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Celebrate Turkey Day In The 501

Everything Belize - A Collection of Words

Many Americans might be reluctant to leave the United States over the Thanksgiving weekend and risk missing out on one of the most American of holidays. Fortunately, though travel to other countries comes with an absence of America’s favorite feast day, a trip to Belize offers a way to have your turkey and eat it too. The resorts within The Belize Collection offer one of the most relaxing and exciting alternatives to a grueling day of cooking followed by a too quickly devoured meal with three days and three nights of leisure, delicacy, and gratitude.

Rather than devoting a full day of your vacation to prepping the turkey and fixings, visit the Lodge at Jaguar Reef, the Rainforest Lodge at Sleeping Giant, or Umaya Resort & Adventures for infinte courses of rest, rejuvenation and temperatures that’ll make you glad to be away from the extended family. As one of the major getaways for Americans, Belize has taken to celebrating turkey day in its own way. While not an official holiday, Belizeans regularly join their northern neighborhoods in a day of feasting on their own variation of the North American day of gratitude. In place of the mashed potatoes are assorted rice dishes with local takes on your usual sides while still leaving room for the classic centerpiece dish, a roasted turkey, a dish also indigenous to the country’s Maya people.

With The Belize Collection, your options are unlimited when it comes to how you can enjoy the holiday weekend. In the mood for a rainforest retreat? Get yourself over to the Rainforest Lodge for a few days of light hiking and hanging out by the river. Looking to get some sun to take back as a souvenir? Visit the beaches at Umaya and Jaguar Reef for rejuvenating light of the sort only available in the 501.

Whether you’re in the Central Belize rainforest, the beaches at Hopkins, or next to the bustling lagoons in Placencia, each location offers a bevy of options for those seeking to add adventure around their mealtimes. Get yourself on the water with a kayak, join a fishing tour, climb a hill, learn how the locals cook and grow their food. If you’ve got a hankering for something unbelievable, The Belize Collection is here to make those dreams a reality. And we won’t judge if you plan on hanging out poolside all day sipping on tropical rum cocktails and snacking on ceviche and fritters. It’s your vacation to do as you like, and with activities available for all ages, everyone in the family will be able to get the most out of the holiday weekend.

Regardless of where you prefer and what you’ll get up to, you’ll be able to dig in on Chef Rahim’s annual Thanksgiving dinner special. Every year, Chef Rahim takes classic Thanksgiving dishes and does them up Belize haute cuisine style for a once in a lifetime meal that’ll never again be repeated. In place of the typically untouched roasted squash, he’s made them into delectable shooters. He’s taken classic cranberry sauce and infused it with sparkling star fruit for an added touch of sweetness. Then there are the locally and sustainably raised meats, including a herb roasted ham with Mennonite cheese cuts, free range chickens seasoned with Belizean herbs and spices, and even whole roasted pigs for those feeling particularly carnivorous when the turkey just isn’t enough.

So while your colleagues and that cousin you’d like to avoid contend themselves with the same dried out turkey, how about you treat yourself and your loved ones to a Thanksgiving weekend you’ll be glad to talk about for years to come by visiting the resorts at The Belize Collection.

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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