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The Art of Mixology at The Belize Collection

Everything Belize - A Collection of Words

At the Battle of the Bartenders, the Guests Come Out on Top

When visiting Belize, many look for a cocktail that’s both Instagram-worthy and refreshing. Thankfully, The Belize Collection has a full team of master mixologists across its three major resorts able and willing to help match you with just the right cocktail to get you in the vacation mood. To show off the skills of its impeccable bartending staff, and give them an opportunity to flex their ingenuity, and speed, The Belize Collection held its first Battle of the Bartenders on May 13, 2023.

For this event, three bartenders gathered at each of The Belize Collection’s resorts (Umaya Resort, The Lodge at Jaguar Reef, and The Rainforest Lodge at Sleeping Giant) to compete in a three round competition. At each resort, a judging panel consisting of two guests and a staff member assessed each cocktail based on taste, appearance, and creativity with ten points allotted to each criteria for a possible total of 30 points per round.

Guests at all the resorts and regular visitors were invited to the spectacle where the participating bartenders could choose from a range of ingredients, including fresh fruits, and also had access to a stovetop burner for reductions and flambés. With all they had available, the results were outstanding across all three rounds, leaving guests with a hankering to try out everything.

In the first round, the judges tasked the bartenders with developing cocktails prominently featuring the mystery ingredient: seasonal fruits. Each resort was assigned a distinct fruit to use with the jackfruit assigned to The Rainforest Lodge, the star fruit to The Lodge at Jaguar Reef, and Sapote to Umaya. Notably, each of these fruits are not commonly featured in cocktails, so the challenge was for the bartenders to find a way to feature the fruit while balancing its flavors with spirits and other ingredients. The bartenders first had 15 minutes to prepare their assigned fruit and then 8 minutes to construct 4 equal cocktails for the judges.

In the second round, the judges assigned the bartenders with making their own unique variation of a bar staple: the mint julep. Typically consisting of bourbon, sugar, water, crushed or shaved ice, and fresh mint, the participants were able to include one signature ingredient. With 5 minutes to prepare their ingredients, and 8 minutes to craft their mint julips, the bartenders were in crunch time as they put together this classic summer cocktail.

After two rounds of intense mixology action, the bartenders were faced with their most challenging round, creating a signature cocktail. Every bartender was able to bring one signature ingredient to the table. From there, they had 10 minutes to develop a garnish followed by 8 minutes to produce their cocktails for the judges’ assessment.

While all the bartenders got elbow deep into crafting their cocktails, at the end of the day only one cocktail from each resort came out a winner. We’re proud to announce the winners are Rene Weight representing The Rainforest Lodge at Sleeping Giant, Briceno Cal representing The Lodge at Jaguar Reef, and Immer Mai representing Umaya Resort.

The winning bartender at every resort won a resort stay and an online course from Scoolinary called Mixology Fundamentals: The 25 Classic Cocktails with Javier de las Muelas. The winners from each resort will be facing off at Jaguar Reef’s Mini Lobster Fest on July 22 where a master mixologist will be crowned. Be sure to come by for a weekend of savory food, Belizean pop up shop, and the final round of Battle of the Bartenders.

And because The Belize Collection thinks you should be able to enjoy a pre-vacation cocktail anytime, we’re sharing the recipes of the winning signature cocktail from every resort.

Winning Recipes of the Signature Cocktail round:

The Rainforest Lodge at Sleeping Giant
Mosquito Bite by Fermin

Ingredients:
0.5 oz Grenadine
1 oz Coconut Rum
2 oz Mango Daiquiri
0.75 oz White Rum
0.25 oz Lime Juice
1.5 oz Mango Pulp

Method:

  1. Prepare daiquiri mix
  2. Layer the drink using ice, pouring grenadine first, followed by coconut rum and mango daiquiri
  3. Garnish with fresh slices of mango

The Lodge at Jaguar Reef
Teaser of the South by Briceno (fondly known as Bruno)

Ingredients:
1.5 oz Dragon Fruit Syrup
8 Mint Leaves
2 oz One Barrel Rum
1 oz Fresh Lime Juice
1 oz Egg White

Method:

Garnish ingredients: dragon fruit, brown sugar, butter, One Barrel Rum, mint spring
Garnish method: Add cuts of dragon fruit to hot sauce pan. Add 2 tsp brown sugar. Add 1 tsp butter. Flambé all together with One Barrel Rum.
Cocktail method: In the shaker add 1 oz egg whites (shake well to get frosty) then proceed to add 1.5 oz dragon fruit syrup, 8 mint leaves, 2 oz One Barrel Rum, 1 oz fresh lime. Shake everything together and pour the cocktail in a Collins glass. Add garnish. Add the finishing touches: spray the cocktail with homemade aged rum and dragon fruit aroma.

