FLAME

AMENITIES

DECK & SYSTEMS

DIVING

FLAME Crew Profile

Dave Loerzel graduated from the U.S. Coast Guard Academy and served on ships and shore stations across the country and overseas. With Sue and two children they discovered the Caribbean and island life while on duty in Jamaica. Dave cruised the Islands from Aruba to Bermuda and the entire family grew to love the climate, the dynamic cultures and the low stress environment of Caribbean living. Dave is an experienced Coast Guard Officer and licensed Captain , having Commanded and served on a variety of vessels across the Atlantic, Great Lakes, Gulf of Mexico and Caribbean. He operated vessels from 35 to 378 feet and sailed from Lake Superior to Aruba, New York to Europe and Connecticut to New Orleans. Later Dave and Sue followed their son to a true Caribbean Paradise, and adopted the Virgin Islands as their home where they started their new adventure as owners of the Belgian Chocolate Factory. Captain Dave and the FLAME are delighted to share the wonderful fresh made Belgian chocolates and the beauty of the Virgin Islands with you!

FLAME Specifications

FLAME Menu

BREAKFAST ENTREES

~Eggs Benedict with a fruit parfait

~Banana stuffed French toast with a rasher of bacon and cantaloupe wedges

~Wayne?s famous waffles with maple flavored sausage links and a tossed fruit salad

~Blueberry pancakes served with real maple syrup

~Bacon, Cheddar and tomato frittata with bagels, lox and cream cheese

~Continental breakfast with homemade muffins, selections of cereals, fresh fruit salad and yogurt

LUNCH ENTREES

~Nicoise salad with lemon vinaigrette

~Homemade pepperoni, mushroom and green pepper pizza or pesto, spinach and shrimp

~Hot ham and Jarlsburg croissants

~Penne pasta with a sausage or vegetable Ragu

~Minted chicken salad with grapes and walnuts

~Blackened chicken with lemon Caesar salad

~Tortellini tossed in pesto with Portobello mushrooms, snow peas and red peppers

All lunches are served with fresh homemade bread and garden salad with house dressings

 HORS D?OEUVRES

~Bacon and Swiss cheese wonton cups

~Mid eastern Rumaki and Roquefort grapes

~Hummus bi tahini with pita triangles and spiced Kalamata olives

~Citrus shrimp cocktail

~Baked brie en croute with roasted garlic

~Black bean and corn salsa fresca with blue corn chips, and chevre, capers and tomato quesadillas

~Wayne?s Bahamian conch fritters with spicy cocktail sauce

 APPETIZERS

~Roasted eggplant stuffed with tomatoes and Feta cheese

~Lobster stuffed mushrooms with fennel and procuitto

~Crab spring rolls with three dipping sauces served over wakame salad

~Mandarin Orange Salad with Caramelized Almonds and a sweet and hot dressing

~Spinach and mushroom souffle with roasted red pepper sauce

~Spinach and apple salad

~Sweet potato Vichyssoise

 DINNER ENTREES

~Spinach and chicken roulade served with basmati rice pilaf and lemon scented snow peas

~Pork tenderloin in a mushroom, Dijon and sage cream sauce with potatoes au gratin and shoestring zucchini and summer squash

~Filet Mignons with Potatoes Daphne over a Portobello Cabernet sauce served with broccoli tossed in orange butter

~Rack of lamb with spinach pesto served over poppy seed egg noodles and oven roasted squash medley

~Fresh Caribbean Lobster baked in wine and bay leaf served with oven roasted potatoes and asparagus spears

~Shrimp scampi served over squid ink pasta tossed in basil pesto with sugar snap peas

 DESSERTS

~Homemade Pound Cake with fresh whipped cream and strawberries

~Warm chocolate bread pudding with fresh whipped cream

~Blueberry crème brulee

~Phyllo cups with Vanilla Ice Cream and hot apple and raison sauté

~Profiteroles with vanilla ice cream and chocolate ganache

~White chocolate and orange chocolate frozen mousse strata

~Coconut cake with butterscotch rum sauce

FLAME Testimonials