Captain Terry “TC” Carter
Captain TC is a fourth-generation Floridian whose roots run deep in the waters of St. Petersburg. After proudly serving in the U.S. Air Force, he returned to the Sun Coast to launch a successful entertainment company—bringing live music and expertly mixed libations to audiences of all ages. His talent for orchestrating unforgettable celebrations eventually drew him back where his heart belonged: out on the open sea.

For the past six years, TC has called the Caribbean home, guiding guests through its most spectacular playgrounds. Whether you’re snorkeling alongside eagle rays in the Virgin Islands, exploring the azure shallows of the Exumas, or hiking the rim of an active volcano on St. Vincent, TC’s deep island knowledge and storytelling flair bring every experience to life. A consummate professional and quintessential entertainer, he balances safety and seamless hospitality with genuine warmth—ensuring you’ll leave with memories to savor and already dreaming of one more day in paradise.



Chef Sonja Desouza
Chef Sonja brings over a decade of menu and cocktail curation to every voyage, transforming each meal into an immersive culinary journey. As a former catering director, she mastered the art of themed dining—crafting menus that transport guests through eras, cultures, and even fantasy worlds—while executing high-profile events across the United States and Canada. Sonja’s keen eye for precision and presentation ensures that every dish not only dazzles the palate but also accommodates individual dietary needs without ever sacrificing flavor.

Whether she’s designing a beach-side charcuterie spread for a yoga retreat or orchestrating an Alice in Wonderland–inspired tea party complete with “Eat Me” petit fours, Sonja’s creativity and attention to detail shine through. Her passion for storytelling through food, paired with seamless collaboration alongside Captain TC Carter, guarantees an onboard dining experience that’s as memorable as the sun-drenched Caribbean days—and keeps guests wishing they could stay just one day longer.

DAY BREAK
Scrambled Eggs with Turmeric
Served with a lemon vinaigrette spinach salad and fresh avocado topped with hemp seed.

Homemade Pancakes
Fluffy pancakes topped with fresh seasonal fruit and applewood smoked bacon.

Cheese Omelet
Filled with fresh herbs, heirloom tomatoes, and grilled sweet potatoes.

Spirulina Yogurt Parfait
Topped with fresh seasonal fruit and gluten-free granola.

 

MIDDAY
Grilled Chicken Salad
Mixed greens with grilled chicken breast, beets, mandarin oranges, and slivered almonds in a mustard vinaigrette.

Gouda Burger Sliders
Topped with caramelized onions and chipotle mayo.

Catch of the Day Fish Tacos
Topped with Asian slaw, cilantro crema, house-made chips, and guacamole.

Teriyaki Bowl
Served with garlic edamame and lime jasmine rice.

 

HORS D’OEUVRES
Charcuterie Board
Assorted fruits, vegetables, meats, cheeses, and crackers.

Hummus Platter
Served with crudités and grilled pita bread.

Alfredo Mushroom & Truffle Oil Bruschetta
Rich and aromatic bruschetta with creamy alfredo sauce, mushrooms, and a drizzle of truffle oil.

Fresh Fish Ceviche
With heirloom tomatoes and avocado, served with a sweet sesame drizzle and tostadas.

 

MAIN
Herb Grilled Chicken Breast
Served with horseradish mashed potatoes, brown sugar Brussels sprouts, and garlic herb butter.

Grilled Seafood Assortment
Accompanied by sautéed asparagus and artichoke hearts, garlic lemon aioli, and charred lemon.

Pasta Carbonara
Classic smoked bacon carbonara with a lemon arugula salad and grilled sourdough.

New York Strip
Topped with torched blue cheese and served with grilled broccolini and white truffle roasted potatoes.

 

DESSERT
Chocolate Brownie Cake
Topped with seasonal fresh fruit.

Assorted Cookie Truffles
A selection of chocolate, vanilla, and fresh fruit cookie truffles.

Nutella Soufflé
Served with vanilla bean ice cream.

Brûléed Fresh Fruit
Paired with house-made whipped cream.