Cocktails on the Afterdeck


The food on the trip will be something you will never forget. Roberta has a degree in Culinary Arts and Management, and graduated cum laude as a certified chef. Her food is world-famous - the food alone makes this trip worthwhile. Mike and Roberta will customize your cruise and tailor your menu to meet your food and beverage preferences and dietary needs!



Sample Cruise Itinerary and Menu

DAY 1
Our guests arrive at noon and we sail for Leinster Bay, St. John.
Lunch: Phyllo Triangles w/ Mango Chutney, Caribbean Chicken Salad in a pineapple boat
Hors D'Oevres: Marinated Asparagus wrapped in Prosciutto
Dinner: Conch Salad & Cuban bread, Grilled Ginger Garlic Yellow Fin Tuna w/ Tropical Fruit Salsa, Saffron Rice w/Black Bean Relish
Dessert: Key Lime Pie

DAY 2
We sail to Norman Island, Billy Bones & William Thorton & the caves are the best!
Breakfast: Cinnamon Toast Muffins & Eggs Cordon Blue
Lunch: Pecan Encrusted Salmon Fingers w/ Spinach Salad, Soft Bread Sticks
Hors D'Oeuvres: Crab Stuffed Scallop Shells
Dinner: Grouper Chowder & Butter Horn Rolls, Veal Picatta on a bed of Lemon Chive, Pasta with a ring of Julienne Squash and Carrots
Desserts: Sour Cream Apricot Cake w/ white chocolate frosting

DAY 3
We sail to Peter Island, a great harbor for water skiing or tubing.
Breakfast: Apple Nut Muffin & Pesto Proscuitto Omelet
Lunch: Hearts of Palm & Avocado Salad with Crab Bisque
Hors D'Oeuvres: Marinated Shrimp w/ Snow Peas
Dinner: Pecan encrusted Goat Cheese on a bed of mixed Baby Greens w/ Champagne Dressing, Clover Leaf Potato Rolls, Herb Roasted Chicken and Baked Shallots with a Caper Sauce, Thyme Sliced Sweet Potato, Spinach Souffle
Dessert: White Chocolate Mousse with a Raspberry Brandy Sauce

DAY 4
We sail to Marina Cay, a romantic & beautiful Island.
Breakfast: Gingerbread Muffins, A1 Mediterranean Loaf
Lunch: Marinated Shrimp, Scallops & Mussels w/ Pasta Seashells on a bed green leaf, and Parmesan Cheese Twists
Hors D'Oeuvres: Stuffed Basil & Feta Cherry Tomatoes
Dinner: Red Oak leaf Salad w/ Roasted Garlic Vinaigrette, Sourdough Baguets, Succulent Leg of Lamb w/ Guava Glaze, Scalloped Potatoes & Caramelized Walnuts and Green Beans
Dessert: New York Cheese Cake w/ Strawberries

DAY 5
We sail to Anegada where there are miles of white sandy beaches.
Breakfast: Banana Nut Muffins & Croissants Florentine
Lunch: Potato Leek Soup, & Ham & Broccoli Sailing Buns
Hors D'Oeuvres: Poached Lobster w/ a Sauce Verte
Dinner: Eurpoean Salad w/ Dill Chive Dressing, Rye Rolls, Fillet of Beef Tenderloin w/ Crab Stuffing, wrapped with Leeks and a ribbon of Bernaise sauce, Rosemary Red Bliss Potatoes Asparagus Bundles w/ Beurre Blanc Sauce
Dessert: Gateau Roberta (flour-less chocolate cake)

DAY 6
We sail to Jost Van Dyke, home of the Famous Foxy's Bar.
Breakfast: Raspberry Almond Muffin & Vegetable Fritatta
Lunch: Cucumber Soup & Mahi Mahi in a Dill Crepe
Hors D'Oeuvres: Mussels in a Garlic wine sauce
Dinner: Cream of Broccoli Soup & Honey Wheat Rolls Honey Roasted Pork Tenderloin, Potato fans, Zucchini Mouse
Dessert: Blueberries Brulee

DAY 7
We sail to St. John, Caneel Bay, and anchor off honeymoon beach.
Breakfast: Blue Berry Muffin & Lobster Benedict
Lunch: Caribbean Cobb Salad with Grilled Ginger Chicken w/ a peanut sauce
Hors D'Oeuvres: Steamed Mussels in a Garlic Wine Sauce
Dinner: Citrus Papaya Salad, Oatmeal Rolls, Swordfish Aux Pouive w/ Crab Cakes, Scalloped Eggplants and New Potatoes & Thyme
Dessert: Banana Cream Tart w/ Soft Ginger Snaps

DAY 8
We arrive back in St. Thomas to say so long but not goodbye to our new friends.
Breakfast: Grand Marnier French Toast, Angel Biscuits, Sausage gravy and Corn Beef Hash

Fantastic Desserts! Sumptuous Breakfasts! Delicious Dinners!