Umaya Resort
Sayab by Immer

SAYAB (Mayan word meaning “Inexhaustible Vein of Water and Farming”)

Ingredients:
2 oz Belize White Rum
2 oz Tomato Juice
1.5 oz Cucumber Juice
1.5 oz Fresh Lime Juice
0.5 oz Simple Syrup


Method:

Mix all ingredients in shaker and strain over fresh ice. Garnish with blackberries, strawberries, a roasted lime wedge and sliced guava. Enjoy a hidden twist of watermelon flavour!

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Disclaimer

Although a Contest may be communicated, promoted, or administered by means of a third-party social media or social networking service or site, including Facebook, Instagram and Twitter (each a “Third Party Service”), such Contest is in no way sponsored, endorsed or administered by, or associated with, any Third-Party Service.

Who is eligible to enter a Contest?

The Giveaway is open only to legal residents of each of the United States of America, Canada and Belize who are 18 years of age or older at the time of entry. 

Giveaways are not open to employees, officers, and directors of The Belize Collection and any of its subsidiaries, affiliates, consultants, agents and representatives, as well as their immediate families and persons living in the same household as such individuals. In addition, any supplier of a particular Giveaway (including any third party providing the prize(s) awarded in such Giveaway) is not eligible to enter such Giveaway, as well as and the supplier’s directors, officers and employments, and their immediate families and persons living in the same household as such individuals.

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How do I enter a Giveaway?

No purchase is necessary to enter and participate in a Giveaway.

A Giveaway will be open for entry during the period of time specified in the applicable Short Rules. In its sole discretion, The Belize Collection may extend any period of time for entry. Entrants are required to enter a Giveaway through the provided form or other method indicated in the applicable Short Rules.

The Belize Collection will not confirm receipt of any entries, and proof of submission of an entry will not be deemed to be proof of receipt. The Belize Collection has no obligation to advise an Entrant of an incomplete or otherwise non-compliant entry.

Can my entry be rejected by The Belize Collection?

The Belize Collection reserves the right to reject or refuse an Entrant’s entry in a Giveaway if:

1. the Entrant attempts to enter a giveaway in a manner not authorized by, or submits an entry that is not in compliance with, the applicable Short Rules or the Contest Rules;

2. the entry contains false or misleading information, or is late, falsified, illegible, damaged or incomplete, or otherwise irregular;

3. the entry is submitted using robotic, automated, programmed, or other illicit means; or

4. the entry contains, depicts, displays, or involves: any crude, vulgar, profane, sexually graphic, offensive, harassing, threatening, derogatory, demeaning, defamatory, racist, abusive, hateful, violent, obscene, or discriminatory images, depictions, symbols, or material; any illegal statements, material, or content; any material that condones or incites violence, bullying, or other unlawful behaviour; any political content or propaganda; or any other content that is or could be considered inappropriate, unsuitable or offensive, all as determined by The Belize Collection in its sole discretion.

5. the Entrant is not 18 years of age or older at the time of entry.
The Belize Collection reserves the right to permanently exclude any person from participating in all Giveaways if such person fails to comply with the Contest Rules for different Giveaways hosted by The Belize Collection. This determination will be made by The Belize Collection in its sole discretion, and will be effective upon The Belize Collection delivering notice of such determination to the email address or social media account last used by such person to enter a Giveaway.

How will the potential winner be selected?

The potential winner of any Giveaway will be selected by random number generator or otherwise in the manner specified in the Short Rules (each a “Selected Entrant”). A Selected Entrant will only be declared a winner (a “Winning Entrant”) if the Selected Entrant completes, signs, and returns the Release (as described below).

What is the Release and how do I complete it?

Prior to being declared a Winning Entrant, a Selected Entrant is required to execute and return a legal declaration and release form (the “Release”), which, among other things:

1. confirms the Selected Entrant’s eligibility and compliance with the applicable Short Rules and the Contest Rules;

2. acknowledges acceptance of the prize(s) as offered; and

3. indemnifies and releases The Belize Collection and its respective subsidiaries, affiliates, and/or related companies and each of their respective employees, directors, officers, suppliers, representatives and agents, as well as any Third Party Service used in relation to administering the Giveaway (collectively, the “Releasees”), from any and all liability for:
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If the executed Release is not returned in the manner specified in the Short Rules, the Selected Entrant will be disqualified, and the prize(s) will be forfeited. In accordance with the applicable Short Rules and the Giveaway Rules, kind Magazine, in its sole discretion, may select another Selected Entrant, and award the prize(s) to such Selected Entrant if they are declared a Winning Entrant.

