Second Star

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

BREAKFAST

• Eggs Benedict served with freshly made fruit salad
• Toasted rye bread with smoked salmon, cream cheese, and fruit platter
• Spinach and feta frittata with creamy mushroom and goat cheese toasted bagel
• Continental breakfast with Greek yogurt parfait
• French toast with blueberry compote
• Breakfast burrito with hash browns and fresh pico de gallo
• Traditional American breakfast with bacon, eggs, sausage, fried tomato, and Belizean fry jacks

LUNCH

• Catch of the day with avocado, mango, toasted pine nut arugula salad, and French baguette
• Chicken burrito Buddha bowl
• Gourmet beef burger with caramelized onion and freshly made Caribbean plantain crisps
• Basil pesto pasta with pan-roasted cherry tomatoes and garlic bread
• Grilled chicken and pineapple skewers with cilantro lime-infused red quinoa salad and Mediterranean olive and feta loaf
• Blackened seafood tostadas with avocado cilantro cream
• Curried chicken salad pita pocket served on a bed of fresh greens

APPETIZERS

• Lobster ceviche with blue corn crisps
• Classic Italian bruschetta with cherry tomatoes and balsamic glaze
• Charcuterie board with assorted cold cuts, cheese, and Middle Eastern hummus platter
• Catch of the day sesame and soy marinated crudo
• Oven-baked nachos fully loaded with cheese, Mexican refried beans, fresh salsa, sour cream, and guacamole
• Caramelized onion, brie cheese, and black olive toasted garlic flatbread
• Lime and pepper-crusted beef carpaccio with garlic and herb buttered crostin

DINNER

• Surf and Turf (Filet Mignon/Lobster) with chargrilled portobello mushroom and garlic and rosemary-infused baby potatoes
• Beurre Blanc snapper with Peruvian rice and grilled eggplant
• Fettuccine carbonara made with pancetta and served with garlic bread
• Braised baby back ribs with Parmesan white wine risotto
• Beef tenderloin with creamy mushroom sauce, sweet potato puree, and bacon-wrapped green beans
• Catch of the day with coconut cilantro rice and steamed vegetables
• Grilled BBQ chicken with mango pico de gallo, artichoke casserole, and freshly made flour tortillas
• Pork tenderloin with roasted sweet potatoes and asparagus

DESSERT

• Key Lime pie
• Chocolate molten cake
• Coconut flan
• Bananas Foster
• Sticky toffee pudding with dark chocolate gelato
• Tiramisu
• Chocolate cheesecake

TITLE: CAPTAIN
NAME: DWAYNE YOUNG
AGE: 44
NATIONALITY: BELIZEAN
LANGUAGES: ENGLISH, BELIZEAN CREOLE

Captain Dwayne Young was born and raised in the idyllic coastal village of Placencia, Belize. During his formative years, Placencia was a quaint fishing village, largely disconnected from the rest of the country, where fishing was the lifeblood of the community. This traditional way of life fostered a deep connection with the sea, with skills and knowledge passed down through generations.

Dwayne’s journey as a mariner began early, at the age of four, under the guidance of his father, a seasoned fisherman. His father introduced him to the fundamentals of boating, seating young Dwayne on his lap at the helm of their fishing boat, his hands on the wheel, and his father’s hand on the engine throttle. This hands-on experience ignited a lifelong passion for the sea.

The influence of Dwayne’s grandfather was equally pivotal. His grandfather, who had spent his life navigating the waters of Belize on a sailboat, shared mesmerizing tales of his sailing adventures. These stories, rich with the essence of traditional sailing and navigation by natural elements, inspired Dwayne and sparked his dream of working on a sailboat one day. It was through these familial influences that Dwayne’s destiny in yachting was forged.

With a life deeply intertwined with the waters of Belize, Dwayne developed an intrinsic understanding of the sea. In his early days, without the aid of modern technology, he learned to read the signs of nature for guidance—observing tides and currents, interpreting the color of the sky, feeling the wind, tracking the stars, and noting the behaviors of wildlife such as ospreys and hermit crabs.

Dwayne’s professional journey began in 1998 as a tour guide and divemaster, working for both marine and inland companies. His passion and expertise soon led him to join The Moorings as a captain on charter yachts. This role allowed Dwayne to indulge in his love for sailing, explore the stunning islands by day, and enjoy the luxury and comfort of the yacht by night.

Beyond his professional achievements, Dwayne enjoys traveling, spending quality time with his family, and immersing himself in nature. His connection to the water remains unwavering, and he finds great joy in sharing his passion with others. Whether it’s through fishing, sailing, or simply narrating the rich maritime history of Belize, Dwayne’s enthusiasm is infectious.

Captain Dwayne Young embodies the spirit of Belizean yachting, with a wealth of experience and generations of local knowledge. His leadership and dedication ensure an unparalleled charter experience, making each voyage a memorable adventure.

TITLE: CHEF & FIRST MATE
NAME: JENNIFER COC
AGE: 27
NATIONALITY: BELIZEAN
LANGUAGES: ENGLISH, SPANISH, BELIZEAN CREOLE

Jennifer Coc hails from the picturesque town of San Antonio in Cayo, Belize, where she grew up in a large, food-loving family. From a young age, Jennifer was captivated by the art of cooking, inspired by the rich flavors and vibrant dishes her family prepared. This early passion for culinary creativity fueled her journey to become a professional chef, blending art and flavor in every dish she creates.

In 2016, Jennifer began her formal culinary education at the CayoCET Institute. During her intensive two-year program, she honed her skills and developed a deep understanding of culinary arts. Upon graduation, Jennifer launched her professional career at Brisa Oceana in Placencia in 2018, where her talent quickly became apparent.

Over the past six years, Jennifer has amassed a wealth of experience working in some of Belize's finest restaurants, including Brisa Oceana, Papa Benz Grill, El Chile, and Crave House of Flavor Bistro. Her time in these top-tier establishments has equipped her with an extensive knowledge of fine dining and impeccable service standards.

Jennifer's culinary philosophy revolves around the fusion of traditional Belizean flavors with contemporary culinary techniques. She loves to experiment and innovate, creating unique recipes that pay homage to her heritage while offering something entirely new and exciting. Her dishes are a testament to her dedication to perfection and her desire to bring joy to her clients through unforgettable dining experiences.

Beyond her culinary pursuits, Jennifer is an avid fitness enthusiast. She enjoys running, beach walks, swimming, and working out, which help keep her energized and focused. She is also a passionate explorer, often seeking out new culinary experiences and tasting diverse cuisines crafted by renowned chefs around the world.

Jennifer's vivacious and outgoing personality, combined with her exceptional culinary skills, makes her the perfect host for your yacht charter adventures. Her dedication to providing an extraordinary dining experience ensures that every meal aboard will be a highlight of your journey.