On March 1, 2025, The Belize Collection hosted Women Leading the Wild at The Banks, an inspiring roundtable talk that honored both World Wildlife Day and International Women’s Day.
Continue reading
Imer Mai can make you about anything you ask for while visiting Umaya Resort. He’s the sort of bartender who knows the best glass for any drink, exactly how every visitor prefers their martini
Continue reading
Family vacations can be a huge hassle to coordinate for even the most seasoned planner. Between the cost to take everyone and finding activities for the kids to do, it often feels like a task more overwhelming than it’s worth. Luckily The Belize Collection has you covered
Continue reading
For 2023’s Women’s Day, The Belize Collection is putting the spotlight on eight women whose creativity, hard work, and talents go into making The Belize Collection’s resorts some of the most spectacular places to visit in Belize.
Continue reading
The very concept of one-size-fits-all sounds too good to be true — and often it is. But in Belize, where the country has one foot in Central America and the other in the Caribbean, the destination offers something for everyone. And it often comes in the form of all-inclusive vacation packages.
Continue reading
The Rainforest Lodge at Sleeping Giant’s core value is in your wellbeing. And oftentimes, to achieve the best versions of ourselves we must let go of what is weighing us down. Luckily, the Belize lodge offers you a chance to disconnect. Disconnect from your job, your everyday life, and insecurities attached to worldly possessions.
Continue reading
Easter fast approaches in Belize, and with it comes temperatures hurtling steadily to the high nineties, pre-made baskets in every grocery store, and of course, a sense of something renewing in the air.
And why wouldn’t it be? As the country’s longest public and bank holiday, Easter time in Belize delves deep into the Catholicism most folks in Belize practice. Travelers get a front-row seat to the pageantry that happens after having ash smeared across our foreheads 40 days ago. Some of it solemn affairs, peppered with bouts of creativity, while others are unadulterated festivities with little to no inhibition.
Rebirth is a concept braided into the cultural fabric this time of year. It’s in the flowers: budding, blooming, and bright in our closest approximation of spring. It’s in the smell of baking bread down the street, where someone’s father has decided once again to take up the challenge of baking hot cross buns for Easter Sunday. (The cross will never take, despite his best efforts, but the bread is good anyway, and it is a transgression easily forgiven).
Most of all, it is in us.
Because, for some, Easter is about multicolored plastic eggs with candy hidden along windowsills and for others, it’s about church in the definition of a Sunday best and for someone else it’s taking that Good Friday to Easter Monday off from work and school to catch up with a book that it’s taken a while to get to.
But mostly, Easter in Belize is about family. A family whose bond is ready to be strengthened from spending time together exploring their own country during the long weekend – minus on Good Friday. (Because if grandma has taught us anything, it’s to never go swimming on a Good Friday.)
Travelers can jot down a recommendation or two from some of that exploration. Like witnessing Benque Viejo’s vivid Stations of the Cross procession on Good Friday, complete with a Jesus actor fervently displaying agony and pride. (You’d think the scenes were lifted straight out of the gospels.) Or perhaps they’ve stumbled upon the tiny town’s most kaleidoscopic tradition, decorating the streets with sawdust carpets, known as Alfombras De Acerrin.
And while we might shove our way to the front of the crowd at the Holy Saturday cycling race or root for our favorite horse at the top of our lungs at Burrell Boom’s Easter Monday horse race, there are subtler ways to indulge in the stilling moments Easter has given us.
Pockets of peace amongst the reef and rainforest
There are more ways than one for the curious traveler to make the most of Easter weekend in Belize. With the springtime sun letting its presence be known loud and clear, most of us seek refuge in cooling waters primed for swimming. For wayward nature-lovers, the Rainforest Lodge at Sleeping Giant serves as an oasis amidst searing Easter temperatures. The on-site pool refuses to be ignored, and we couldn’t even if we tried. We find ourselves fighting the urge to remain in The Nest alongside the river all weekend. Only to be courted by the luscious hiking trails snaking throughout the Sleeping Giant estate.
