From the Best Charter Yacht Kitchens Come the Mightiest of Meals!
The cuisine presented aboard a professionally crewed charter yacht is comparable to a 5 star restaurant. Charter yacht Chefs offer an amazing quality of the food paired with immaculate presentation. You will find yourself excitedly wondering what is in store for the next meal, whipped up in our tiny efficient galleys. And we are adept at adjusting to the tastes of whatever guests request to have onboard each week. Yacht chefs ask their guests to share their preferences before even coming aboard. Then, the we stock our galley with all of your favorite ingredients and try to produce ever-more-awe-inspiring meals as the week’s vacation goes on. It’s a lot of fun to introduce our guests to new tastes and flavors of the islands!
Filling out a preference sheet for your yacht charter Chef can be boring; but remember, Chefs aren’t mind readers. Just like Murphy’s Law, if you don’t tell your Chef that you hate brussel sprouts, chances are they’ll be served! Provisioning for unusual items can be difficult and your chef will need to know about any of your special dietary needs before your arrive. If any of the members of your group are lactose intolerant or require gluten-free entrees, please let your Chef know in advance. It’s very important that you get together as a group to fill out your food preference sheet and contact the Captain or Chef if you have any last minute requests. Another important point is to let your Chef know as soon as possible if you are planning to eat ashore. While all Chefs love to cook and show off their talents, they are always more than happy to suggest the perfect restaurant ashore that will enhance your sailing vacation experience in the islands!
Below is a sample menu frequently presented aboard Three Moons Yacht:
Dinner By The Light Of The Silvery Moon…New Health Conscious Cuisine!
Grilled Fresh Mahi over Mild West Indian Watermelon Curry & Watercress
Beef Wellington Stack, Portabella & Peppered Pearl Onions over Cauliflower/Leek Mash
Seared Pepper Crusted Tuna with Zesty Lime Relish over Jammin’ Jicama-Orange Slaw
Mustard Grilled Chicken Stacks over Spaghetti Squash Trio with Basil and Pine Nut Roma Tomato Tango
Citrus Marinated Pork Tenderloin over Mushroom-Pozole Blanco Risotto & Green Beans
Three Moons Yacht All-Star Favorites:
Black Angus Filet Mignon with a Jack Daniels Reduction Sauce and Twice Baked Petite Pommes de Terre
Three Moons Roulade~a Noisette of Fresh Halibut & Salmon with a Light Lemon-Caper Sauce
Grilled Mahi Mahi with Tomato and Caper Vegetable Jump-up over Sun-dried Tomato Cous Cous
Macadamia Nut Crusted Grouper with Grilled Jasmine Rice Triangles
Calypso Chicken over Basil Linguini with Pine Nut Roma Tomato Salsa
Citrus Marinated Pork Tenderloin with Parmesan Herbed Risotto and Carrot Doubloons
Rum & Pepper Painted Veal over Garlic Mashed Potatoes with Sugar Snap Sauté
Rosemary-Parmesan Rack of Lamb with Sun-Dried Tomato & Squash Confetti
Grand Finale Grilled Caribbean Lobster with Coconut Thai Rice & Snow Peas
Three Moons Award-winning Appetizers & Desserts
Virgin Islands Charter Yacht League Culinary Competitions
Smoked Salmon Cheesecake~1st Place
Aloha Pineapple Delight~1st Place
Apple Cheese Ball~2nd Place
Cheesy Chutney~3rd Place
Mango Surprise Stack~2rd Place
Cherry Chocolate Lunacy~2nd Place
Chocolate Coma Cake~2nd Place
Millennium Magic Bars~3rd Place
Three Moons Tropical Trifle~4th Place
Finalist and Grande Prize Winner for Most Points Ever Earned
Breakfast Al Fresco on Deck:
Pina Colada Pancakes with warm Toasted Fresh Coconut, Pecans & Maple Syrup
Hearty O’Brien Frittata with Canadian Bacon, Vidalia Onions and Mixed Bell Peppers
Coconut Rum French Toast with Sweet Spears of Fresh Pineapple
Cranberry Swirl Coffeecake and warm Croissants with Honey-Orange Butter
Sunny Days Shrimp & Swiss Omelets and assorted Tropical Fruits
Pineapple Papaya Bran Bread, Coconut Pineapple Scones with Coconut Marmalade and Ambrosia
Orange Pecan Waffles with Fresh Strawberries
Freshly Baked Blueberry Streusel Muffins and Gumbo Limbo Banana Bread
Lunch While Limin’ in the Shade:
Athenian Shrimp & Tortellini Salad with Marinated Artichokes, Olives, Grape Tomatoes and fresh Parmesan *Signature dish!
Cuban Focaccia Panini with Fresh Tomato Mozzarella & Basil Salad
Oh La La French Picnic on the Beach with Fresh Baguettes
Lobster Chipotle Aioli Salad & Rasta Pasta with Tri-Colored Peppers
Cadillac Quesadillas and the Captain’s Favorite Layered Tex-Mex Dip
Warm Cheddar Jalapeno or Asian Thai Wraps with Smoked Turkey, Provolone, Red Onions & Spinach
A Special Recipe from Chef Shelly Tucker, s/v Three Moons:
Award-winning Three Moons Yacht Aloha Pineapple Delight
Ingredients: 4 (8-oz. pkgs.) cream cheese-softened, 3/4 cup pineapple-coconut marmalade-divided, 1/2 cup sweet & spicy mango chutney, 4 scallions-finely chopped by hand, 1 tsp. garlic powder, 2 cups pecans-lightly toasted, 1 fresh pineapple-crown removed (choose a pineapple crown that looks good!)
- Soften cream cheese and stir in 1/4 cup pineapple-coconut marmalade, mango chutney, chopped scallions and garlic powder.
- Spoon mixture onto a large sheet of plastic wrap and shape into a long oval. Wrap the cream cheese mixture in additional plastic wrap and allow to chill for several hours or overnight.
- Just before serving, remove the cream cheese mixture from the refrigerator and coat with the remaining pineapple-coconut marmalade.
- Starting at the base of the cream cheese oval, place pecans in rows, working your way up. The pecans will begin to look like the exterior of a pineapple as they are placed on the cream cheese!
- Garnish with the pineapple crown and arrange parsley around the base. Serve with assorted crackers. Yields: Lots for Party! 10-12 servings