Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINTADAGIO
15.00 m/ 51.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16’9″
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers.
PERFORMANCE & RANGE:
.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
ADAGIO has the following Water Activities available:
No Person Kayaks
Water-Skis
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
ADAGIO’ CHARTER RATES & DESTINATIONS
SUMMER SEASON
Cruising Regions
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
WINTER SEASON
Cruising Regions
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Built (Year)
2023
Length
51 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
2
CABIN CONFIGURATION
1 Master 1 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER ADAGIO
To charter this luxury yacht contact Harper Yachting
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CHARTER ADAGIO
To charter this luxury yacht contact Harper Yachting
TESTIMONIALS
Jake and Caitlin made us feel like all our wishes came true. We were always at a perfectly fascinating spot at the right time. Our days were amazingly planned out, they felt long and satisfying. We did so much and yet feel like it was a super relaxing vacation. Every day was a surprise. Jake is a great captain and knows the BVIs really well, we always felt safe. Caitlin’s cuisine was so wonderful, every meal was prepared with meticulous care, the flavors were amazing, the presentation spectacul.
May 2025 BVI Charter
Jake and Cait – Thank you both so much for an amazing week! Its so difficult to find enough adjectives to describe all the beautiful things we saw and all the wonderful activities we did. But best of all was our exceptional crew! Cait, your menu was outstanding, and your attention to details in all areas was much appreciated. Jake, a professional captain through and through! You handled a boat-full of captains very well..LOL! And a special thank you for making Erin and my 60th birthday one we wi.
April 2025 BVI Charter
Fantastic Week! Food, fun, and the best crew on the water! We can’t thank you enough for taking care of all our diet needs too! Always welcome if you make it to Colorado, we can show you what it’s like to be landlocked! It was a wonderful week had by all, Thank you for your out of the world hospitality! Davyd and Christine Thank you for a fun filled, relaxing awesome trip. The company was fantastic, the views were breathtaking. I have not eaten such delicious meals 3x a day ever, wish we c.
March 2025 BVI Charter
Jake and Caitlin – We really can’t begin to express what a wonderful time we had with you both on this trip. From the fantastic hospitality to the way in which you ran the trip, everything was beyond our expectations, The amenities, attention to detail, the delicious food. Jake, you are an incredible captain. Caitlin you are a kind and caring host. I am so happy to have gotten to know you both. I hope we meet again soon. Mary Thank you so much for making this week one we’ll always r.
March 2025 BVI Charter
Such an unbelievable experience, far better than any cruise that we have been on. Jake and Caitlin were incredible hosts, they spoiled us and guided us to the best places and best experiences. Bob and Michelle .
February 2025 BVI Charter
Jake and Cait, Thank you for a very memorable charter vacation. Jake- your captaining and hosting was absolutely outstanding. We felt very extremely fortunate and safe to be in such capable hands. Cait- your food was all exceptional as well both in taste and presentation. We wish you the best in success and enjoyment in your future endeavors. Doug and Maureen .
January 2025 BVI Charter
What an amazing week with the most amazing crew! Perfect balance of sightseeing and relaxation! Jake and Cait were fantastic hosts. The food was some of the best we’ve ever had! Jake’s introduction of the werewolf game will be one we will never forget, Reid’s new favourite card game! A new years eve trip to remember, impossible to top this one! Sean, Alana, Hayden (17), Lane (13), Reid (11) .
NYE 2024 BVI Charter
Dear Cait and Jake. What an amazing week you planned for our family in the BVI’s! I can’t begin to explain how much fun and how special this time was for our family this week. The snorkeling spots, family dinners, trips to Willy T’s couldn’t have been better if we tried. The boys loved seeing puffer fish, sharks, tarpon (especially James lol) Cait every meal the children would try and guess what you were preparing and every one was surprising and beyond delicious…”Cait‘s plate.
November 2024 BVI Charter
Dear Jake and Cait What an amazing week. Amazing places and incredible food. You are both so talented, very enjoyable to be with and great hosts. We really appreciate you and look forward to many more trips together in the future. We are so grateful that we were able to connect with you guys and, have you as our incredible crew. Bill and Jennifer Jacoby Dear Cait and Jake. You are really the perfect crew! You blessed us beyond measures. We honestly could not have felt more loved an.
November 2024 BVI Charter
Dear Cait and Jake, Thank you for the most fabulous Family Vacation! From the moment we stepped on the until our last sail, you both went above and beyond! EVERY meal was DELICIOUS and Jake always chose the best spots for snorkeling and the most beautiful beaches. The specialty drinks were also amazing. The Millers.
