Atlantia

• Dining Seating for 12
• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
Farm Eggs
Country ham, Yukon Gold potato hash, and tomato confit.

Oyster, Half Shell
Yuzu-mimosa flavors, shiso, and crisp enoki mushroom.

Profiteroles
Foie gras ganache, apricot jam, and smoked sea salt.

Deviled Eggs
Kewpie mayo, sriracha, and Chinese mustard.

White Asparagus
House granola, breakfast sausage, and croissant.

Salmon Gravlax
Red beet stain, citrus, fennel, and bagel chips.

Fresh Bacon
Cured Berkshire belly, white bean, and collards.

Fried Mac + Cheese
Crème fraîche, mascarpone, and leek béchamel.

Shrimp Cocktail
Maine shrimp, Bloody Mary gazpacho, and avocado.

Waffle Panzanella
Fried chicken, buttermilk-white chocolate, and Tabasco.

Benedict
Iberico ham, mizuna, and brown butter hollandaise.

Hash
Duck confit, spring onion soubise, and black truffle.

Olive Oil-Poached Halibut
Creamy grits, applewood bacon, and lobster dulce.

Warm Cobbler
Nectarine, vanilla bean, and iced local milk from Klein Farms.

 

STARTERS
Sea Scallop Crudo
Preserved lemon gelée, caramelized cream, and green apple.

Belgian Endive Caesar
Stages of Parmesan-Reggiano age, 18-month creamy dressing, 24-month grate, 36-month microplane, and focaccia bread crumbs.

Mixed Garden Lettuces
Maytag bleu cheese, candied walnuts, grape tomatoes, and white balsamic.

Oysters on the Half Shell
Kumamoto West Coast oysters, classic shallot mignonette, and yuzu foam.

Shrimp Cocktail
Jumbo shrimp poached and chilled in a court bouillon with layers of “cocktail.”

Tuna Tartare
Avocado and kaffir lime, English cucumber, radish, ginger-caramel, and red chili.

Jumbo Lump Crab Cake
Shrimp mousse binder, fines herbes, and pickled jalapeño-lime tartar sauce.

Boston Clam Chowder
Applewood bacon, fried parsley, and oyster crackers.

Roasted Farm Vegetables
Seasonal varieties and textures, sourdough crumble, smoked labne, and fried egg.

Maine Lobster Roll Sliders
House-baked brioche rolls, local cultured butter, and chives.

Grilled Octopus
Potato-garlic purée, tomato confit, piquillo pepper, and green garlic-mussel froth.

Slow-Roasted Loch Duart Salmon
Cast iron corn pudding, shaved fennel, teardrop tomatoes, and basil broth.

Braised Red Snapper
Coconut basmati, spring peas, hearts of palm barigoule, and lobster-curry.

Seared Sushi Grade Tuna
Porcini crust, stewed white bean-miso cassoulet, arugula, and smoked tomato.

Sautéed Diver Sea Scallops
Creamy white polenta, sautéed baby spinach, garlic confit, and lemon brûlée.

GoFish & Chips
Lager-battered Chatham Bay cod, rosemary frites, house tartar and cocktail, and lemon.

Dover Sole for Two
Table-side service, potato gratin, pearl onions, Swiss chard, and sauce Choron (MP).

Pastured PA Chicken
Meyer lemon tabbouleh, broccoli rabe shoots, and cider gastrique.

Beef Ribeye
Whipped Yukon Gold potatoes, baby spinach, cipollini onions, and black truffle bearnaise.

Braised Crispy Pork Belly
Heirloom grit cake, grilled broccolini, espelette pepper, and black lime.

Roasted Jurgieliwicz Duck Breast
Kohlrabi purée, salt-roasted beet, local chicories, and blackberry gastrique.

Ricotta Gnocchi
Chorizo bolognese, fresh mozzarella, pecorino, and basil chimichurri.

Captain Jason Lombardi

Captain Jason is a lifelong sailor whose love for the open water has shaped every chapter of his life. He cut his teeth on the Great Lakes, where years aboard traditional schooners and sail training vessels taught him the discipline, seamanship, and respect for weather that only classic sail can instill. From there, his career carried him offshore — running blue-water passages along the Carolina coast, down through the Florida Keys, and into the warm, crystalline waters of the Caribbean and Bahamas.
Jason's experience spans everything from spirited day sails to multi-day offshore deliveries, and he is as comfortable plotting a course through open ocean as he is threading the narrow cuts of an island chain. Guests quickly come to appreciate his steady hand at the helm, his deep well of stories from a life at sea, and his ability to read both wind and water with the instinct that comes only from decades of practice. He holds a calm, methodical approach to seamanship — safety first, always — paired with a genuine warmth that makes every charter feel less like a transaction and more like sailing with an old friend.
Whether navigating open passages, anchoring in a quiet cove for sunset, or island hopping through turquoise waters, Jason is most at home when the sails are up and the horizon is wide. For him, every charter is an opportunity to share the magic that drew him to the water in the first place.

First Mate / Chef Andrew Benjamin

Andrew is a rare double threat — an accomplished first mate and a seasoned chef who excels in both roles. On deck, he handles lines, tenders, water sports, and guest safety with the calm professionalism guests notice immediately. In the galley, he brings over a decade of culinary experience, from the fine-dining kitchens of Atlantis to private motor yachts up to 105 feet. A graduate of Holland College and the College of the Bahamas, he specializes in gourmet fusion cuisine that highlights local Bahamian seafood and ingredients, with deep cruising experience throughout the Abacos and Exumas. Equally at home plating an elegant tasting menu or a relaxed lunch on the sandbar, Andrew is known for impeccable presentation, thoughtful provisioning, and tailoring every meal to his guests. STCW certified.

First Mate / Chef Roman Ukolov

With a dynamic career spanning nearly three decades, Chef Roman brings a wealth of experience and a passion for culinary innovation to every kitchen he joins. His journey through renowned restaurants, cruise ships, and luxury yachts has honed his skills across diverse cuisines, making him a versatile asset in any culinary setting. Chef Roman's repertoire encompasses an impressive array of cuisines, from the Mediterranean to the rich traditions of East Med and Kosher cooking. His mastery extends to the refined techniques of Italian, French, British, German, Russian, and Ukrainian cuisine, offering a symphony of tastes to tantalize the palate of discerning guests. Chef Roman's culinary prowess extends to Far East cuisine that adds a vibrant flair to his menus, while his skill in pastry ensures that every meal concludes on a sweet note. Beyond the galley, Roman also doubles as a competent first mate — comfortable on deck handling lines, tenders, and guest service underway, which makes him a true two-in-one asset on any charter.