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skimmer - sample menu
  This is a sample menu only. Your chef will design a menu based on your food and drink preferences.
American inspired menu
Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola
Grand Mariner custardy French toast dusted in powdered sugar, topped with homemade orange butter, served with sausage and fresh fruit
Denver Omlete, cream, ham, bell pepper, onion, and Cheddar cheese
Freshly baked cinnamon rolls with cream cheese frosting served with chef’s choice of protein
Fingerling Potato Leek Hash served with French bread
Steel cut oats soaked in coconut milk layered with bananas and blueberries served with crisp bacon
Homemade rosemary biscuits smothered with creamy mushroom sausage gravy
Scrambled egg, bacon, sausage, potatoes, onion, avocado, cheddar served with salsa and sour cream

Caribbean inspired menu
Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and granola
Fluffy cheddar omelet filled with seasoned black beans topped with cheddar cheese, homemade chipotle salsa and a dollop of sour cream
Golden pancakes served with homemade papaya butter and crisp bacon
Lobster Benedict with wilted spinach and hollandaise sauce
Rum soaked French toast
Huevos Caribbean served atop a toasted corn tortilla with poached eggs and shredded Monterey Jack cheese
Caribbean bagel and lox
Gizadas - flaky piecrust filled with a sweet chewy coconut filling

French inspired menu
Served with Nespresso or French press coffee, selection of teas, fresh fruit, yogurt and  granola
Oeufs a la Beneditcine (Eggs Benedict)
Alveins pomp de terre hachage (Fingerling Potato Hash) served with French bread
Warm Brioche served with preserves and cream cheese
Oeufs en Cocotte - baked Eggs topped with a spoonful of heavy cream served with French Bread
Pate a crepes - selection of crepes with mascarpone cream filling served with fresh fruit and Canadian bacon
Quiche Lorraine served with fresh fruit
Gaufres Belges (Belgium Waffle) with an assortment of toppings, fresh fruit, Chantilly cream, chocolate sauce

American inspired menu
Hazelnut crusted chèvre salad, crusted goat cheese rounds, apples, and grilled chicken
Turkey Club Wrap with Kettle potato chips
Wedge of iceberg lettuce, topped with chopped avocado, hard boiled eggs; crisp bacon bits, blue cheese crumbles, and fried shallots drizzled with a buttermilk blue cheese dressing
Porter Meatloaf Sandwich served with pickle spears and mixed greens
Baked macaroni and cheese with a cheddar béchamel sauce and buttered breadcrumbs
Chicken Salad Sandwich served on homemade focaccia bread with Kettle chips
Salmon Caesar Salad

Caribbean inspired menu
Lamb Kabobs served with rice pilaf
Baked Jerk Chicken Wings served with tamarind-apricot dipping sauce
West Indian Meat Hand Pies
Jerk Shrimp Salad
Jamaican Jerk Meatball Sandwich with plantain chips and pickles
West Indian curried roti filled with potatoes and tender chicken served with pineapple-carrot slaw

French inspired menu
Salade aux Betteraves et Noissetes - butter lettuce with hazelnut vinaigrette, marinated beets, onions, Roquefort cheese, and toasted hazelnuts
Homard Encroute - savory Lobster pot pie topped with golden puff pastry served with mixed green salad
Beef Salad Parisienne - grilled thinly sliced steak, mixed with potatoes, French beans, cucumber, tomato, peppers, and celery tossed with homemade herbed vinaigrette garnished with eggs, cornichons and sliced red onion
Tarte a L’oignon - pate Brise dough filled with sautéed onions topped with Gruyere cheese served  
Monte Cristo - double-decker of Swiss cheese, ham, turkey, battered, fried, and dusted with powdered sugar served with preserves and kettle chips
Nicose Stuffed Baguette - hollowed baguette, drizzled with shallot vinaigrette filled with North west  Wild Products line caught Albacore Tuna, layered with tomatoes, basil, kalamata olives, and hard - boiled eggs served with pickle spears and mixed greens
Sausage en Brioche - stuffed with sausage served with potato salad and a variety of mustards

hors d'oeuvres
American inspired menu
Crispy coconut prawns served with jalapeno citrus chutney
Bay shrimp lightly seasoned, golden brown served with cocktail sauce
Cheesy quinoa cakes severed with roasted garlic aioli
Hot pretzels served with sharp cheddar cheese sauce and sweet mustard
Pate, cured meats, cheese, olives, pickled vegetables, candied nuts, tapenade, fresh fruit, crackers and crostini
Goat cheese stuffed bacon wrapped dates
Avocado and cherry tomato bruschetta with balsamic reduction sprinkled with chiffonade basil

Caribbean inspired menu
Shrimp filled tamales steamed in banana leaves topped with chipotle salsa and a dollop of cream
Savory sweet potato cakes topped with greek yogurt and pineapple-mango chutney
Golden fried conch fritters served with lemon butter
Caribbean Salsa with corn chips
Crispy coconut prawns served with tamarind ginger sauce
Seared and roasted beef tenderloin served on crostini with spicy aioli
Fried plantains sprinkles with salt and garlic powder

