Belize is well known as a diverse vacation destination in Central America. With a variety of amazing adventures, combined with exceptional accommodations, great services and facilities in stunning settings, you can have an awe-inspiring experience, while on vacation in Belize. We take the worry out of planning so that you, your family and friends can focus on having a lifetime of memories together, guaranteed to bring you back for yet another visit to Belize.
Every storyteller is different and we want to know more about you so that we can create a personalized relationship with you. Please fill out our form and be as detailed as possible. All applications will be reviewed and vetted. We are eager to work with Luminaries based on their creativity and quality of work.
Qawa Ki’ché is Qʼeqchiʼ Maya and translates to God of the Jungle. This is the artists’ attempt at capturing and preserving the spirit of the iconic Sleeping Giant that The Rainforest Lodge is known for. The Maya giant is a nod to the Maya Mountains the lodge is nestled in and its surrounding communities. Ancient, revered, and adorned in jewelry, he sleeps peacefully in the jungle he created and protects.
Sculpted with a chainsaw, this piece is dedicated to womanhood and freedom. Las Tres Marias consists of 3 women sculpted out of purple heart wood. Each represents a phase of womanhood. The symbol of freedom forms part of two of the sculptures in the form of Pajaritos Que Vuelan which translates to Birds Who Fly. Ultimately, this piece may be interpreted as an individual woman achieving independence or the feminist movement acting as a catalyst for all women.
Ah Puka’An Garrobo directly translates iguana below the ground. The largest installation from the 2023 Artist in Residence program, this piece represents the spikes on the iguana’s back. Inspiration was also drawn from imagery in the poetic and beloved story The Little Prince by Antoine de Saint-Exupéry.
Benefits include increased circulation, improved flexibility, and purging toxins from the muscles. 60 minutes
This therapeutic massage is ideal for those who suffer from old injuries or chronic pain. 60 minutes
Restores elasticity and revitalizes the skin. Relieves stress, and purges toxins while increasing circulation.
Hands are soaked and exfoliated in a warm bath. Nail shaping and gentle cuticle treatment will keep your nails looking their best. Finish with a moisturizing lotion massage and the polish color of your choice.
Feet are soaked in a warm bath and exfoliated. Nails are shaped, cuticles pushed back and conditioned followed by a complete foot massage for relaxation, finishing with the polish color of your choice.
A blend of pineapple, mango, papaya, honey and an infusion of essential oils is massaged into the skin for a soft, silky and radiant glow.
Rich in minerals, this body exfoliation, purifies the skin while stimulating new cell growth.
Organic cane sugar and honey works as a natural exfoliant to remove dead skin, detoxify, and stimulate your skin to heal and renew.
This mask uses special components of essential minerals and vitamins that help to strengthen soft tissue to achieve a toner looking body.
Our range of facials detoxify, tone, and revitalize tired and stressed skin using all organic products. Skin is left clean, refreshed and revived.
For last minute bookings contact the front desk at The Rainforest Lodge at Sleeping Giant.
All our services can be enjoyed in the comfort of your room, balcony or on the river deck
All prices are in USD and subject to government sales tax of 12.5% and resort fee of 10%
Nopal is lightly roasted, pureed, and reduced into a rich syrup which provides the main ingredient in this signature version of the popular Mexican cocktail. Nopal syrup, lime juice, and tequila are shaken and strained over ice in a citrus and spice-rimmed margarita glass.
Cinnamon pineapple syrup, guava and lemon grass juice, lime juice, and simple syrup poured over ice served with a slightly dry red wine float.
Farm fresh unsweetened carrot juice comes alive when combined with tequila and just a touch of fresh lime juice with homemade cinnamon pineapple syrup for added flavor. Tequila, carrot juice, lime juice, simple syrup, and cinnamon pineapple syrup are shaken and strained over ice. Served in a citrus and spiced-rimmed glass.
Sweet corn is pureed with light creamed cheese, shaken with coconut cream, corn syrup, and white rum, served over ice.
Freshly picked sweet coconut water carbonated to order, white rum, Tanqueray gin, tequila, lime juice, and signature ginger lemon grass syrup, stirred, with mint leaves added.
Drawing inspiration from the famous dessert, cinnamon pineapple syrup and coconut cream are combined to make pineapple soda. Sky vodka, cinnamon pineapple syrup, passion fruit juice, simple syrup and house made pineapple soda are shaken and strained over ice.
Locally made cacao cream, bourbon, hints of espresso, and simple syrup served over smoked ice.
Soursop is often described in flavor similar to strawberries and apples with sour citrus notes. White rum, coconut cream, soursop juice, and cinnamon pineapple syrup are shaken and strained over ice, topped with a soursop and peach foam.
Cane juice rum is combined with passionfruit, orange juice and lime juice, carbonated and poured over gently muddled mint leaves.
Classics
Margarita
US 11 | BZ 22
The famous Mexican threesome is highlighted here; tequila, fresh lime, and orange liqueur.
