Dining

An experienced on board Chef can often be the most important crew member to a charter party and some charter Chefs have been awarded with Michelin stars. Before booking a yacht charter it is possible to discuss your catering requirements, from likes and dislikes to any allergies the Chef should be made aware of. Utilize the preference sheet when deciding on what you would like to eat and drink and be as detailed as possible; that way our Chef can ensure that each and every meal is tailor-made to perfection.

Below you will find our sample menu.

Breakfast:

• All breakfasts are served with eggs to order, fresh fruit & juices, baked pastries, with a dry cereal, granola, and yogurt bar
• Fresh eggs benedict with handmade English muffins, a bright lemon hollandaise, citrusy avocado salad, and red onion potato hash
• Avocado Toasts;  *red pepper flake & local honey, fried egg & bright radish slices toasts.  Served with a platter of fresh local fruit, yogurt, and granola cups
• Candied Bacon, brie, and fig jam sandwiches on fresh baked french bread
• Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.
• Local rum bread pudding baked with fresh local bread, a condensed glaze of local rum and berries, served with raspberry and blackberry compotes
• Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Lunch:

• Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette
• Spicy seasoned flank steak alongside kale salad with parmesan& balsamic vinaigrette, gorgonzola, and cherry tomatoes
• Maryland style crab cakes over a fresh buttery lettuce salad, topped with a poached egg and with bright lemon Hollandaise locally grown sunflower sprouts
• Picnic lunch:  Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies
• Sea to table crispy fried local catch with bright herb salsa and pearl cous cous salad
• Smoked pulled pork tacos (vegan option:  roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema
• Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

Appetizers:

• Variety of fresh Caribbean ceviche:  classic citrus, spicy fresh ginger and cayenne,  bright mango and red pepper
• Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads
• Ocean to table, fresh Caribbean lobster served with a white wine, butter, pepper reduction
• Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and
• Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit
• Collection of caprese salads, featuring watermelon, peaches, Caribbean grown basil, and a variety of balsamic reductions
• Hint of heat fried green tomatoes, burrata, crispy onions served with a paprika and lemon aioli
• Fresh guacamole topped with Cohita cheese served with plantain chips

Dinners:

• Southern Shrimp and Grits:   Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa
• Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa with animo acid seared bak choy
• Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley
• Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichuri
• Eggplant parmesan stacks with a slow cooked Italian wine tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage
• Ahi poke bowls over sticky rice with spicy roasted butternut squash, watermelon radish, quick pickled onions, crunchy red cabbage, soy glazed edamame, avocado, and tangy sesame ponzu sauce
• Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

Desserts: 

• Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger
• Dark chocolate mini cupcakes with whipped Nutella frosting and walnut crumbles
• Coconut creme de caramel with blueberry compote and fresh berries (vegan)
• Caribbean Tiramisu cake;  layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting
• Green apple and honey crisp with rich vanilla ice cream and mint
• Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (Vegan & gf) 
• Banana bread (gluten and gf versions) with bright spices, chopped walnuts, and chocolate chips
• GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream