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freedom - sample menu
  This is a sample menu only. Your chef will design a menu based on your food and drink preferences.
Dining aboard crewed yacht charter, Freedom
Sample menu from crewed yacht charter, Freedom
Sample menu from crewed yacht charter, Freedom
 
 
breakfast
Served with fresh fruit platter, assorted yogurts, hot and cold cereals, eggs any style
Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage
Traditional Belgian waffle, served with maple syrup or fresh tropical fruits
Homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise
Short stack of pancakes served in your choice of four styles - plain, blueberry, banana cinnamon, chocolate chip
Parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce
Grand Marnier French Toast with a warm tangerine and nutmeg syrup
Eggs Benedict on homemade English muffins 
Omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella

lunch
Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll
Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts,
topped with grilled marinated pork loin
Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad
Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with
handmade gnocchi, a raw corn jus and smoked paprika
Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes
A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili,
chicken and shrimp tempura, white rice, chow mien noodles
“Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns
Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by
Caesar salad with fresh herb cracker

appetizer
Duck and Mango strudel with Thai mint, kumquat relish
Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake,
fresh thyme and roasted beets
Gloucester Dry Pack Scallop ceviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker
Chevre and wild mushroom tart with local greens, white truffle oil
A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile
Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by
a drizzle of Extra Virgin olive oil
Asparagus and prosciutto salad with mixed berry vinaigrette

entrée
Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a
spicy mango vinaigrette, puy lentils
Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli
Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote,
rosemary roasted potato
Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons,
toasted hazelnuts, broiled grapefruit segments
Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce
Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth  
Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss

dessert
Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle
Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg
Flourless chocolate torte with crème anglaise, fresh fruit coulis
Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystalized ginger
Molten lava cake with Szechuan pepper and raspberry coulis
Berries on a cloud - a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse
White chocolate soufflé with a raspberry spiked chocolate sauce



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