Capt. Matt Dana
Matt is a USCG licensed Captain with nearly two decades of professional experience on sailing and motor yachts up to 114ft. on the Atlantic & Pacific, throughout the Bahamas, the Caribbean, and the Mediterranean Sea. He has sailed over 65,000 nautical miles, crossed the Atlantic twice, raced in over 25 major regattas and lived aboard his yachts in the US Virgin Islands since 2003. Originally from Massachusetts, Matt’s family traces their lineage back to the Mayflower and has strong generational maritime ties in New England. He grew up spending summers on Cape Cod, where he learned to sail from a young age aboard his family’s boats.
In his early years in the Virgin Islands, Matt broadened his nautical knowledge base by working in a shipyard, and subsequently a sail-loft. He has lived in and around National Parks most of his life, has a background in wilderness search & rescue and emergency medicine, worked as a ski instructor at Vail Resorts, and more recently as a free-diving guide and naturalist in the US Virgin Islands National Park. He attended university with a focus in Japanese ceramics and bronze casting and holds a black belt in traditional Tae Kwon-Do.
Tmana is a talented professional chef who originally hails from the coast of Maine where her family has a thriving New England seafood catering business. She draws diverse culinary inspiration from her travels abroad in Europe, the Bahamas and Caribbean, not to mention her New England roots. Tmana truly enjoys providing exceptional and inventive cuisine to all whom find a seat at her table and has a penchant for creating pastries, desserts and baked goods.
An accomplished sailor in her own right, Tmana has sailed over 5,000 nautical miles including several offshore multi-day passages in water over 25,000ft. deep. Matt & Tmana were married in the Virgin Islands on their adopted island home of St. John in 2015. They honeymooned by sailing from Florida to the Virgin Islands on a 6 month cruise through the Bahamas, Turks & Caicos, Dominican Republic, Puerto Rico, and the Spanish Virgin Islands.
Together, Matt & Tmana have sailed thousands of miles and genuinely love creating new and memorable experiences for their guests through their shared passions for nature, yachting, travel, and cuisine.
Pick Up Locations
Caribbean Virgin Islands (US)
Caribbean Virgin Islands (US)
# of Videos:
# Dine In:
Onan 11Kw Generator
220 & USB plugs
# Port Hatches:
smoking allowed on sugar scoop
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Sterntern sugar Scoops
Trolling and Casting
2 per type
Fresh fruit platter, juice, coffee and tea served daily.
A la Quiche* Bacon and Spinach, Mushroom and Zucchini, Sundried Tomatoes & Asparagus, and Caramelized Onion
Zucchini Scramble* Zucchini scrambled eggs with plum tomato, ricotta cheese, basil & lemon juice topped with shaved parmesan.
Baked Brie* Baked in puff pastry served with a warm fruit compote, sliced apples, local honey, and a freshly baked baguette.
Cold Avocado Salad* Cubed caribbean avocado salad tossed with feta cheese, chickpeas, cherry tomatoes, cucumber, and mint leaves. Tossed in freshly pressed lime juice.
Summer Spinach Salad with Goat Cheese* Baby spinach, frisee, and purple basil served with warm goat cheese spheres encrusted in toasted pistachio dust, plum tomatoes, golden apple, dried cranberries, and candied pecans. Finished in a pear vinegar & avocado dressing.
Watermelon and Feta Salad* Crisp watermelon & feta cheese salad with basil, drizzled with a mint Infused EVOO.
Caprese Salad* Fresh basil layered between sliced mozzarella and tomatoes, drizzled with a balsamic reduction and EVOO.
Caesar Salad Crisp romaine lettuce, homemade caesar dressing, croutons, and shaved parmesan.
Blue Cheese & Bacon Wedge Salad Iceberg lettuce sprinkled with tomatoes, green onions, crumbled bacon; topped with housemade blue cheese dressing.
Greek Quinoa Salad* Mediterranean inspired cold quinoa salad with grape tomatoes, kalamata olives, green onions, and bell pepper. Tossed in a citrus red wine vinaigrette, and sprinkled with feta cheese.
Avocado Gazpacho* Avocado gazpacho topped with smoked corn kernels and suspended droplets of red chili oil.
