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wildcat too - sample menu
  This is a sample menu only. Your chef will design a menu based on your food and drink preferences.
 
 
 
 
 
breakfast
Homemade Buttermilk Biscuits, with Southern Style Peppered Sausage Skillet Gravy, Orange Blossom Honey, Orange Marmalade, and Fresh Watermelon Salad 
Stone Crab Claw Cake served Over Grilled Asparagus & Topped with an Over Easy Fried Egg, Vine Ripe Tomato and Avocado
Fritatta with Spinach, Mushooms, Peppers & Onions Served with Dutch Gold Potato Home Fries
Crispy Fried Chicken Tenderloin Served Over Brown Sugar Buttermilk Waffles with Honey Butter, Warm Maple Syrup & Confectioners Sugar
Banana Fosters French Toast Made with Challah Bread and Cruzan Rum Brown Sugar Syrup Topped with Crunchy Granola
Classic Eggs Benedict, Butter Toasted English Muffins, Pan Seared Canadian Bacon, topped with a perfectly poached egg and served with Hollandaise
Cheesy Scrambled Eggs, Baby Link Smoked Sausage, Hashbrowns, Thick Cut White or Wheat Toast, Assorted Homemade Jams and Sweet Cream Butter

lunch
Green & Red Pepper Steak Sauteed with Mushroom & Sweet Onions on Smoked Gouda Roll with Fried Sweet Potato
Sweet Chili Shrimp Served on a Bed of Tender Baby Greens & Quinoa with Citrus Aioli
Lobster Roll served on a Split Cuban Bun with Sweet Butter Lettuce, Pickled Red Onion, and
accompanied by Chef’s House Chips
Zesty Chicken Tenderlion Stacked a Top Fresh Ripe Tomatoes, Sweet Basil & Mozzarella Cheese with a Balsamic Glaze and Sundried Tomato Basil Crustini
Captains Favorite: Cajun Shrimp Sauteed with Sweet Peppers, Onions, & Mushrooms Served Over Creamy Artisanal Cheese Stone Ground Yellow Grits with Pan Gravy
Blackened Grouper with Caribbean Rice Pilaf, and Pineapple Mango Chutney
Penne Pasta Tossed with Grilled Squashes, Sugar Snap peas, Tomatoes & Parmesan Cheese in a
light Herbed Garlic Butter Cream Sauce

hors d'oeuvres
Southern Fried Lace Cake Canape with Smoked Salmon & Dill Cream Cheese
Lobster & Crab Stuffed Portabello Mushroom with Pimento crème
Maple Dijon Pork Tenderloin in Bacon Wrapped Jalapeno
Tequilla Poached Shrimp with Spicy Lime Cocktail Sauce
Sweet Potato Biscuits with Maple Cured Ham & Orange Marmalade
Refreshing Spanish Gazpacho Shooter with Garlic Buttered Stone Crab Claw
Ahi Tuna Tartar with Avocado Tossed in Sesame & Ginger Vinaigrette on Warm Pita

entrée
Crispy Skin Airline Chicken Breast with Lemon Caper Beurre Blanc, on Wilted Spinach & Caramelized Potato Stack
Spicy Grilled Lamb Chops with a Cool Mint Yogurt, served with Garlic Rosemary Red Skin Mashed Potatoes &
Sauteed Onions & Spinach
Seared Ahi Tuna served over Cold Ginger and Pea Rice with Marinated Julienne Cucumber
Diver Sea Scallops, Pan Seared & Served over Linguine with Brown Butter Sauce and Tender Greens
Rosemary & Honey Port Pork Tenderloin on Spiced Red Pepper & Mushroom Risotto
Fresh Market Catch Pan Seared with Thyme & Rosemary in Butter and lemon over Rice Pilaf & Charred Vegetables
Herb Crusted Sterling Silver Filet Mignon and Au Jus Reduction, with Garlic Parmesan Whipped Potato and
Sweet Sauteed Haricot Vert

dessert
Black Tea & Cane Sugar Bruleed Peach with Cruzan Rum Carmel & Vanilla Bean Frozen Greek Yogurt
Creamy Lemon Custard with a Butter Pecan Crust & Sweet Whipped Mascapone
Homemade Sky High Key Lime Pie with Torched Meringue
Vanilla Buttermilk Tartlette Topped with Fresh Tropical Fruit
Shortbread With Fresh Strawberry Syrup & Ginger Whipped Cream
New York Style High Profile Cheesecake with Raspberry Coulis Chocolate Ganache
Rich Chocolate Torte Topped with Honey Chocolate Fudge & Luscious Chocolate Ganache served with Vanilla Bean Gelato



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