Belize Food – Glover’s Reef Menu

Belize Cuisine on a Belize Island

Our Belize food island menu is designed to take advantage of the fresh seafood of Belize and fresh fruits and vegetables available in the local markets.

All of our meals are served buffet-style in our dining hall. A typical dinner includes one appetizer, one entrée (fish, chicken or pork), two side dishes including fresh vegetables and carbohydrates, and dessert. Fresh homemade breads and salads are often served as part of the meal. Please see our menu below.

Vegetarians and persons who follow a gluten-free diet will find that our menu easily accommodates these preferences. Please see our special diets web page. Persons with a vegan diet cannot be accommodated. Guests may not have access to our kitchen facilities to cook their own food, our kitchen is used by our staff only. If you do not eat something on the menu for any given meal, no alternates are available, you simply eliminate what you don’t wish to eat.

If you have a special diet, please see Food Allergies and Special Diets.

Belizean Food Daily Menu

  • Everything is made from scratch
  • All coconut dishes use coconut picked that day on the island
  • Pure water, fresh-squeezed orange juice, soda, coffee, tea, and beer available at all times (and at no additional charge)
  • Yogurt and homemade granola are served at every breakfast in addition to what is listed

Day 1, Friday

Dinner:
Belize Biltmore Plaza Hotel, Belize City

Day 2, Saturday

Breakfast:
Belize Biltmore Plaza Hotel, Belize City

Lunch:
Homemade Focaccia and/or Romaine Lettuce “Tacos”
Meat, Cheese & Veggie Tray
Fresh Avocado
Plantain Chips
Watermelon
Chocolate Chip Cookies

Dinner:
Pico de Gallo with Corn Tortilla Chips
Grilled Shrimp & Grilled Vegetable Kabobs
Penne Pasta with Tomatoes, Olives & Lime
Steamed Cauliflower with Curry Butter & Toasted Cashews
Strawberry Shortcake

Day 3, Sunday

Breakfast:
Hard Boiled Eggs
Belizean Fry Jacks & Corn Tortillas
Belizean Stew Beans
Sliced Garden Tomatoes
Fresh Cantaloupe

Lunch:
Grilled Tuna and Grilled Cheese & Tomato Sandwiches on Homemade Bread
Tuna Chef Salad
Veggie Tray
Banana Bars

Dinner:
Pimento Cheese with Crackers and Carrot Sticks
Grouper with Coconut Curry Sauce
Coconut Rice
Steamed Bok Choy & Carrots with Teriyaki Sauce
Tossed Salad with White Wine Vinaigrette Dressing
Bittersweet Chocolate Cake

Day 4, Monday

Breakfast:
Scrambled Vegetable Medley
Creole Toast & Corn Tortillas
Creole Potatoes
Tropical Fruit Salad

Lunch:
Cho-Cho & Chicken Enchiladas
Sautéed Beets
Lime Rice
Polvorones (Mexican Cinnamon Cookies)

Dinner:
Fresh Belizean Peanuts in the Shell
Snapper with Vegetables Baked in Dill and Lime
Baked Summer Squash
Homemade Dinner Rolls
Tossed Salad with Mustard-Garlic Dressing
Raspberry Cobbler

Day 5, Tuesday

Breakfast:
Homemade Biscuits with Belizean Jam & Corn Tortillas
Sweet Potato, Spinich, and Sausage Skillet
Grapefruit

Lunch:
Fish Tacos with Homemade Flour Tortillas & Corn Tortillas
Belizean Stew Beans
Pineapple
Coconut Clouds

Dinner:
Crunchy Cassava Bread with Spicy Cheese Dip
Paradise Sweet and Spicy Chicken
Tossed Salad with Lime-Cilantro Dressing
Cuban Black Beans
Mashed Potatoes with Vegetarian Paradise Gravy
Chocolate Fondue

Day 6, Wednesday

Breakfast:
Pumpkin French Toast Casserole & Corn Tortillas
Bacon
Tropical Fruit Salad

Lunch:
Garnaches
Belizean Cabbage Slaw
Vegetable Salad
Vegetable Rice
Homemade Ginger Snaps

Dinner:
Nachos
Grilled Fish Fillets with Mustard Sauce
Tossed Salad with White Wine Vinaigrette Dressing
Just-Baked French Bread
Vegetable Stir Fry
Fresh Coconut Pie and Crustless Coconut Pie

Day 7, Thursday

Breakfast:
Breakfast Burritos with Homemade Tortillas & Corn Tortillas
Fresh Pico de Gallo
Fish Hash
Pineapple

Lunch:
Grilled Chicken
Homemade Cornbread
Simple Salad
Baked Winter Squash
Peanut Butter Cookies

Dinner:
Crostinis and Carrot Sticks with Warm Artichoke Dip
Pork Chops with Mango Chutney Sauce
Tossed Salad with Lime-Cilantro Dressing
Steamed Carrots & Cho-Cho
Coconut Rice
Carrot Cake with Cream Cheese Frosting

Day 8, Friday

Breakfast:
Johnny Cakes & Corn Tortillas
Scrambled Eggs
Grapefruit
Sausage Links

Lunch:
Homemade Pizza & Crustless Pizza
Baked Vegetables
Simple Salad
Pineapple
Oatmeal Cookies

Dinner: Belize Night!
Fresh Roasted Coconut
Stew Chicken
Baked Plantain
Belizean Cole Slaw
Belizean Rice & Beans
Key Lime Pie & Crustless Key Lime Pie

Day 9, Saturday

Breakfast:
Homemade Cinnamon Rolls & Corn Tortillas
Scrambled Eggs
Bacon
Pineapple

Lunch:
Homemade Focaccia and/or Romaine Lettuce “Tacos”
Meat, Cheese & Veggie Tray
Fresh Avocado
Plantain Chips
Watermelon
Chocolate Chip Cookies

Dinner:
On your own in Belize City

[photo credit at top of page: Allen Gurney]
Aurora Roches making fruit salad
Wil Thijssen
Homemade pizza!
Wil Thijssen
Long Caye lunch crowd
Susan Conrad
Beer is included in the trip price!
Chris Watt
Belizean breakfast buffet
Cleo Fogal
Aurora Roches and Lavern Garcia; our favorite people on the island
Iris de Keijser
Our Long Caye menu board
Robert Dunlop
Long Caye Dining Hall
John Holder
Enchiladas, lime rice, simple salad, and fresh limeade!
Lucy Wallingford
Have an invasive species for lunch! (Lionfish)
Lucy Wallingford
Multi-purpose: Belize kitchen utensils and musical instruments
Rea Carey
Long Caye dining hall at night
Mads Modeweg
Belizean breakfast
Wil Thijssen
Scrambled Egg Medley and Homemade Belizean Toast
Iris de Keijser