Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple seasons he decided that the short Chicago summers and splitting time between the office and the lake wasn’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.
Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food and allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 45+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.
Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. We are both passionate about yachting and love delivering the best possible charter for all our guests. The Virgin Islands have so much to offer and we can’t wait to show you some of our favorite spots!
cereal crusted homemade bread served with assorted berries and maple syrup
with local fresh fruit, nuts and seeds (v, gf)
Chocolate Coconut Overnight Oats
with chia seeds, nuts, and chocolate coconut milk, topped with coconut shavings and fresh berries (v)
Blackened Shrimp Mediterranean Grain Bowl
lemon garlic shrimp, quinoa, roasted vegetables, and hummus served with Pita (v, gf)
BBQ Pulled Pork Sliders
homemade coleslaw, pickles, served with spicy dijon potato salad
Salmon Poke Bowl
brown rice, sliced avocado, mango, salsa, and Sriracha mayo drizzle (v, gf)
Sesame Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette (gf)
Beer Braised Crispy Chicken Tacos
spicy jalapeno lime slaw, and avocado crema served on crispy tortillas (gf)
with crispy pancetta, pecorino and egg yolk (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
classic tomato and basil served on crunchy rustic bread (v)
chorizo, refried beans, cheddar cheese, salsa and jalapeno in crispy tortilla cups (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
sweet and spicy homemade salsa served inside a pineapple with warm corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
selection of cured meats, cheeses, and local fresh fruit and nuts
homemade marinara and melted mozzarella layered over crispy panko fried eggplant
Creamy Risotto with Lemon Pepper Chicken
roast chicken thigh served over garlic parmesan risotto with grilled broccolini and mushrooms (v, gf)
Sous Vide Steak Frites
topped with creamy Béarnaise sauce, and asparagus (gf)
Roasted Vegetable Coconut Curry
served with jasmine rice and homemade mango chutney (v, gf)
Apple Rosemary Pork Tenderloin
with apricot dijon glaze, served over butternut squash puree and roasted vegetables (gf)
Linguine Alle Vongole
dry white wine sauce with clams, parsley, and lemon zest (gf)
Blueberry No Bake Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf))
Fresh Fruit Salad with honey lime dressing (v,gf)
v - vegan option available gf - gluten free option available
Winter 2020 to 2021
Winter 2021 to 2022
Additional Rate Details:
4 NIGHT MINIMUM
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Also see Local Fare option below.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
CHRISTMAS: Standard charter rates. Must end no later than Dec 26th
NEW YEARS: Flat Rate $24,000 Must begin no sooner than Dec 27th
MARCH 6-13,2021 - Flat Rate $21,800
MARCH 20-27, 2021 - Flat Rate $21,800
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat