Rodrigo and Kerry-Ann your captain and chef onboard Pas de Deux, are a delightful team whose professional attitude and friendly disposition will ensure that your vacation onboard their yacht will be an unforgettable experience.

Rodrigo was born in Brazil and immigrated to South Africa where he completed his schooling and obtained a University degree in Advertising and Graphic Design. He met Kerry in South Africa where she was born and they discovered a mutual love for sailing and water sports which led them to the Caribbean to peruse a career as a professional charter Captain and Chef. Rodrigo holds an MCA Yachtmaster Ocean’s License and is also a PADI Divemaster. His adventurous spirit, natural enthusiasm and expert seamanship will ensure and exiting and safe adventure onboard Pas de Deux.

Kerry has always had a natural passion for cooking, with over 15 years experience in the hospitality industry. Her creativity in food presentation and effortless smile and charm will make you feel at home while you enjoy ever delicious meal that she prepares. She is a Certified PADI Rescue Diver and water sport enthusiast, and also holds a MCA day skippers license.

Both Kerry and Rodrigo have over 20 000 nautical miles of experience having sailed the east coast of Africa, the Atlantic Ocean, Great Lakes and now the waters of the Caribbean that they have called home since 2003.

• Spinach, Bacon & Prawn salad w/ a warm, Sherry, Mustard Vinaigrette, Accompanied by warm crispy Ciabatta.


• Alaskan King Crab, Mango and Avocado salad w/ a Citrus Dressing


• Sticky Thai Chili Prawns sat on a Strawberry and Monterey jack Cheese Salad, drizzled with a light White Onion & Poppy Seed Dressing.


• Thai Mussels with fresh Crusty Bread and a light Asian-style Green Salad


• Jerk Chicken and Coconut Rice topped with a Chili Watercress Nest and a Minted Cucumber Yogurt


• size: small;">Chicken / Fish Caribbean Curry Roti served with a crisp Green Salad (a favorite of the locals!)


• Pesto Lasagne with a Mixed Salad and fresh Whole wheat Bread

(always served at sunset with a Captains Cocktail)

• Chicken Quesadillas and Chili Nachos


• Pita Bread Bites with homemade Hummus and a Feta and Olive Medley


• Vegetable and Cheese Fondue


• Fresh Fruit Platter with a Honey Yoghurt Dip


• Cheese assortment and homemade Phyllo wrapped Brie with Apricot and Rosemary Chutney


• Miniature Goat Cheese and Roasted Pepper Tartlets and Blue Cheese Stuffed Mushrooms wrapped in Parma Ham


• Crab and Wild Mushroom Cheesecake

Appetizer:

• Wonton Cups filled with a Thai Chili Prawn Mousseline with a fragrant mix of Baby Greens


• Homemade Goat Cheese and Cashew Nut Ravioli with a brown Butter Mushroom Sauce


• ‘Captain’s Favorite’ Homemade Crab Cakes, drizzled with Chili Crème Fraiche


• Italian Sun-dried Tomatoes, Calamata Olives and Goat Cheese Puff Pastry Tartlet with a fresh Herb Oil Dressing.


• Seafood Martini with chilled freshly-made Gazpacho


• Tomato, Mozzarella & Basil Towers, sat on a bed of Rocket and Chives


• Salad of Melon, Prosccuito and fresh Mozzarella with a homemade Basil Dressing

Entree: <img src="http://www.charteryachts.info/pasdedeux/minilamb.jpg" width="215" height="143" border="1" align="right">

• Balsamic Glazed Salmon Fillet with Ginger and Spinach Rice


• Teriyaki Swordfish with a Tomato and Orange Salsa served with Grilled Asparagus and a Baby Green Salad


• Chilean Sea Bass baked in a Lime and Ginger Sauce served with Wild Rice and Sesame Sugar Snaps


• East Meets West Rack of Lamb crowned on Lemon and Basil Risotto accompanied by Honey and Walnut Green Beans


• Beef Tenderloin Steak served with Chimichurri Sauce and Roasted Vegetables


• Pork Tenderloin stuffed with Apricot and Fresh Sage with Sweet Potato Mash and Zucchini Ribbons

Sweet:

• Bubbling Summer Fruits under homemade Hot Meringue and Almond Praline


• Key Lime Pie and Cream/Ice-cream served with Orange Tuille Biscuits (a local favorite)


• Crème Brulee and Bordeaux Biscuit Duet, topped with Sweet Strawberries


• To-Die-For Flourless Chocolate Cake with a Raspberry Coulis


• Orange Chocolate Tart with a Pecan and Brown Sugar Crust topped with sticky Blueberries


• Individual Mango Tatin dusted with Sugar and served with a Creamy Vanilla Ice-cream

A selection of fine wines and imaginative cocktails are always available