Treasured C’s | All-Inclusive BVI Catamaran Charter

Smoked eggs Benedict: Toasted muffin topped with poached eggs, crispy bacon, potato hash, smoked paprika hollandaise and arugula · Brulèe Banana Bread: Golden banana bread with caramelized hazelnuts, greek yoghurt & brulèe banana · Shakshuka: Eggs poached in a spiced red pepper sauce, goats cheese, avocado served with warm sourdough · Smashed Avocadoon: Avocado on fresh sourdough, tomato medley, feta, pomegranate and lime · Smoked Salmon Bagel: Smoked salmon on sesame bagel with whipped chive cream cheese, capers, pickled onion and fresh herbs · Turkish Eggs: Silky poached eggs on dill herbed labneh, crispy chorizo and crunchy sesame chilli oil · Lemon Ricotta Pancakes: Ricotta poppyseed pancakes with blueberry chia jam, toasted coconut & preserved lemon peel

Harissa Chicken Thigh: With courgette pomegranate grain, herb aji verde, za’taar pickled cucumbers and toasted almonds · Sesame Tuna Poke: Sesame marinated Ahi tuna on sushi rice with pickled radish, seaweed salad, edemame, sushi rice and wasabi drizzle · Lobster Mango Rolls: Butter poached lobster with fresh mango, lettuce, kimchi mayo and pickled chilli · Coconut Mahi Tacos: Coconut crusted fish or pulled beef, cabbage slaw, avocado crema, charred corn salsa on soft tortillas · Asian Beef Noodle salad: Marinated sliced beef on rice vermicelli with green salad, fresh coriander, mint, toasted peanuts and tamarind sauce · Mediterranean Spread: Greek feta salad, lemon butter couscous, grilled chicken skewers, warm pita and tzatziki dip · ��

Salt & Pepper Calamari: Crisp fried squid with spring onion, charred lemon and roasted garlic sauce · Cheese Croquettes: Golden crumbed risotto croquettes with hot mozzarella and smoked paprika aioli · Tuna Tostada Bites: Crunchy tostada with fresh tuna, avocado salsa and passionfruit ponzu dressing · Summer Rolls: Rice paper rolls with glass noodles, crisp vegetables, fresh mint with chilli lime sauce · Satay Chicken Skewers: Grilled zesty chicken with a Thai peanut dipping sauce · Pesto Burrata: Creamy burrata, balsamic roasted tomatoes and pesto dip served with fresh focaccia · Artisan Charcuterie Board: Assorted cured meats, aged cheeses, olives, fig jam, seasonal fruit & sourdough · Braised Short Ribs: Slow cooked short beef ribs, confit garlic pomme purèe and honey glazed carrots & grilled asparagus · Brown Butter Gnocchi: With roasted pumpkin, crisp pancetta, sage and toasted walnuts · Coconut Tiger Curry: Red coconut curry sauce with ginger tiger prawns, coconut rice and crispy shallots · Seafood Risotto: Tomato and white wine creamy risotto with garlic mussels, clams and basil oil · Romesco Roast Chicken: Lemon roasted chicken on red pepper romesco, herbed orzo and candied pistachio gremolata · Seared Red snapper: With apple fennel salad, fondant potatoes and herb caper salsa · ��

Burnt Basque Cheesecake: Creamy cheesecake with espresso mascarpone whip · Caribbean Meringue: Crisp shelled meringues with fresh coconut whipped cream and tropical fruits · Brown Butter Peach cake: Buttery ricotta cake with poached peaches and honey-thyme drizzle · Creme Brulèe: Classic creamy vanilla custard with caramelised sugar crust and fresh berries · Sea Salt fudge: Dark salted chocolate brownies with vanilla bean ice-cream and raspberry compote · Tangy Lime Pie: Key lime curd in a buttery biscuit shell with torched meringue