Do More | All-Inclusive BVI Catamaran Charter

All breakfasts will be served continental-style, alongside seasonal fruit, a variable dairy option and freshly baked goods. · Moroccan Shakshuka: Eggs poached in a scrumptious tomato/red pepper marinade, topped with feta cheese, arugula and avocado. Served with boat-made ciabatta, crispy bacon and breakfast sausage. · Eggs Royale: Smoked salmon draped English muffins, loaded with a soft-poached egg, dripping with boat-made Hollandaise, salty capers and a dash of Cayenne pepper. · Avocado “Croast”: Freshly baked croissants, smashed, then topped with avocado crème, crispy bacon, arugula and a perfectly poached egg, finished with boat-pickled red onions. · Huevos Rancheros: Fried egg, sour cream, refried beans, Pico de Gallo, salsa Verde and guacamole served on top a flour tortilla with spicy jalapenos. · Banana Fosters · Turkish Eggs: Poached eggs served atop a delicious garlic/dill yoghurt base, topped with boat-made Aleppo butter and a parsley and jalapeno oil. Served with crispy bacon, spicy chorizo and fresh sourdough bread. · Build your own bagels: Boat-made bagels served family-style with a selection of toppings: smoked salmon, crispy bacon, turkey ham, scrambled eggs, cream cheese, red onion, cucumber and tomato. · All American: Fluffy boat-made pancakes and brioche waffles served with crispy bacon, eggs-to-order and hash browns.

Mediterranean Chicken Bowls: Balsamic-marinated chicken skewers, pan fried falafel and crispy roast chickpeas served on a bed of pearl cous cous with shredded carrots, cherry tomatoes and cucumber alongside boat-made flatbreads and finished with a green goddess sauce. Served with natural hummus and tangy tzatziki. · Taco Tuesday: Sesame seed seared Tuna on crispy corn tortillas with mixed cabbage, guacamole, boat-pickled red onion, crispy fried sweet onions and wasabi aioli. Served alongside decadent nachos loaded with sour cream, fresh salsa and baked queso. · Pork Bao Buns: Slow cooked shredded pork in a sticky Chinese 5 spice and ginger-soy dressing in soft bao buns filled with pickled vegetables, cucumber, peanuts and cilantro. · N/Y Strip Steak Sandwiches: Juicy New York strip steaks on fresh ciabatta loaves, filled with chimichurri, Swiss cheese, arugula, crispy onion and tomato. · Maryland Crab Cake Salad: Panko-crusted lump crab meat crafted into tender patties and on tricoloured quinoa wrapped in cucumber ribbons. Served with a garden of baby spinach, julienne carrots, cherry tomatoes, feta cheese and boat-made Remoulade sauce. · Gourmet Beef Burgers: Captain Adrian’s famous boat-made beef patties in a fresh sesame bun, loaded with fresh tomatoes, caramelised onion, melted cheese and the captain’s secret burger sauce. Served with char-grilled corn and truffles fries. · Salmon Poke Bowls: Soy-marinated, diced salmon fillets on white sticky rice, topped with julienne carrots, seasonal tropical fruit, edamame, crispy sweet onions and finished with wasabi aioli. · Captain’s Cocktails and Canapes · Shrimp Cocktail: Juicy shrimp in a creamy cocktail sauce served on top Romain lettuce. · Baked Brie Bites: Prosciutto-wrapped Brie cheese baked in phyllo pastry with fig preserve. · Caramelised Scallops: with strawberry salsa. · Moroccan Meatballs: Boat-made Moroccan meatballs served with pomegranate glaze. · Pomegranate Mojito: · Vietnamese Spring Rolls: Shrimp, avocado and julienne vegetables with cashews and cilantro served with a boat-made peanut dipping sauce. · Lobster Arancini: Lobster-filled fried risotto balls served with saffron aioli. · Tuna Crudo: Passionfruit, Leche de Tigre, avocado, red onion, pomegranate seeds and chives with fresh, wild-caught tuna served raw. · Spicy Passionfruit Margarita: Tequilla, Cointreau and lime, shaken with sliced jalapenos, topped with passionfruit foam.

Thai Coconut Curry: Wild caught Mahi Mahi, pan seared and then baked, served on jasmine rice with steamed broccolini and a sweet mango salsa. · Fillet Mignon: Beef tenderloin cooked to perfection by Captain Adrian on the grill. Served on a bed of garlic-thyme cauliflower puree with fondant potatoes, cinnamon roast butternut squash, brussel sprouts and asparagus. Finished with Chef Emma’s secret pepper-mushroom sauce. · Herb Crusted Rack of Lamb: Roasted root vegetables, beet puree, charred cipollini, gratin potatoes and finished with red wine jus and mint sauce. · Pan-Seared Norwegian Salmon: with mint and sweet-pea puree and braised baby carrots. · Chicken Roulade · Braised Beef Short Ribs: Slow cooked and served atop a creamy potato puree with garlic-roasted carrots and a red wine reduction. · Pasta Perfect: Langoustine and samphire ravioli with a lobster bisque and shaved bottarga.

Key Lime Pie: Chef Emma’s famous key lime pie with Italian merengue. · Pistachio Crème Brule: Creamy, pistachio infused crème brulé with pistachio cream, crushed nuts and fresh berries. · Chocolate Brownie: Almond and dark chocolate brownie with almond crumb and white chocolate ganache. · Mango Pannacotta: Mango and white chocolate pannacotta with fresh mangos, mango mouse and white chocolate pearls. · Caramelised Banana · Limoncello Tiramisu: Limoncello infused ladyfingers with a spiked lemon curd and white chocolate cream. · Tres Leches: Salted Caramel Tres Leches with salted caramel mirror glaze, vanilla ganache, honey tuille and crunchy hazelnuts.