Skip to content

How to experience the best of both worlds with a Jungle-Beach Vacation in Belize: Part 1

Everything Belize - A Collection of Words

Underwater marvels, rich biodiversity, and chock-full of historic wonders, Belize is full of surprises. With countless attributes at your disposal, it may seem like a hard task to experience all the country has to offer in one trip alone. The Belize Collection has placed the impossible within reach with a spectacular jungle-to-beach experience. You can bask in stunning mountains one day and sink your toes in soft sand the next. This is the beauty of the Belize Collection boasting sister properties that offer Belize’s best of both worlds. With the Rainforest Lodge at Sleeping Giant and the Lodge at Jaguar Reef in conjunction with Almond Beach Resort near the sea, a fully immersive Belize experience awaits.

Day 1: Jungle Experience with The Rainforest Lodge at Sleeping Giant

Early Morning

Begin the adventure of a lifetime by arriving bright and early at Sleeping Giant Lodge. Grab breakfast at the award-winning on-site restaurant the Grove House. For some reason, orange juice tastes better when handpicked from the property’s nearby orchards. Bite into incredibly fluffy fry jacks paired with locally sourced jams and jellies. Now you’re fueled up for a morning of remarkable hiking. Leave your bags in capable hands at the front desk and tighten your laces– it’s time to witness the Maya Mountains in all their glory.

Sleeping Giant’s nature hikes are unlike any other. Expect gurgling creeks, striking mountain vistas, and the occasional furry critter crossing your path. Speaking of critters, Sleeping Giant Lodge is home to cute animals on site. Strolling through the immaculate grounds, guests can say hello to ducks roaming freely, bunnies hopping about, and turtles lounging in the fishponds. It’s like a fairytale come to life.

Early Afternoon

If you’ve never had an authentic wood-fired pizza, you’re missing out. Grab a seat at one of the outdoor thatched palapas at Sleeping Giant Lodge’s Don Tonito’s. The historic pizzeria creates artistry in the fogón so each refined slice seeps quality and flavor. Admire the cocooning bamboo trees and babbling creek before heading to your suite. If you chose a Mountainview or Riverview Suite, take this downtime to relax in your own private plunge pool. If you went with Creekside Cottage, lounge in your own private hammock before wading in the main pool. For a more adventurous dip, make your way to the meandering Sibun River hugging the edge of the property. Haul a complimentary kayak on the crystal clear waters and paddle along the river, admiring the mountainous views on the horizon.

Late Evening

Catch the fiery sun rays lighting the hill across the river from atop Sleeping Giant Lodge’s treehouse endearingly known as The Nest. The netted area is what childlike wonders are made of since it is built into a tree on the banks of the river. For an even more romantic evening, have a private dinner atop the cliff, one of the highest points on the property. The area is ideal for picnics perfectly manicured for smitten couples looking for some alone time. After indulging in decadent dishes, feel free to rest in your jungle-shrouded room. When you wake to the sounds of the rainforest in the morning, pack your bags because the next half of the jungle-beach combo is about to begin.

For a taste of what this would look like, take a look at our Reef and Rainforest package available to curious travelers.

Special Offers:

MYP07090_WebOpd
Beat the rush
Stay 2 nights or more and receive 30% off !

Booking Dates:

March 28, 2023

to

October 15, 2023

Travel Dates:

August 1, 2023

to

October 31, 2023
Applicable to all room types.

Terms and conditions apply. Not valid with other offers.

JAGUAR-REEF-DRONE-0199
Fall Into Savings!
Book 3 nights or more and get 15% off your stay!

Booking Dates:

March 11, 2023

to

December 15, 2023

Travel Dates:

September 23, 2023

to

December 15, 2023
Applicable to all resorts. Black out dates apply.

Terms and conditions apply. Not valid with other offers.

Riverview-Suites-Sleeping-Giant-Rainforest-Lodge-Belize-15_webopd
A Night On Us
Book 4 nights or more and stay 1 extra night free of charge!

