Crewed Yacht Charters Aboard Three Moons

Three Moons Award-Winning Appetizers
Virgin Islands Charter Yacht League Culinary Competition

Smoked Salmon Cheesecake 1st Place/VICL
Aloha Pineapple Delight 1st Place/VICL
Apple Cheese Ball 2nd Place/VICL

Cheesy Chutney 3rd Place/VICL

Award Winning Desserts
Virgin Islands Charter Yacht League Culinary Competition

Kiss-Me Key Lime 'n the Coconut Chocolate Cheesecake

VICL Third Place-November 12th, 2009

Mango Surprise Stack 2rd Place/VICL

Cherry Chocolate Lunacy 2nd Place/VICL

Chocolate Coma Cake 2nd Place/VICL
Millennium Magic Bars 3rd Place/VICL
Three Moons Tropical Trifle 4th Place/VICL

Award-winning Aloha Surprise!

Breakfast al Fresco at the beginning of a new day which promises many possibilities for exciting adventures.

Have lunch on the beach or lounge in the spacious bimini-shaded cockpit.

Watch the last golden rays of the Caribbean sun touch the horizon with a pink kiss. Sip a frozen cocktail in the afterglow of a perfect day from relaxing on the bow.

Dine in the beautifully appointed salon on award-winning cuisine and then go topside to watch the moonrise in the star-studded tropical sky.

Shelly loves preparing dishes to surprise and amaze you! She has also received TEN awards from 1998 through 2000 in the Virgin Islands Charter Boat Culinary Competitions! Here is a sample menu aboard the s/v Three Moons and some of Shelly's favorite recipes.

Breakfast Al Fresco

Pina Colada Pancakes with warm Toasted Fresh Coconut & Maple Syrup

Hearty O'Brien Frittata with Canadian Bacon and mixed Bell Peppers

Coconut Rum French Toast with Sweet Spears of Fresh Pineapple

Healthy Huevos Rancheros and Mango Smoothies

Cranberry Swirl Coffeecake and warm Croissants with Honey-Orange Butter

Sunny Days Shrimp & Swiss Omelets and assorted Tropical Fruits

Low Carb Orange Pecan Waffles with Fresh Strawberries & Cream

Freshly Baked Blueberry Streusel Muffins and Gumbo Limbo Banana Bread

Lunch On The Beach

Athenian Shrimp & Tortellini Salad with Marinated Artichokes, Olives, and fresh Parmesan

Vegetarian Grilled Portobello Pasta Bowls with Spinach Fettuccine and Fresh Tomatoes

Calypso Chicken Salad in Pineapple Boats with Sweet Caribbean Cornbread

Cadillac Quesadillas and the Captain's Favorite Layered Black Bean & Guacamole Surprise

Warm Cheddar Jalapeno or Asian Thai Wraps with Smoked Turkey, Provolone, Red Onions & Spinach

Lobster Seafood Salad & Rasta Pasta with Tri-Colored Peppers

...and of course!
Cheeseburgers in Paradise!

New Health Conscious Cuisine for 2009!

Grilled Fresh Mahi over Mild West Indian Watermelon Curry & Watercress

No Sweat Beef Wellington, Portabella & Peppered Pearl Onions over Cauliflower/Leek Mash

Seared Pepper Crusted Tuna with Zesty Lime Relish over

Jammin' Jicama-Orange Slaw

Mustard Grilled Chicken Stacks over Spaghetti Squash Trio

with Basil, Pine Nut Tomato Tango

Citrus Marinated Pork Tenderloin over Mushroom-Pozole

Blanco Risotto

& Haricot Verts

Dinner By The Light Of The Silvery Moon...

Black Angus Filet Mignon with
a Chateau Williams Reduction Sauce & Twice Baked Petite Pommes de Terre

Grilled Fresh Mahi Mahi with fresh Roma Tomato and Caper Vegetable Jump-up

Island Style Jerk Chicken over Basil Linguini with Pine Nut Roma Tomato Salsa

Three Moons Roulade~a Noisette of Fresh Halibut & Salmon Stacked atop a Round of Low Carb Artichoke Cheese Squares with a Light Lemon-Caper Sauce

Citrus Marinated Pork Tenderloin with Parmesan Herbed Risotto & Carrot Doubloons

Rum & Pepper Painted Veal over Garlic Mashed Potatoes with Sugar Snap Saute

Macadamia Nut Crusted Chilean Sea Bass with Grilled Jasmine Rice Triangles

Rosemary-Parmesan Rack of Lamb with Sun-Dried Tomato & Squash Confetti

Grand Finale Grilled Caribbean Lobster with Coconut Thai Rice & Snow Peas

Members of the Virgin Islands Charter Yacht League

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