July 2024 BVI Charter
WOW! We had the most Fantastic week on Adagio, from early dives to evening game sessions. Thank you Cait for the most amazing meals cooked fresh for us every day before and after each dive. Thank you Jake for being an excellent Dive-Master as well as showing us no mercy on the tube. Thank you both for made beds, clean spaces and your never ending accommodation, patience and hospitality. It has been a wonderful week of sharks, rays, turtles and trigger fish. We wish you the best on your future ou.
July 2024 BVI Charter
Dear Cait and Jake, So sad that you didn’t take us up on our offer to adopt you..perhaps you could adopt us? (you do have the boat) thank you so much for one of the most fascinating weeks of our entire lives. We shall forever remember Cait’s French toast and other fabulous meals and drinks throughout the trip. Jake, you found some wonderful stay over sights and we appreciate you sharing your knowledge of the area and sailing with us. We desperately hope to sail with you again! Fair winds .
June 2024 BVI Charter
Dear Jake and Cait, Thank you both so much for an amazing trip! We enjoyed every second of it. We appreciate all the behind the scenes scenes work you guys do for us, from “surprise drinks” to exploring new scuba spots and many delicious meals, you guys went above and beyond our expectations. We admire your dedication to Adagio. We hope you enjoyed our time with us, as much as we enjoyed our time with you! Thank Y’all for spending our last night all together, we enjoyed all the laughs. .
June 2024 BVI Charter
To our wonderful adagio crew, Jake and Caitlin you made our four days on the water truly exceptional. Even with “rolly”seas, high winds, big swells, rain showers & sunshine..we wouldn’t have had it any other way! You are an absolutely great team. We loved experiencing the BVIs with you. Wishing you both the best, as you maneuver the seas! All our love the Mankes family.
May 2024 BVI Charter
Dear Lovely Cait and Jake Thank you so much for an epic week! We had such a wonderful time! You brought us to amazing places and fed us with incredible food (that accommodated our many dietary preferences so well) and always with good cheer, patience and impressive expertise! We are so grateful for this time on Adagio and for all you did to make this so special. Wishing you both all the best. Debbie, Cece, Andy and Kevin.
April 2024 BVI Charter
Kyle and Tilly, Thank you, we could not have asked for a more beautiful week! It was such a joy sailing with you. Everything was perfect from the boat and amenities, the amazing meals and presentations, desserts, table decor, amd wine pairings, the boat drinks, and cocktails. Every suggestion you made from coves to stay in at night, hikes, excursions to Virgin Gorda, Saba Rock, Soggy Dollar was incredibly fun. We are also thankful for you helping us gather with our friends onboard another boat!.
December 2023 BVI Charter
Aboard Sweet Pea on the 10 Jun 2023 in BVI with Kyle and Tilly. Comment: Kyle and Tilly were awesome. This was my favorite trip yet. Aboard Sweet Pea on the 20 May 2023 in BVI with Kyle and Tilly. Comment: Kyle and Tilly were outstanding! We cannot say enough about how attentive they were and the consistently high quality service they provided throughout our trip aboard the Sweet Pea. Aboard Sweet Pea on the 20 May 2023 in BVI with Kyle and Tilly. Comment: We had a wonderful time. Kyl.
2023 Guest Reviews for Kyle and Tilly
Crew
Jake Todd
CaptainCaitlin Willows
ChefJos Smulders
Captain 2025-2026 SeasonChevone Smulders
Chef 2025-2026 SeasonQualifications:
-Officer of the Watch 3000gt with 35000nm at sea
-Yacht master offshore and Yacht master ocean theory
-Approved engine Course
-RYA Powerboat level 2
-Dive master
Jake is an experienced yachtsman, with an impressive sailing record having covered over 35000nm with 4 Atlantic crossings, dozens of Med crossings and plenty of yachting around the miserable south coast of England. He started his sailing from a humble town called Hayling island, where as you might have guessed, there isn’t much to do except being around the sea. Jake starting dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually representing GBR in many world champion events at youth level. Over his 7 year career in yachting he has been working in the superyacht sector on racing yachts and high performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht gave him vast experience in all types of conditions, environment and locations. His studies in the yachting industry has merited him with his Officer of the watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. He wants to eventually carry on his studies and reach his Master licenses in the future. Jake brings a wealth of experience, unwavering dedication and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all that embark on his voyages.
Chef Caitlin Willows
Qualifications:
CTH level 2 award in Culinary arts, Ashburton Culinary academy
CIEH food safety level 2
RYA Powerboat level 2
Caitlin is a foody. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 7 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossing on sailing and motor yachts, with many thousands of miles under her belt. Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 Italian Michelin star chefs which filled her culinary arson with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother being Mauritian and her father from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so perusing it as a long term career seems to be the only option. Caitlin brings an unburning desire to provide exquisite meals against the back drop of the open ocean.
2025-26 SEASON CREW
Captain Jos Smulders
Marine Qualifications:
YIT Master of Yachts 200T
SSI Speciality Dive Instructor
PYA Yacht Racing 3000gt
SRC Radio Operator
SYSA Deckhand
RYA Powerboat Level 2
STCW
First Aid Instructor
Chef Chevone Smulders
City Guilds – Culinary Arts and Food Safety
STCW
RYA Powerboat Level 2
SSI Specialty Dive Instructor
First Aid Instructor
Set sail with this crew on an unforgettable vacation that will leave you refreshed, with bellies full of good food and hearts full of fond memories. They are high school sweethearts, together for over ten years and happily married! They both share the same passions which are the ocean, the environment, diving, sailing, and having a good time. As Captain Jos’s number one priority is safety, which in turn creates a relaxed and smooth environment.
Chef Chevone loves a challenge and creating a culinary experience that puts a smile on your face! Having explored numerous parts of the world by land and sea they quickly realized that the British Virgin Islands is a special place not to be missed and can’t wait to explore these beautiful islands with you. Chevone and Jos take much pride in offering bespoke and tailor-made charters that suit your every need. “Our objective will always be to ensure that anyone spending time with us onboard has an unforgettable experience and memories that last forever!
Sample Menu
Chef Caitlin’s Sample Menu
Breakfast
All breakfasts served with Greek yogurt, homemade granola and fruit platter.
Italian eggs
freshly baked sourdough| basil pesto| tomatoes| mozzarella| Parma ham| fried egg| balsamic reduction
Smoothie bowls
topped with toasted coconut| fresh seasonal fruit| chia seeds & nuts
Avocado toast
freshly baked sourdough| avocado| poached eggs| feta| bacon| lime chili dressing
Salmon bagel
Toasted bagel| cream cheese| scrambled egg| smoked salmon| caper berries & fresh dill
Honey halloumi
Freshly baked bread| whipped rosemary butter| honey comb| halloumi
Duck confit benedict
Toasted English muffin| poached eggs| paprika orange hollandaise sauce
Brunch
Chia puddings| coconut pancakes| freshly baked pastries| corn frittata
Lunch
All lunches served with homemade focaccia.
Caesar Salad
Grilled chicken| sourdough croutons| homemade Caesar dressing| parmesan shavings
Sirloin steak
sliced and topped with rocket & pine nuts| pesto pasta| grilled peach & burrata salad
Sesame tuna poke bowl
Japanese rice| edamame| citrus picked cucumber| avocado
Blackened shrimp tacos
soft shell tortillas| mango salad| yogurt & jalapeño dressing
Greek spread
pita bread| Greek salad| sweet potatoes with rocket & feta| Beef kofta| tzatziki
Burger
homemade brioche buns| bacon onion marmalade| potato wedges
Grilled octopus
Kalamata chimichurri| zucchini salad with lemon & capers| sumac roast potatoes
Appetizers
Panko prawns| avocado mousse| mango salsa
Charcuterie| selection of the finest meats & cheeses| crackers| olives| berries & nuts
Gazpacho| watermelon| vodka
Phyllo pastry parcels| brie| raspberry coulis
Wahoo ceviche| avocado| melon| fried wonton chips
Snapper fish cakes| homemade black garlic aioli| crispy lemongrass
Boa buns| pulled pork| spicy lime cabbage
Dinner
All dinners served with homemade brioche dinner rolls.
Slow cooked beef short ribs
potato purée| green bean salad
Lobster risotto
local BVI lobster| saffron| parmesan
Grilled Mahi Mahi
saffron rice| toasted almonds| roasted peppers| lemon butter white wine sauce
Surf & turf
Fillet steak| seared scallops| dauphinoise potato stacks| asparagus bundle
Crispy pork belly
slow cooked in apple cider & star anise| parsnip purée| roasted carrots
Butternut ravioli
burnt sage butter| candied hazelnuts| ricotta
Teriyaki Salmon
pak choi salad| chili garlic noodles
Dessert
Italian meringue| gran mariner cream | strawberries sorbet| fresh berries
Profiteroles| dark chocolate mousse| brownie crumb| white chocolate twirl
Black cherry tartlet| lemon curd| pecan praline
Vanilla and thyme panna cotta| shortbread crumb| forest fruits
Puff pastry layers| spiced pumpkin pastry cream| candied cranberries
Chocolate bourbon pecan pie| crème anglaise| butterscotch drizzle
Olive oil lemon sponge| brown sugar cookie crumb| candied lemons
Chef Chevone’s Sample Menu
Breakfast
* served with fresh fruit platter, smoothie & individual yogurts Granola and toast
Freshly baked banana bread
Served with grilled tomatoes with mixed herbs,
Scramble eggs, Bacon and overnight oats
Island style French toast
Served with mixed berries syrup, Breakfast Sausages and chia pudding
Buttered English Muffin
Served with Coddled Eggs, breakfast patties, cheeseplate and overnight oats
Cream cheese toasted bagel
Served with Smoked Salmon, bacon, Eggs Benedict (or Scramble)
Pancakes with a touch of berry
Served with honey ,syrup, breakfast quiche and
Caribbean coconut milk oats
Ham & Cheese Croissants
Served with Egg frittata , Caramelized Grapefruit,
Pumpkin Muffins
Lunch
Garlic & Herb Chicken Breast
Served with a Boule Loaf, roasted vegetables, and farro salad
Lasagna
Served with Focaccia, carpaccio salad and anti pasta plate
Beef & Chicken Fajita
Served with salsa & Guacamole, Black Bean & Corn Salad
Hoisin Glazed Ribs
Served with Stir Fried Vegetables, fried rice and Asian Salad
Rosemary& Thyme Lamp chop
Served on Garlic roasted potatoes and beetroot puree
BBQ meat, Shrimp & Pineapple Skewers
Served with corn on the Cob, Broccoli Salad, pasta salad
Hors d’oeuvres
Crab dip with Tortilla Chips
BBQ chicken wings
Meat & Cheese platter
Salami tomato-Basil Bruschetta
Pita Chips & Hummus
Queso Dip with Tortilla Chips
Dinner
Spice Rubbed Mahi Fillet
Served on bed of yellow Rice topped with BBQ roasted Peppers with Caribbean Slaw on the side
Herb & Garlic Crusted Pork chop
Served on mashed potatoes with Savory Apple Purée alongside an Arugula Salad
Oven Baked Red Snapper
Topped With Lemon, Tomato, & Island Thyme, Roasted Asparagus and risotto
Lemon butter Shrimp
With a balsamic Reduction Dipping Sauce over Roasted Brussel Sprouts with Bacon and Quinoa, Butter Bean Pilaf
Beef Tenderloin Steak
Served with Port & Gorgonzola Sauce, Balsamic Pear Salad with Toasted Walnuts and a twice baked potato
Salmon fillet with Horseradish and crusted smoked salmon
Served with Buerre Blanc Sauce over roasted broccoli & cauliflower and an almond rice pilaf
Dessert
White chocolate cream cake with berry compote
Malva pudding with vanilla ice cream
Banoffee pie
Chocolate Marquise with cream and strawberries
Key Lime Pie with lemon Raspberry Sauce
Chocolate brownie with cream and almonds
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ADAGIO
15.00 m/ 51.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers.
PERFORMANCE & RANGE:
.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
ADAGIO has the following Water Activities available:
No Person Kayaks
Water-Skis
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
2023
Length
51 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
2
CABIN CONFIGURATION
1 Master 1 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew
Qualifications:
-Officer of the Watch 3000gt with 35000nm at sea
-Yacht master offshore and Yacht master ocean theory
-Approved engine Course
-RYA Powerboat level 2
-Dive master
Jake is an experienced yachtsman, with an impressive sailing record having covered over 35000nm with 4 Atlantic crossings, dozens of Med crossings and plenty of yachting around the miserable south coast of England. He started his sailing from a humble town called Hayling island, where as you might have guessed, there isn’t much to do except being around the sea. Jake starting dinghy sailing at 9 where he quickly progressed through the ranks to national junior champion and eventually representing GBR in many world champion events at youth level. Over his 7 year career in yachting he has been working in the superyacht sector on racing yachts and high performance carbon yachts. His previous job as a 1st mate on a 148ft carbon yacht gave him vast experience in all types of conditions, environment and locations. His studies in the yachting industry has merited him with his Officer of the watch 3000gt which qualifies him to be an officer on yachts over 80m/262ft. He wants to eventually carry on his studies and reach his Master licenses in the future. Jake brings a wealth of experience, unwavering dedication and a genuine love for the sea. He guarantees a safe and memorable sailing experience for all that embark on his voyages.
