Soggy Doggy

• Dining Seating for 6
• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
All breakfasts are served with warm pastries, breads & muffins, bacon & sausage, seasonal fresh fruit platter, fresh squeezed juice, overnight oats, yogurt and an extensive coffee & tea bar.

Savory Baked Frittata
Loaded with bacon, sausage, sautéed vegetables, and assorted cheeses, served with homestyle roasted potatoes.

Brioche French Toast Custard Casserole
Drizzled with warm maple syrup, topped with berries, and dusted with powdered sugar and nutmeg.

Eggs Benedict
Boat-made fresh English muffins topped with Canadian bacon, poached egg, avocado, and homemade citrus hollandaise.

Avocado Sourdough Toast
Topped with a poached egg, bacon crumbles, goat cheese, and chives, served with a fresh fruit parfait.

Lox & Bagels
Served with herb cream cheese, smoked salmon, red onions, capers, and fresh dill.

Breakfast Tacos
Freshly made tortillas topped with chorizo, eggs, pico de gallo, avocado, cotija cheese, and homemade salsa, served with a black bean medley.

 

MIDDAY
All lunches are served with a variety of freshly baked brownies, cookies, lemon squares, cupcakes and more.

Marinated Ahi Tuna Poke Bowl
Seasoned jasmine rice topped with edamame, diced mango, avocado, cucumber, shredded carrots, red onions, and cilantro, finished with eel sauce and spiced mayo aioli. Served with wonton crisps.

Boat-Made Hawaiian Roll Pulled Pork Sliders
Topped with homemade slaw and served with a tomato, cucumber, and avocado salad.

Grilled Marinated Steak Cobb Salad
Bacon crumbles, avocado, tomatoes, eggs, blue cheese crumbles, and homemade creamy tarragon dressing. Served with jiffied-up cornbread muffins.

Coconut Shrimp Lettuce Wraps
Topped with pineapple-mango salsa and a Thai sweet chili drizzle. Served with confetti rice.

Sushi Spread
Featuring various maki and uramaki seafood and vegetarian rolls. Served with shrimp fried rice and handmade spring rolls.

Caribbean Jerk Chicken Salad Croissant
Served on fresh homemade croissants with watermelon-cucumber salad, feta cheese, and honey lime dressing.

 

HORS D'OEUVRES
Charcuterie Board
A medley of meats, cheeses, nuts, fruits, veggies, and olives.

Caprese Bruschetta
Fresh tomatoes, basil, and mozzarella on toasted baguette slices, finished with a balsamic glaze.

Campechana
A flavorful seafood cocktail served with homemade chips.

Antipasto Skewers
A delicious combination of cured meats, cheeses, olives, and marinated vegetables on skewers.

Shrimp Brochette
Grilled shrimp wrapped in bacon, stuffed with jalapeño and cheese.

Crab & Shrimp Stuffed Mushroom Caps
Savory mushroom caps filled with a rich crab and shrimp stuffing, baked to perfection.

Pork & Chicken Empanadas
Golden, flaky pastries stuffed with seasoned pork and chicken, served with a side of dipping sauce.

Ceviche
Fresh seafood marinated in citrus juices with onions, tomatoes, and cilantro, served with homemade chips.

Shrimp Cocktail
Chilled shrimp served with a tangy cocktail sauce and fresh lemon.

Baked Crawfish Dip
A rich, creamy crawfish dip served with assorted crackers.

 

MAIN
All meals are available as vegan and/or gluten-free options upon request.

Seafood Scampi
Succulent lobster, shrimp, and scallops sautéed in a garlic butter wine sauce, served on a bed of pasta with a side of creamed spinach, Caprese salad, and homemade garlic bread.

Grilled Marinated Ribeye Steak
Served with red wine au jus, sautéed mushrooms, garlic mashed potatoes, and bacon-wrapped asparagus. Accompanied by a chef salad and an assorted bread basket with herbed butter.

Grilled Mahi Mahi & Seared Scallops
Topped with mango salsa, served on a bed of sautéed spinach with a spicy pomegranate glaze and homemade focaccia bread.

Roasted Creamy Garlic Mushroom Chicken
Paired with grilled vegetable skewers and marsala risotto, served with a fresh bread basket and herbed butter.