French inspired menu
Fromage and Charcuterie plate
Tuna Nicoise Cakes served with lemon aioli
Brioche stuffed with sausage served with a variety of mustards
Provencal Vegetable Tart
Mushrooms sautéed in Madeira stuffed with onions, breadcrumbs, cheese and fresh herbs
Classic Provençal spread made with black olives and cured anchovies sweetened with dried figs served with crostini
Round rye bread round filled with smoked salmon - cheese spread dipped in eggs and grilled until golden brown

American inspired menu
Savory cornmeal waffle topped with spicy fried chicken tenderloin drizzled with maple syrup
Grilled Salmon served with beetroot puree and sautéed asparagus
Hand formed all beef patty with a Worcestershire coffee glaze, topped with caramelized onions, cheddar cheese and a spicy ranch sauce on a sesame bun served with a side of potato salad
Grilled Mahi Mahi drizzled with a grilled pineapple sauce served with cous cous, and vegetable medley
Flank steak stuffed with swiss cheese, spinach, asparagus, chicken-apple sausage served with whipped mashed potatoes and pan jus demi glace
Herb crusted pork tenderloin served with sweet potato pumpkin au gratin, oven roasted Brussel sprouts and herb pan jus
Savory béchamel sauce with chunks of tender chicken, carrots, celery, onion, mushroom, and peas topped with a buttery flaky crust served with mixed greens

Caribbean inspired menu
Grilled jerk seasoned game hens basted with a honey-ginger sauce served with rice and beans
Cinnamon, ginger, breadcrumbs, and pistachio crusted mahi mahi drizzled with a citrus sauce served with coconut rice and sautéed snap peas
Jerk seasoned pork tenderloin with apple and tamarind-apricot sauce served with hand cut sweet potato fries and Jamaican coleslaw
Puerto Rican style fish baked with adobo seasoning and covered with mojo sauce served with black beans and rice
Garlic and sour orange marinated pork loin with black beans and pickled cabbage
Pork ribs cooked with a ginger-lime rub covered in a savory-sweet mango-guava BBQ sauce served with corn on the cob and star fruit-nutted rice with raisins
Grilled beef tenderloin with chipotle-lime compound butter, jerk seasoned shrimp skewers, mashed potatoes and sautéed squash medley

French inspired menu
Marinated beef tenderloin wrapped in prosciutto, coated with minced sautéed mushrooms, shallots and pate wrapped in puff pastry baked until golden brown served with a decadent Maderia sauce, mashed red potatoes and sautéed asparagus
Hearty bean casserole with tender chunks of pork and lamb flavored with fresh herbs topped with breadcrumbs served with salad and French bread
Smoked ham, poached scallops in white wine, Duchess potatoes drizzled with mornay sauce topped with buttered crumbs served with medley of sautéed vegetables
Pan seared chicken cooked in red wine with onions, mushrooms, and bacon served with parsley potatoes and buttered peas
Pork with mustard cream sauce served with turnip and potato puree and French beans
Roasted chicken steeped with port wine, cream and mushrooms served with fromage risotto and asparagus

American inspired menu
Rich chocolate brownies served warm with vanilla ice cream garnished with fresh berries
Fresh buttermilk biscuits layered with Chantilly cream and sweetened strawberries
Warm baked berries with oat crumb topping served with vanilla ice cream
Fresh baked chocolate chip cookies filled with vanilla ice cream
Sweet and tart apple pie made with Granny Smith Apples served with Chantilly cream
Spiced carrot cake with coconut, chopped nuts, pineapple, and carrots with cream cheese frosting
Ripe pears poached in white wine with vanilla beans and spiced drizzled with honey and mascarpone cream and chopped candied nuts

Caribbean inspired menu
Sponge cake topped with sweet mango-pineapple served with Chantilly cream and homemade caramel sauce
Tangy and smooth lime filling with Chocolate-Almond  crust with Chantilly cream
Flaky cornmeal pie crust sprinkled with spiced macadamia nuts filled with a creamy sour cream-sweet potato filling topped with vanilla ice cream and grilled honey pineapple
Fluffy almond torte served with honey whipped cream and fresh berries
Flaky piecrust filled with sweet plantains drizzled with homemade chocolate sauce
Layers of homemade pound cake with strawberries, mangoes, red grapes and kiwi fruit topped with sweet sherry custard. Garnished with white chocolate curls
Rum baked bananas sprinkled with cinnamon, nutmeg, and brown sugar topped with vanilla ice cream

French inspired menu
Fresh Strawberries marinated in orange juice and aged Tawny Port served with whipped Chantilly cream and topped with chopped pistachio nuts
Apricot flavored lightly baked cakes served with Vanilla - Rum Crème Anglaise
Coffee essence iced dessert topped with cardamom Chantilly cream
Tarte Normandy aux pommel a la pate sablee
Light fluffy cake filled with raspberry cream served with raspberry , pear brandy sauce garnished with chocolate shavings
Creamy lemon mouse served with sweet cookies
Pate choux filled with flavored cream topped with warm chocolate sauce and powder sugar

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