Chef Caitlin Willows
Qualifications:
CTH level 2 award in Culinary arts, Ashburton Culinary academy
CIEH food safety level 2
RYA Powerboat level 2
Caitlin is a foody. She loves making food and has an unrelenting desire to please people with it. She too has been working in the superyacht industry for over 7 years, spanning across the globe on a variety of different yachts. She too has completed 3 Atlantic crossing on sailing and motor yachts, with many thousands of miles under her belt. Caitlin’s journey took an exciting turn when she had the opportunity to work under 2 Italian Michelin star chefs which filled her culinary arson with a touch of elegance and sophistication. Their mentorship helped shape her creativity and push her talents to another level. She was born in South Africa where she was raised by a family who loves a traditional “braai”. Her mother being Mauritian and her father from South Africa she, from a young age was surrounded by different cuisines and cultures. Besides her culinary skills she is irresistibly drawn to the sea and finds solace and inspiration from its depths. Cheffing is her passion so perusing it as a long term career seems to be the only option. Caitlin brings an unburning desire to provide exquisite meals against the back drop of the open ocean.
2025-26 SEASON CREW
Captain Jos Smulders
Marine Qualifications:
YIT Master of Yachts 200T
SSI Speciality Dive Instructor
PYA Yacht Racing 3000gt
SRC Radio Operator
SYSA Deckhand
RYA Powerboat Level 2
STCW
First Aid Instructor
Chef Chevone Smulders
City Guilds - Culinary Arts and Food Safety
STCW
RYA Powerboat Level 2
SSI Specialty Dive Instructor
First Aid Instructor
Set sail with this crew on an unforgettable vacation that will leave you refreshed, with bellies full of good food and hearts full of fond memories. They are high school sweethearts, together for over ten years and happily married! They both share the same passions which are the ocean, the environment, diving, sailing, and having a good time. As Captain Jos’s number one priority is safety, which in turn creates a relaxed and smooth environment.
Chef Chevone loves a challenge and creating a culinary experience that puts a smile on your face! Having explored numerous parts of the world by land and sea they quickly realized that the British Virgin Islands is a special place not to be missed and can’t wait to explore these beautiful islands with you. Chevone and Jos take much pride in offering bespoke and tailor-made charters that suit your every need. “Our objective will always be to ensure that anyone spending time with us onboard has an unforgettable experience and memories that last forever!
https://harperyachting.com/
Sample Menu
Chef Caitlin's Sample Menu
Breakfast
All breakfasts served with Greek yogurt, homemade granola and fruit platter.
Italian eggs
freshly baked sourdough| basil pesto| tomatoes| mozzarella| Parma ham| fried egg| balsamic reduction
Smoothie bowls
topped with toasted coconut| fresh seasonal fruit| chia seeds & nuts
Avocado toast
freshly baked sourdough| avocado| poached eggs| feta| bacon| lime chili dressing
Salmon bagel
Toasted bagel| cream cheese| scrambled egg| smoked salmon| caper berries & fresh dill
Honey halloumi
Freshly baked bread| whipped rosemary butter| honey comb| halloumi
Duck confit benedict
Toasted English muffin| poached eggs| paprika orange hollandaise sauce
Brunch
Chia puddings| coconut pancakes| freshly baked pastries| corn frittata
Lunch
All lunches served with homemade focaccia.
Caesar Salad
Grilled chicken| sourdough croutons| homemade Caesar dressing| parmesan shavings
Sirloin steak
sliced and topped with rocket & pine nuts| pesto pasta| grilled peach & burrata salad
Sesame tuna poke bowl
Japanese rice| edamame| citrus picked cucumber| avocado
Blackened shrimp tacos
soft shell tortillas| mango salad| yogurt & jalapeño dressing
Greek spread
pita bread| Greek salad| sweet potatoes with rocket & feta| Beef kofta| tzatziki
Burger
homemade brioche buns| bacon onion marmalade| potato wedges
Grilled octopus
Kalamata chimichurri| zucchini salad with lemon & capers| sumac roast potatoes
Appetizers
Panko prawns| avocado mousse| mango salsa
Charcuterie| selection of the finest meats & cheeses| crackers| olives| berries & nuts
Gazpacho| watermelon| vodka
Phyllo pastry parcels| brie| raspberry coulis
Wahoo ceviche| avocado| melon| fried wonton chips
Snapper fish cakes| homemade black garlic aioli| crispy lemongrass
Boa buns| pulled pork| spicy lime cabbage
Dinner
All dinners served with homemade brioche dinner rolls.