What are the odds of winning a prize?

The odds of winning any prize depend on the number of valid entries received in the Contest in which such prize is being offered.

How does a winner claim a prize?

The Winning Entrant will be notified within 7 days of selection in the manner specified in the Short Rules, and must reply within 24 hours of being notified, unless otherwise specified in the Short Rules.

How are prizes distributed?

A prize may be provided to the Winning Entrant by The Belize Collection or the third party providing the prize in the Contest. [In the event that any prize is provided directly by a third party to a Winning Entrant, kind Magazine accepts no liability for any undue delay in the distribution of a prize. The third party will be responsible for shipping and providing all prizes to Winning Entrants within a reasonable period.]

The Winning Entrant must accept the applicable prize(s) as rewarded and may not be exchanged for cash or any other product(s) or service(s) except by The Belize Collection. The Belize Collection reserves the right to substitute any prize with another of equal or greater value.

Except as otherwise indicated by The Belize Collection, the Winning Entrant must personally take delivery of the applicable prize(s) as instructed after being notified that the prize(s) are available or within such other time period as the Winning Entrant may reasonably be advised by The Belize Collection. If instructed in writing by the Winning Entrant, kind Magazine may mail the prize(s) to the Winning Entrant’s mailing address in Canada. If a Winning Entrant fails to take delivery of any prize as instructed, such prize may be deemed forfeited and The Belize Collection reserves the right, in its sole discretion, to select another eligible entry as a potential winner.

How will my personal information be collected, used, and disclosed?

By entering a Giveaway, the Entrant consents to The Belize Collection’s collection, use, and disclosure of their personal information as The Belize Collection deems necessary for the administration of the Contest as described in the applicable Short Rules, the Contest Rules and for promotional purposes, as applicable. Each Entrant agrees that if they become a Selected Entrant or Winning Entrant, The Belize Collection may disclose and use their personal information (including name, address, telephone numbers, and/or email addresses) to administer the Contest and deliver the prize(s).

Each Entrant agrees that:

1. any and all disputes, claims, and causes of action arising out of, or connected with, any Giveaway or any prizes shall be resolved individually, without resort to any form of class action, and exclusively by the courts of Belize;

2. any and all claims, judgments and awards shall be limited to actual-out-of-pocket costs; and

3. they waive all rights to claim, punitive, incidental, and consequential damages, and any other damages, other than for actual out-of-pocket costs.
The Belize Collection reserves the right to seek any available legal remedy in connection with any attempt to deliberately undermine the legitimate operation of the Giveaway.

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The Belize Collection reserves the right to make all decisions relating to the administration of each Giveaway, including the right to terminate, withdraw or amend the Giveaway or disqualify any entry for any reason. The Belize Collection may cancel, modify, or suspend any Giveaway or amend these Contest Rules for any reason whatsoever, at The Belize Collection’s sole discretion, without advance notice. All such decisions of The Belize Collection are final and not subject to appeal.

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Umaya Resort

wood fired pizza

don tonito's pizza
8 inches: US 22.5 | BZ 45
12 inches: US 28 | BZ 56

Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple

margherita pizza
8 inches: US 18 | BZ 36
12 inches: US 23 | BZ 46

Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil

pepperoni pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato sauce, Mozzarella, and Pepperoni

hawaiian pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple

meat lover's pizza
8 inches: US 26 | BZ 52
12 inches: US 32.5 | BZ 65

Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni

arugula pizza
8 inches: US 19 | BZ 38
12 inches: US 24 | BZ 48

Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing

Ortolana Pizza
8 inches: US 20 | BZ 40
12 inches: US 25 | BZ 50

Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil

garlic shrimp pizza
8 inches: US 22 | BZ 44
12 inches: US 27 | BZ 54

Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp

extra toppings

add to pizza

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

tapas

breadsticks with cheese
US 8 | BZ 16
caprese salad
US 11.5 | BZ 23
mini steak pizza
US 19 | BZ 38
bruschetta
US 8 | BZ 16
garlic shrimp
US 12 | BZ 24

