Plus 10

• Dining Seating for 8
• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
Available daily: fresh fruit, homemade milk kefir smoothies (customized to group preferences), juices, mimosas, Bloody Marys, and an assortment of freshly baked pastries such as chocolate chip banana bread (a guest favorite), gooey cinnamon rolls, and warm croissants served with apple butter.

Mexican Classic
Fried eggs, chorizo, refried beans, corn tortillas, and salsa verde.

Avocado Toast
Homemade seven grain bread, topped with microgreens. Guest Favorite

Pastrami Style Cured Salmon
Toasted bagel, cream cheese, capers, and pickled red onion.

Brioche French Toast
Warm berry compote, powdered sugar, and crispy bacon.

Chilaquiles
Crema fresa, salsa roja, fried eggs, and cilantro.

Yogurt Parfait
Homemade cinnamon granola crumble.

Fluffy Spinach and Cheese Omelet
Served with buttered toast.

 

MIDDAY
Grilled Romaine Caesar Salad
Homemade lemony dressing, blackened shrimp, warm buttery croutons, and lots of shredded parmesan.

Beer Battered Mahi Tacos
Arugula, cilantro lime aioli. Served with sharing plates of pickled veggies, salsa fresca, sweet street corn spiced with chiltipin, cooled with cotija, and warm totopos.

Lettuce Wraps
Minced and marinated pork, red pepper, ginger, garlic, topped with chopped peanuts and cilantro.

Lamb Meatballs
Topped on a chopped cucumber and dill salad, with warmed pita bread, zesty tzatziki, black lentils, and rosemary hummus. Guest Favorite

Spicy Ahi Poke Tower
Pureed mango, seaweed salad, served with tamari rice crackers.

Half Baked Salmon
Served atop a roasted fennel and citrus salad.

Bacon Jam Sliders
Pepperjack cheese, mac salad, chilled watermelon, basil, and feta salad.

Jerk Chicken Bowl
Pineapple slaw and basmati rice.

Pan Seared Mariners’ Sea Bass Sandwich
Tomato cucumber gazpacho, toasted ciabatta bun.

 

MAIN
Baked Lobster on the Half Shell
Stuffed with brioche truffle stuffing.

New York Marinated & Grilled Steak
Served with half steamed artichoke, tahini garlic dipping sauce, roasted baby potatoes, and homemade bread. Guest Favorite

Honey with a Kick BBQ Ribs
Classic mac 'n' cheese, green beans, and cast iron cornbread.

Chicken Marabella
Served with an arugula salad, roasted macadamia nuts, tarragon honey dressing, and turmeric pearl couscous.

Seafood Linguine
Creamy, cheesy, and satisfying.

Teriyaki Baked Salmon
Served with a warm edamame and ginger salad.

Braised Beef Short Ribs
Accompanied by wasabi mashed potatoes and roasted heirloom carrots.

Dutch Oven Cochinita Pibil
Pork butt marinated in pineapple, beer, and achiote. Slow-cooked and served with simple, traditional sides.

 

DESSERT
Chocolate Ganache Brownie
Served with homemade peanut butter ice cream. Guest Favorite

Salted Caramel Cheesecake
With an oreo crust.

Lemon Berry Cake
Light and airy mascarpone icing with sugared berries.

Kentucky Derby Pie
Chocolate chips, pecans, and a flaky crust.

A Backwards Crumble
Vanilla custard crumbled with thick berry ice cream.

Chocolate Chip Cookies
Classic and irresistible!

 

SPECIALTY COCKTAILS
Guava Margarita
Tajin salted rim, Reposado Tequila.

Espresso Martini
Creamy and strong.

Cucumber Saki Martini
With a squeeze of lime.

Painkiller
Guest Favorite.

Passionfruit Mojito
Refreshing and tropical.

Aperol Spritz
A classic, light, and bubbly.

Cactus Colada
A twist on the traditional piña colada.

David and Emily met and married on the beautiful island of Kauai. There, they were flourishing, David working as a finish carpenter on luxury estates and Emily cooking as a private chef. Every afternoon when they would get off work and see the ti leaves swaying, they’d race down to Hanalei Bay to take their Nacra 20 out for a zip thru the water. Soon after saying, “I do”, they bought a 44’ Kelly Peterson, a classic ocean going vessel. They quickly closed down shop, moved off of Hawaii, and began prepping the boat to head south to Mexico. They took off from San Diego in December 2018 and began their adventure of a lifetime. Sailing down the primitive coasts of Baja, where all you see is brown and blue to Zihuatanejo Mexico, where they passed the March 2019 shut down on a secluded island with 5 other boats. They’ve surfed the coasts, fished big game, and even seen sea monsters! Their biggest challenge was crossing by themselves to Hawaii, the longest ocean passage in the world. It was 21 days of riding a roller coaster and they were hooked! They returned by passing under the Golden Gate Bridge on a clear, cloudless morning with no other boats around. Now, they are based full time in Mexico, cruising in the winter months and developing their property in the summer. Expect to see some flavor and spice on your plate!

David grew up in a boat yard in Oceanside, CA. He moved to Hawaii when it was time for a fresh start. Hawaii is known to either accept you or throw you out, and it welcomed him with open arms. He raced on Olson 30s in beer car races and across the treacherous Kauai channel to Oahu. He worked on stunning homes with vistas of the ocean. His sense of adventure and charging attitude will keep your trip moving forward! He is always trolling lines off the back and loves to reel in dinner.

Emily moved to Hawaii from Jackson, WY, where she was running an all organic and vegan bakery. It was like a light bulb going off when she learned of private chefing..as if “AH! This is what I’m supposed to do!” After a tasting trial at the head concierge’s house, her career took off. Her inspiration comes from sourcing the most beautiful ingredients she can find. She loves going to farmers markets and meeting other people passionate about creating high vibrancy foods.

We look forward to sharing our stories and learning about yours during our charter together. Feel free to kick back and relax or get involved and learn more about sailing and fishing from us. No matter your style, we will teach you our motto…”We out here living our best life!”