1st Class Yacht Charters
P.O. Box 306417, 5D-2 Estate Misgunst, St. Thomas, VI, 00803, USVI
(844) 522-3913 / (340) 774-5687
Previously named N/A
SEA BOSS SAMPLE MENU


Jenn Hart's Sample Menu for SEA BOSS

Menu adapted to each individual group’s preferences emphasis on sourcing local, fresh ingredients dietary restrictions integrated

breakfast.

Caramelized apple Belgian waffles with chantilly cream &  freshly grated nutmeg

Classic eggs benedict with black forest ham, homemade citrus hollandaise & served with homestyle roasted curry potatoes

Country-style personalized omelette filled with your favourite ingredients

Tortolan French toast made with toasted coconut, cream of coconut-infused egg bread, fried bananas & Virgin Island honey

(Daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts and bacon... lots of bacon)

lunch.

Seafood platter with sesame crusted Ahi tuna served with pickled ginger, wasabi, tamari sauce, seaweed & calamari salads fresh local mango & papaya salsa

Slow cooked chicken burrito bowl loaded with homemade guacamole, black beans, Spanish rice, jack cheese, sautéed vegetables & cilantro

Lebanese donairs -marinated steak, homemade tahini & parsley  sauces in a toasted pita with cucumber, yoghurt & fresh dill

Sea Boss fish taco bar- locally caught mahi poached with ginger, garlic, Caribbean honey & lemon. Pile on grated beets, cabbage, mozzarella cheese, homemade salsa & yoghurt

Loaded Pad Thai with chicken, beer marinated shrimp; sautéed with fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime

apres lunch.

Homemade sorbet duo- mango coconut and raspberry mint served in crispy filo cups

White chocolate and pistachio cookies served with milky Bailey's Irish cream - to dip or sip

Fresh berries with vanilla whipped cream & toasted, slivered almonds

Sea Boss rum smoothie with cream of coconut, mango, bananas, Cruzan Rum & fresh nutmeg

snacktime.

Bacon wrapped scallops drizzled with champagne, shallot butter

Homemade spring rolls with sweet chilli dipping sauce

Gourmet ground beef nachos with blue cheese sauce & sliced avocado

California sushi rolls with wasabi and pickled ginger

appetizer.

Fruit & nut stuffed grilled peppers with couscous & pomegranate

Caprese salad with truffle balsamic glaze & fresh local basil

Candied pecan, raspberry, arugula & goat cheese salad

Tomato zucchini bruschetta with melted parmesan

Korean beef lettuce wraps

entree.

Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes & sea salted green beans

Pan roasted Chilean sea bass with buttered mushrooms & eggplant served family style with wild rice

Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.

Thai basil chicken curry with fresh local basil, red curry, chicken, shrimp, fresh peppers & coconut milk. Served with aromatic rice

Caribbean BBQ fest- BBQ ribs, jerk chicken and local lobster served with corn on the cob & mustard seed, tarragon potato salad

finale.

Vanilla bean creme brulée

Dark chocolate mousse with fresh raspberries & orange zest

Sticky toffee pudding with home made vanilla almond ice cream

Key lime pie made with cashews & ginger snap crust

Caribbean banana cake with rum, chocolate & a broiled coconut topping

sip.

The captain and chef aim to please but more importantly, we aim to out do each other. Be a judge in our ongoing killer cocktail battle.

 - Currently in first place: Jenn with her - BVI MAI TAI

 - Darrel in close second with his Short & Sweet Island Ice-T

Runner up cocktails are:

The Perfect Margarita and Spiked White Wine Sangria

 


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