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jan's felion - 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 crewed yacht, Jan's FeLion
Daily breakfast consists of a variety of bistro style egg dishes, served alongside toast or muffins, fruit, cereal or granola with yogurts. Breakfast smoothies or smoothies on offer. 
Home made granola served with grapefruit sliced, yogurt, and honey
English Style scrambled eggs served with maple glazed bacon and home made scones
Breakfast sandwich on a toasted multigrain bagel, lox, cream cheese, red onion, seared tomato, and fried egg
French toast served with fresh blueberries, maple blueberry compote, and whipped ricotta, with lemon zest
Mexican style huevos rancheros, sunny side up eggs on a crispy tortilla, salsa roja, sliced avocado, cilantro, and a dollop of creme fraiche
Eggs florentine, two poached eggs, over olive oil fried bread, with crispy English bacon, fresh spinach leaf, and chef’s hollandaise sauce
Pan roasted baby potatoes in sage butter sauce, sliced local sausage and poached eggs, shaved parmesan

Pulled Pork Shoulder with bourbon bbq sauce, grilled red onion alongside basil aoili coleslaw 
Beer battered mahi-mahi fish tacos, pickled red cabbage, sliced avocado topped with
chipotle lime cream sauce and fresh cilantro
Chef’s fresh Pizza, Arugula and Prosciutto with white wine sauce, shaved parmesan, and
grape musk reduction drizzle
Pan fried pork dumplings with orange slice salad, sesame vinaigrette, and a soy ginger dipping sauce
BBQ jerk chicken with hand cut yuka chips, lime cilantro ajillo (garlic butter sauce)
Mexican Tortilla Salad with blackened fish, chipotle yogurt dressing, crispy tortilla strips, fresh seared corn, black beans, and cherry tomatoes
Prawn skewers with tamarind bbq sauce and belle peppers over fried pineapple coconut rice medley

Seared Mahi Mahi in salsa Verda with seared plantain and ajillo (garlic butter sauce)
Filet Mignon served with grilled bok choy and leeks with teriyaki au jus topped with
black and white sesame seeds
Seared Scallops with beetroot two ways: red beetroot risotto and sautéed golden beetroot
Lamb rack with harissa sauce freshly chopped cucumber, mint, and tangy yogurt drizzle 
Chicken Enchiladas de Mole, fried corn taquitos, smothered in spicy chocolate sauce, with dollop of cream and avocado picado
Korean bbq Short Ribs, chili- peanut dust, garlic roasted long beans, sweet chili fried rice 
Pork and chicken meat balls with romesco sauce, served next to a warm pea, mint, basil, and broccolini salad

Mascapone crepes, fresh vanilla bean, powdered sugar, cinnamon, and lemon zest
Apple cinnamon rings, buttermilk battered fried apple slices tossed in cinnamon and sugar and vanilla ice cream
Red wine poached pears, served chilled, with dollop of fresh creme fraiche, and reduced red wine sauce
Pina colada pana cotta, rum and coconut pana cotta with caramelized pineapple chunks 
Grapefruit sorbet and candied grapefruit slice
Espresso cheese cake with fresh local berries
White chocolate ganache with strawberry rosemary sauce

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