Loyalty Program
Coming Soon
Contact Us
- 22 Canada Hill St. Belmopan City
- +1(888)822-2448
- info@thebelizecollection.com
Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
Jalapenos US 1.5 | BZ 3
Mushroom US 1.5 | BZ 3
Black Olives US 1.5 | BZ 3
Sweet Pepper US 1.5 | BZ 3
Pineapple US 1.5 | BZ 3
Purple Onion US 1.5 | BZ 3
Pepperoni US 1.5 | BZ 3
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
All prices are subject to 12.5% GST and 10% Resort Fee.
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 is lightly roasted, pureed, and reduced into a rich syrup which provides the main ingredient in this signature version of the popular Mexican cocktail. 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.
Farm fresh unsweetened carrot juice comes alive when combined with tequila and just a touch of fresh lime juice with homemade cinnamon pineapple syrup for added flavor. 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.
Drawing inspiration from the famous dessert, cinnamon pineapple syrup and coconut cream are combined to make pineapple soda. Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house made pineapple soda are 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
The famous Mexican threesome is highlighted here; tequila, fresh lime, and orange liqueur.
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
Arguably, one of the most famous cocktails at least in our neck of the woods, fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Mint Julep
US 10 | BZ 20
This Kentucky Derby classic is replicated in its simple glory; bourbon, sugar, and mint are muddled and packed with 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 garnished with green plantain and marinated leeks. Served in a pepian base consisting of roasted vegetables blended with pepitos, sesame seeds, and peanuts, and combined with 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.
Restaurante Laguna’s take on traditional rice and beans. Chicken is marinated in a house-made achiote rub and served with creamy rice in a red kidney 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.
Ask your server about our daily dessert selection.
All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.
Room Service available at a fee of $5 USD plus tax
Seasoned, black olive crusted mozzarella cheese sticks, deep fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and our own 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.
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.
Succulent lamb chops grilled to perfection served with a chilled cardamom yogurt sauce, sesame arugula and fried ducunu.
Citrus marinated fish fillet with a side of creamy citrus rice, roasted tomato and 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.
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.
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 al dente 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