Glover's Reef Menu: Home Cooking on a Belize Island

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Adventure Island at Glover's Reef

Adventure Island at

Glover's Reef

 

Fri/ Tue start; 9, 6, or 5 nights

$2250 pp, full week; all-inclusive

$1565 pp, 1st half; all-inclusive

$1395 pp, 2nd half; all-inclusive

 

View itinerary | View dates

 

Related blog posts:

Belize Island Menu

Belize food: The perfect souvenir

Shrimp Creole recipe-Belize style

Picking Apart Caribbean Cuisine

 

 

 

Caribbean food

 

Lavern and Marcy, about to cook another fantastic meal

 

tropical fruit salad

 

grilled tuna and grilled cheese sandwiches

 

Long Caye Dining Hall at lunch time.

 

Lavern sharing her recipes

 

We celebrate birthdays almost every week!

 

fish tacos

 

Fresh coconut pie

 

Belize garnaches

 

Baked winter squash

 

Dinner on Thursday: Fish Creole

 

Fresh roasted coconut, just picked today!

 

Another great lunch in Belize, home cooking!

 

Cinnamon rolls on Saturday

 

See a recipe for Belizean Stew Chicken on our blog!

 

Home > Belize Private Island > Island Menu

 

belize enchiladas

Belize Home Cooking

Our 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 appetiser, 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; we cannot accept these guests on our trips. Guests may not have access to our kitchen facilities to cook their own food, our kitchen is used by our cooking staff only.

 

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

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)

Homemade granola & Belizean yogurt is 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 Romaine Lettuce "Tacos" with Meat, Cheese & Veggie Tray
Potato Salad
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
Chocolate Fondue

Day 3, Sunday:
Breakfast:
Soft & Hard Boiled Eggs
Belizean Fry Jacks
Corn Tortillas
Belizean Stew Beans
Sliced Garden Tomatoes
Fresh Cantaloupe
Lunch:
Grilled Tuna and Grilled Cheese & Tomato Sandwiches Homemade Bread
Tuna Chef Salad
Veggie Tray
Banana Bars
Dinner:
Fresh Belizean Peanuts in the Shell
Pork Chops with Mango Chutney Sauce
Coconut Rice
Steamed Bok Choy & Carrots with Teriyaki Sauce
Tossed Salad with Balsamic Vinaigrette Dressing
Raspberry Cobbler

Day 4, Monday:
Breakfast:
Scrambled Vegetable Medley
Creole Toast
Creole Potatoes
Grapefruit
Lunch:
Cho-Cho & Zucchini Enchiladas
Simple Salad
Lime Rice
Polvorones (Mexican Wedding Cookies)
Dinner:
Corn Tortilla Chips with Spicy Cheese Dip
Grilled Fish Fillets with Mustard Sauce
Summer Squash Casserole
Homemade Corn Bread
Tossed Salad with Lime-Cilantro Dressing
Carrot Cake with Cream Cheese Frosting


Day 5, Tuesday:
Breakfast:
Johnny Cakes
Scrambled Eggs
Tropical Fruit Salad
Sausage Links
Lunch:

Fish Tacos with Homemade Tortillas and Corn Tortillas
Belizean Stew Beans
Pineapple
Homemade Ginger Snaps
Dinner:
Pimento Cheese Crackers & Carrot Sticks
Paradise Sweet and Spicy Chicken
Tossed Salad with Mustard-Garlic Dressing
Cuban Black Beans
Mashed Potatoes with Vegetarian Paradise Gravy
Fresh Coconut Pie and Crustless Coconut Pie

Day 6, Wednesday:
Breakfast:
Zucchini and Tomato Quiche and Crustless Quiche
Bacon
Grapefruit
Lunch:
Garnaches
Vegetable Rice
Watermelon
Lime Zinger Cookies
Dinner:
Nachos
Baked Grouper Fillets
Tossed Salad with White Wine Vinaigrette Dressing
Just-Baked French Bread
Spaghetti with Zucchini & Basil
Bittersweet Chocolate Cake

