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:
-
Cruising Speed:
8 kn
Max Speed:
-
Locations
Winter Area:
Belize
Summer Area:
Belize
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
-
Sat TV:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
Yes
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
-
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Inq
Kosher:
Inq
BBQ:
-
# Dine In:
8
Minimum Age:
6 months
Generator:
Yes
Inverter:
Yes
Voltages:
110V
Water Maker:
Yes
Water Cap:
264 Gal
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
1
Dinghy hp:
15 HP
Dinghy # pax:
8
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
-
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
2
Floating Mats:
-
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
1 Stainless Steel Ladder on St
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.
Cliff Wilson
Born and raised sailing in the San Francisco yacht community, Cliff has been racing since 1980 with sailing experience ranging from the Pacific to the Caribbean, including the Bahamas, BVI’s, Gulf of Mexico, and the Rio Dulce of Guatemala. Cliff’s mantra is “ski boots or barefoot!” so throughout his career, Cliff has headed up mountain operations for Mount Rose Ski Resort in Lake Tahoe, worked as an environmental consultant, and captained charter sailboats throughout Belize over the last 20 years.
When he’s not at the helm, in an engine room, or teaching ASA instructional classes, Cliff loves to scuba dive, spearfish, and entertain guests. Some guests have returned six times to Belize Sailing Vacations, with Cliff being first on their request list!
Rachael Wilson
Rachael moved to Belize in early 2009 after a 10-year corporate marketing career in London and a six-month solo travel tour of South America. Before her travels, Rachael worked as a marketing and innovation manager for a luxury food company, so she brings her passion for gourmet cooking and spirit for adventure to Belize Sailing Vacations. Rachael loves playing host to our guests, sharing her experiences, and ensuring everyone has the ultimate Belizean adventure. Rachael also owns our sister business, Absolute Belize, which provides travel planning services and countrywide knowledge and expertise for guests opting to spend time on land and the water.
