Sailing Yacht 'MOJEKA', 6 PAX, 2 Crew, 56.00 Ft, 17.00 Meters, Built 2014, MOODY
Sailing Yacht 'MOJEKA' Main Salon, 6 PAX, 2 Crew, 56.00 Ft, 17.00 Meters, Built 2014, MOODY

MOJEKA Yacht Charter Guide

MOJEKA Yacht Sample Menu

Mojeka- 7 Day Menu


(All breakfast is served with coffee, tea, local fresh fruits, yogurts, granolas & cereals)

Vanilla French toast with bacon and eggs

Sautéed mushroom, tomato, and 3 cheese omelet

Grandmas homemade biscuits with island jam

Skillet sautéed mango pancake

English muffin supreme with scrambles eggs, avocado and salsa

Frittata cups and smoked salmon

Continental breakfast with eggs of your choice, bacon and sausage


Crab and pineapple salad

English sausage rolls with fresh vegetables

Tex-Mex fish tacos with homemade taco shells

Zucchini and swiss cheese quiche

Gourmet sandwiches with a selection of delicious meats and cheeses

Bacon and pineapple cheeseburgers off the grill

Grilled chicken fajita salad


Cheese & Fruit Platter- An array of cheeses with preserves, fruits, nuts, olives and crackers or artisanal seed chips.

Charcuterie platter- Dried chorizo, pepperoni, Serrano ham or prosciutto, cheese, olives, hummus or dips, accompanied by a selection of bread products.

Homemade tortilla chips with Mexican guacamole


Classic pasta bolognese with wild mushrooms

Surf and Turf- Delicious spare ribs with sweet chili sauce and Honey coated shrimp

Local caught fresh red snapper marinated in zest and apricot

Crispy bacon wrapped scallops on creamy corn risotto

Fresh Lobster with garlic butter and local vegetables

Soy and honey pork tenderloin with cauliflower mash

Coronation mango chicken with Kashmir curry sauce


Lindt chocolate mousse

Ice cream with homemade chocolate sauce

Key lime pie

Ritz cracker pie

Banana flambé

Local fruit with yogurt and chocolate

Pictured: 1) Corn, Cheddar & Green Onion Muffins. 2) Banana Bread with local spices, topped with Grenadian Chocolate. 3) Crab, Avacado, Ginger, Micro Herb Stack with Lemon Dijon Vinaigrette. (Last photo courtesy of Travel and Culinary Consultant - Capt. Jan Robinson of Ship to Shore Cookbooks)