info@turnefferesort.com | US: 1-800-874-0118 | Belize: 011-501-532-2990 | UK: +44 203 519 2102

Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 
Image Banner
 

Meals

Menu options change weekly – below is a sample of what we offer. Check back as our menu changes often!

Saturday

Hors d’oeuvres: Artichoke Dip
Dinner: Heart of romaine salad w/ tomato & feta, pecan crusted snapper w/ citrus beure blanc, parsley potato, cauliflower, green beans
Dessert: Key lime pie

Sunday

Breakfast: Fried eggs & ham, bagels
Lunch: Grilled shrimp alfredo, bread sticks
Hors d’oeuvres: Panades
Dinner: Carrot bisque, topped with cinnamon toast, grilled center cut pork loin w/ cranberry jerk sauce, garlic mashed potato, broccoli, glazed carrots
Dessert:Grandmas chocolate heaven

Monday

Breakfast: Banana pancakes, sausage
Lunch: Garnaches, black bean and corn salad
Hors d’oeuvres: Roasted red pepper bruschetta
Dinner: Caesar salad, shrimp w/ Creole mustard sauce, curry rice, roasted fresh garden vegetables
Dessert: Craboo liqueur cheesecake

Tuesday

Breakfast: Huevos rancheros, Johnny cakes, ham
BLUE HOLE –DAY:  Bread (brown & white) mixed salad, pasta salad no ham, tomato salad, shake‘n’bake fried chicken, cookies & fruit
Hors d’oeuvres: Conch ceviche
Dinner: Coco soup, stewed chicken, stewed beans, coconut rice, fried plantains, potato salad
Dessert: Coconut cream pie

Wednesday

Breakfast: Waffles & bacon
Lunch: Pizza, ginger slaw
Hors d’oeuvres:
Dinner: Black bean soup, fresh lobster, lemon whipped potatoes, medley of fresh vegetables
Dessert: Strawberry margarita pie

Thursday

Breakfast: Omelet of choice, tortillas
Lunch: Chicken enchilada or chicken chipotle wrap
Hors d’oeuvres: Mushroom turnovers
Dinner: Seafood lasagna, tossed green salad, garlic bread
Dessert: Chocolate mousse

Friday

Breakfast: French toast, bacon
Lunch: Fish sandwich or fish soup
Hors d’oeuvres: Corn and cheese dip
Dinner: BBQ (veggie kebabs, chicken and spare ribs)
Dessert: Variety of desserts