Tomato Gazpacho* Yellow tomato gazpacho topped with toasted pine nuts and suspended droplets of basil infused olive oil & creme fraiche.
Watermelon Gazpacho* A refreshing cold soup that will make hot days a little more bearable.
Caribbean Pumpkin Soup* Topped with creme fraiche and caramelized onion
Seafood Curry Local seafood in a coconut curry sauce served on top of wild rice, garnished with diced apples and peanuts.
Traditional Maine Clam Chowder Rich and creamy clam chowder with potatoes, onions, bacon, and roasted corn.
Caribbean Lobster Bisque Rich and creamy with caribbean lobster topped with homemade croutons, drizzled with basil oil and garnished with a sprig of thyme.
Grilled Caribbean Lobster Tail Grilled caribbean lobster tail served on the halfshell atop fresh pasta in a pulled crab meat alfredo with broccoli & oven roasted sweet cipollini onions.
Seared Scallops Pan seared giant scallops in a shallot, parsley, and pine nut compound butter on top of a nutmeg parsnip puree.
Pistachio Encrusted Mahi Mahi Pistachio encrusted mahi mahi served on a bed of arugula with vanilla sweet potato puree, sauteed broccoli, and citrus salad.
Grilled Lemon Dill Swordfish Grilled swordfish drizzled with a lemon dill reduction and served with citrus vinaigrette marinated roasted italian squash and a sweet potato puree folded with mascarpone.
Candied Pecan Glazed Wild Salmon Wild salmon, oven roasted & topped with a mango tarragon candied pecan glaze, served with a shaved almond haricot vert & wild rice.
Filet Mignon Filet mignon stuffed with brie & served with a whipped caribbean sweet potato puree, sauteed marsala mushrooms, and popover pastries.
Oven Roasted Rosemary Lamb Oven roasted lamb rubbed with rosemary, black pepper & sea salt, served atop a wild rice Croquette and sauteed Provincial greens and Baked Asparagus drizzled with a Garlic Infused Grapeseed oil.
Sweet Tomato Jam & Citrus Glazed Duck Tomato-orange marmalade glazed duck served with a oven roasted cauliflower puree and asparagus baked in grapeseed oil with pinoli nuts & shaved parmesan.
Stuffed Portobello* Quinoa and vegetable stuffed Portobello mushroom drizzled with a citrus vinaigrette.
Pumpkin Sage Ravioli* House made caribbean pumpkin ravioli with sage walnut butter
Caribbean Lobster Mac & Cheese Caribbean lobster in a creamy nutmeg bechamel sauce over pasta, topped with panko bread crumbs and baked to perfection.
Chicken Pot Pie Traditional chicken stew topped with homemade drop biscuits.
Beef Stew Classic beef stew with potatoes and carrots served with warm bread and herbed butter.
Meatloaf Made with fresh ground chuck, pork, onions, peppers and more. Served with mashed potatoes, gravy and garlic toast.
Tuna Noodle Casserole A family favorite topped with fried onions.
Chocolate Layer Cake* Rich chocolate cake garnished with shaved ghirardelli chocolate & dark espresso salt.
Chocolate Mousse* Chocolate mousse drizzled with a salted caramel and vanilla whipped cream.
Handcrafted Tiramisu* Coffee flavoured Italian dessert
Creme Brulee* A rich vanilla custard topped with caramelized sugar.
Mango Sorbet with a Champagne Foam* Tart, sweet, and very refreshing on a hot day.
Vanilla Panna Cotta with Passion Fruit Coulis Lightly sweetened, soft set custard paired nicely with a passion fruit coulis.
Individual Apple, Mango and Papaya Pies* A taste of home with a caribbean twist. Served with a lightly sweetened whipped cream.
Vanilla Custard Fresh Fruit Tart* Vanilla bean pastry cream topped with fresh kiwi, mango, pineapple, and berries in a flaky pie crust.
Avocado Chocolate Mousse* The best vegan chocolate mousse you’ll ever have. Made with local avocados and ghirardelli dark chocolate, topped with a lightly sweetened whipped cream.
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
**Special dietary needs can be accommodated with previous notice.
**Let us know if you have a special brand of liquor and we will do our best to accommodate.