Accomodations:

Crew Profile

Captain Eric Warner
The ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles. 

I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!



Chef Madison Hite
Winner of 1st Place in Rum Mixology at the 2024 VIPCA Charter Yacht Show

My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.

When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…

Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.

While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.

I look forward to sharing the magic of these islands with you and yours.

Sample Menu

DAY BREAK
Lox Bagel Platter
A spread of fresh bagels, lox, cream cheese, and a variety of toppings. Served with a side of fresh fruit.

Lemon Ricotta Pancakes
Served with lemon curd and powdered sugar. Side of sausage and dressed greens.

Crepe Station
Warm crepes served with sweet and savory fillings to assemble as you please.

French Omelets
Soft scrambled eggs with gruyere and fresh herbs. Side of bacon and dressed greens.

Eggy Avocado Toast
Toasted boatmade bread with fresh avocado, pickled onion, soft-boiled egg, and fresh herbs. Served with bacon and fresh fruit.

Fresh Cinnamon Rolls
Boatmade sticky cinnamon rolls with cream cheese frosting. Side of sausage, yogurt, and fresh fruit.

Power Fruit Bowls
A blend of fresh fruit, greens, and protein, topped with seasonal fruits and boatmade granola.

MID DAY
Chicken Caesar Salads
Romaine lettuce with Caesar dressing topped with grilled chicken and parmesan crisps.

Ahi Poke Bowls
Soy-marinated ahi tuna served on a bed of rice with pickled veggies, seaweed salad, and edamame.

BLTA
Classic bacon, lettuce, tomato, and avocado sandwich with a homemade garlic aioli.

Jerk Wrap
Jerk chicken, pineapple salsa, fresh and roasted veggies served with a spicy mayo.

Bang Bang Shrimp Tacos
Creamy and spicy shrimp tacos topped with mango salsa and avocado crema.

Crispy Tofu Salad
Crispy tofu served on an Asian cabbage slaw. Topped with crunchy wontons, edamame, and sesame seeds.

Elote Nachos
Tortilla chips topped with cotija, shredded pork, crema, corn, cilantro, peppers, and pickled onions.

HORS D'OEUVRES

Bacon Wrapped Dates Glazed with Balsamic

Warm Olives with Citrus and Herbs

Charcuterie Platter: Assorted cheese, cured meats, seasonal fruit, and roasted nuts.

Baba Ganoush: Served with crispy pita and fresh vegetables.

Caprese Salad Skewers

Fresh Made Tortilla Chips and Guacamole

Blistered Shishito Peppers

Flat Bread with Seasonal Produce, Chèvre, and Fresh Herbs

Ahi Tuna Hand Roll: Nori and sesame dipping sauce.

MAIN
Sticky Lemon and Date Chicken
Crispy chicken thighs prepared with preserved lemon and dates. Served with tabbouleh, herby labneh, and pita.

Jammy Tomatoes with Pork
Pork tenderloin and confit tomatoes. Served with roasted broccoli and fresh-baked focaccia.

New York Strip
Seared steak served with a demi-glaze, rosemary garlic mashed potatoes, and broccolini.

Miso Glazed Catch of the Day
Miso and sake-broiled fish served with garlic bok choy, tropical fruit, and coconut white rice.

Grilled Lobster with Chimichurri
Grilled lobster tail topped with cilantro and parsley chimichurri. Served with roasted tahini carrots and smashed potatoes.

Saag Paneer
Indian spiced stewed spinach with cheese. Served with curry-seasoned pumpkin, garlic naan, and jasmine rice.

DESSERT
Caribbean Rum Cake

Chocolate Chip Cookie Ice Cream Sandwiches

Fruit Galette served with vanilla ice cream.

Fresh Tiramisu

Flourless Chocolate Cake served with fresh whipped cream.

Seasonal Flavors Semifreddo

Margarita Pie with a graham cracker crust.

Crème Brûlée with orange and cinnamon.

Strawberry Shortcake werved with fresh whipped cream.

Oven Baked S’mores

Chocolate Covered Coconut Butter Filled Dates

Panna Cotta with passion fruit.

SHIP'S BAR

Cocktails
Caribbean Rum Punch

Classic Old Fashioned

Jamaica Sangria

Fresh Herb Clarified Margarita

Passion Fruit Gin and Tonic

Pina Colada

Bloody Mary

Ti Punch

Jungle Bird

Non-Alcoholic
Fresh Lavender Lemonade

Turmeric Tonic

Boatmade Shrub Mocktails

Fruit Smoothies

Boatmade Chai

All meals can be made with vegan and/or gluten-free substitutions when given advance notice.