Captain Peter
Pete grew up in New England and spent most of his summers sailing and boating. Pete first fell in love with the ocean at a young age in Cape Cod, Massachusetts. After spending many days on the water with family sailing and fishing, he decided to make the ocean his career and attended The California Maritime Academy. Pete studied for four years and graduated with his 3rd Mates Unlimited license. After the academy he sailed all over on a variety of vessels ranging from private yachts to expedition cruise ships. Pete's favorite areas to sail are Alaska in the summertime, Baja Mexico in the winter & of course the BVls.



Chef Allison
Allie's love for food and nutrition started at a very young age and has since blossomed into a dedicated pastime. In college, she majored in Environmental Studies with a minor in Nutritional Sciences. Being a charter chef in the Caribbean was the perfect blend of both disciplines. Allie has been working in the Virgin Islands since summer 2023 and loves it more and more everyday. Traveling and immersing herself in new cultures has always been Allie's number one passion and she loves to recreate meals from the places she's visited. She is ready and excited to develop a menu that you are going to love!

DAY BREAK
All Breakfast is Served with a Seasonal Fruit Platter and Variety of Juices

Shakshuka with Avocado, Feta, and Lots of Fresh Herbs. Bacon and Homemade Sourdough Toast to Accompany

Lemon Ricotta Pancakes Served with Warm Blueberry Compote

Baked French Toast Casserole Topped with Fresh Berries, Powdered Sugar, and a Drizzle of Warm Maple Syrup

Lox Bagel Buffet Comprised of Smoked Salmon, Capers, Cucumber, Tomatoes, Red Onion, Chive Cream Cheese, Toasted Bagels, and Fried Eggs

Chocolate Banana Nut Bread Accompanied by Berry Yogurt Parfaits and Crispy Bacon

Frittata Filled with Seasonal Vegetables, Goat Cheese, and Prosciutto

Eggs Caprese - Toasted Homemade Sourdough Bread Topped with Pesto, Prosciutto, Sliced Tomato, and a Fried Egg with a Drizzle of Balsamic Glaze

 

MIDDAY
Sesame Crusted Tuna Poke Bowl Topped with Edamame, Red Cabbage, Shredded Carrots, Cucumber, Seaweed Salad, and Pickled Ginger

Lobster Cobb Salad - Chopped Local Anegada Lobster Mixed with Grape Tomato, Avocado, Bacon, Green Onion, Sharp Cheddar, and a Hard Boiled Egg Tossed in a Creamy Tarragon Dressing Served on a Bed of Lettuce

Mexican Street Corn Steak Tacos Accompanied by Chips and Salsa for the Table

Caribbean Chicken Salad - Diced Jerk Chicken, Celery, Red Grapes, Mango and Apple Tossed in a Creamy Mango Curry Dressing. Served on a Bed of Local Lettuce and a Side of Toasted Baguettes

Grilled Chicken or Steak Kebabs Served with a Greek Salad, Toasted Pita Bread, Hummus and Tzatziki

Blackened Shrimp Tacos Served with a Mango Pineapple Slaw and Lime Crema

 

HORS D'OEUVRES
Charcuterie Board Filled with Assorted Meats, Cheeses, Chutneys, Crackers, and Nuts

Warm Spinach and Artichoke Dip Served with Tortilla Chips

Cantaloupe Melon Wrapped in Prosciutto and Drizzled with Balsamic Glaze

Caprese Salad

Baked Brie Topped with Pomegranate Seeds and a Drizzle of Honey Served with Bagel Chips

Homemade Hummus Served with a Variety of Seasonal Vegetables and Pita Chips

Antipasto Skewers Comprised of Vintage Cheddar, Salami, Pesto, and Pimento Stuffed Olives

 

MAIN
Maple Rum Pork Chops Topped with a Maple Mustard Dressing. Served with a Brown Butter Sweet Potato Puree and Balsamic Broccolini

Blackened Halibut Served with a Coconut Rice Pilaf and Citrus Avocado Salsa

Chicken Piccata Served Over Spaghetti. Homemade Sourdough Focaccia to Accompany

Seared Garlic Herb Tuna with Sauteed Peppers and Pea Puree Drizzled with a Soy Ginger Reduction

Wild Mushroom Risotto Topped with Crispy Prosciutto

Sous Vide Ribeye Steak Served with Chimichurri and Roasted Garlic Whipped Cauliflower

Mahi Mahi With Thai Coconut Curry Sauce Accompanied by White Rice and Roasted Carrots

 

DESSERTS
Crème Brûlée Topped with Fresh Berries

Vanilla Panna Cotta Topped with Diced Mango

Warm Peach Cobbler Served with a Scoop of Vanilla Bean Ice Cream

Lemon Cheesecake Swirled with Raspberry Purée

Tiramisu

Fresh Mixed Berries Layered with Chantilly Cream and Topped with Graham Cracker Crumbles

Warm Fudge Brownie Served with a Scoop of Vanilla Bean Ice Cream and a Salted Caramel Drizzle