Flowers, chocolates, dinner at a nice restaurant…those all sound like a familiar theme for the month of love. And we certainly won’t turn down a bouquet, or dinner, or some delicious bon bons. But how about escaping the ordinary and indulging in a truly romantic rendezvous in the heart of paradise?
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The Belize Collection is welcoming for the first time the acapella singing, toe-tapping, tux-cladded group The Harvard Krokodiloes. Founded in 1946, the Krokodiloes have an extensive repertoire rooted in jazz and swing. Since its inception, touring has been an annual tradition for the Kroks who are bringing America’s Golden Age music to Belize this January.
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A powerful and rejuvenating form of self-care, travel benefits both one’s mental and physical well-being. It is an opportunity to break away from routine, to immerse oneself in new environments, to experience a range of cultures, cuisines, and landscapes. Frankly, there’s nowhere better than Belize for this sort of escapade, and The Belize Collection has just the venues for you.
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Ladies and gentlemen, this is your Captain speaking.
Welcome aboard Flight 501, headed to beautiful Belize. With an expected high of 87 degrees Fahrenheit, the weather is sunny and warm at your destination. Prepare for an incredible adventure in one of the most picturesque and adventurous countries this side of the Americas. Whatever you’ve dreamed of, we promise it will be better. So, sit back, relax, and let’s fly to Belize!
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Breathtaking turquoise waters, cool Caribbean breeze, absolute serenity in the middle of the Caribbean Sea: The Belize Collection presents Rhythm Reef Caye, an exclusive island getaway for those seeking the ultimate private island experience…
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The Belize Collection invites you to join them at their Thanksgiving table this year. If you’re celebrating this holiday in the tropics, chances are that you don’t want to miss out on the best part: the food. Luckily for you, The Belize Collection is providing some menus with so many personalities, it’ll feel like you’re back home!
Choose from the traditional, the new, the stewed…well, no, that’s not how the rhyme goes! However, if you’re staying at The Rainforest Lodge at Sleeping Giant in Cayo, The Lodge at Jaguar Reef in Hopkins, or Umaya Resort and Adventures in Placencia, your holiday dinner is set.
Imagine a stunning holiday that begins with a birdsong alarm at The Rainforest Lodge at Sleeping Giant. Discover the various hidden gems across the expansive grounds of the resort, either hiking or on horseback! At dinnertime, head to the Grove House, where Executive Chef Rahim has designed a modern menu that eschews the traditional, opting for Rosemary & Basil Smoked Duck. Slow smoked whole duck is basted with herb-infused butter, served with cranberry, stuffing and sweet potato sauce. Starters include Bollitos de Calabaza, a play on the Mestizo bollos, using a mix of young pumpkin and corn masa, wrapped on plantain leaf, steamed to perfection then garnished with dried pumpkin seed sauce. Rounding off this unique rainforest menu is a luscious Mascarpone Pumpkin Cheesecake with Caramelized Nuts. Guests also have the option for a Rosemary & Basil Smoked Turkey.
In Hopkins, spend Thanksgiving Day enjoying a trip to one of the many islands off the coast of the beautiful Lodge at Jaguar Reef. Spend the day swimming, snorkeling, sunbathing, or even fishing. Should you want a truly unique, cultural experience, book a Garifuna drumming class and feel the heartbeat of this charming Garifuna village. If you prefer to enjoy the stunning resort grounds and amenities, grab a kayak or paddle board and work up an appetite!
At dinnertime, the Paddle House Restaurant’s holiday menu features grilled lamb chops basted with red wine and cranberry paste, among other tasty seasonings. Wilted arugula, roast garlic and a delightful parmesan pumpkin puree rounds out this unique entrée. Starters include a butternut squash, leek, and bacon soup – the ultimate in comfort cuisine! To cap off the night, indulge in a sinfully delicious chocolate pecan pie.
Your stay at Umaya Resort in Placencia is a guarantee for adventure. Its fringe location, with the Caribbean Sea on the East and wild jungle to the West, means you can spend your day indulging in an exhilarating excursion. Fly past treetop canopies while ziplining, or hike and explore the famous Actun Tunichil Muknal caves. Maybe you prefer a sweeter adventure and want to try your hand at Maya chocolate making. There are so many incredible activities you can enjoy while on the peninsula.
