Seaglass 74

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

A CULINARY JOURNEY AT SEA

Dining aboard SeaGlass is an experience in itself. With a professionally trained chef, each meal is a masterpiece—whether it’s a gourmet multi-course dinner under the stars or a freshly prepared beach picnic. Start your morning with house-made pastries and tropical fruit, enjoy a seafood feast with hand-selected wines, and end your day with craft cocktails on the flybridge as the sun sets over the Caribbean. The menu is tailored to your preferences, incorporating fresh, local ingredients and international flavors to create dishes that delight.

BREAKFAST

Breakfast is served with a selection of fresh breads, spreads, fruits, yogurts, cereals, tea, coffee & fruit juices every morning

•Wild Alaskan Salmon Benedict w/ Homemade Hollandaise

•Greek Yoghurt Breakfast Bark w/ Fruit, Toasted Almonds & Honey

•Belgian Waffles w/ Bacon, Maple Syrup & Bananas

•Huevos Rancheros Tostadas w/ Mini Chorizo & Fresh Guacamole

•Classic Crepes Suzette w/ Grand Marnier & Orange Zest

•Creamy Eggs Florentine w/ Sauteed Dijon Spinach, Crumpets & Bacon

LUNCH

•Tuna & Avocado Sushi Stack w/ Spicy Sriracha Sauce

•Salmon Sliders w/ Yoghurt, Cucumber & Dill Dressing

•Creamy Chicken Pot Pies w/ Garden Greens & Balsamic Glaze

•Thai Chilli Chicken Satay w/ Spinach & Mandarin Salad

•Seared Yellowfin Tuna Nicoise w/ Soft Boiled Eggs & Baked French Loaf

•Asian Citrus Prawns w/ Creamy Red Cabbage Coleslaw

SNACKS

•Mini Taco Bites w/ Guacamole & Salsa

•Baked Potato Croquettes w/ Spicy Fondue

•Oven Roasted Beetroot Hummus w/ Crudites & Freshly Baked Bread

•Sushi Medley w/ Wasabi, Soy Sauce & Ginger

•Coconut Meatball Poppers w/ Creamy Peanut Sauce

•Charcuterie Board w/ Premium Selection from the Delicatessen

APPETIZERS

•Seared Scallops on an Edamame Foam

•Caramelized Brie & Onion Tart w/ Mesclun Greens

•Prosciutto Asparagus Puff Pastry w/ Garlic Butter

•Grilled Watermelon & Feta Salad w/ a Balsamic Reduction

•Slow Roasted Tomato Panna Cotta w/ Tapenade Twists

•Chilli Lime Shrimp Cups w/ Avocado Salsa

MAIN

•Pork Tenderloin w/ Orange Brandy Jus w/ Kumara Puree & Broccoli Rabe

•Edamame Risotto w/ Wild Mushrooms and Mesclun Salad

•Lobster Linguine Haddock w/ a White Wine Rose Sauce

•Filet Mignon & Prawn Vermicelli Sarong w/ Red Wine Reduction & Garlic Potatoes

•Thai Mahi Mahi Curry w/ Coconut Rice

•Haddock, Poached Eggs & Crushed Potatoes w/ a Mustard Beurre Blanc Sauce

DESSERT

•Frangelico Chocolate Ganache w/ Berries & Homemade Ferrero Roches

•Mini Blueberry Pies w/ Vanilla Bean Ice Cream

•Pina Colada Cake & Cocktail w/ Rum Floater

•Vanilla Bean Panna Cotta w/ Berry Coulis & Maple Toffee Crisp

•Key Lime Pie w/ Cream & Lime Zest

•Bananas Foster w/ a Creamy Baby Guinness

 Updated August 2026

Ready to take you on your next luxurious and memorable adventure in the Virgin Islands & Bahamas

Captain Andrew Mitchell grew up in suburban Chicago and discovered his passion for sailing while attending San Diego State University, where he earned a degree in Hospitality & Tourism. After instructing and captaining on Lake Michigan and earning his USCG license, he headed to the U.S. Virgin Islands to pursue a full-time career on the water. With over a decade of experience navigating the Caribbean and running luxury catamarans, Andrew holds both a USCG Master and RYA Yachtmaster Offshore certification. He thrives on delivering exceptional, hands-on charter experiences and sharing his love for sailing and the sea with guests from all over the world.

Chef Michaela Kremer was born and raised in St. Thomas, U.S. Virgin Islands, where she grew up sailing, scuba diving, and embracing life on the water from a young age. After earning her Bachelor’s degree in Business Management and gaining valuable hospitality experience in both front- and back-of-house restaurant roles , she earned her Yacht Chef Certificate from the Ashburton Cookery School to blend her culinary passion with her love for the sea. Over the past decade, Michaela has explored the Caribbean extensively as a chef , PADI Divemaster , and versatile deckhand/stew. She takes pride in crafting vibrant, fresh, and personalized menus tailored to every guest's preferences.

Sydney Haskins has embraced life on the water from a young age, starting her maritime career as a sailing instructor on Cape Cod where she captained coach boats and coordinated fleet operations. After earning her Bachelor's degree in Economics and Political Science from Syracuse University with high honors, she further honed her high-touch service skills in fine-dining hospitality. Sydney integrates this background to manage complex charters for premier clubs in Sag Harbor and Nantucket. As a versatile Stew/Mate, she oversees vessel delivery, provisions fleets of up to 30 boats, and maintains meticulous standards of cleanliness. Sydney takes pride in anticipating every guest's need with personalized, attentive service to create a seamless experience on the water.