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Easter in Belize

Everything Belize - A Collection of Words

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.

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Dinner

Appetizer

BBQ Pig Tail
US 11 | BZ 22

smoked salt-cured pork tails, brushed with house barbecue sauce and served with a warm,
hand-made flour tortilla and pickled habanero-onion sauce

Country Barn Mozzarella Sticks
US 13 | BZ 26

seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce

Entree

Herb Tomato Pasta
US 18 | BZ 36

al dente linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs,
tossed in fresh Country Barn ricotta cheese

Pollo Asado
US 18 | BZ 36

tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo

Oregano Pork Ribs
US 20 | BZ 40

Tender, slow-smoked pork ribs simmered in an all spice-oregano barbecue sauce

Cocoa-Red Wine Braised Lamb Shank
US 27 | BZ 54

locally raised lamb shank, slow braised in a rich, fresh ground cacao and red wine
broth, served with a side of warm, home-made bread

Creole Oxtail Stew
US 27 | BZ 54

free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice

Latin American Carne Asada
US 31 | BZ 62

local beef tenderloin, pan-seared in garlic butter, brushed with home-made
chimichurri cause and served with sides of the evening

Citrus-Achiote Chop
US 21 | BZ 42

Seared 1″ butcher cut rib chop served with smashed potatoes, grilled zucchini
and slathered with our signature citrus-achiote gravy

Camarones en Crema de Coco
US 24 | BZ 48

fresh farm shrimp simmered in hand-pressed coconut milk with organic, reigonal
vegetables, herbs and habanero peppers, served with a side of coconut rice and creole
bread rolls

Soups

Farmer's Bean Soup
US 10 | BZ 20

slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips

Chicken Escabeche
US 13 | BZ 26

organic chicken cuts, pan fried and simmered in Tia Blanca’s sun-dried oregano, jalapeño, lime,
onion broth, served with warm hand-made corn tortillas

Salads

Citrus & Arugula Salad
US 13 | BZ 26

dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette

Peanut & Ricotta Salad
US 15 | BZ 30

Toasted local peanuts and crumbled ricotta cheese on baby spinach, purple
onions and, tomatoes, served with your choice of our honey balsamic dressing or
our Grove House signature citrus vinaigrette

Desserts

Coconut Caramel Flan
US 7 | BZ 14
Mayan Chocolate Cake
US 9 | BZ 18
Soursop Cheesecake
US 9 | BZ 18

all prices are inclusive of GST

Lunch

Appetizer

Country Barn Mozzarella Sticks
US 13 | BZ 26

seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce

Shrimp Habanero Fritters
US 14 | BZ 28

farm-raised shrimp tossed in Belikin beer batter with farm vegetables, habanero
peppers, golden friend and served with roasted garlic aioli dipping sauce

Entree

Grove House Smoked Brisket Skillet Nachos
US 13 | BZ 26

shredded slow-smoked local brisket over crisp corn tortilla shells, topped with
re-fried beans, 2 cheeses, and fresh lime cured salsa

Pollo asado
US 16 | BZ 32

tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo

The Giant Burger
US 18 | BZ 36

toasted home-made burger bun with grilled ground stead patty, topped with melted
cheddar cheese, crispy bacon, and a honey plantain mustard cabbage slaw,
served with potato fries

Sandwich de Cochinita Pibil
US 14 | BZ 28

slow-smoked pork leg, shredded and served on a freshly made bun, topped with Belizean
style coleslaw and served with potato fries

Lamb Salbutes
US 15 | BZ 30

locally butchered free-range lamb grilled to perfection on a golden fried yellow
corn tortilla, topped with marinated cabbage and tomatoes then
drizzled with mint pesto

Soup

Farmer's Bean Soup
US 10 | BZ 20

slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips

Creole Oxtail Stew
US 13 | BZ 26

free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice

Salads

Herb & Watermelon Salad
US 12 | BZ 24

Mennonite harvested watermelons, diced and tossed with organic greens, fresh
mint, basil and ricotta cheese with your choice of honey balsamic dressing or oue
Grove House Signature citrust vinaigrette

Citrus & Arugula Salad
US 12 | BZ 24

dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette

Desserts

Traditional Vanilla Icre Cream
US 5 | BZ 10
Nance-infused Caramel Flan
US 9 | BZ 18
Ayote en Miel with Vanilla Ice Cream
US 9 | BZ 18

all prices are inclusive of GST

Breakfast

The Little Donkey
US 9 | BZ 18

breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese

Belizean Stuffed Jack
US 10 | BZ 20

golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido

The Giant Pancakes
US 10 | BZ 20

2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage

The Village Breakfast
US 11 | BZ 22

farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks

Chef's Farm Omelette
US 10 | BZ 20

2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese

Continental
US 12 | BZ 24

in-house baked goods, locally grown fruit, Mennonite yogurt and coffee

all prices are subject to 12.5% GST and 10% Resort Fee

Time to book your stay

1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France

Antoine Lavoisier – managing director