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September Celebrations: The Sleeping Giant Approach

Everything Belize - A Collection of Words

All through September there’s no better time to relish in Belize’s natural heritage and The Rainforest Lodge at Sleeping Giant provides one of the most luxurious opportunities to understand why Belizeans are so proud to call it home. September sets all of the country to sparkling as Belize’s time of celebration with Independence Day and the patriotic St. George’s Caye Day. Blessed by seasonal rains, it’s the greenest time of the year with all of nature’s richness on display at the Lodge.


Wherever you are at Sleeping Giant, it’s hard to overlook all the plant life that surrounds you at this special time of year. Whether it’s dining on pizza amid a garden of tropical flowers at Don Tonito’s or taking a shower in your private outdoor area, nature’s lushness is an ever-present reminder of why residents call it ‘The Jewel.’ With lodgings and amenities built into the landscape, Sleeping Giant gives the impression of a fantastical rainforest getaway that’s magically sprung up from the land itself.

That ability to appreciate the variety of Belize’s environment extends even to the rooms themselves, bearing repeat visits. You can enjoy the melody of coursing water over stone in the river room and suites, or ascend to the mountain view area and savor the forest canopy from your private porch. Wherever you pass the night, you’ll wake up already at basecamp for a day’s adventure

A day at the Lodge’s grounds is perfect for those keeping things spontaneous. Eat without rushing to meet a ride, or scheduled event, and take the day at your leisure. Go on foot or a complimentary bike to the start of one of the Lodge’s many trails. Doable for all skill levels with stunning views and secluded rest stops, a hike up to the Lookout Gazebo or around the many rope bridges will add a dose of excitement and wonder to your stay. Visit the grounds’ yoga deck, and practice in serenity with only the river and trees for company. A climb up to the Nest is perfect for those in the mood for a romantic moment, taking in a sunset or splitting a bottle with a loved one. You can also swim in the Lodge’s pool or lounge by its side any time day or night when relaxing like a Belizean is what you’re in the mood for. With a mojito made with one of our infused rums, you can wile away the hours taking in the Jewel’s yellow sun and read that paperback you brought along.

Of course, for those looking for even more unique Belizean experiences on site, there are a range of options that’ll get you further in the celebratory spirit. Sign up for a unique Maya cooking class (lasting approximately one and a half hours) and be led by a local in preparing a range of heritage dishes using traditional techniques and tools. You’ll make corn tortillas and caldo using the Maya fogon, a traditional oven, and gain greater appreciation for the sustainable cooking practices indigenous to this region. By the end of the class, you’ll have eaten foods fit for the land’s ancestors and understand why Belize’s Maya culture has thrived here for centuries.

While walking and biking are certainly an exciting way to take in the grounds, you can also enjoy the leisurely thrill of a horse and buggy ride that traverses through the Lodge’s original citrus groves and along the forest. Once signed up, you’ll meet with the Lodge’s own award-winning Belizean cowboy who’ll introduce you to the horses before climbing aboard a classic open buggy.

The horses will take you on an enthralling journey that will have you feeling sent back to Belize’s days as an English settlement. You’ll pass along fragrant oranges, the horse’s pastures, and the rainforest all with the Maya Mountains as background to this limited experience. Feeling for more equine adventures after the ride? Talk to the front desk about arranging a horseback ride and learn how to take the reins of one of the Lodge’s expertly trained horses.

However you choose to pass your days at the Lodge, you’ll need to nourish your body. Luckily, the Lodge has a rotating range of options to satiate your appetite. Every Monday year-round you can taste the Lodge’s upscale take on pupusas, a Central American staple. On Wednesday nights, it’s Twice the Slice at Don Tonito’s, the perfect opportunity to indulge in expertly made pizza fresh out of the restaurant’s traditional Tuscan-style clay ovens. Cooked with wood foraged from the grounds, the made-to-order pizza’s crust has a smoky terroir unlike another in the country that perfectly accentuates your selected toppings. Customize your pizza or choose from specialty pizzas like the eponymous and rich Don Tonito’s pizza, the bright Arugula pizza, or the savory Garlic Shrimp.

At the Grove, there’s even more to choose from for any meal of the day. Begin the morning with Belizean classics like stuffed fried jacks or the Village Breakfast (farm fresh eggs scrambled with onions and tomatoes, accompanied by coconut refried beans, crispy bacon and Belizean fried jacks), or go cosmopolitan with a steaming stack of pancakes or a light continental breakfast. Pair any meal with juice made from tropical fruits for further brilliance. Seeking to commemorate an anniversary? Arrange to have breakfast or dinner on the Cliff overlooking the entirety of the grounds and the Sleeping Giant himself.

Make lunch a multi-course Belizean feast. For starters, go with the shrimp habanero fritters, giving some bite and salt to accompany a first pint of beer. From there, things only get better with salad and soup options right out of the village square. Have the creole oxtail soup made with free range oxtail and locally sourced produce, or the herb & watermelon salad to cleanse the palette for what’s next. Entrees like the lamb salbutes or sandwich de cochinita pibil offer fresh ways to experience regional street foods with the best ingredients available. Cap off your meal with forest-grown coffee and delightfully smooth nance-infused caramel flan.

Revisit the Grove at dinner time and receive a distinct culinary experience. For appetizers, try the BBQ pigtail served with Belizean-style coleslaw and flour tortillas. You’ll be considering a second order of them when your entree arrives. Between the Citrus-Achiote Chop, the Camarones en Crema de Coco, and the Cocoa-Red Wine Braised Lamb Shank, there’s no possibility for misstep as you wrap up another day of adventure. Enjoyed with a glass of one of our white or red wines, and you’ll end your evening celebrating all the Rainforest has to offer during this time of commemoration.

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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 10% Resort Fee.

Time to book your stay

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

Antoine Lavoisier – managing director