Day 7, Thursday:
Breakfast:
Breakfast Burritos with Homemade Tortillas & Pico de Gallo
Pineapple
Lunch:
Belizean Split Pea and Potato Soup
Homemade Cornbread
Simple Salad
Baked Winter Squash
Peanut Butter Cookies
Dinner:
Crostinis, Carrot Sticks and Artichoke Dip
Fish Creole with Coconut Rice
Tossed Salad with Lime-Cilantro Dressing
Steamed Carrots & Cho-Cho
Strawberry Shortcake

Day 8, Friday:
Breakfast:
Homemade Biscuits and Belizean Jam
Tahitian Ham Loaf & Belizean Ham Loaf
Scrambled Eggs
Tropical Fruit Salad
Lunch:
Homemade Pizza & Crustless Pizza
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

Related blog post: Key Lime Pie Recipe

Day 9, Saturday:
Breakfast:
Homemade Cinnamon Rolls
Corn Tortillas
Scrambled Eggs
Bacon
Pineapple
Lunch:
Homemade Focaccia and Romaine Lettuce "Tacos" with Meat, Cheese & Veggie Tray
Potato Salad
Chocolate Chip Cookies
Dinner:
On your own in Belize City

Slickrock offers multisport adventure packages based out of our private island which is 35 miles off the cost of Belize. Our shortest stay is 3 nights on the island. This is the menu we use during your island stay.Marcy Norales cooking up another fabulous meal

 

Food Allergies and Special Diets

There is no restaurant on the island, every meal is served buffet-style. We do not do substitutions for anyone except for food allergies that are life-threatening, or cheese free*. Vegetarian and gluten-free guests will find our menu adapts easily to these diets.

 

Our island menu provides some options for every kind of diet, but not every thing every single person would want. We designed this menu to be as varied as possible so that everyone finds something they like. However, we cannot accommodate any special requests simply because there are too many different diets out there. Obviously if we accommodate one we must accommodate all. Today many different dietary restrictions are common: gluten free, gluten and grain free, vegan, meat free, sugar free, carb free, Paleo, allergic to dairy, allergic to butter only, raw food only, cooked food only, no nuts, no nightshades, etc. There are usually several people with different restricted diets present on one trip, sometimes eight people or more.

 

Therefore, we are not able to cook entirely different dishes for individuals. Our cooks work all day every day, cooking for up to 45 people at a time. We do not have the resources to accommodate individual diets.

 

We ask prospective guests to simply review our island menu and see if they can get enough to eat by not eating the dishes they don't like. Our system, so far out to sea, with the cooks never visiting a store, no grocery story on the island, no walk-in refrigerator (we do not run generators), and two women doing all of the cooking day after day means that we must have a set menu and serve everyone the same dishes at each meal.

 

For gluten-free, vegetarian, and other dietary restrictions we are able to accommodate, advance notice is required.

 

*What we can accommodate

Life-threatening allergies. Guests who carry an epinephrine pen for a food allergy can be assured we will either not serve, or completely quarantine, those items for that week. For example, if someone carries an epinephrene pen for a nut allergy, we remove nuts in all dishes except the granola for the full week for the full group.

Cheese-free. We can leave cheese out of all dishes if someone requests it in advance (we can accommodate a cheese-free diet, but not a dairy-free diet).

The problem with multiple food allergies

We cannot accommodate multiple allergies, because we remove the offending ingredient for the whole group, as we serve everyone the same thing. We cannot remove nuts, wheat, tomatoes and onions (for example) from the entire menu for a week. It is simply not possible, and presumably the rest of the guests and staff like those items as part of their diet. Persons who cannot or will not eat onions, potatoes, tomatoes, garlic, or peppers should realize those are staples in Belize, and are in many, many of the dishes we serve.