Magnificent

Sample Menus ‐ Breakfast

• 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.

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.


Alex Fajardo

Alex, a passionate sailor and seasoned instructor, has dedicated nearly three decades to outdoor sports, from skydiving to kitesurfing. However, the magic of sailing captured his heart over fifteen years ago.

Born in Barcelona, Alex honed his skills amidst England and Scotland’s cold, wet, and breathtaking waters, earning RYA Yacht Master Instructor Sail and Power Boat Instructor certifications.

Alex has guided students on unforgettable sailing journeys from the US Northwest to Mexico’s sun-kissed shores, from the rugged UK coasts to the azure waters of the Bahamas. He ran a charter operation in Greece alongside his wife, exploring the Mediterranean’s wonders aboard their 40-ft. yacht.

Certified by ASA and RYA and holding a USCG Captain’s License, Alex is dedicated to sharing the joy of sailing worldwide. Teaching everything from Basic Keelboat to Coastal Cruising, he loves sparking others’ love for sailing.

Join Alex for an adventure of a lifetime on the open seas!


Iliana Paj

Born in the rural village of San Lazaro in northern Belize's Orange Walk District, Iliana grew up surrounded by farmland, fresh ingredients, and the rich traditions of Belizean home cooking. From a young age, she honed her culinary skills, learning to prepare flavorful dishes inspired by her heritage.

In 2004, her world expanded when she moved to San Pedro Town, Ambergris Caye—trading the countryside for the Caribbean Sea. Embracing island life, Iliana found her passion in hospitality, thriving on meeting new people and sharing her deep love for Belize.

Now, she brings the best of both worlds to the table—combining the rustic, homegrown flavors of the mainland with the fresh seafood and tropical ingredients of the islands. With a love for hospitality and an eye for detail, Iliana is dedicated to making your experience unforgettable—one delicious bite at a time.