---CAPTAIN XANDER---

Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia, he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.

In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple of seasons, he decided that the short Chicago summers and splitting time between the office and the lake weren’t enough so he left the finance world to pursue a career in sailing.

Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.

---FIRST MATE TAYLOR---

Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food which allowed her to refine her culinary skills.

After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.

Having visited 50+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.

Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. Both are extremely passionate about yachting and love delivering the best possible charter for all guests. With 3+ seasons and over 60 Caribbean charters together, Xander and Taylor will ensure your itinerary fits perfectly for your ideal vacation. The Virgin Islands have so much to offer and they can’t wait to show you some of their favorite spots!

**Captain Xander and Chef Taylor are both fully vaccinated**

Xander and Taylor look forward to welcoming you aboard KaYachtic!

BREAKFAST

Avocado Toast

with heirloom tomatoes, pickled red onion, bacon, and poached egg, topped with feta and balsamic glaze (v, gf)

Crab Cakes Eggs Benedict

served on freshly baked cheddar biscuits with cajun hollandaise and rosemary skillet potatoes (gf)

Shakshuka

with avocado, feta, and fresh mint, served with crunchy bread (v, gf)

Croissant Breakfast Sandwiches

cheesy scrambled eggs, bacon jam, caramelized onions, pork sausage, sliced avocado, maple Sriracha aioli, and fresh tomato relish (v)

Crunchy French Toast Monte Cristo

corn flake-crusted french toast sandwich with mozzarella, ham, and fig jam. Topped with fresh raspberry compote.

Breakfast Charcuterie Board

a build-your-own bagel sandwich platter with assorted proteins, veggies, and spreads. Served with toasted bagels, scrambled eggs, and a fruit platter.

Huevos Rancheros

crispy fried flour tortilla topped with refried beans, cheesy chorizo potatoes, fried egg, hatch chili salsa, sliced avocado, jalapeno, coriander, pickled red onions, and spicy mayo drizzle.

LUNCH

Grilled Chicken Mediterranean Bowl

Greek salad, lemon butter orzo, crispy baked chickpeas. Served over homemade hummus and pita and topped with homemade tzatziki (v, gf)

BBQ Pulled Pork Sliders

coleslaw, hot pickles, on brioche buns, served with Sriracha dijon potato salad and elote corn ribs

Salmon Poke Bowl

brown rice, sliced avocado, mango salsa, edamame, shredded carrots, watermelon radish, and Sriracha mayo drizzle (v, gf)

Sesame-Crusted Ahi Tuna Salad

chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette, topped with crispy onions. seaweed salad, and local micro greens (gf)

Korean Bulgogi Tacos

spicy jalapeno lime slaw, kimchi, and avocado crema served on flour tortillas (gf)

Miso Kimchi Udon Carbonara

with pancetta, pecorino and egg yolk. Topped with scallions and dried nori ribbons (gf)

Chinese Chicken Salad

with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)

APPETIZERS & SNACKS

Tomato Ricotta Flatbread

roasted rainbow cherry tomatoes over creamy ricotta. Topped with prosciutto, arugula, and Mike's Hot Honey drizzle (v)

Stuffed Mushrooms

served over arrabbiata sauce with fresh basil (v, gf)

Fresh Spring Rolls

with creamy peanut dipping sauce (v,gf)

Pineapple Salsa

sweet and spicy homemade salsa served inside a pineapple with corn chips (v, gf)

Jalapeno Popper Turnovers

puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon

Apple Brie Crostini

topped with walnuts and honey drizzle

Charcuterie Board

selection of cured meats, cheeses, and local fresh fruit and nuts

DINNER

Tuscan Salmon

served over creamy pasta with sundried tomatoes, mushrooms, bacon, and spinach

Seared Scallops and Butternut Squash Risotto

topped with balsamic pearls, cucumber ribbons, and local micro greens (v, gf)

Sous Vide Filet

caramelized leek potato puree and truffle asparagus. Topped with creamy passionfruit béarnaise (gf)

Korean Braised Short Ribs

served over caramelized sweet potato grits and Sichuan chili crisp (gf)

Miso Coconut Mussels

served over udon noodles and drizzled with sizzling homemade sesame chili oil

Seafood Boil

crab legs, shrimp, crawfish, kielbasa, corn, potatoes, and broccoli. Served with butter sauce and
spicy remoulade dipping sauces. Accompanied by cornbread and mac and cheese.

Sweet Corn Gnocchi

homemade gnocchi with a light lemony sweet corn and basil sauce topped with tajin, toasted breadcrumbs, and local micro greens

DESSERT

Blueberry Cheesecake

with an Oreo cookie crust, topped with tart berry compote (v)

Pastel de Nata

Portuguese custard tart dusted with cinnamon

Peach Cobbler

served with vanilla ice cream

Puff Pastry Apple Turnovers

drizzled with vanilla glaze (v)

Lemon Tart

topped with a dollop of whipped cream and lemon zest (gf)

Hazelnut Chocolate Mousse

whipped topping, chocolate shavings, and fresh berries (v, gf)

Fresh Fruit Salad

with honey-lime dressing (v,gf)

v - vegan/veg option available
gf - gluten-free option available

Ships Bar

Soft drinks, sodas, water, beers, cocktails and wine are available for your enjoyment throughout the day.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

An assortment of liqueurs.

Red and White Wines

Pinot Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Prosecco 

Beer

Bud, Coors, Corona, Miller, Caribe

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.