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

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the Rainforest lodge at Sleeping giant

wood fired pizza

don tonito's pizza
US 25 | BZ 50

Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple

margherita pizza
US 20.5 | BZ 41

Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil

pepperoni pizza
US 24 | BZ 48

Tomato sauce, Mozzarella, and Pepperoni

hawaiian pizza
US 24 | BZ 48

Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple

meat lover's pizza
US 29.5 | BZ 59

Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni

arugula pizza
US 21.5 | BZ 43

Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing

Ortolana Pizza
US 22 | BZ 44

Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil

garlic shrimp pizza
US 24 | BZ 48

Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp

extra toppings

add to pizza

Jalapenos US 2 | BZ 4

Mushroom US 2 | BZ 4

Black Olives US 2 | BZ 4

Sweet Pepper US 2 | BZ 4

Pineapple US 2 | BZ 4

Purple Onion US 2 | BZ 4

Pepperoni US 2 | BZ 4

tapas

breadsticks with cheese
US 7 | BZ 14
caprese salad
US 10 | BZ 20
mini steak pizza
US 16.50 | BZ 33
bruschetta
US 7 | BZ 14
garlic shrimp
US 10.5 | BZ 21

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

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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.

lobster menu - seasonal
Lobster Ceviche
US 16 | BZ 32

Lime cured lobster cuts, onions, cucumber, tomatoes, and cilantro served with a Mayan
spiced corn tortilla chips.

Torta de Langosta
US 15 | BZ 30

Handmade flour tortilla spread with refried beans, shaved Mennonite cheese and
sautéed lobster chunks served with fresh salsa, crema, and homemade pepper
sauce.

Lobster Fritters with Mango Chipotle Dipping Sauce
US 14 | BZ 28

Fresh lobster chunks tossed in our Belikin Beer batter, fried until golden and
served with our mango chipotle dipping sauce.

Roasted Garlic & Rosemary Lobster Tail
US 35 | BZ 70

Pan-seared lobster tail basted with roasted garlic & rosemary butter served with sauteed
arugula and lime zested white rice.

Parmesan & Mushroom Lobster Pasta
US 27.50 | BZ 55

Fresh lobster chunks pan-seared and tossed with mushrooms, linguini pasta, grated
parmesan, and fresh chopped parsley.

Surf & Turf
US 45 | BZ 90

Fresh reef lobster & grass fed beef tenderloin grilled to perfection, drizzled with a
basil pesto sauce and served with garlic mashed potatoes and grilled eggplant.

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.

Lobster Menu - Seasonal

Caldo de Langosta y Camaron
US 22.5 | BZ 45

Lobster and shrimp mirepoix, spiced with smoked guallijo chillies, herbs, tomatoes, and onions, served with corn chips and avocado.

Ginger Chilli Lobster
US 28 | BZ 56

Fried lobster chunks tossed in green onions, ginger, fresh chillies, eggplants, zucchini, and mild sauce.

Lobster Mushroom Cheese Gratin
US 39 | BZ 78

Deshelled lobster tail topped with a mushroom cream and an assortment of shaved cheese, baked until golden and served with sides of the day.

Classic Garlic Butter Lobster Tail
US 35 | BZ 70

Fresh lobster tail pan seared and drizzled with a garlic butter sauce and served with sides of the day.

Mar e Tierra
US 45 | BZ 90

Fresh grilled lobster tail and pan seared beef tenderloin cooked to your preference, brushed with our citrus mustard & chipotle sauce, served with sides of the day.

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.

Lobster Menu - Seasonal

Caldo de Langosta y Camaron
US 22.5 | BZ 45

Lobster and shrimp mirepoix, spiced with smoked guallijo chillies, herbs, tomatoes, and onions, served with corn chips and avocado.

Ginger Chilli Lobster
US 28 | BZ 56

Fried lobster chunks tossed in green onions, ginger, fresh chillies, eggplants, zucchini, and mild sauce.

Lobster Mushroom Cheese Gratin
US 39 | BZ 78

Deshelled lobster tail topped with a mushroom cream and an assortment of shaved cheese, baked until golden and served with sides of the day.

Classic Garlic Butter Lobster Tail
US 35 | BZ 70

Fresh lobster tail pan seared and drizzled with a garlic butter sauce and served with sides of the day.

Mar e Tierra
US 45 | BZ 90

Fresh grilled lobster tail and pan seared beef tenderloin cooked to your preference, brushed with our citrus mustard & chipotle sauce, served with sides of the day.

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.

kids menu

Mini Chicken Fingers
US 10 | BZ 20

Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.

Mini Brisket Quesadillas
US 10 | BZ 20

Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.

kids beef sliders
US 10 | BZ 20

Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.

Mini Pepperoni Pizzas
US 10 | BZ 20

A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.

Kids Pasta
US 10 | BZ 20

Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.

Smoked Chicken Sandwich
US 10 | BZ 20

Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.

Tonito’s Baked Cheese sticks
US 10 | BZ 20

Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.

Kids Desserts

Mini Chocolate Cream Tarts
US 7 | BZ 14
Mango Mousse
US 7 | BZ 14
Cookies & Ice Cream
US 7 | BZ 14

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.