Accomodations:

Crew Profile

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.


Lavonne Brown

Affectionately known as “V,” Lavonne grew up in the Carolinas, enjoying and exploring rivers and the Appalachian Mountains. Later she fell in love with all things ocean – sailing, scuba diving, snorkeling – adventuring, and traveling after moving to Key West, Florida, over 18 years ago, where she lived aboard her monohull sailboat, Restless Ketch, for 6 years.

While cruising the Caribbean, she explored Belize’s azure waters and spectacular marine “rainforests” and slowly made it her seasonal home. She enjoys sharing her love of the sea, her passion for life, and the invaluable experiences she has gained over the years – everything from child counseling to teaching scuba diving as a PADI-certified instructor to working in restaurants and working with animals. She has done it all!

Lavonne has her RYA/MCA Yachtmaster License, USCG Captain’s License, and ASA Instructor Certificate. For those of you interested in learning how to sail, she can’t wait to help you complete your ASA Sailing Certification Courses!

V looks forward to meeting you, showing you the freedom and relaxation that only “being at sea” provides, and treating you to all the wonderful experiences Belize offers.

Christie Gentle

Christina Gentle is a Belizean originally from the small northern community of Corozal. Having managed a popular restaurant and bar in San Pedro, her passion is cooking and wowing guests with her gourmet twists on local cuisine. She is also becoming skilled at spear fishing and is giving the guys a run for their money!

Christie is a big people person and a gracious host to our guests, which is why many repeat guests request her repeatedly.

Sample Menu

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.