Blue Octane

Crew Profile

Captain
Captain Lon has been running charters in the BVI for over 15 years. He has a deep understanding of the islands and is able to provide one of a kind adventures for all of his guests. He is a very charismatic captain that will share fascinating tidbits about the islands and the stories that few know.
Lon is also a great outdoorsman with a passion for sailing, kayaking, and wind surfing.

Chef
Chef Cirra started cooking from a very young age, starting out watching her grandmother, and then going on to attending the chef school in the BVI. Known for infectious personality she will win the hearts, minds, and most especially, the stomach's of all of her guests. She has the ability to create a wide range of menu options including Italian, French, American as well as the far east.

Sample Menu

SAMPLE CHARTER MENU
Blue Octane
Day 1
Welcome Spread & Dinner
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted
brussels sprouts and sweet potato wedges
Dessert
Key Lime pie

Day 2
Breakfast
Baked German pancake served with sausage and fresh fruit
Lunch
Grilled shrimp veggie kebab wraps served with chips and fruit
Dinner
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Dessert
Assortment of fresh fruit and gourmet cheeses

Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,
scallion, artichoke and chickpeas
Dinner
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with
grilled zucchini and roasted potatoes
Dessert
Plantain bananas foster served over vanilla ice cream

Day 4
Breakfast
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Lunch
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,
served with black beans
Dinner
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Dessert
Brownie crumble ice cream sundaes

Day 5
Breakfast
Build Your Own Toast Bar- avocado toast with sunny side eggs and honey
whipped ricotta toast
Lunch
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp
served with fried sweet plantains
Dinner
Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Dessert
NY Style cheesecake topped with fruit and caramel drizzle

Day 6
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Lunch
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Dinner
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice

Day 7
Send Off Breakfast
Breakfast sandwiches and fresh fruit

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)