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xenia 74 - sample menu
  BVI Boat Show (Nov 2017) Culinary Competition
  This is a sample menu only. Your chef will design a menu based on your food and drink preferences.
Tarragon Herbed Breakfast Tart with Gruyere, Mushrooms, and Sunny Side Up Eggs
Italian Style Frittata with Tomatoes, Green Chilies, and Garlic Feta Cheese
Scandinavian Cured Salmon with a Three Herbed Cream Cheese Oven Baked
French Toast with a Pineapple Centre Served with a Rum Maple Syrup
Breakfast Parfaits w/Layers of Agave Sweetened Greek Yogurt, Fresh Berries, and
Homemade Almond and Coconut Granola
All Breakfasts Include Fruit Platters, Freshly Baked Pastries, and a Selection of Cereals and Yogurts

Red Snapper Tacos Served in Flour Tortillas with Roasted Tomatillos and Chipotle Peppers, Avocado-Papaya Relish, Tomato Sour Cream Salsa
Cider Marinated New York Strip Steaks, Grilled and Served with a Fresh Spinach Salad, Tangy Green Apples, and Imported Gorgonzola Cheese with a Maple Based Vinaigrette
Crab Cakes Served upon a Bed of Fresh Garden Greens with Avocado, Cucumbers, and Cherry Tomatoes all Drizzled with a Sweet and Tangy Red Pepper Vinaigrette
Sesame Seared Ahi Grade Tuna Fillets Served upon a Bed of Seaweed Salad Accompanied by a Sweet and Spicy Wasabi Ponzu Sauce and Coconut Pistachio Basmati Rice

hors d'oeuvres
Spicy Tuna Tartar on Wasabi Rice Crackers
Marinated Feta and Olive Skewers with Cucumber and Mint
Smoked Salmon Cucumber Rolls
Gorgonzola and Fontina Nachos with Fennel and Mint
Mediterranean Pizza with a Garlic Hummus Base, Olives, Roasted Red Peppers, Artichokes, and Feta Cheese
Asian Style Calamari Salad
A Trio of Bruschetta: Tomato Basil, Balsamic Mushrooms, and Olive Tapenade

Chilled Coconut Avocado Soup
Shrimp, Salmon, and Scallop Caribbean Ceviche
Fried Goat Cheese Served on a Peppery Arugula Salad with Grapes and Hazelnuts
Seared Beef Carpaccio Accompanied with a Spinach Salad
Bowl of Mussels in a Garlic White Wine Sauce
Scallop and Mushroom Rosemary Kabobs
Tuna and Salmon California Style Sushi Rolls

Orange Ginger Marinated Pork Tenderloin Grilled and Served with a Sweet Potato Puree Drizzled with a Maple Syrup Reduction and Garlic Carrots
Asian Influenced Grilled Mahi-Mahi with a Green Chili Coconut Sauce Accompanied by Rice Pilaf and Spicy Ginger Soy Seared Green Beans
Lemon Spiced Salmon Fillets Broiled and Served with a Moroccan Date Couscous and a Garlic Zucchini and Squash Medley
Sizzling Grouper Fillets with Spring Onions and Ginger Shards Atop a Bed of Oven Roasted Asparagus and White Rice
Spicy Port Wine Marinated Beef Tenderloin with Creamy Mashed Potatoes and Honey Mustard Broccoli
Chicken Cordon Bleu with a Crunchy Garlic Thyme Crust Accompanied with Wild Rice and Balsamic Roasted Cherry Tomatoes and Peas
Caribbean Spiny Lobster with Spaghetti and a Creamy White Wine Sauce

Award Winning Tembleque with Rum Macerated Caribbean Fruit Served with
Mango Sorbet and Frosted Hibiscus Petals
Raspberry Chocolate Ganache with Guavaberry Liquor Drizzle
Grapefruit Granita with a Mango Mint Topping
Chocolate Fondant with a Whipped Topping and Homemade Carmel Sauce
Homemade Chocolate Truffles with Vanilla Chocolate Martinis
Brie Smothered in Blueberries and Baked in a Flaky Pastry Topped with Brown
Sugar and Served with Apple Slices

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