Indulge II

• Dining Seating for 10
• Special Diets Accommodated
• Kosher Diets Accommodated

DAY BREAK
Eggs Benedict Florentine with Side of Fruit

Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit

All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

Huevos Rancheros with Chorizo topped with a  fried egg and Cilantro 

Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

Fit for a Sailor Frittata Spinach Feta Caramelized onion

 

MIDDAY
Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun 

Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing 

Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

Grilled Chicken Caesar Salad with homemade caesar dressing and croutons

Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema  Homemade Guacamole and Mango salsa 

Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

Greek  Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

 

HORS D'OEUVRES
Fresh Bruschetta with Goat Cheese Crostini

Smoke Salmon Wrapped Asparagus Filo Fingers

Smoked Salmon Lox  Cucumber Cannelloni

Chef’s Choice Cured Meat and Cheese Board

Crudite Platter with homemade Sun Dried Tomato Feta Hummus 

Caprese salad with Locally Grown Basil topped with Balsamic Reduction

Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

 

MAIN
Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice 

Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus 

Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus 

Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée 

Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad 

Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

 

DESSERT
White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

Lemon Curd Tart with  Fresh Whip Cream and Raspberries

Hot Mango Soufflé with Vanilla Bean Ice Cream

Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

Vanilla Creme Brûlée 

Grandma Goforth’s Lemon Pound Cake

Captain Shachar Ben-David
Captain Shack began his seafaring career racing small sailboats on the lakes of northern England. After emigrating to the United States, he enlisted in the Coast Guard where he continued serving aboard vessels as a navigation officer on a wide range of craft, from small patrol boats to large high endurance cutters. First arriving in the Virgin Islands in the late 1990’s “Captain Shack” developed a love for the islands and would go on to run several vessels for the Coast Guard around the area.

After retiring from the Coast Guard, he spent a short stint at the Maritime Institute of Graduate Studies in Seattle but quickly remembered that warmer waters were his forte. After receiving his civilian qualifications aboard the Cruise Ship WESTERDAM, where he served as a watch officer and safety officer, a move back to the Islands was the obvious choice.

Since returning to the Islands, Captain Shack has worked both day and term charters around the Virgin Islands and further afield. His clients include many high-profile individuals, and businesses such as Ritz-Carlton, Rosewood, and others. He has an unrivalled knowledge of the area that allows him to create itineraries that delight guests from the first-time cruiser to the most seasoned Caribbean traveler. Whether you are seeking an adventurous trip full of water sports and exploration, or a simple cruise full of relaxation and quiet coves; Captain Shack and his crew will work tirelessly to ensure your every request is met with uncompromising service and attention to detail.

Captain Shack holds a 500t Coast Guard master’s license (STCW endorsed) and an unlimited mate license with commercial radar, ECDIS, and GMDSS endorsements. He is also a qualified advanced medical care provider and vessel security officer. In his spare time, Captain Shack can be found enjoying the many outdoor adventures the Virgin Islands offer, as well as reading, cooking, and mentoring the next generation of mariners through the various local youth programs.


First Mate Michael Maxime
Our First Mate Michael is a native of Abaco Bahamas and has been around the ocean his entire life. Michael grew up exploring the Bahama Islands before moving to Florida where he entered the Charter business as a deckhand aboard some of the many game fish boats plying the waters of the Atlantic and the Gulf of Mexico.

Michael quickly moved up to a mate position aboard an expedition yacht and continued his journey by acquiring his approved engineering courses and working as Mate on 40m yachts. Michael also holds a 100t Boatmaster certification and has amassed hundreds of hours operating small craft and standing navigation watches.

On Charter, Michael prides himself on ensuring a first-class guest experience. Whether you need Jet Ski instruction, snorkel guidance, or just an extra pillow for your lounge chair, Michael will always go the extra mile to provide service that is second to none.

When not on charter, Michael is an avid cyclist and can often be found riding around the many mountainous island roads looking for secluded beach spots and perfect hilltop views.


Chef Melinda Goforth
Chef Mindy was raised in the historic coastal town of Charleston, South Carolina, where her love for the ocean took root. Surrounded by southern hospitality, rich history, vibrant art, and mouthwatering food, she developed a deep appreciation for coastal living.

After earning her Bachelor of Science in Biology from the College of Charleston in 2015, Mindy spent three years in biomedical laboratory research. However, longing for a sun-soaked, sea-inspired life, she left the fluorescent lights behind, bought a boat, and taught herself to sail.

Her sailing adventures have taken her across the Bahamas, the Caribbean Sea, the San Blas Islands, and even through the Panama Canal as a first mate. In 2019, she completed her STCW training at Sea School, diving headfirst into the maritime world.

With over four years of experience as a yacht chef, Mindy honed her culinary skills under Michelin-starred chefs at the Ashburton Culinary Academy in the UK in 2021. Her gentle southern charm and passion for hospitality make guests feel at ease, ensuring they laugh, connect with nature, and savor every moment onboard. Mindy’s dedication to creating unforgettable experiences includes delicious meals, refreshing cocktails, and thoughtful touches that help families and friends create memories to last a lifetime.

Currently, she is working toward earning her Captain’s License, ready to expand her horizons on the sea she loves.