Cuisine
"...always the freshest ingredients for your dining pleasure".Sundays
…start out with eggs benedict smothered with homemade hollandaise sauce accompanied with a variety of tropical fruit juices.
Breakfasts
Breakfast is served with fruit juices, coffee, and a variety of teas.
Cinnamon Vanilla French Toast: Vanilla cinnamon French toast accompanied with powdered sugar, syrup, berries, and bacon.
Egg Scramble: Scrambled together with fresh seasonal veggies and melted cheese served with toast and local jams.
Captain’s Egg Burrito: Over easy egg with sour cream, cheese, onions, tomatoes, and salsa (egg can be served to your liking upon request).
Eggel: Bagel toasted then topped with cream cheese, onions, tomatoes, a poached egg, and salsa.
Tropical fruit platter: Served with yogurt, an assortment of cereals, fresh baked muffins, and local jams.
Monday’s
marvel is grilled jumbo prawns with pineapple salsa, and a spinach, pine nut and avocado salad topped by an orange vinaigrette.
Lunches
Caesar Salad Wrap: Tortilla stuffed with romaine lettuce, chicken, parmesan cheese and homemade Caesar dressing.
Fish Tacos: Fish of the day on top a flour tortilla, black beans, sour cream, tomatoes, onions, and jalapeños.
Deli Sandwiches: Choice of meat and cheese with all the fixin’s on homemade ciabatta bread.
Pasta salad: Tossed in a light vinaigrette dressing with fresh veggies and chicken.
Turkey Cobb Salad: With bacon, romaine lettuce, blue cheese, tomatoes, onions, and choice of dressing.
Hot dogs: Served with Meme’s famous coleslaw and all the fixin’s.
Shrimp Louie Salad: Shrimp served atop shaved eggs, avocado, tomatoes, and crisp romaine lettuce.
Tuesday’s
treats tease the taste buds with homemade breakfast pastries in the morning, and the day ends with a traditional barbecue, grilling up either the fresh-caught fish of the day, or a fine cut of meat imported from the States. And of course, a delightful glass of red or white wine would be just the right thing to complete the evening’s experience.
Appetizers
Ahi Nachos: Wonton chips topped with mango salsa, and Ahi tuna. Bruschetta: Fresh tomatoes tossed with red onions, basil, olive oil, and balsamic vinegar served with crispy baguette slices.
Crab Cakes:Served on top a bed of lettuce then drizzled with a creamy, spicy sauce.
Smoked Gouda and Sun-Dried Tomato Quesadillas: Tortillas filled with smoked gouda, onions, and sun-dried tomatoes.
Shrimp Tacos:Mini shrimp tacos with cabbage and tomatoes then drizzled with sour cream sauce.
Cheese Platter: Accompanied with olive tapenade and crackers.
Homemade Guacamole and Salsa with Chips
Wednesday’s
unveil a spectacular lunchtime lobster salad, imminently satisfying and keeping with the theme, may encourage an afternoon’s snorkel.
Thursday’s
offer happy hour and appetizers after an island excursion complete with your choice of tropical drinks or beer, and an array of canapés, crudités, cheeses and dips. As Caribbean music wafts through the balmy air, the sun, seas and dinner is served al fresco on the bridge deck
Dinners
Teriyaki and Brown Sugar Glazed Pork: Accompanied with rice and beans and homemade mango salsa.
Salmon Salad: Served on top of a deliciously fresh salad with raisins, avocado, tomatoes, roasted red bell peppers, onions, blue cheese, and almonds tossed with raspberry balsamic vinaigrette.
Kebabs: Chicken and shrimp kebabs with fresh veggies served over white rice.
*Lobster: Served with drawn butter, roasted veggies, and red pepper risotto. Chicken Stir-fry: Stir-fried with fresh veggies served over white rice.
Fish Tostado: Fish of the day served over black beans, cabbage, and topped with pineapple salsa.
Jambalaya Pasta: With andouille sausage, shrimp, and a spicy Cajun marinara sauce.
Shrimp Scampi: Sautéed with butter and garlic then tossed with linguini pasta. Rib-eye Steak: Barbecued steak lightly seasoned and served with garlic mashed potatoes and sautéed veggies.
Seared Scallops: Served with parmesan risotto and roasted veggies.
*During the BVI Lobster Season (Nov. 1 to July 31) our standard menu includes one meal with lobster, either a salad or croquetes. If you wish to have more lobster please let us know, it will have an additional cost. There also several very good options for having Lobster ashore.
Friday’s
feature has an Asian flair, with tempura fondue and hibachi skewers of a variety of fish, meats and vegetables.
Saturday’s
sensation is waking up to the aroma of baking as it permeates the boat. It’s up to you to decide: is it bread, pastries, or cookies? As you walk into the galley, you might see the Chef stirring her mouth watering fudge. The day’s labors could possibly become the evening’s garlic bread, or tomorrow’s French toast
Desserts
Apple Crisp
Brownies a la Mode
Strawberry Short Cake
Creme Brûlée
Key Lime Pie
Cheese Cake
Tiramisú
Vanilla Flan
Assorted Ice Cream
Dear Carlos and Maribel,
For so many reasons over this past year we thought this trip was not going to happen. We are so thrilled that id did!! We loved being onboard ALIZE. Your insights on the islands, activities and itinerary were invaluable. Our time aboard ALIZE will be remembered for the evening sunsets & breezes, “Caribbean showers”, great conversation, a lot of fun activities, wonderful cocktails and THE FOOD!! We have always felt that our travel has given us many gifts… The people we meet along the way are definitely one of those gifts- we will remember fondly our time spent with both of you! We hope to join you again on a future sailing adventure.
Kate, Dave, Maggie & Emma. June 27, 2021
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