As Advertised in:  The Official P.R.

Tourism Magazine  &  Charternet.com

THE BRITISH VIRGIN ISLANDS

Day 1: Road Town to Cooper Island - 6.5 nautical miles. Depart Base at Road Town for Cooper Island, arriving early enough to pick up an overnight mooring ball at Manchoneel Bay. Dinghy ashore and enjoy the sandy beach, snorkeling and restaurant on the beach.

Day 2/3: Cooper Island to Virgin Gorda - 5 nautical miles to Baths, 9 nautical miles to North Sound. Head for Virgin Gorda, stopping at the Baths for a swim and walk through the rock formations, leaving early enough to get up to the North Sound for your next anchorage, possibly stopping at the Dogs to snorkel and have lunch. Once up at the North Sound, there are plenty of overnight mooring balls and anchorages to choose from. Enjoy a variety of restaurants, water sports, diving, snorkeling or even an island tour.

Day 4: North Sound to Marina Cay or Trellis Bay - 10 nautical miles. There is good snorkeling at either anchorage. Cruisers may be interested in a book called "Our Island" by Rob White, telling how he and his wife built their house, a portion of which still stands on Marina Cay.

Day 5: Marina Cay or Trellis Bay to Cane Garden Bay - 5.5 nautical miles. Sail down the north side of Tortola to Cane Garden Bay. Dinghy in to enjoy the long sandy beach, waterside restaurants or visit the rum distillery.

Day 6: Cane Garden Bay to Great Harbour - 11 nautical miles. Sail over to Jost Van Dyke, stopping at Sandy Cay en route. Spend the night at Little Harbour or Great Harbour. Great Harbour is the home of Foxy’s, the famous restaurant and beach bar.

Day 7: Great Harbour to Norman Island - 7 nautical miles. On to Norman Island, the caves and the Indians. Spend the night in The Bight, at anchor or on a mooring ball. Visit the "Willie T" (the William Thornton), a converted lumber schooner which is now a floating restaurant, or go ashore to Pirates Bight beachside.

 

Final Morning: Return to Road Town - 7 nautical miles for Base by noon.

 

 

All INCLUSIVE SAMPLE ITINERARY and MENU

SAMPLE MENU

(Other Options Available)

 

Breakfast
(All  served also w/ assorted cereals & juices)

Eggs Benedict (with smoked salmon or Canadian bacon)

Banana-stuffed French toast with crispy bacon

Soufflé omelettes with a variety of fillings

Smoked salmon platter on toasted onion bagels and cream cheese

Buttermilk pancakes with kiwi and strawberries

 

Lunch

Turkey pita pockets with cranberries and almonds

Seafood pasta with spicy marinara sauce, mixed salad & hot garlic bread

Lemon grass grilled beef & pineapple stir fry with fresh green salad

 

 Hors d'Oeuvres

Stuffed mushrooms

Cheese & pate platter

Smoked salmon mousse with warm French bread

 

Dinner

Macadamia nut-crusted salmon fillet with fresh blackberry sauce, herbed rice, steamed asparagus and julienned summer vegetables

Tender filet mignon drizzled with a merlot reduction, crispy potato latkes, and grilled marinated vegetables

Ginger & garlic honey glazed chicken baked with portabello mushrooms, minted new potatoes & broccoli with roasted red peppers

Grilled herbed lamb chops served with mint sauce, garlic mashed potatoes, creamed spinach and roasted stuffed butternut

 

Desserts

Hot apple pie and vanilla ice cream

Chocolate rum cake with raspberry sauce

Caribbean Lime Pie

Warm cinnamon apple strudel