A Yachta Fun

• Special Diets Accommodated
• Kosher Diets Accommodated

Breakfast

• A Selection of Fresh Fruit platters, tea, coffee and juice every morning followed by:
• Zucchini Fritter with homemade onion jam, bacon and spicy mayo
• Brioche French Toast topped with Greek yogurt and a berry coulis served with breakfast sausage
• Eggs Benedict your way (Crab, Pork, Classic) with sweet potato home fries
• Avocado Toast with a Fried Egg and bacon on top
• Lemon and Ricotta Pancakes served with maple syrup                                 
• Breakfast Bowls-Sausage, Kale, Quiona, Bell Peppers topped with Sriracha
• Bagel Bar with Smoke Salmon, Capers, Cream Cheese, Eggs Your Way, bacon, sliced tomatoes, cucumber, various cheeses, and pickled onions

Lunch

• Grilled Steak Caesar Salad with parmesan crisps and baked herbed croutons
• Greek Spread of Lamb Koftas, Haloumi, Roasted Vegetables, Greek Salad, Tzatziki, Humus and fresh pitas
• Tuna Poke Bowls with salty/spicy edamame
• Lemon and Thyme Baked Chicken thigh over turmeric couscous mediterranean salad
• Crispy Chicken Sandwiches with secert sauce, served with sweet potato fries
• Zesty Flank Steak lettuce wraps with fresh veggies and seaweed salad
• Maryland Style Crab Cakes with remoulade sauce, served with honey Dijon kale salad

 Canapes/Afternoon Snack

• Hot Potato Poppers topped with crispy pancetta, melted gouda cheese and aoli
• Feta and Chorizo stuffed pepper bites
• Charcuterie Board                                                                             
• Ceviche with Homemade Chips                                                                      
• Bacon Wrapped BBQ Shrimp Skewers                                                      
• Vegetable and Pork Gyoza with Dipping Sauce                                                                                                                                                                              

Dinner

• Miso Glazed Mahi over coconut rice with mango salsa, roasted asparagus and avocado crema
• Low Country Boil with king crab legs, shrimp, andouille sausage, red potatoes, corn on the cob, broccoli, with rosemary and garlic bread, served with melted butter for dipping
• Red Wine Braised short rib over butternut squash puree served with crispy balsamic brussel sprouts
• Honey Soy Sea Bass with wilted Bok Choi, roasted potatoes, and a clear sesame sauce
• Surf and Turf with mashed potatoes and chimichurri sauce
• Pork Tenderloin with honey garlic sauce served polenta and lemon butter broccolini
• Sesame Chilean Sea Bass over creamy coconut curry, jasmine rice and homemade naan

Desserts

• Key lime Pie with passion fruit coulis
• Hot out of the oven double fudge brownie with vanilla ice cream
• Lemon and Olive Oil Cake
• Light and Fluffy Japanese style Cheesecake
• Dark Chocolate Almond Tart with coconut whipped cream
• Chai Poached Pear Over Sweet Mascarpone

Goran Jerkovic
Captain
Goran was born and raised in Croatia with the sea always in his sights. After his 13-year career as a professional athlete, he went back to school to obtain his master’s in marine technology engineering. Goran started sailing and quickly found that he preferred life on the water over office work, and Captain Goran was born. After more than a decade of being a Professional Skipper and Skipper Instructor in the Mediterranean, he had decided to “Cross the Pond” and join his favorite chef in the Caribbean. Goran has successfully run a full season in the BVI’s and is ready for more!


Alexa Robertson
Chef/Stew/Mate
Driven by a passion for Culture, Adventure and Community, Alex dove headfirst into the culinary world. She moved from Toronto to Florence, Italy after earning her degree to immerse herself in Italian food culture. Alex took jobs while living there, in restaurants and as an Au Pair, and developed the flexibility and service mindset needed in her Yacht Chef Career on sailing yachts around the globe. Over the last 9 years, Alex has developed an exceptionally high standard for food preparation and presentation, along with ever-growing knack for customer service. A major highlight was her time at the Ashburton Cookery School where she revamped her culinary skills and took new tips and techniques for emphasis on detail and presentation which she continues to build upon. Alex has mastered the art of going above and beyond in her menu preparation, and in being First Mate, Guide, Host and Even Friends to Guests.