Dani Andrews
Captain

Dani was born and raised near the beaches of northeast Florida, Dani discovered a passion for the sea and travel early in life.
Her journey in the maritime industry began in 2017 in Hawaii. The following year, she travelled to Croatia, marking the beginning of a global sailing career that has taken her across oceans and continents.
Over the years, she's had the privilege of sailing and working in diverse locations around the world, including Portugal, Croatia, Italy, Ireland, French Polynesia and the Caribbean.
For nearly five years, she has called the Virgin Islands home, honing her skills and deepening her love for the sea. Most recently, she's dedicated her time to sharing her knowledge and passion with others, spending the last year teaching sailing in the British Virgin Islands.
Dani's experience in various maritime environments, combined with her love for travel, adventure and creating exceptional guest experiences has her eager to welcome you onboard Grace this season.


Melissa Fulmor
Chef/Stew/Mate

Melissa was born in San Diego, California but if you ask her, raised in a kitchen. Coming from a family of chefs and restaurateurs, the culinary industry is second nature. She quickly found a love of travel and has been to over 35 countries and lived in several along the way.

In 2017, Melissa found a way to combine her two great loves: cooking and traveling as she sailed through the stunning waters of Croatia, Montenegro, Greece, and the BVI's. Melissa thrives on giving her guests not just a meal, but an unforgettable experience, because in her world, the best memories are made around the dinner table.

BREAKFAST

Lighter selections of cereals, yogurt parfaits, smoothies, pastries, and overnight oats are also available.

Zucchini corn fritters topped with an egg, bacon, and an avocado lime sauce

Bagel Bar with everything bagels, cream cheese, smoked salmon, capers and red onion

Eggs Benedict with thick ham on a toasted English muffin

Huevos Rancheros crispy tortillas with black beans, pico de gallo, cotija cheese, and fried eggs

Shakshuka Style Baked Eggs with feta and toasty sourdough

Loaded Avocado Toast with Poached Eggs on sourdough with red pepper flakes, feta, and lime

Quinoa Power Breakfast Bowls with sweet potatoes, local greens, and fried eggs

French Toast with honey drizzled mascarpone and berries served with crispy bacon
 

LUNCH

Sesame Crusted Tuna Bowls with a ginger-soy dressing and crispy wontons

Mediterranean Salad Bowl, Greek Meatballs, Marinated cucumber and tomato, pickled onions, hummus, and a homemade tzatziki sauce

Beer Battered Mahi Tacos with pineapple salsa, pico de gallo, guacamole, and cotija cheese

Lump Crab Cakes on a quinoa and arugula salad with remoulade sauce

Asian Sticky Beef Noodle Salad with sauteed veggies

Pulled Pork Burgers on a homemade brioche bun and slaw

California Salad with crispy quinoa, shredded chicken, charred corn, black beans, cotija cheese, and a chipotle honey vinaigrette

 

APPETIZERS

Chefs Choice Charcuterie Board

Crispy Chicken Bao Buns 

Bacon Wrapped Dates stuffed with Goat Cheese

Pork and Vegetable Gyoza with Soy Dipping Sauce Fresh Spring Rolls with Sweet Chili Sauce

Smoked Salmon Puff Pastry Bites

Honey Baked Brie with Crispy Toasts and Green Apples 

Spicy Salmon Crispy Rice
 

DINNER

Ribeye Steaks with roasted potatoes, asparagus, and fresh chimichurri sauce

Blackened Mahi Mahi served with coconut rice, mango salsa, and curry aioli

Herb Crusted Pork with Brussel Sprouts and Hasselback potatoes on a Butternut Squash puree

Seared Scallops on a parmesan risotto with basil oil and parmesan tuile

Asian Style Sea Bass on smashed potatoes and sesame spinach

Linguine Alla Vongole with Mussels and Clams in a White Wine sauce

Red Wine Braised Short Ribs with a garlic potato mash and roasted vegetables

 

DESSERTS

Vanilla Bourbon Creme Brulee

Coconut Key Lime Pie with Fresh Whipped Cream

Salted Dark Chocolate Tart with Vanilla Bean Ice Cream

Dark Chocolate Dipped Fruits

Poached Pears with Caramel Sauce

Chocolate Mousse with Creme Anglaise and fresh berries