At BSV, we are often told by our guests that “this is the best ceviche / best fish / best pork tenderloin dinner ever!” Of course, this is because we believe that everything tastes better on a boat. Still, they are more than likely right, thanks to the spectacular skills of our chef / 1st mates combined with all of the fresh catch contributions from our captains and the abundant produce we procure from the local markets.
The menu at BSV has been constructed, evolved, and finetuned over the years based on guests’ feedback and our chef’s developments and inspiration. It is also adaptable based on tastes, preferences, diets, and day dynamics, such as landing a humongous fish! When recent guests told us about their love for fresh tortillas, chef Brianna made her flour tortillas from scratch for her beer-battered fresh snapper tacos served with purple slaw and cilantro habanero crema. They were the best fish tacos of their lives! Chef Kainie upped the ante on our pork tenderloin recipe by procuring fresh tamarind to simmer and reduce the tangy and mouth-watering reduction. Chef Ellen took the lobster deviled eggs to the next level by doing a beet infusion, so they are now known as Ellen’s “little red devils.” Some things haven’t changed over the years as guests are welcomed on board with our tropical shrimp salad with colorful veggies, pineapple, peanuts, and a mango ginger cilantro dressing, derived from the early days and perfectly sets the tone for the trip.
Happy hour libations can be based on the chef’s whims, but you are in luck if you are here during the mango season. Mango mojitos and freshly cracked conch ceviche would be a remarkable pairing, especially if the conch were just dived for. Dragon Fruit mojitos also make for a great burst of color for your holiday photo collection. If you like spice, then captain Ruben’s michelada should win awards!
To keep your appetite wet, follow us on Instagram for all the latest sailing, fishing, and dining experiences that our guests are out enjoying.