Less than 50 miles away, the same battle at The Lodge at Jaguar Reef begins: to lounge in our suite’s private plunge pool all of Easter Sunday? Or get gentle indented rope marks on our skin from napping on the net at Big Dock Bar? The thing is, if Easter has taught us anything, it’s that rejoice comes in more than form.
At both destinations, indulge in a specially curated menu where the flavors will transport you to a Belizean’s childhood. Choices are endless, and not a single one of them is the wrong one.
So this Easter, whether you bask in the cocooning broadleaves at the Rainforest Lodge at Sleeping Giant, or obtain tan marks on the beach at the Lodge at Jaguar Reef, remember Easter is about renewal and awakening. You’d be smart to chase both in Belize.
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.
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.
Golden fried jack, farmer sausage and eggs, and baked beans slow-cooked with tomato confit, garnished with pickled onion.
Plain yogurt, local cashew brittle and a seasonal fruit bowl served with cinnamon sugar coated fried jacks.
Plain yogurt served with citrus marmalade and local cashew brittle.
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.
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.
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.
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
All wine prices are in BZD | Subject to Tax and Resort Fee
Prawns marinated in nutmeg and allspice, grilled over fire, and served with a smoky ancho chili and citrus gravy.
Slow-simmered bone broth served with handmade tortellini filled with wild mushrooms foraged from our rainforest, delicately garnished with edible flowers.
Fire-grilled papaya slices paired with smoked blue cheese, wild papaya-infused vinegar, and foraged herbs.
Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.
A rich and hearty Mayan-inspired pozole, featuring slow-simmered corn, pork chicharrón, and a drizzle of cilantro oil, served with crispy red chili corn tortillas.
Sous vide half duck roasted in citrus over an open fire, served with curried pumpkin purée and a citrus habanero sauce.
A fire-grilled tomahawk steak, marinated in buttermilk for tenderness, and served with beef jus potato fondant, fire-pickled leeks, and fire-roasted green onion.
Bone-in pork chop dry aged for depth, finished with a spiced molasses lacquer, served alongside crisp beef fat potatoes, and wood fired cauliflower.
Slow-roasted young chicken nestled in tarragon braised wild mushrooms and an arugula parmesan salad.
Fire–grilled split prawns garnished over handmade fettuccini pasta, tossed in nutty creamy spinach sauce, served with toasted sourdough bread.
Creamy risotto infused with the smoky flavors of fire-grilled picchana beef, finished with fresh herbs.
Fire-roasted pasta with a rich broth of shellfish, river fish, and locally caught sardines.
Sides
Corn ribs brushed with cayenne fermented butter, finished with crisp sea salt.
Caramelized florets enveloped in a velvety aged blue cheese.
Fire-roasted sweet potato folded with fresh chives and green onions for a bold earthy finish.
Golden and crisp potatoes dusted with dried lime, served with a rich house aged demi glaze.
Farm selection grilled over firewood, dressed with black garlic infused oil and sea salt.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Kids Menu
Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.
Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.
Pasta tossed in butter and shaved parmesan, served with sourdough bread.
Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Desserts
A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Dumplings filled with tender smoked pigtail and spiced chickpeas, served with coconut turmeric and saffron foam.
Hand-cut tartare from locally aged beef rib cap, enriched with a silky egg yolk and garnished with fresh holy basil leaves for an earthy, herbaceous note that balances the richness.
A smooth corn soup, elevated with turmeric curry oil and crispy corn garnishes.
Fire-charred romaine lettuce layered with crumbled morcilla, crispy chorizo, and a smoky garlic emulsion, creating a bold combination of textures and flavors rooted in tradition.
Fresh spinach, julienned purple onions, toasted cashews, grilled papaya, crispy capers and remoulade dressing.
Smoky eggplant complemented by rich white and black sesame pastes, tangy pomegranate molasses, and a black cumin garlic foam.
Fresh fish grilled over an open flame, dressed with black chili oil, and served with a sweet potato and green onion mash, finished with fermented tamarind banana peppers for a tangy, smoky bite.