Booking Dates:

December 2, 2022

to

November 30, 2023

Travel Dates:

January 1, 2023

to

January 2, 2024
Applicable to all room types.

Terms and conditions apply. Not valid with other offers.

UMAYA-4285
Placencia All Inclusive
All inclusive plan includes Four (4) night stay for Two (2), Meals, Beverages, Tours and Transfers.

Booking Dates:

January 6, 2023

to

December 15, 2023

Travel Dates:

January 6, 2023

to

January 6, 2024
Other details and restrictions apply to this offer.

Terms and conditions apply. Not valid with other offers.

webopd-7592
Your 2023 Tropical Escape
Take advantage of 10% off accommodations and get $100 resort credit!

Booking Dates:

December 2, 2022

to

February 28, 2023

Travel Dates:

January 6, 2023

to

April 17, 2023
Applicable to all room types.

Terms and conditions apply. Not valid with other offers.

webopd-8031
Spring Is In The Air
Enjoy Spring with with 20% off stays, and get complimentary continental breakfast.

Booking Dates:

December 2, 2022

to

April 15, 2023

Travel Dates:

March 20, 2023

to

April 30, 2023
Applicable on all room types.

Terms and conditions apply. Not valid with other offers.

JC654D~1
New Year, New Villas
Get 10% off Stays, $50 Resort Credit, Complimentary Continental Breakfast and a Bottle of Champagne!

Booking Dates:

December 2, 2022

to

November 30, 2023

Travel Dates:

January 1, 2023

to

December 16, 2023
Applicable to all new Jaguar Reef Villas.

Terms and conditions apply. Not valid with other offers.

web Opd--2
Belize It!
Local and Resident Offer. 30% Off for locals.

Booking Dates:

January 5, 2023

to

December 31, 2023

Travel Dates:

January 5, 2023

to

December 31, 2023
Applicable on all room types. Black out dates apply.

Terms and conditions apply. Not valid with other offers.

Subscribe

Follow Us:

jungle rangers program contact form

Meeting / Event Quotation Request Form

Register Here

Dinner

APPETIZERS

RICOTTA-BALSAMIC BRUSCHETTA
US 5 | BZ 10

Crumbled Mennonite ricotta sprinkled on a toasted baguette of balsamic drizzled
vegetable medley.

SQUASH & COCONUT SOUP
US 7 | BZ 14

Roasted organic squash pureed with fresh squeezed coconut milk served with
sweet potato crisps.

FISH FRITTERS
US 7.50 | BZ 18

Fresh-caught fish bites tossed in Belikin beer batter and fried to a crispy golden
finish, served with an habanero aioli dipping sauce.

WATERMELON ARUGULA SALAD
US 9 | BZ 18

Organically grown arugula tossed with our house balsamic dressing, toasted peanuts, topped with crumbled cheese on a bed of sweet watermelon slices.

CEVICHE de CAMARON
US 12.50 | BZ 25

Lime-cured diced shrimp tossed with onions, tomatoes, cucumber and cilantro. Served with spiced corn tortilla chips.

ADD TO SOUP, SALAD or PASTA

Chicken US 2.5 | BZ5
Shrimp US 4 | BZ 8

ENTREES

PASTA POMODORO
US 10.50 | BZ 21

House made classic pomodoro tossed with fresh-picked herbs and linguini,
topped with freshly grated Parmesan.

BBQ PORK BELLY
US 11.50 | BZ 23

Roasted pork belly glazed with our signature BBQ sauce, served with homemade
flour torilla, refried beans and pico de gallo salsa.

STEAMED WHOLE SNAPPER
US 20 | BZ 40

Today’s catch rubbed in local spices, wrapped in plantain leaves, steamed and served with cilantro rice.

SHRIMP & EGGPLANT PESTO SALAD
US 16 | BZ 32

Medley of grilled eggplant, onions, bell peppers, and tomatoes brushed with basil pesto,
sprinkled with crumbled Mennonite cheese and topped with juicy grilled shrimp.

