C Sisters

• Dining Seating for 10
• Special Diets Accommodated

DAY BREAK
All breakfasts are served with fruit, yogurt or fruit chia pudding, and coffee or juice.

Bacon & Sharp Cheddar Egg Frittata
Baked egg frittata with bacon and sharp cheddar.

Poached Eggs with Hashbrowns & Smoked Lox
Poached eggs served with hashbrowns and smoked lox.

Eggs Benedict
Served with spinach, Canadian bacon, and roasted sweet potato.

Turkish Eggs
Eggs with fried bread, dill yogurt, and chili.

Breakfast Sandwich
English muffin with white cheddar, sausage, egg, and mustard.

Shakshouka
Poached eggs in a spicy tomato sauce.

Avocado Toast
Topped with sundried tomato, chickpeas, and red onion.

French Toast
Served with crispy bacon and scrambled eggs.

 

MIDDAY
Thai Steak Salad
Ribeye with tomato, red onion, and spicy Thai citrus sauce.

Jerk Chicken Wrap
With roasted peppers, sprouts, avocado, and red wine vinaigrette.

Curried Lentils
Served with sticky rice and seared red snapper.

Chicken Parmesan Gnocchi Bake
Baked gnocchi with chicken parmesan flavors.

Wedge Salad
With bacon, blue cheese, tomato, and roasted chicken thighs.

Mahi Mahi Ceviche
Served with chips.

Smash Burger
With sharp cheddar, pickles, and a side salad.

Fish Tacos
Served with all the fixings.

Chipotle Caesar Salad
With blackened shrimp and chickpea croutons.

Tuna Poke Bowl
With avocado, crispy onions, macadamia nuts, edamame, sticky rice, and peanut sauce.

 

HORS D’OEUVRES
Crab Cakes
Served with tartar sauce.

Shrimp Pot Stickers
Served with sweet chili sauce.

Caramelized Onion & Blue Cheese Tart
A savory tart with caramelized onion and blue cheese.

Air-Fried Coconut Shrimp
Served with spicy honey lime dip.

Crab Dip
Served with toasted pita.

Balsamic Bruschetta
Toasted bread topped with balsamic tomato mixture.

Stuffed Mushrooms
Savory mushrooms with a flavorful filling.

Jalapeño Pepper Poppers
Crispy jalapeños with creamy filling.

Crispy Rice with Spicy Tuna Salad
Crispy rice topped with spicy tuna salad.

Charcuterie Board
A selection of meats, cheeses, and accompaniments.

Baked Brie
Served with plum jam, crackers, and bread.

 

MAIN
Grilled Ribeye
Served with potato gratin, grilled asparagus, and red wine demi sauce.

Lobster Tail Poached in Garlic Butter
Served with linguini and cherry tomatoes.

Filet Mignon
Served with sour cream and onion potato purée, parmesan Brussels sprouts, and chimichurri sauce.

Shrimp & Scallops
Served with brown butter sweet potato purée, blistered tomatoes, and white wine sauce.

Pan-Seared Duck Breast
Served with red wine blackberry sauce, duck fat potatoes, and broccolini.

Mahi Mahi
Served with orange butter sauce, parsnip purée, and carrots.

Seared Tuna
Served with coconut rice, spiced edamame, and Thai peanut sauce.

 

DESSERT
Tiramisu
Classic layered dessert with mascarpone and espresso.

Chocolate Tart
Finished with marshmallows and nuts.

Passion Fruit Pie
A bright and tropical pie.

Sticky Date Pudding
Served with ice cream.

Strawberry Shortcake
Layered with strawberries and cream.

Pumpkin Whoopie Pie
Soft pumpkin cakes with creamy filling.

Reese’s Peanut Butter Pie
Rich peanut butter pie with chocolate notes.

Orange Almond Soufflé
A light soufflé with orange and almond.

Apple Hand Pies
Served with vanilla ice cream.

Oreo Muffins
Finished with whipped cream.

Biscoff Cookie Cake
Served with Biscoff cream.

Bananas Foster
Classic caramelized banana dessert.

Capt. Jonny Rorech
Born and raised on the Atlantic seaboard of the US, Capt. Johnny has always had a fascination with sailing, pirates, and all things nautical. His dream of sailing grew out of seeing his uncle skipper a boat for over 30 years in the Bahamas and Virgin Islands. The fond memories of his Uncle always returning on home on his motorcycle, with a deep dan and a different bohemian blonds on his arm, inspired Johnny to take up sailing professionally. As a long-time nomadic filmmaker and underwater astronaut, Capt. J. Blue has spent the last 7 years working and traveling around South East Asia, immersing himself in new cultures and always ready to try new things. Formerly, an entrepreneur, Capt. Johnny Blue has now ventured into the deep blue unknown, traveling where the wind takes him and seeking new adventures on the horizon.

Cutting his teeth in the sailing industry, while living and working in Phuket, Thailand, Johnny instructed others on this passion, while simultaneously running charters on various catamarans and monohulls, in the beautiful and breathtaking Phang Gna Bay in the Andaman Sea. After 3 year working in Phuket as a captain in Phuket, Johnny decided to take a stint in the Mediterranean, captaining a 49’ sailboat throughout the quintessentially Greek islands of the Dodecanese. Following a season there, Johnny delivered a Bali 5.4 across the Atlantic during peak hurricane season, before coming to the Caribbean to work for a company is the USVI’s. This is now his 4th season in the Virgin Islands, and he is looking forward to many more to come. He continues to be passionate about teaching sailing to anyone that wants to learn and documenting the wonders of traveling through his educational YouTube travel channel.




Chef Joseph Craig
When he’s not whipping up world-class meals in the galley, Chef Joseph is catching waves, chasing sunsets, and plotting a course to the next great adventure. As the boat’s chef and first mate, he’s the flavor behind the fun—serving up globally inspired cuisine with a side of salty sea breeze.

With over 24 years of culinary experience, Joseph has honed his craft in prestigious kitchens around the world—from California and Germany to Costa Rica, Puerto Rico, Alaska, and the Caribbean. He’s worked alongside award-winning chefs, served as a private chef for A-list actors, and was most recently featured at Alaska Boardwalk Lodge. His dishes reflect the places he sails—fresh dorado grilled off the coast of Spain, sea bass with Mediterranean herbs, or tropical desserts that taste like home wherever you drop anchor.

With a knife in one hand and a compass in the other, Joseph brings skill, soul, and a little spice to every voyage. His creativity isn’t limited to the galley—he’s an avid surfer, fisherman, musician, and skateboarder. And above all, he’s a proud father to his daughter Skye, whose spirit inspires everything he does.

From snorkeling turquoise coves to navigating through stormy skies, Joseph lives by one motto:
“Travel far, eat well, and never forget dessert.”