Italian Trio Tour
A combination of homemade veggie lasagna, baked chicken piccata, and eggplant parmesan rounds, served with a side of fettuccine alfredo, Caesar salad, and homemade garlic bread.

Grilled Lobster Tail
Topped with homemade cowboy butter and served with Hasselback sweet potatoes, zucchini boats, and white cheddar lobster mac & cheese. Accompanied by an assorted bread basket and extra cowboy butter.

Make Your Own Pizza (MYOP)
Homemade pizza crust and marinara with over a dozen topping options. Each guest customizes their own pie, which is then grilled to perfection and served with a chef salad.

DESSERT
Homemade white chocolate Amaretto cannoli

Cheesecake with berry compote

Balloon bombs

Mixed berry cobbler with vanilla bean ice cream

Key lime pie with candied grapes

Soggy Dollar Tiramisu

Chocolate mousse with fresh berries

Crème brulee

 

SHIP'S BAR
Mojito | Painkiller | Pina Colada

Planter’s Punch | Rum Punch Blue | Curacao Punch

Manhattan | Martini | Margarita on the rocks

Mudslide | Dark & Stormy

Cosmopolitan | Long Island Iced Tea

Bloody Mary | Mimosa

 

Captain Jon
Right after crossing the stage at his 1987 high school graduation in Houston, Jon wasted no time. He hopped into his packed truck, determined to chase adventure. Twenty-three hours later—after two warnings for speeding—he arrived in Miami, Florida, ready to follow his dreams. His journey began aboard a 50-foot Bertram Sportfish with one goal: to fish in every major billfish tournament in the Caribbean. Living aboard full-time, Jon crisscrossed the Bahamian and Caribbean islands three times, from Walker’s Cay in the north to Grenada in the south, stopping at many islands in between.

After four years of life on the water, college, a business career, and family obligations brought him back to land. But even then, Jon couldn’t stay away from the sea—most weekends and holidays found him back on the water. Eventually, he became captain of the vessel, logging over 6,000 hours on the engines and continuing to freelance on boats up to 63 feet. By 2015, however, the fast-paced tournament lifestyle started to lose its shine. That’s when Jon’s interest turned to sailing—a huge shift for someone who once called sailboats “blow boats!”

Semi-retired from business, Jon sharpened his sailing skills, became an ASA instructor, and returned to the Caribbean. A pivotal moment came when he repositioned a 47-foot Leopard catamaran from Grenada to Turks and Caicos, solidifying his passion for sailing and making it part of his DNA.

Now at a stage where he wants to give back to the lifestyle that has brought him so much joy, Jon is eager to share the knowledge and experience he’s gathered over the years. Teaching others is his way of passing the torch, hoping to inspire a similar love for adventure in those he instructs.

Jon holds a USCG 100T Master’s license, is an ASA instructor, FAA private pilot, and an advanced scuba diver (NAUI, SSI, & PADI). And when he’s not in the air or on the sea, he’s a dedicated family man. To close, one of Jon’s favorite quotes from Anthony J. D’Angelo sums up his outlook: “Wherever you go, no matter what the weather, always bring your own sunshine.”





Chef Suzanne
Chef Suzanne began her journey into the food service industry while in college, working for a large family-owned restaurant chain in Houston, TX. Gaining knowledge of the hospitality and culinary world, she started as a hostess and worked her way up to kitchen manager. Always eager to learn, she continues to educate herself to stay up to date on the latest culinary trends and techniques. Her attention to detail ensures that she creates healthy, gourmet meals using fresh, locally sourced, and organic ingredients. Exploring new cultures and flavors inspires her to bring innovative culinary ideas to Soggy Doggy's charter guests. She is also known for her homemade pasta sauces, breads, spice blends, dressings, desserts, and charcuterie boards.

Suzanne's love for culinary creations is equally matched by her passion for nature, water, and the outdoors. Exploring new places, traveling, snorkeling, and swimming with turtles are at the top of her adventure list. Certified in CPR and first aid, she also holds SWCT and food safety certifications.

A wise mentor once told her, "Figure out what you love to do, then find a way to make a living doing that." And she has done just that, feeling blessed to "work" in paradise.