After a day of adventure, what sounds better than a Thanksgiving tried and true, with a bit of a Belizean twist? Start off your Thanksgiving meal with a fabulous Cranberry, Spinach and Apple salad, topped with Ricotta. This is then followed with a traditional stuffed turkey – de-boned and filled with Chef Blanka’s homemade stuffing before being roasted to perfection. When in Belize, best believe that the famous coconut rice and beans will make an appearance, as will the ubiquitous potato salad and cranberry slices. Follow up this hearty platter with the classic, apple pie with caramel ice cream.
Under swaying palm trees, or tucked away in the rainforest, Thanksgiving in the Tropics takes on a whole new twist! While Belize does not officially celebrate this holiday, many resorts provide specials for American guests looking to enjoy a Thanksgiving meal. The Belize Collection is no exception, and we invite you to join in celebrating the blessings of the past year wherever you may be in Belize. Bon Appetit!
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
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Artist in Residence Part II
‘Why do we create?’ The Belize Collection’s Marketing Coordinator Diomne Habet asked at the soft launch of The Rainforest Lodge at Sleeping Giant’s first outdoor art installation. The question curled through the air, mingling with the rainforest’s sweet humidity as a collection of Belizean artists and tastemakers gathered in the green of the Lodge and mulled it over. On that warm Wednesday afternoon, the reception to the art gave one resounding reply.
To play.
All through the tour to visit the three art installations, a giddiness abounded the groups traveling across The Rainforest Lodge at Sleeping Giant’s grounds. As the group prepared to depart for their adventure, Habet braced them, saying ‘You’re going to see pieces influenced by nature, by this Lodge, by people who already had something to say.’ On seeing the pieces, this writer would add that these pieces were influenced by the spirit of play, cooperation, and growth. They open the grounds of the Lodge, inviting all guests to perceive the Lodge in a distinct way, inspiring conversation and collective reflection.
You only have to see Lucia Meyers’ ‘Pajaritos Que Vuelan’, alternatively titled ‘Las Tres Marias’ once to observe the themes of play, cooperation, and growth at work. ‘Las Tres Marias’ features three statues carved from purple heart wood with chainsaws and finer tools. Each humanoid statue shares a few features including a bird companion hence the piece’s second name, and differs in size, giving the impression of a person growing over time.
Originally sculpted in a nearby woodworking area, the sculptures were later placed in their current location after Meyers scouted the grounds for their perfect home. Nestled in the heart of the grounds surrounded by trees and moss-covered rocks, they impressed on me a sense of a ritual in progress, or a triad admiring the natural world. One visitor said that the sculpture resonated with him because of the ‘Creativity of relating to the environment’ the Marias conveyed. Zyania Alonzo, well-known designer also connected with ‘Las Tres Marias’ and, as a Mom to a toddler herself, considered it a touching depiction of motherhood.
While the classic mountain formation Sleeping Giant rests near the namesake lodge, artists Marcelo Patiño and Gabriella Giusti, along with a team of Belizean apprentices, have developed their own interpretation of the Belizean myth with the piece ‘Qawa Ki’ché.’ Embedded directly into the base of the mountain under the Lodge’s signature outlook, ‘Qawa Ki’ché’ rests with its arm tucked under its head as though undisturbed by the slow accumulation of minerals over millennia.
Patiño and Giusti developed the concept for ‘Qawa Ki’ché’ before starting their artist residency, but once the build began much of the original construction had to be altered. This was because of difficulty sourcing the materials the artists have more readily available in their native nation, Uruguay. In spite of that obstacle, however, Patiño, Gisuti and their team managed to construct an impressive piece of concrete and rosewood sculpture measuring 11 feet high and 11 feet wide that invites visitors to interact with it, and give their best attempt at waking the sculpture.
