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Sample 8-Day Charter Menu

Amy Briggs is our yacht chef for our charters in the British Virgin Islands. Should you choose to request a chef on your power catamaran charter she will work you and your guests to plan and personalize fabulous and delicious meals during your charter. Below is a sample eight-day charter menu to give you a taste of the delectable fair you will enjoy.

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Day 1

Breakfast: spinach, mushroom, goat cheese frittata served with breakfast potatoes

Lunch: Makerel escabeche, warm potato, shallot and bacon salad with dressed salad leaves

Appetizer: stilton and leek tarts served with dressed salad

Dinner: apricot glazed duck a l'orange, steamed vegetables, dauphinoise potatoes

Dessert: chocolate fondant with raspberry sorbet

Day 2

Breakfast: french toast with apple cinnamon compote

Lunch: confit duck ravioli in sage hazelnut butter with fresh focaccia bread

Appetizer: salmon spinach roulade on a bed of dressed rocket

Dinner: herb mustard crusted lamb, Mediterranean veg stack, rosemary dauphine potatoes with tomato and olive jus

Dessert: Panna cotta with orange glazed roasted figs

Day 3

Breakfast: smoked salmon on fresh toasted bagels with rocket, red onion, capers and a herb cream cheese

Lunch: mahi mahi tacos with Pamela's lemon coleslaw, pink chili mayo, confetti rice

Appetizer: chilled avocado soup with fresh white bread rolls

Dinner: Teriyaki marinated tuna steaks with a wasabi sauce, cream mashed potatoes, red cabbage

Dessert: elder flower fruit jelly with rose water ice cream

Day 4

Breakfast: traditional English breakfast

Lunch: roasted vegetable and goat cheese quiche, fennel coleslaw, dressed salad

Appetizer: place goujons with tartar sauce

Dinner: saute of pork tenderloin brandy, Dijon cream, sweet potato mash, asparagus

Dessert: warm mango, pineapple, and banana sieved in filo baskets with mascarpone cream

Day 5

Breakfast: classic egg Benedict or Florentine

Lunch: moules marinere with homemade granary bread

Appetizer: mango coasted chicken strips

Dinner: saute of pork tenderloin brandy, Dijon cream, sweet potato mash, asparagus

Dessert: apple tart tatin with vanilla custard

Day 6

Breakfast: raspberry crepes with cream

Lunch: homemade Italian pizza with hot German potato salad, baby rocket and Parmesan salad

Appetizer: crab cakes topped with spicy mango and black bean salsa

Dinner: beef tenderloin steaks with portobello mushrooms and port sauce, roasted butternut and steamed broccol

Day 7: 

Breakfast: baked ham and cheese souffle omelette

Lunch: pulled pork sandwiches, red cabbage, apple caraway coleslaw and sweet potato salad

Appetizer: sea bass carpaccio with capers, gherkins and cress

Dinner: Baked salmon with Parmesan parsley crust, steamed vegetables, sauteed potatoes

Dessert: chocolate bread pudding with whiskey sauce

Day 8

Breakfast: homemade granola yogurt parfait with fruit compote

Lunch: coronation chicken with avocado walnut salad, cucumber salad

Appetizer: gazpacho soup serviced with fresh bread rolls

Dinner: lamb rogan josh with cumin basmati, smoked aubergine dip, tarka dhal, served with homemade roti

Dessert: fresh fruit sabayon with shortcrust biscuits

Couple walking on beach with MarineMax Vacations 443 Power Catamaran in background

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