Handmade ravioli filled with roasted pumpkin and served with smoked wild cashew cream, topped with a Parmesan crisp for balance and texture.
Grilled lamb chops glazed with a subtle mint and chocolate sauce, accompanied by tangy, fermented cohune cabbage kimchi.
A small fire-roasted chicken marinated with blackened spices, served alongside grilled Asian-style nopal cactus sauerkraut, pickled onion, and herb garlic yeasted sourdough bread.
Juicy patties of aged sirloin grilled over fire, served in an artisan bun with cilantro salad, pancetta, fresh tomatoes, and a tangy remoulade vinaigrette, accompanied by crispy beef-fat fries for a satisfying yet elevated experience.
Kids Menu
Golden fried chicken fingers crusted in panko crumbs, served with hand cut potato fries.
Aged sirloin steak and melted cheese on a soft burger bun with fresh romaine lettuce, slices of tomatoes, and a side of hand cut potato fries.
Pasta tossed in butter and shaved parmesan, served with sourdough bread.
Slow roasted oxtail and Mennonite cheese in a handmade flour tortilla, accompanied with pickled onion and sour cream.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Desserts
A delicate choux pastry filled with a silky banana and turmeric cream, glazed with a glossy miso caramel that offers a perfect balance of sweet and umami.
Silky chocolate cake coated with a citrus-infused chocolate ganache.
A silky panna cotta crafted from tape, the Asian fermented sweet potato, infused with citrus from our orange farm.
All prices are subject to 12.5% GST and 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
All wine prices are in BZD | Does not include Tax and Resort Fee
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
Prices are in Belize dollars and include GST. Prices are subject to Resort Fee.
All wine prices are in BZD | Does not include Tax and Resort Fee
All wine prices are in BZD | Tax Inclusive and Subject to Resort Fee
Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.
Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float.
Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.
Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.
Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.
Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house–made pineapple soda shaken and strained over ice.
Ixcacao’s Cocktail [Ixkawkaw: Mayan Goddess of Cacao]
US 17 | BZ 34
Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.
Soursop Sip
US 12 | BZ 24
Soursop is often described in flavor similar to strawberries and apples with sour citrus notes. White rum, coconut cream, soursop juice, and cinnamon pineapple syrup are shaken and strained over ice, topped with a soursop and peach foam.
El Cañero
US 10 | BZ 20
Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.
Classics
Margarita
US 11 | BZ 22
Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim.
Classic Mojito
US 10 | BZ 20
Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.
Old Fashioned
US 10 | BZ 20
Sugar, and bitters are muddled and combined with bourbon or rye.
Manhattan
US 12 | BZ 24
Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.
Pina Colada
US 12 | BZ 24
Fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Mint Julep
US 10 | BZ 20
Bourbon, sugar, and mint are muddled and served over ice.
Prices are inclusive of tax. Subject to Resort Fee.
Departs from The Lodge at Jaguar Reef
Intensity:
Easy
Recommended:
Adults and Children
Duration:
7 hours
Boat Transfer Included:
40 Minutes each way
Minimum Persons:
4 persons
Lunch:
Bring along:
Sunscreen, swimsuit, comfortable clothing, water shoes, hat, towel, snorkel gear provided by the hotel, camera, and a drybag
Prices starting at:
$199.00 per adult & $99.50 per child
Prices are in USD and do not include 12.5 % GST and 10% Resort Fee
Seared prawn with green plantain and marinated leeks, served in a pepian base consisting of roasted vegetables blended with pepitos, sesame seeds, peanuts, and shrimp broth.
Shredded smoked pork tail and crispy sweet potato served in a creamy black soup.
Beet and red wine reduction poured over soft cheese on thinly sliced beets roasted with cloves. Garnished with zesty lime bean sprouts and roasted pepitos.
Seared octopus served with leafy lettuce tossed with banana pepper pulp, tomatoes, toasted peanuts, soft cheese, and a beet and wine dressing.
Chicken is marinated in a house-made achiote rub and served with creamy rice in a red kidney bean base. Served with caramelized plantain and fresh pico de gallo.
