All Breakfasts are served with juices, tea and coffee, yogurts, cereals, freshly cut fruits, freshly baked Muffins, toast & bagels and a selection of jams

Breakfasts:

• Eggs Benedict made with prosciutto or Smoked salmon
• Smoked Salmon platter with cheeses, capers and red onions
• Mini pancakes sautéed Plums and Greek Yogurt
• Baked Eggs in a Prosciutto cup
• Greek yogurt parfait with a summer berry compote
• Traditional English breakfast
• French toast made with homemade cinnamon challah bread

Lunches:

• Goats cheese and roasted pepper filo baskets
• Insalata Caprese with homemade multi gran bread
• Caesar salad with jerk chicken skews
• Crab and avocado tower
• Trio of seafood (lobster samosa, crab and salmon roulade, shrimp salad)
• Buffalo sliders with sweet potatoes fries
• Anti-pasti platters
• Moules marinière with crusty homemade bread
• Pulled Pork Tacos with Black bean salsa and avocado cream
• Lamb koftas with hummus, Greek salad & pitta bread
• Shrimp, artichoke, feta and olive salad
• Pan seared black pudding scallops and salami
• BBQ Ribs served with potato salad and grilled corn on the cob

After Lunch Sweet:

• Double Chocolate Brownies
• White Chocolate and Cardamom Cookies
• Lemon Yogurt Cake
• Lite fruit cake
• Honey oatmeal cookies
• Warm apple turnovers
• Chocolate chip cookies
• Ziggy lemon Bars

Appetizers:

• Bruschetta served on homemade bread
• Baked Brie with rosemary focaccia
• Shrimp baskets
• Crab baskets
• Lobster samosas
• Hummus pitta
• Artichoke dip
• Shrimp Toast
• Stuffed mushrooms
• Tomato and goats cheese squares
• Filo parcels stuffed with feta, spinach, chick peas, paprika and nutmeg
• Goats’ cheese with cranberry port chutney crostini
• Caprese crustiness
• Cheese scones served with a vintage cheddar and a port cranberry and pecan chutney
• Truffle Popcorn
• Traditional British Sausage Rolls served with Coleman’s Mustard

Starters:

• Pan seared Octopus served over carrot and ginger purée and crispy onion rings
• Foie gras on homemade brioche with fig jam
• Blue Cheese panna cotta with port and balsamic poach pears
• Butternut squash soup with a truffle finish
• Shrimp wontons with sweet chili sauce
• Tuna Tartar wrapped in Gem leaves
• Egg plant Parmigiana
• Classic Greek Salad with a goat’s cheese crostini

Entrees:

• Canadian Duck Breast cooked in a citrus marinade finished in the oven with a honey and fresh figs
• Mahi wrapped in Prosciutto served with lemon basil couscous and a saffron sauce
• Rack of Lamb served over oven roasted Mediterranean veg and rosemary new potatoes
• Pan seared sea bass with homemade squid ink Tagliatelle over roasted Red Pepper sauce
• Beef Wellington with Asparagus wrapped in prosciutto, Hasselback potatoes and a red wine jus
• BBQ Giant Black Tiger Shrimp served over Paella
• Oven roasted salmon nicoise
• Local BVI Pork served over garlic mash with a coarse grain mustard and wild mushroom sauce
• BBQ Cowboy Steak topped with Truffle butter served with herb garlic mash roasted vegetables
• Mediterranean Seafood Stew
• Pan seared Giant Scallops served over Champagne Risotto

Dessert:

• Raspberry and Lemon Mille-feuille
• Chocolate Lava Cake with Mango Sorbet
• Baileys Creme Brule served with a White Chocolate Biscotti
• Key Lime Pie (with a difference)
• Classic chilled Cheese Cake with a Summer Compote
• Rich Chocolate Truffle cake with Raspberry coulis
• Tiramisu
• White Chocolate tower topped with a quenelle of Dark chocolate Gelato
• Hot Apple Galette with Vanilla and Cardamom Ice Cream

The followings constitutes the ‘house’ wines onboard Xenia 62. Whilst this list is not exclusive and is subject to change, it indicates the level of wines stocked aboard. Should specific wines be requested these may be arranged prior to charter, subject to availability (and space onboard!) and should the price exceed the level of the below list a link will be provided to the guest to enable them to purchase the wines and have them delivered to the yacht before they board.

The below list is valid for the Virgin Islands ONLY. For charters outside of the Virgin Islands, wine will be purely by grape requested and no guarantee is provided as to individual wines.

Red

• Cabernet Sauvignon- Decoy by Duckhorn, Sonoma County, CA
• Merlot – Chateau de Ferrand Grand Cru Classé Saint-Emilion, Bordeaux, France
• Pinot Noir – La Crema,  Sonoma Coast, CA
• Malbec – Kaiken Ultra, Mendoza, Argentina (by request only)

White

• Sauvignon Blanc – Oyster Bay, Marlborough, New Zealand
• Chardonnay – La Crema, Sonoma Coast, CA
• Pinot Grigio – Santa Margarita, Italy
• Prosecco – Santa Margarita, Italy
• Champagne- Bollinger, Champagne, France (limited quantities per charter)

Rosé

• “Magali” Signature, Côtes De Provence, France
• Atmosphere (sparkling), Côtes De Provence, France