped Cream)
Add an extra shot of Espresso
Add a shot of flavor:
Vanilla, Hazelnut, Irish Cream,
Chocolate, Caramel
Blue Water Frappuccino
(Espresso, Milk, and Ice, Blended and topped with Whipped Cream and
Chocolate Syrup
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