Fish fillet brushed in a habanero truffle oil, served with shrimp over a banana pepper, roasted garlic, and cauliflower puree. Garnished with a mescal and pineapple gel, toasted pepitos, and pico de gallo.
Seared spinach tamale served in pepian sauce, topped with citrus marinated prawn. House made tomato pepper sauce, pico de gallo, and spicy chipotle served on the side.
1 ½ cut pork chop marinated in cacao, seared and served with a cold green bean and cucumber puree, yellow corn bread, and a chocolate papaya mole.
Seared beef rib topped with a roasted yellow corn salsa, served over a roasted garlic cauliflower and banana pepper puree. Served with a bean sprout and celery stir fry and cornbread.
Beef tenderloin in a wild berry and sorrel red wine sauce, oyster mushrooms brushed with habanero and rosemary truffle oil, and a side of green bean and cucumber puree.
Grilled oyster mushrooms and shell pasta tossed in a sage and crema de yucca sauce. Served with a side of herb crostini.
Linguine pasta tossed in a creamy spinach sauce, served with sauteed fish, shrimp, and octopus. Garnished with parmesan cheese and lime zest. Served with a side of herb crostini.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Layered chocolate crepes, filled with chocolate fudge and orange curd. Topped with whipped cream and chocolate ganache.
Fluffy coconut cake and yogurt moistened with pineapple flavoured syrup, alternated with layers of pineapple compote and creamy mascarpone cheese base.
Yellow corn cake served with the traditional corn flavoured three milk sauce, filled with Belgian toasted coconut cream and Swiss meringue topping.
Almond dacquoise cake acts as the base with lemon mousse layered on top, followed by a layer
of cashew flan, and topped with a layer of rosé wine gelatin. Garnished with a vanilla crumble.
All prices include 12.5% GST. Subject to 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Seasoned, black olive–crusted mozzarella cheese sticks, fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and house-made tomato jelly.
Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.
Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.
Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.
Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.
Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of herb garlic crostini.
Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.
Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.
Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.
Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.
Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.
Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.
Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.
1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.
Grilled lamb chops served with a cardamom yogurt sauce, sesame arugula and fried ducunu.
Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, red pepper sauce, and sauteed spinach.
Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.
Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with linguine pasta and basil leaf.
Hand selected farm vegetables over our classic tomato sauce, topped with Mennonite cheese, before being baked to perfection. Served with a bowl of coconut white rice.
Desserts
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Ice Cream
Vanilla
US 6 | BZ 12
Sugar Corn
US 6 | BZ 12
Craboo
US 6 | BZ 12
Soursop
US 6 | BZ 12
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.
Yellow corn stuffed with Creole pigtail and black beans, topped with all-spice cucumber and herb lettuce slaw.
Beetroot pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.
Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.
Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.
Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.
Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.
Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.
Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.
Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.
Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.
Grilled lamb skewers and handmade corn tortillas served with a selection of house made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.
Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.
Linguine pasta tossed in chickpeas and peanut sauce, served alongside a toasted baguette.
Ginger shredded over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.
Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.
Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.
A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.
Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.
Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.
Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.
Desserts
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
All prices are inclusive of GST and subject to 10% Resort Fee.
Ice Cream
Vanilla
US 6 | BZ 12
Sugar Corn
US 6 | BZ 12
Craboo
US 6 | BZ 12
Soursop
US 6 | BZ 12
All prices are inclusive of GST and subject to 10% Resort Fee.
Breakfast burrito made with warm handmade flour tortilla stuffed with refried beans, scrambled eggs, crispy pork bacon, farm vegetables and fresh Mennonite cheese.
Golden fried flour tortilla, stuffed with refried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.
Two giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.
Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.
Two-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese.
Baked goods, butter, jams, yogurt, fruit and granola.
Potatoes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin, and served with handmade corn tortillas.
Freshly baked slices of toast dipped in vanilla cinnamon coconut milk, charred on a griddle, and topped with honey-glazed tropical fruit salsa.
Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.
All prices are inclusive of GST and subject to 10% Resort Fee.
