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vacoa - 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 crewed charter yact, Vacoa
Sample menu from chef onboard all-inclusive crewed charter yact, Vacoa
Sample menu from chef onboard all-inclusive crewed charter yact, Vacoa
breakfast
Served with tropical fruit platter, coffee, tea and tropical juices
Frittata with home fries
French toast stuffed with apple strudel and a side of bacon
Freshly baked pastries and fruit muffins with made to order smoothies
Breakfast burritos with fresh side of salsa
Omelets to order with a side of sautéed mushrooms and grilled and seasoned tomatoes
Fluffy scrambled eggs made with 3 different types of cheese, sausages and bacon
Eggs Benedict or Eggs Florentine

lunch
Made to order true Italian pizzas served with a summer salad
Gourmet cheeseburgers with season homemade potato wedges and a garden salad
Fillet of flounder served in a herb Sauvignon wine sauce with a side of golden crumbed, roasted
garlic pasta and an Italian salad
Bang Bang Vietnamese warm noodle shrimp salad tossed with dried shallots, freshly torn mint, and dry roasted peanut
Mini quiche Lorraine tarts made from a light filo pastry served with a Greek salad
Satay beef and pork kebabs grilled with a side of peanut sauce and an Asian salad


hors d'oeuvres
Bruschetta made with vine ripened tomatoes and fresh basil or olive tapenade
Quesadas
Sushi and sashimi made to order
Cheese and antipasto platter
Homemade spring rolls with an Asian dipping sauce
Nachos with the works
Devils on horseback (pitted prunes wrapped in middle rasher bacon and baked in the oven)

appetizer
Arugula salad with torn prosciutto and slithers of Parmesan drizzled with a lime and garlic dressing
Japanese panko crumbed shrimp served on a bed of salad greens with a sweet chili sauce
Potato and vegetable soup with a Parmesan lace cracker garnish
Shrimp toast on a bed of mixed salad greens with a teriyaki glaze
A tier of blinis interspersed with herbed cream cheese and smoke salmon
Thai fish cakes with a papaya cream sauce

entrée
Fillet mignon on a bed of slow roasted potatoes with a confetti of vegetables and a Dianne sauce
Thai green chicken curry served in an edible bowl
Blackened jerk mahi mahi on a bed of Asian noodle with a pineapple salsa
Veal parmigiana on a bed of homemade gnocchi and a side of fresh tomato sauce
Herb crusted rack of lamb on a bed of garlic herb mash potatoes with a trio of vegetables and a homemade mint sauce
Pan seared Ahi tuna sesame crusted over wild rice and drizzled with Chef Lisa's special wasabi mayo and teriyaki glaze
Pork tenderloin drizzled with a rosemary mango glaze served with a potato galette stack and spring vegetables

dessert
Death by chocolate with crème Anglaise sauce
Filo flower filled with French cream and summer berries drizzled with toffee
Lime tart drizzled with passion fruit glaze
Rhubarb and apple crumble tart served with vanilla bean ice cream
Mini New York cheesecake with a hard toffee shard garnish
Caramelized banana spring rolls with a caramel sauce
Dark chocolate and mascarpone layered decadent mouse served in a chilled martini glass with cookie cigar



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