Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans
*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.
Sample Menus ‐ Lunch
Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
BBQ Reef Burger served with a watermelon feta salad
Belizean Chorizo and Rum-infused Black Bean Soup
Chicken Tostadas with Pico de Gallo
Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
Shrimp Sushi Stack
Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce
Sample Menus ‐ Hors D'Oeuvres
Baked Brie, Mango Chutney, and Pear Croustade
Chicken Satay Skewers with Peanut Sauce
Creamy Herb Shrimp Scampi Dip with Tortilla Chips
Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
Seacuterie Board
*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.
Sample Menus ‐ Dinner
BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
Brazilian Shrimp "Moqueca" served with Saffron Rice
Chef's Masterful Creation with the Catch of the Day
Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille
*Dinner is served with a selection of wines.
Sample Menus ‐ Desserts
Chocolate Rum Salami with Chocolate Drizzle
Coconut Chocolate Brownies with Berry Compote
Dragonfruit Cheesecake
Key Lime Ginger Crunch
Mini Tiramisu Cups
*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.
Pick Up Locations
Pref. Pick-up:
Belize City
Other Pick-up:
Caye Caulker, Placencia, San P
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
-
Fuel Consumption:
3
Cruising Speed:
8 kn
Max Speed:
12 knUS Gall/Hr
Locations
Winter Area:
Belize
Summer Area:
Belize
Amenities
Salon Tv/VCR:
-
Salon Stereo:
Yes
Sat TV:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
Yes
Board Games:
Yes
Sun Awning:
-
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
10
Minimum Age:
6 months
Generator:
-
Inverter:
Yes
Voltages:
110V
Water Maker:
Yes
Water Cap:
220 gal
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
No
# Port Hatches:
-
Guests Smokes:
Aft scoop steps only.
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
1
Dinghy hp:
40hp
Dinghy # pax:
6
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
2
Floating Mats:
-
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
2 Aft Swim Decks
Sailing Dinghy:
-
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Spinning & Trolling
Rods:
2
We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.
Manuel Requena
Hailing from Belize’s southernmost town of Punta Gorda – a sleepy coastal townlet in one of the most underrated regions of the country – Manuel has been in the tourism industry for over 20 years, working as a tour guide, divemaster, and avid fisherman on the northern shores of Ambergris Caye.
Affectionately known as Manny, he has been a catamaran sailing captain for over 10 years. Aside from his charter duties, you can look forward to his lobster-spearing expeditions, killer conch ceviche (the ultimate Belizean appetizer and stuff legends are made of!), epic snorkeling, and so much more!
Kainie Manuel
Kainie (your very own Belize sailor girl and party planner extraordinaire) has been a chef and first mate at BSV since 2014. Aside from providing guests with exquisite meals, her thoughtful touches go above and beyond – she knows how to throw a party!
Growing up the eldest in a family of 5, Kainie learned to cook early on. Recipes were handed down from Grandma and shared between the aunts at home. This sparked her love of the kitchen, which her Grandma called “el Corazon de la casa” (the heart of the house).
The Caribbean Sea provides Kainie with a sense of nostalgia, belonging, and home. An innate island girl, the sea meant hours of fun at the beach with her family – she has loved it and its underwater world ever since! She even learned to dive – at the age of 12, no less – a sport she finds relaxing to this day.
Kainie is truly passionate about sharing her country with everyone willing to have a wonderful time in Belize.
