Sv Valhalla

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

BREAKFAST

All breakfast served with fresh fruit platter, toast, jams, yogurt, granola

Bagels
Homemade toasted bagels with a layer of cream cheese, thinly sliced smoked salmon, topped with capers, tomato slices, and arugula

Omelette
Sautéed mushrooms over a cheese omelette served with crispy bacon/sausage

Pancakes
Sourdough pancakes topped with a mix of berries and drizzled with honey/ maple syrup

Quiche
A savory blend of spinach, ham, egg and cheese freshly baked

Avo on toast
Toasted sourdough bread, topped with smashed avocado, poached egg, and pan-fried baby tomatoes

LUNCH

Mediterranean Quinoa Bowl
A colorful mix of quinoa, red bell pepper, tomatoes, red onion, feta cheese, olives, drizzled with a lemon oregano dressing. Served with pita bread

Shrimp Salad
Grilled shrimp served over a bed of fresh cucumber salad

Tuna Poke Bowl
Tuna marinated in soy sauce, and sesame oil, served over a bed of jasmine rice, accompanied edamame beans, avocado, radishes, mango, cucumber, sesame seeds, drizzled with an Asian dressing

Caribbean Chicken Salad
Chicken, grapes, thin sliced mango, avocado and spices served atop a bed of local greens served with freshly baked baguette

Curry Bowl
Chickpea Spinach Tomato Curry bowl served over jasmine rice, with pita bread

COCKTAIL HOUR SNACKS

Homemade hummus with colorful vegetables strips

Charcuterie board

Homemade salsa & guacamole with chips

Tzatziki with toasted tortilla triangles

Bruschetta bites

DINNER APPETIZERS

Conch fritters with Caribbean dipping sauce

Tomato and basil soup with freshly baked baguette

Vietnamese Summer rolls with hoisin sauce

Lobster bisque and garlic crostini

Coconut shrimp with sweet chili sauce

DINNER MAIN COURSE

Gochujang Chicken
Served over jasmine rice, topped with toasted sesame seeds. Served with an asian salad

Blackened Shrimp Tacos
Served with red cabbage, chipotle aioli, avocado crema on homemade flour tortillas with a side of fried plantains

Succulent Pork Tenderloin
Served with sweet potato purée and roasted broccolini, drizzled with a honey garlic glaze

Sweet and Spicy Mahi Mahi
Served over coconut rice with fresh avocado - mango salsa

Fillet Mignon
Served atop potato purée with roasted asparagus topped with a rich red wine demi - glace

DINNER DESSERT

Peach cobbler with ice cream

Key lime pie

Pannacotta with strawberries

Chocolate mousse

Cheesecake

DRINKS

A bar stocked to guest preference

Captain Adam

Meet Adam, a seasoned sailor and adventurer whose life has been shaped by the sea and the stories it tells. With over 50,000 nautical miles under his belt, Adam brings a wealth of experience, calm leadership, and a deep respect for the ocean to every charter.
Originally from the UK, Adam has backpacked across Europe, Africa, Asia, and the Americas, immersing himself in cultures and coastlines around the globe. Before stepping into the helm, he worked as a scuba instructor in Turkey, Egypt, and the Philippines, where his passion for marine life and conservation took root. Today, he continues to advocate for ocean health through storytelling and sustainable practices onboard.
Adam’s sailing career spans transoceanic crossings of the Indian Ocean, South and North Atlantic, and extensive cruising throughout the Mediterranean, North Sea, and English Channel. He’s captained a wide range of vessels—from classic monohulls to cutting-edge catamarans—and is known for his technical expertise, having worked as a delivery captain and technician for Xquisite Yachts in the Bahamas.
Whether guiding guests through turquoise waters or sharing tales from remote anchorages, Adam’s calm demeanor and adventurous spirit create a relaxed, safe, and unforgettable experience. He’s a natural teacher, happy to share sailing tips, snorkelling secrets, or the best spots for a beach picnic. His goal is simple: to help guests connect with the sea, unwind, and make memories that last a lifetime.

Certifications:
RYA YachtMaster Ocean CE, STCW’95, PADI Instructor (>3000 dives), VHF Radio (GMDSS), RYA Radar, RYA Diesel Engine, ENG1 Medical



Chef Tiffany

Born and raised on the coast of Southern California, Tiffany Gonzalez has always been inspired by a love of adventure, travel, and the ocean. With a degree in Entertainment and Tourism, she combines her passion for exploring new places with a deep appreciation for genuine connection and memorable experiences.
Her background in hospitality — spanning guest relations, service, and bartending — has given her a natural ability to make people feel at ease. Whether she’s welcoming guests aboard or preparing a meal inspired by her travels, Tiffany Gonzalez brings warmth, creativity, and care to everything she does.
Growing up by the sea has shaped her approach to food: fresh, balanced, and full of flavor. Her cooking style celebrates a mix of ethnic influences and seasonal ingredients, creating dishes that feel both familiar and adventurous. For Tiffany Gonzalez, food is a way to share stories, spark joy, and bring people together — wherever the journey leads.

Certifications:
Bachelor of Arts in Communications, Entertainment & Tourism
Premier Food Safety Handlers Card
RBS Alcohol Server Certification