BERESHIT

x 4 en-suite guest cabins with double beds. Sleeps 8 guests total. Crew take starboard aft cabin.

Breakfast Buffet:

• Coffee. Thee, Juices, Home made Smoothies.
• Yogurt, Muesli, Ops, Berries, Dry fruit…
• French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..
• Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs
• Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles) 

Salads / Entree / Soups:

• Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.
• Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon
  yogurt dressing,
• Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.
• Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,
  hazelnut dressing.
• Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill
  oil marble.
• Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.
• Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.
• Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.
• Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.
• Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.
• Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.
• Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.
• Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.
• Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.

• Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.
• Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.
• Onion Soup. Croutons, crispy onion, parmesan chip, herbs.
• Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.
• Parmesan Soup. Crispy bacon, garlic croutons, chives.
• Gazpacho. Croutons, parsley, chopped cucumber.
• Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.
• Leek Veloute. Crispy garlic, green oil, chives, crispy leek.

Main Courses:

Fish

• Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.
• Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc
  foam.
• Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.
• Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.
• Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.
• Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.
• Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.
• Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce. 

Meat

• Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv. 
• Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.
• Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.
• Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.
• Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.
• Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn. 
• Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.
• Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.
• Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.

Vegetarian

• Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.
• Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.
• Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta
• Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker. 
• Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.
• Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.
• Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot. 
• Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.

Desserts:

• Japanese Cheese Cake.
• Guinness Cake.
• Créeme Brulé.
• Matcha Tiramisu.
• Fruit Parfait.
• Créeme Caramel.
• Coconut Tapioca, Mango, 5 spices Honey. – Lemon Pie.
• Red Fruit Pie.
• Apple Pie.
• Bbq Pineapple.

Cocktails:

– Aperol Spritz
– Moscow Mule
– Whiskey Sour
– Amaretto Sour
– Daiquiris
– Margaritas (Spicy, Mango, Strawberry, etc…) – Dry Martini

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.

CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $32,800 – charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $33,000 – charter may not start prior to 12/28

Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Location Details: Available in the BVI, SXM and willing to relocate down island.