CATCH OF THE DAY
US 17 | BZ 34

Pan-seared fresh caught fillet of fish served with potato mash, grilled vegetables, and a sweet and tangy pineapple salsa.

Sorrel Red Wine Rib Eye
US 31 | BZ 62

Prime cut of rib eye steak spiced with crushed peppercorn, smoked salt, seared in herbs, garlic, and butter (cooked to your requested temperature). Accompanied with pesto potatoes, coconut oil perfumed greens and signature sorrel red wine reduction.

Chimichurri Beef Tenderloin
US 28 | BZ 56

Local cut of grass fed beef tenderloin grilled to perfection served with toasted cumin mashed potato, balsamic arugula and fresh Chimichurri sauce.

Coconut Smoked Sea Salt Fish Fillet
US 23 | BZ 46

Fresh catch of the day, spiced with our homemade smoked sea salt, organic coconut oil perfume and seared to perfection. Served over a bed of wild rice and cream of spinach.

Camarones al Mojo
US 19 | BZ 38

Farm shrimp sautéed in spices, freshly squeezed orange juice, minced garlic, and herbs. Accompanied with a bowl of mushroom and spinach brown rice.

Skillet Pollo Asado
US 14 | BZ 28

Quarter cut of pre-marinated chicken grilled to perfection. Served with seared garlic, broccoli and roasted diced potatoes.

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

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.

Vegan

Grilled Cauliflower & Chickpea Puree
US 13 | BZ 26

Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.

Ginger Teriyaki Glazed Tofu Steak
US 14 | BZ 28

Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.

Sweet Potato & Crostini Soup
US 11 | BZ 22

Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.

Sweet Potato & Coconut Creamy Pasta
US 13 | BZ 26

Locally harvested sweet potato served in coconut milk and assorted spices, tossed with al dente linguine pasta and basil leaf.

Farmers Vegetable Lasagna
US 14 | BZ 28

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

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 12.5% GST and subject to 10% Resort Fee.

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.

Vegan

Chickpea Curry & Peanut Pasta
US 10 | BZ 20

Al dente linguine pasta tossed in chickpeas and peanut sauce, served alongside a warm, toasted baguette.

Coconut & Ginger Tofu Stew
US 12 | BZ 24

Ginger shredded fresh over coconut milk, herbs and bean curd, served with white rice and fried plantains.

Sundried Tomato & Bean Soup
US 9 | BZ 18

Stewed red kidney beans and crushed sundried tomatoes, spiced to perfection and topped with garlic croutons.

Teriyaki Vegetable Rice Bowl
US 11 | BZ 22

Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.

Black Beans Empanadas
US 8 | BZ 16

Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.

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 12.5% GST and subject to 10% Resort Fee.

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.

Vegan

Tofu & Guacamole Journey Cakes
US 8 | BZ 16

Pan-fried bean curd and guacamole served on a journey cake, arugula balsamic salad serviced with seasonal fruit wedges.

Irish Potatoes & Chickpeas Hash
US 7 | BZ 14

Potato cubes, chickpeas, and other farm-fresh vegetables pan-seared in coconut oil, spiced with toasted cumin and served with handmade corn tortillas.

Coconut & Vanilla Cinnamon Toast
US 7 | BZ 14

Freshly-baked slices of toast dipped in vanilla cinnamon coconut milk, charred to perfection on a griddle, and topped with honey-glazed tropical fruit salsa.

Vegan Breakfast
US 9 | BZ 18

Coconut flavored refried beans, fried plantain, sautéed okra and tomatoes served with golden brown fried jacks.

Sweet Potato & Red Bean Burrito
US 8 | BZ 16

Organic roasted sweet potato cubes sauteed with hand selected farm fresh vegetables, red kidney beans, crispy romaine lettuce and guacamole, wrapped up in handmade flour torilla.

All prices are inclusive of 12.5% GST and subject to 10% Resort Fee.