Of course, for sheer scale, the final piece, ‘Ah Puka’an Garrobo,’ is the one that takes the cake. Comprising 45 beams of purple heartwood of lengths up to 12 feet, the piece resides in the middle of the Sleeping Giant Rainforest Estates known as The Banks, currently in development. Mimicking the spindled back of an iguana, ‘Ah Puka’an Garrobo’ is also the most interactive piece of the collection.
9 year old Adrianna Paz, the youngest person at the soft launch said ‘Ah Puka’an Garrobo’ was her ‘favorite part’ since ‘you can climb [it], and do gymnastics jumps.’ Evidence of its potential interactivity was on full display during the tour as several people bounded along the top of the beams. The piece by Diego Haretche took 60 days to complete to secure the beams’ concrete foundation to make them storm resilient, so they’re easily able to sustain the movement of visitors looking to snap a pic.
Director of the Belize Museum Ilona Smiling called the sculptures ‘fantastic’ works that had ‘never been seen before’ in Belize. All three pieces were the product of the first-ever Artist in Residence hosted by The Belize Collection and curated by the project coordinator Evelyn Novick. The Belize Collection promises it’s just the start with Habet confidently assuring those at the soft launch ‘We’ve done it. Now we know how to do it.’
At the cocktail reception that concluded the launch, Sales and Marketing Director Julie Kee said that the installation intends to reinforce to guests that ‘Sleeping Giant is your playground’ and help them get out of their comfort zone by offering them a reward for exploring the grounds.
With each sculpture inviting interpretation, Kee said that their presence also mirrors the resort collection’s commitment to customer satisfaction and that ‘for every guest, there is a unique Rainforest Lodge’ experience. The Belize Collection will continue the artist residency program next year, offering artists from Belize and the world over an opportunity to produce a unique piece that’ll be appreciated for years to come.
Plan a trip to The Rainforest Lodge at Sleeping Giant today to view our newest installations or submit your application to participate in the 2024 residency.
And just like that, it’s August. The kids went to summer camp. You bought a new swimsuit and got the fit just right. You banked enough vacation days to make a trip worthwhile. There’s only one thing missing. You forgot to book a place. Now you’re thinking it’s too late. That you best wait until next summer and try this all again. Fortunately, The Belize Collection has something special for you at this late summer hour: two last-chance family summer getaway specials that take all the guesswork and anxiety out of your dream vacation.
Umaya Resort is the perfect opportunity for you and the family to get away from everyday life and experience one of the most serene and dynamic spaces in Belize. With its two-bedroom suites, a kitchen with all you need to make your vacation favorites, and two restaurants for when you rather have someone else take over the cooking duties, Umaya provides just the right balance to make it a favorite among families.
Unique among The Belize Collection’s offerings, Umaya is celebrated by guests and locals for its access to both the Caribbean Sea and the stunning Placencia lagoon. It’s the only resort in Placencia where you can follow the sun from sunrise to sunset. With this diversity of outdoor space, your kids will have plenty to do throughout the day between games of beach volleyball, swimming at the pool, or watching the rich animal life that teems throughout the peninsula. It also gives you and the kids a chance to try out new experiences with kayaks and paddleboards available to take you out on the waters.
While you and the kids can play all day, there are also plenty of opportunities for romance and tranquility. Visit the lagoon near sunset for an incredible view as the sun descends behind the Maya Mountains, doubling in its beauty with its reflection in the lagoon. Enjoy a cocktail or mocktail with appetizers at Restaurante Laguna while the resort staff prepares the bonfire you requested right along the lagoon. Enjoy an evening in the company of your loved ones as the lagoon’s nocturnal life comes to life.
Should you feel the need to venture out of the resort, you’ve got plenty of options there as well. Borrow one of the resort’s complimentary bicycles and coast along the peninsula to take in other sights Placencia has to offer. Not into cycling? No problem. The resort offers a complimentary shuttle to the namesake Placencia village south of the resort where you can explore new swimming locations, venture along the boardwalk, and purchase artisan crafts made locally. If you’re looking for something more specific, the resort also has plenty of tours that our concierge will gladly book for you.
