Ocean Kitty

• Dining Seating Available
• Special Diets Accommodated

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
All breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.

Quiche Lorraine
A classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.

Potato & Kale Frittata
A rustic baked frittata with tender potato and kale.

Open-Faced Smoked Salmon Bagel
Herb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.

Traditional Popovers
Golden, airy popovers served warm with huckleberry jam.

Egg White Bowl
Egg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.

Portobello & Baked Egg
Herby roasted portobello mushroom with a baked egg, feta, and basil oil.

Citrus Salad with Mint & Pomegranate
Seasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.

MIDDAY
Vietnamese Prawn Glass Noodle Salad
Prawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.

Layered Crab & Avocado Salad
Fresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.

Mediterranean Octopus Salad
Tender octopus with fresh vegetables, orzo, and asparagus.

Ahi Poke Bowl
Ahi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.

Chicken Chimichurri Bowl
Grilled chicken with chimichurri over farro, finished with pickled onions.

Seasonal Chickpea & Avocado Salad
Chickpeas, corn, cucumber, peppers, herbs, and avocado.

Prosciutto & Arugula Artisan Pizza
Hand-finished artisan pizza topped with prosciutto and peppery arugula.

HORS D’OEUVRES
Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.

Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.

Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.

Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.

Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.

Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.

Crispy Cauliflower Bites
Served with garlic chili cashew crème.

Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.

Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.

MAIN
Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.

Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.

Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.

Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.

Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.

Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.

Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.

DESSERT
Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.

Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.

Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.

Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.

Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.

Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.

Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.

Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and ice cream.

Captain Blaine Kubesh and Chef Kimberly Peters bring together adventure, thoughtful hospitality, and a shared love for creating experiences guests will remember long after their charter ends. Blaine’s deep knowledge of the Caribbean, diving expertise, and talent for shaping each itinerary around the group are complemented by Kimberly’s refined private-chef background, wellness-minded menus, and warm Southern hospitality.

Together, they create a charter experience that feels both adventurous and deeply personal. Whether guests are diving vibrant reefs, fishing for dinner, exploring quiet anchorages, or gathering around the table for a beautifully prepared meal, Blaine and Kimberly make every day aboard feel relaxed, welcoming, and genuinely connected to the islands.

Click each crew profile to learn more about their background, experience, and personal story.