Tranquilo

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.


Jelle van Luijk

Embark on an unforgettable journey with Captain Jelle, a Dutch sailor whose passion for the sea has taken him over 10,000 nautical miles across Europe. Having spent years navigating the Ionian Sea in Greece, Jelle blends his extensive sailing expertise with a warm, guest-centric approach to hospitality.

Captivated by Belize’s stunning marine life, Jelle returned to the Caribbean paradise he once called home, excited to share its beauty with others. Whether you’re chasing adventure, seeking relaxation, or exploring underwater wonders, Jelle creates personalized experiences designed to exceed your expectations.

With a steady hand on the helm and a genuine love for the sea, Captain Jelle ensures every moment aboard is safe and seamless.


Alexandra Regalado Bautista

With a culinary certification from her home country of Mexico and a passion for hospitality, Alexandra has always been inspired by the art of cooking.

Her journey began with a focus on Mexican cuisine, where she mastered traditional flavors and techniques at a renowned culinary school. Eager to expand her horizons, she ventured to Greece, working as a hostess on charter yachts and immersing herself in the world of Mediterranean cuisine.

When the opportunity to work in Belize arose, Alexandra didn’t hesitate. Drawn by the region’s cultures, fresh seafood, and locally sourced produce, she enthusiastically embraced the challenge. Dedicated to crafting unforgettable dining experiences, Alexandra combines her culinary expertise with a deep commitment to guest care. She listens attentively to your needs and goes above and beyond to ensure your vacation exceeds all expectations.