Classic Mojito
US 10 | BZ 20
Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters.
Old Fashioned
US 10 | BZ 20
Sugar, and bitters are muddled and combined with bourbon or rye.
Manhattan
US 12 | BZ 24
Whiskey, sweet vermouth and bitters are gently stirred and served traditional style.
Pina Colada
US 12 | BZ 24
Arguably, one of the most famous cocktails at least in our neck of the woods, fresh pineapple juice is shaken with sugar cane rum and coconut cream.
Mint Julep
US 10 | BZ 20
This Kentucky Derby classic is replicated in its simple glory; bourbon, sugar, and mint are muddled and packed with ice.
Prices are inclusive of tax. Subject to Resort Fee.
Tomato Sauce, Mozzarella, Black Olives, Onions, Sweet Pepper, Pulled Pork, and Fresh Pineapple
Tomato Sauce, Mozzarella, Oregano, Fresh Basil, and drizzled with Olive Oil
Tomato sauce, Mozzarella, and Pepperoni
Tomato Sauce, Mozzarella, Ham, and Fresh Pineapple
Tomato Sauce, Mozzarella, Bacon, Ham, Sausage and Pepperoni
Mozzarella, Parmesan, Ham, Cheese, Garlic, Arugula, drizzled with Olive Oil and Balsamic Dressing
Tomato Sauce, Mozzarella, Roasted Tomato, Purple Onion, Sweet Pepper, Black Olives, Mushroom and Fresh Basil
Tomato Sauce, Mozzarella, Basil, and Garlic Shrimp
All prices are subject to 12.5% GST and 10% Resort Fee.
Seasoned, black olive crusted mozzarella cheese sticks, deep fried to a golden finish, served with a yellow corn vinaigrette, pickled green papaya and our own tomato jelly.
Creole shredded pigtail served with crispy wonton and marinated leeks accompanied by a citrus yogurt dressing.
Smooth beetroot paté, chimichurri sauce, and fresh paneer cheese served with garlic herb crostini.
Fried local corn ducunu served with a tomato and bacon jelly and topped with crema de queso.
Chicken in a sauce of roasted spices with citrus-zested creamy rice and carrots infused with cinnamon herb butter.
Free-range chicken breast seared in a citrus recado sauce with a side of sweet pan fried ducunu and green beans sauteed in bacon fat.
Chimichurri paneer steak served with creamy eggplant pilaf, cinnamon roasted carrots and our house red bell pepper sauce.
Penne pasta, dehydrated mushrooms tossed in olive oil, and organic spinach cooked in a roasted red bell pepper sauce, finished with grated parmesan and black olive powder. Served with a side of garlic herb crostini.
Grilled prawns served over linguine with red bell pepper carbonara sauce and crispy morcilla sausage topped with parmesan and black olive powder. Served with a side of garlic herb crostini.
Prawn served in crema de yucca with lime-zested rice and sweet arugula. served with a side of garlic herb crostini.
1” pork chops marinated with Chef’s tamarind-molasses marinade served with roasted cinnamon carrots and sweet arugula.
Succulent lamb chops grilled to perfection served with a cardamom yogurt sauce, sesame arugula and fried ducunu.
Fresh fish fillet in a citrus marinade with a side of creamy citrus rice, roasted tomato, and red pepper sauce, and sauteed spinach.
Local beef ribs glazed with a sorrel and orange sauce served with a potato puree and arugula salad seared in sesame oil.
Beef Tenderloin drizzled with a peppercorn and cardamom sauce, served with bacon fat sauteed green beans and potato puree.
Traditional Q’eqchi’ Mayan chicken soup with citrus micro cilantro and a side of handmade corn tortilla.
Fried wontons stuffed with blue cheese served in a black bean and tomato soup simmered over a traditional fogón served with a side of garlic herb crostini.
Organic baby spinach, guava ribbons, onions, tomatoes, and farm fresh ricotta cheese, topped with salted toasted pepitos and a soursop vinaigrette.
Fresh arugula topped with dried olives, Parmesan cheese, and infused cherry tomatoes drizzled with a yellow corn vinaigrette.
Pickled lemon grass infused carrots tossed with farm fresh lettuce, pickled green papaya, infused tomatoes, and toasted pepitos with a lime zested yogurt dressing.
Fresh organic cauliflower drizzled in pressed coconut oil, grilled and served over roasted cherry tomatoes and a cumin chickpea puree.
Grilled bean curd glazed with fresh ginger and soy sauce, accompanied by spinach and cumin chickpea puree.
Slow roasted potatoes in coconut milk and spices, served with freshly toasted crostini.
Locally harvested sweet potato served in coconut milk and assorted spices, tossed with al dente linguine pasta and basil leaf.
