FOOD  &  DRINK   --  Prepared to Your Taste

Likes, dislikes, Menu, beverages, activities as Requested

A photo montage follows below,   followed by typical Menus

Fuerte3  BVI  Charters --  Classic  Lagoon 67  Catamaran.

Some Typical Menus

Breakfast:  .All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves

Croissant Soufflé

Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé

Coddled Tarragon Eggs (or eggs any style)

Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread

Blueberry Pancakes

Silver dollar blueberry pancakes with lashings of maple syrup


Lunch:   All served with fresh baked bread and butter shells and accompanying wines.

Tropical Shrimp Salad

Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves

Chicken Tacos;  with Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy taco shells.

Filet Steak and mixed Bean Salad

Seasoned filet steak layered over a mixed bean salad with a creamy dressing

Soup & Sandwiches


Hors d’oeuvres: 

Served with the Captain’s Happy “Island” Hour cocktails of the day!

Bacon pin wheels

Crisp lean bacon in a garlic puff pastry swirl

Chicken Satay

Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce

Garlic Mushrooms

Green Asparagus wrapped with crispy Proschutto ham

Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown


Dinner:      Served alfresco with accompanying wines

Steak Giovanni

Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato

Anise de Mer

Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips

Pork lion

Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.



Brandy Butterscotch Bananas

Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble

Lemon three ways

A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset

Rum and chocolate cheesecake

A rich rum soaked chocolate mousse with a sweet biscuit base

The menu for your cruise is determined by You.  Menu above is illustrative only.  Your preferences, Likes, Dislikes, and menu worked out with crew beforehand (subject to local availability).