Use the Summer Escape promo to access $100 resort credit for a three nights stay between June 21 and September 22 (3-night minimum required). You can also take advantage of the special offer Beat the Rush and visit any time between August 1 and October 31, 2023 to receive a 30% discount if you stay one night or more.
Not everyone clamors to say ‘I do’ in front of a crowd. For some, the ideal wedding is a private affair between two people best appreciated in a space that inspires magical thinking. For those seeking to get away and elope, The Belize Collection offers an ideal opportunity amid our wedding offerings—the elopement package.
With the elopement package, you’ll have all the details of your wedding settled without the stress of months of planning or interlopers intervening. Once you’ve booked the elopement package from our website, a wedding coordinator will be assigned to work with you and your fiancé to ensure that the ceremony meets your aesthetic and ceremonial interests from the marriage license to the flower bouquet before you even leave for Belize.
The Belize Collection also has a full suite of vendors at the ready to help match your tastes and style for everything from the arch to the location to the dinner setup for you and your beloved. The wedding coordinator can manage as much of the planning as you like, leaving you plenty of time to figure out what you’d like to do while in the country.
After you arrive in Belize via a short flight, you’re a one-hour and thirty minute drive away from enjoying the seclusion and luxury at The Rainforest Lodge at Sleeping Giant. Hand in hand, you arrive at The Rainforest Lodge where you’re checked into a room that you may consider never leaving for your stay.
While you have a range of locations to choose from, you’ve already settled on a ceremony atop the cliff overlooking the Maya Mountains, a perfect backdrop for wedding photos.
The elopement package includes everything you need to make a wedding ceremony and private reception for you and your new marriage partner. You’ll receive a wedding officiant, a customized arch and path, a bouquet, and a matching boutonnière.
Along with the ceremony, an elopement in Belize is also ideal due to the ease of acquiring a recognized official marriage license. All you’ll need to bring is proof of citizenship (passport), original birth certificate, and if applicable: original divorce decree or death certificate. The only other requirement is that you need to be in Belize 3 days before applying for the marriage license, giving you plenty of time to plan and relish more time in tropical splendor.
Not interested in a legal marriage? No problem, The Rainforest Lodge at Sleeping Giant will gladly coordinate a commitment ceremony of your choosing.
While you wait for the wedding day, you and your beloved make time for play during the day, exploring the lodge’s grounds by foot, bike, or horse-drawn carriage, and also rejuvenating via massages and laps in the pool. Meanwhile, every evening you dine at the Grove House or Don Tonito’s, trying a full range of menu options that’ll leave you swooning with pleasure as you countdown to the fateful day. All the while, you’ll reaffirm why you’ve chosen this person to commit to—their sense of fun, the safety you feel with them, and their grounding presence.
Then on the wedding day, your wedding coordinator will have booked a make-up artist and hair stylist, who will get you ready in your suite to give you a look that lives up to the day.
Meanwhile, your wedding photographer, also booked by The Belize Collection, takes pre-ceremony photos that’ll live on in your home spaces and surprise social media announcements, conveying the enchantment of the day only the jungles of Belize can infuse.
From there, you’re ready to meet your spouse atop the cliff for a ceremony you’ll relish for a lifetime. With the sun kissing your skin, and the fresh air as your only witness, you’ll say ‘I do’ in a place that’ll embed the memory in you forever. Afterward, you’ll have a cake and bottle of champagne to enjoy, included in your package, as you look forward to the rest of your lives together.
Once the ceremony is through and you’re all packed up again, you’ll be driven 45 minutes away to The Lodge at Jaguar Reef for a beachside honeymoon. Your suite comes with a king-sized bed, a plunge pool, and immaculate views of the sea for you to gaze in and imagine your brilliant futures together.
Though the wedding will be over, your commitment to each other only starts the celebration and you’ll find plenty to do together from exploring the barrier reef to enjoying tropical cocktails at the Big Dock Bar. Whatever’s next, you’ll leave Belize secure in the knowledge that your commitment is one of abundance, trust, and peace.
Make your dream wedding come true today by booking an elopement package with The Belize Collection, and get started with your lives.
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.
