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pearl - sample menu
  This is a sample menu only. Your chef will design a menu based on your food and drink preferences.
Sample menu from chef onboard all-inclusive BVI charter yacht, Pearl
Sample menu from chef onboard all-inclusive BVI charter yacht, Pearl
Sample menu from chef onboard all-inclusive BVI charter yacht, Pearl
Sample menu from chef onboard all-inclusive BVI charter yacht, Pearl
Sample menu from chef onboard all-inclusive BVI charter yacht, Pearl
breakfast
Eggs Benedict: Parma ham and poached eggs on an English muffin
Eggs Royale: Smoked salmon, poached eggs and spinach with hollandaise sauce on an English muffin
French toast: Bourbon and peach French toast
Bagel: Caramelized apple and camembert toasted bagel with walnuts (vegetarian)
Vegan tops: Almond butter and banana open tops with cranberries

lunch
Paella de mariscos: Spanish seafood paella with saffron rice and a side summer salad
Gyros: Greek lemon and oregano pork souvlaki with homemade tzatziki and Greek salad
Fajitas: Mexican-spiced mahi, chicken or vegetables with salsa, sour cream and guacamole (vegetarian)
Charcuterie platter: French-style cured meat and cheese platter accompanied by chutneys, pate, olives, artichokes and French bread
Rainbow salad: Colourful salad with cherry tomatoes, roasted butternut squash, chickpeas, yellow peppers, spinach, cucumber, red cabbage and other fresh salad leaves, accompanied with hallumi fries or sweet chilli chicken

canapés & starters
Baked figs stuffed with goats cheese and Parma ham, sprinkled with fresh mint
Garlic pan-fried shrimps with cubed mango bites
Lebanese: Baba ganouj, lime and coriander hummus with warm pita bread
Italian: Courgette involtini with ricotta, prosciutto and fresh basil
French: Baked brie with cranberry confiture

entrée
Caribbean mahi/grouper: Macadamia and coconut crusted oven-baked fillet with a
pineapple salsa on a bed of wild rice
Tuscan chicken: Creamy spinach and parmesan cheese sauce served on a bed of tagliatelle
Sicilian pork tenderloin: Slow-cooked pork tenderloin in a marsala wine and mushroom sauce, served
with garlic and parmesan mashed potatoes
Oriental salmon: Chinese five-spice, honey and orange salmon fillet with ginger, pak choi and
sugar snap noodles
Moroccan chicken: Chicken and apricot tagine served with almond and raisin couscous
French steak: Steak fillet with blue cheese (or peppercorn) sauce with dauphinoise potatoes and rocket or watercress salad

dessert
Rum panna cotta with a pomegranate glaze
Polvito: Canary Islands desert with dulce de leche (caramel), meringue, biscuits and cream
White chocolate and raspberry cheesecake
Passion fruit whipped cream
Chocolate avocado mousse



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