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
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Our Chef’s spin on traditional tres leches cake. Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Ice Cream
Vanilla Ice Cream
US 6 | BZ 12
Sugar Corn Ice Cream
US 6 | BZ 12
Nance Ice Cream
US 6 | BZ 12
Soursop Ice Cream
US 6 | BZ 12
Prices inclusive of 12.5% GST. Subject to a 10% Resort Fee.
Fried tortilla shell topped with burnt yellow corn-marinated shrimp, purple onions, sliced jalapeno, and marinated cucumber peels.
Yellow corn stuffed with Creole pig tail and black beans, topped with all-spice cucumber and herb lettuce slaw.
Beet root pâté with vegetables marinated in olive oil, and ricotta cheese served with fried green plantain chips.
Creole shredded oxtail on a toasted sourdough bun with marinated leeks, purple onion, and a side of fried plantain chips.
Grilled patty, blue cheese, onions, tomatoes, and lettuce on a toasted sourdough bun served with seasoned potato fries.
Shredded slow-smoked pulled brisket, fogón black beans, Belizean cheese dip, purple cabbage, jalapeno slices and shaved Parmesan served with fresh fried corn tortilla chips.
Citrus grilled chicken served with handmade flour tortilla, fogón black beans, chipotle tomato sauce, nopal sauce and pickled green papaya.
Shredded lamb and cardamom yogurt sauce on fried yellow corn shells with pickled beets, white onions, Parmesan cheese.
Grilled lamb skewers and handmade corn tortillas served with a selection of house-made sauces including chimichurri sauce, pepper sauce, chipotle tomato BBQ sauce, and cardamom yogurt sauce.
Grilled shrimp on sliced organic tomatoes marinated in olive oil, marinated shallots, chives and shaved parmesan, drizzled with balsamic vinaigrette with a side of herb crostini.
Fresh arugula and lettuce paired with cucumbers, green beans, celery, basil, and pork sausage crumbles served with soursop vinaigrette.
Fior di latte cheese shredded over colour lettuce, Kalamata olives, cherry tomatoes, topped with toasted peanuts and drizzled with balsamic vinaigrette.
Shaved Parmesan and pepitos granola on a bed of fresh arugula with fried shrimp and lime zested yogurt dressing.
Al dente linguine pasta tossed in chickpeas and peanut sauce, served alongside a warm, toasted baguette.
Ginger shredded fresh over coconut milk, herbs and bean curd, served with white rice and fried plantains.
Stewed red kidney beans and crushed sundried tomatoes, spiced to perfection and topped with garlic croutons.
Hand selected market vegetables stir-fried in soy sauce, served with our coconut cilantro white rice and freshly grated ginger and spices.
Hand pressed yellow corn tortilla stuffed with refried black beans, fried golden brown and served with pickled purple cabbage.
Seasoned chicken tenders breaded with spiced panko, deep fried until golden crisp served with potato fries.
Cheesy corn tortillas stuffed with smoked pulled brisket with a side of pico de gallo, guacamole, and sour cream.
Shredded slow-smoked local brisket over soft garlic butter mini buns, and melted cheese.
A kid-sized authentic Don Tonito’s pizza topped with traditional tomato sauce, gooey mozzarella cheese, and pepperoni slices.
Linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs, topped with grated parmesan cheese.
Sliced milk bread topped with cured smoked chicken breast slices, cucumbers, and tomatoes drizzled with cream cheese dijon aioli.
Gooey mozzarella cheese stuffed inside a thin crust with a side of basil tomato sauce.
Desserts
The Grove House Mascarpone Cake
US 9 | BZ 18
Lime-infused cream and mascarpone layered over an orange-flavoured sponge cake, topped with flambéed meringue.
Guava Cheesecake
US 13 | BZ 26
Smooth guava cheesecake with bites of guava fruit garnished with an almond and cinnamon crumble.
Red Pepper Jam Profiterole
US 7 | BZ 14
Craquelin topped cream puff filled with a house-made red pepper jalapeño jam and cream cheese served over chocolate sauce.
Tres Leches con Queso Edam
US 8 | BZ 16
Our Chef’s spin on traditional tres leches cake. Sponge cake moistened in a three-milk sauce with a mascarpone filling garnished with edam cheese.
Mayan Chocolate Cake
US 8 | BZ 16
Silky chocolate cake coated with a citrus-infused chocolate ganache.
All prices are inclusive of GST and subject to 10% Resort Fee.
Ice Cream
Vanilla Ice Cream
US 6 | BZ 12
Sugar Corn Ice Cream
US 6 | BZ 12
Nance Ice Cream
US 6 | BZ 12
Soursop Ice Cream
US 6 | BZ 12
All prices are inclusive of GST and subject to 10% Resort Fee.
breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese
golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido
2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage
farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks
2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese
Baked goods, butter, jams, yogurt, fruit, and granola
All prices are inclusive of GST and subject to 10% Resort Fee.
1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France
Antoine Lavoisier – managing director
