Accomodations:

Crew Profile

Captain Jay Jay
Jehanne, known by her friends as Jay Jay, was born in Belgium and raised in France. After graduating with a B.A. in Interior Design in Brussels, she moved to Ireland and has lived all around the world since then, following her dream of traveling. Her passion for sailing began with her first taste of the sea while working on fishing vessels in Australia. This passion, along with the simplicity of an ocean-based lifestyle, led her to work aboard larger charter catamarans in 2017. Starting as a mate and chef, she eventually became a captain after completing the RYA Yachtmaster Offshore training. Since then, she has sailed around the Caribbean and the Mediterranean. An avid surfer and marine adventurer, Jay Jay is the perfect travel companion and guide aboard any vessel. She recently completed a 200-hour yoga instructor course and will ensure everyone feels good aboard the vessel. Jay Jay finds deep satisfaction in continually transforming her skill set and abilities, which complement her life on the waves and enhance the comfort and safety of her guests.



Chef Josiah
With nearly 30 years of experience in the food service industry, Josiah is a self-taught chef whose dedication to culinary excellence has earned him a James Beard nomination. As the owner and operator of a highly-rated restaurant in Asheville, NC, he built a reputation for innovative cuisine and an unwavering commitment to quality. Now, he brings his passion for exceptional dining to the world of yachting, crafting unforgettable meals that elevate the guest experience on board.

Sample Menu

DAY BREAK
Fresh Pastries and seasonal Fruits

Smoked Salmon Tart
Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon

Lobster Parfait
Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points

Whole wheat oatmeal pancakes with maple syrup fruit and creme frâiche

Eggs Benedict
Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato

Quiche
Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette

Shrimp Kedgeree
Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli

Mushroom Toast
Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs

Croissant BLT
Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato

MIDDAY
Shrimp Beignets
Pepper tomato chutney

Boat made Flatbread
Roasted vegetables, pesto

Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion

Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan bread crumb

Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato

White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar

Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries

Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla

Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese

HORS D’OEUVRES & SNACKS
Fresh Burrata Cheese
Chili crisp and baguette

Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe

Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, piston, local honey

Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant

Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette

Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce

Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt

Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce

Cast iron Seared Shrimp in XO sauce

Shaved Squash Salad
Fennel, honey, buttermilk dressing

MAIN
Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce

Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal vegetables

Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême

Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber

Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini

Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster

Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga

Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato

DESSERT
Turkish coffee and cardamon pot au creme and chantilly

Pear Gallette with vanilla bean ice cream and salted caramel

Tiramisu

Creme Anglais tart with macerated berries and cream

Fruit sorbet with Almond Tuille