1st Class Yacht Charters
P.O. Box 306417, 5D-2 Estate Misgunst, St. Thomas, VI, 00803, USVI
(844) 522-3913 / (340) 774-5687
BLUE MOON L56 SAMPLE MENU


Breakfast

All breakfasts served with Hot or Iced coffee, selection of juices and teas, bloody mary’s or mimosas, and a fresh tropical fruit plate. Lighter Continental breakfast (such as yogurt, granola, oatmeal, or fresh baked muffins) is also always available.

Coconut Rum French Toast - Baguette french toast served with warm banana compote, fresh berries, and real maple syrup.

Breakfast Tostada - Creamy scrambled eggs in a fresh made crunchy tostada bowl, with Avocado, crispy smoked bacon, and fresh tomato. Topped with sirracha hot sauce and cilantro.

Island Spiced Breakfast Potatoes - A mix of golden and sweet crispy breakfast potatoes, spiced with local jerk or curry seasoning and sautéed with sausage and kale. Accompanied by fried eggs and toast.

Garden Vegetable Frittata - Assorted veggies baked with eggs and parmesan in a cast iron skillet. An Italian favorite, perfect for breakfast on the bow or on the beach!

Omelettes to Order - Creamy 3-egg omelettes stuffed with your preference of cheese, meat, smoked salmon, and/or vegetables. Served with breakfast sausage and toast.

Rose’s Famous Cinnamon Rolls - Made from scratch with lots of love. Somehow light and fluffy and gooey and decadent all at the same time. “I’ll just have one…” is a lie and you know it.

Lunch

Greek Bounty Salad - Traditional Greek salad, chopped tomatoes, red onion, red and yellow pepper, and cucumber. With kalamata olives, chickpeas, sharp feta cheese, and grilled honey lemon chicken. Served with fresh hummus and warm homemade pita bread.

Chili Garlic Grilled Shrimp with Rice Noodles - Juicy grilled shrimp with a bite of thai chilis. Served on a bed of cold rice noodles, crunchy julienned carrot and cucumber with a tangy miso tahini citrus dressing. Topped with chopped peanuts.

Barbecue Ribs - Pork baby back ribs marinated in an island spice rub for at least 24 hours and slow roasted, then finished to perfection with homemade barbecue sauce on the grill until they fall right off the bone. Best enjoyed with potato salad and many, many paper towels.

Bistro Salad with Warm Goat Cheese - Warm panko-crusted goat cheese rounds overarugula salad, with balsamic dressing, candied pecans, pear slices, and baguette or rolls.

Mahi Mahi Tacos - Grilled spiced mahi mahi wrapped in a warm flour tortilla with homemade chipotle hot sauce, queso fresco, avocado, and crunchy pickled red onion. Served with fried sweet plantains and a black bean and corn salad. Also delicious with chicken or steak!

Appetizers

“Happy Hour” snacks, enjoyed with a tropical cocktail, an ice cold beer, or a nice glass of wine!

Melon Caprese Crostini - Sliced fresh mozzarella, sweet basil, and marinated local melon with just a little heat, served on garlic crostini and drizzled with aged balsamic.

Mexican Shrimp Cocktail - Lime poached shrimp, chilled and served with in a chilled spicy roasted tomato and jalapeño sauce, with avocado slices and rice crackers or tortilla chips. A play on a Mexican street food classic!

Baked Brie with Fig Jam and Fruit - A wheel of creamy brie cheese wrapped in puff pastry and baked until melty and golden brown. Served with apple and pear slices, crackers, fig jam and honey.

Fresh Thai Summer Rolls - Fresh crunchy veggies rolled in rice paper or lettuce, with ginger soy and peanut satay dipping sauce. Light, healthy AND tasty.

Mediterranean platter with Fried Feta and Honey- Feta wrapped in phyllo dough, lightly fried and drizzled with honey and sesame seeds. Served with a large spread of Mediterranean mezze, including fresh hummus, olives with herbs, crudite, and toasted pita wedges.

Dinner

Grilled Fresh Catch - Grilled fresh local catch, straight from our fisherman friends! Served with with ginger sesame jasmine rice and sautéed baby bok choy. Drizzled with a light balsamic teriyaki sauce.

Chipotle Honey Pork Loin - Tender, juicy pork loin marinated honey, lime, and chipotle chiles. Grilled or roasted, served with butternut squash and yam puree, sautéed yellow pepper and onion, and sweet corn.

Thai Red Curry Shrimp - Large, juicy shrimp marinated with garlic and ginger, in a velvety thai red curry coconut sauce. Served over creamy coconut rice, with lightly steamed sugar snap peas, red pepper, and water chestnuts.

Steak and Crispy Potatoes - Flavor packed, tender ribeye, grilled to your liking in a peppery crust. With crispy garlic roasted fingerling potatoes and sautéed asparagus. Topped with a lemon garlic jus.

Grilled Rack of Lamb - Marinated overnight in Dijon mustard and herbs, then grilled until tender. Served over Middle Eastern style couscous or quinoa with pine nuts and golden raisins. Accompanied by grilled zucchini and yellow squash and a balsamic dijon sauce.

Dessert

All made from scratch, with love and pride. Chef Rose’s favorite thing to cook and Captain Sam’s favorite “meal” of the day.

Flourless Chocolate Cake - Decadent and rich flourless chocolate cake, with homemade raspberry sorbet and mint chocolate curls.

Lemon Mascarpone Cheese Cake - Tender and light, with Italian Mascarpone cheese in a chocolate crust. Swirled with tart, homemade lemon curd and topped with fresh berries.

Vanilla Cointreau Creme Brûlée - A classic for a reason! Vanilla custard in individual ramekins with a hint of Cointreau orange liqueur. Brûléed table side by the captain.

Caramelized Pineapple Upside Down Cake - An updated version of a tropical favorite, served on fire with rum, fresh mint, and a scoop of vanilla ice cream.

Key Lime Pie - Light, creamy, and extra tart, in a gingersnap crust. Topped with ginger whipped cream and fresh passionfruit syrup.


(844) 522-3913 / (340) 774-5687
http://www.1stClassYachts.com
Dennis@1cyc.com