Slow cooked beef short ribs
potato purée| green bean salad
Lobster risotto
local BVI lobster| saffron| parmesan
Grilled Mahi Mahi
saffron rice| toasted almonds| roasted peppers| lemon butter white wine sauce
Surf & turf
Fillet steak| seared scallops| dauphinoise potato stacks| asparagus bundle
Crispy pork belly
slow cooked in apple cider & star anise| parsnip purée| roasted carrots
Butternut ravioli
burnt sage butter| candied hazelnuts| ricotta
Teriyaki Salmon
pak choi salad| chili garlic noodles
Dessert
Italian meringue| gran mariner cream | strawberries sorbet| fresh berries
Profiteroles| dark chocolate mousse| brownie crumb| white chocolate twirl
Black cherry tartlet| lemon curd| pecan praline
Vanilla and thyme panna cotta| shortbread crumb| forest fruits
Puff pastry layers| spiced pumpkin pastry cream| candied cranberries
Chocolate bourbon pecan pie| crème anglaise| butterscotch drizzle
Olive oil lemon sponge| brown sugar cookie crumb| candied lemons
Chef Chevone's Sample Menu
Breakfast
* served with fresh fruit platter, smoothie & individual yogurts Granola and toast
Freshly baked banana bread
Served with grilled tomatoes with mixed herbs,
Scramble eggs, Bacon and overnight oats
Island style French toast
Served with mixed berries syrup, Breakfast Sausages and chia pudding
Buttered English Muffin
Served with Coddled Eggs, breakfast patties, cheeseplate and overnight oats
Cream cheese toasted bagel
Served with Smoked Salmon, bacon, Eggs Benedict (or Scramble)
Pancakes with a touch of berry
Served with honey ,syrup, breakfast quiche and
Caribbean coconut milk oats
Ham & Cheese Croissants
Served with Egg frittata , Caramelized Grapefruit,
Pumpkin Muffins
Lunch
Garlic & Herb Chicken Breast
Served with a Boule Loaf, roasted vegetables, and farro salad
Lasagna
Served with Focaccia, carpaccio salad and anti pasta plate
Beef & Chicken Fajita
Served with salsa & Guacamole, Black Bean & Corn Salad
Hoisin Glazed Ribs
Served with Stir Fried Vegetables, fried rice and Asian Salad
Rosemary& Thyme Lamp chop
Served on Garlic roasted potatoes and beetroot puree
BBQ meat, Shrimp & Pineapple Skewers
Served with corn on the Cob, Broccoli Salad, pasta salad
Hors d'oeuvres
Crab dip with Tortilla Chips
BBQ chicken wings
Meat & Cheese platter
Salami tomato-Basil Bruschetta
Pita Chips & Hummus
Queso Dip with Tortilla Chips
Dinner
Spice Rubbed Mahi Fillet
Served on bed of yellow Rice topped with BBQ roasted Peppers with Caribbean Slaw on the side
Herb & Garlic Crusted Pork chop
Served on mashed potatoes with Savory Apple Purée alongside an Arugula Salad
Oven Baked Red Snapper
Topped With Lemon, Tomato, & Island Thyme, Roasted Asparagus and risotto
Lemon butter Shrimp
With a balsamic Reduction Dipping Sauce over Roasted Brussel Sprouts with Bacon and Quinoa, Butter Bean Pilaf
Beef Tenderloin Steak
Served with Port & Gorgonzola Sauce, Balsamic Pear Salad with Toasted Walnuts and a twice baked potato
Salmon fillet with Horseradish and crusted smoked salmon
Served with Buerre Blanc Sauce over roasted broccoli & cauliflower and an almond rice pilaf
Dessert
White chocolate cream cake with berry compote
Malva pudding with vanilla ice cream
Banoffee pie
Chocolate Marquise with cream and strawberries
Key Lime Pie with lemon Raspberry Sauce
Chocolate brownie with cream and almonds