MAKIN MEMORIES

Locally Sourced and/or Organic Ingredients
Whenever possible, we use locally sourced and/or organic ingredients. Gluten-free flours and mixes are always our first choice, and most of our recipes are prepared gluten-free, which are noted below (“GF”).

 

DAY BREAK
Locally Sourced and/or Organic Ingredients
Whenever possible, we use locally sourced and/or organic ingredients. Gluten-free flours and mixes are always our first choice, and most of our recipes are prepared gluten-free, which are noted below (“GF”).

Makin’ Memories Crab and Avocado Eggs Benedict
Maryland Blue Crab drizzled with melted butter and Old Bay seasoning, stacked atop a perfectly poached egg and freshly sliced avocado on a toasted English muffin. Finished with a tangy homemade lemon-hollandaise sauce.

Cinnamon Orange French Toast
Thickly sliced challah bread dipped in a cinnamon-orange egg batter, toasted and caramelized. Served with warmed organic maple syrup, thick-cut farm bacon, and fresh oranges and strawberries.

Acai Bowl (GF)
Frozen berry smoothie bowl topped with organic granola, organic hemp seeds, shredded coconut, and fresh berries.

Smoked Salmon Bagel Buffet
Sliced smoked Atlantic salmon served with grilled New York-style bagels, Philadelphia cream cheese, organic sweet cherry tomatoes, minced red onion, scallions, capers, chopped bacon, and lemon wedges.

Avocado Toast Breakfast Stack
Toasted 5-grain seed bread topped with smashed avocado, Canadian bacon, fried egg, and organic alfalfa sprouts. Served with a freshly sliced papaya and mint salad.

Light and Fluffy Blueberry Pancakes (GF)
Served with organic warm blueberry maple syrup, fresh blueberries, and breakfast sausage.

Light Breakfast Fare (GF)
Homemade Lemon Blueberry Breakfast Cake served with honey vanilla Greek yogurt, organic granola, and chopped local fresh fruit salad.

 

MIDDAY
Grilled Caribbean Shrimp & Mango Salad (GF)
Lightly spiced grilled jumbo shrimp served atop kale and/or mixed greens salad with freshly grated carrots, sliced mango and avocado, diced red and yellow peppers, red onions, and fresh cilantro. Tossed with a homemade coconut lime ginger vinaigrette.

Makin’ Memories Thai Salad with Grilled Chicken (GF)
Grilled chicken strips atop a flavorful zucchini, summer squash, carrot, and purple cabbage zoodle salad. Tossed with a spicy Thai peanut dressing and served over vermicelli rice noodles.

Bacon Blue Cheese Burgers with Black Truffle Fries
Succulent and juicy grilled Angus beef burgers with crispy bacon and melted blue cheese, served on a grilled brioche bun with a side of black truffle shoestring fries.

Ahi Tuna Poke Bowl (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice with avocado, cucumber, and a variety of vegetables. Topped with fresh cilantro and chives.

California Turkey BLT, Caesar Salad
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread. Accompanied by a side of homemade Caesar salad.

Jamaican Jerk Chicken, Caribbean Bean Salad (GF)
Crispy air-fried chicken marinated in Jamaican spices, paired with a Caribbean pigeon bean salad featuring red and yellow peppers, jalapeño, mango, and red onions.

Mahi-Mahi Ceviche (GF), Chicken Pinwheel Rollups
Fresh mahi-mahi marinated in lemon and lime juices with cilantro, thyme, red onions, chopped radishes, cucumber, diced avocado, and mango. Served with plantain chips and roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano, and sprouts.

 

HORS D'OEUVRES
Bourbon Apple Baked Brie (GF)
Creamy brie cheese baked until melted and bubbly, paired with crisp apple slices and a hint of bourbon for a touch of sweetness.

Shrimp Cocktail (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemon wedges.

Ahi Tuna Stack with Mango and Avocado (GF)
A sweet and spicy stack of diced sushi-grade ahi tuna layered with mango, avocado, and fresh cilantro. Served with crispy plantain chips.

Baguette with Apple Blue Cheese Crumble and Honey
Crisp baguette slices topped with tangy blue cheese crumbles and sweet apple slices, finished with a drizzle of organic honey.

Charcuterie Board
An artfully arranged selection of cured meats, artisan cheeses, olives, nuts, and fresh fruit. Served with crispy crackers and bread for pairing.

Garlic White Wine Mussels
Fresh New Zealand or PEI mussels steamed in a savory garlic, white wine, lemon, and butter broth. Served with warm bread for dipping.

Hummus, Pita, Fresh Veggies
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks.

 

MAIN
Mushroom Risotto, Caribbean Lobster Tail (GF)
Creamy mushroom risotto topped with a fresh Caribbean lobster tail, drizzled with a decadent lemon butter sauce.

Makin’ Memories Surf and Turf (GF)
Succulent filet mignon cooked to perfection and topped with grilled jumbo shrimp. Served over creamy garlic mashed potatoes with air-crisped parmesan carrot fries.

Fresh Catch with Passion Fruit Beurre Blanc Sauce, Mashed Cauliflower (GF)
Fresh catch served over a light bed of creamy parmesan cauliflower, topped with crisp asparagus and finished with a tangy lemon passion fruit beurre blanc sauce.

Teriyaki Ginger Salmon, Green Beans, Garlic Roasted Red Potatoes (GF)
Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, paired with orange-citrus green beans and garlic roasted red potatoes.

Spicy Jambalaya (GF)
A bold and flavorful dish featuring Cajun spices, tender chicken, andouille sausage, and the Cajun trinity (onions, celery, and bell peppers). Served over perfectly seasoned Cajun rice.

Beef and Pineapple Skewers with Coconut Rice (GF)
Juicy beef skewers paired with sweet pineapple chunks, red onions, and vibrant red and yellow peppers. Served with a side of fragrant coconut rice.

Caribbean Fish Tacos, Avocado Rice
Fresh catch fish tacos seasoned with a blend of Caribbean spices, topped with homemade mango slaw and fresh cilantro. Served with a side of creamy avocado rice.

 

DESSERT
Caribbean Coconut Rum Cake (GF)
A traditional Caribbean dessert, this dense, moist cake is infused with tropical coconut flavors and locally produced Soggy Dollar dark rum. Finished with a Soggy Dollar buttercream frosting and flecks of shredded coconut.

Dark Chocolate Cake with a Triple Berry Grand Marnier Sauce (GF)
Decadent gluten-free dark chocolate cake drizzled with a boozy triple berry Grand Marnier sauce. Topped with homemade vanilla ice cream and fresh berries.

Makin’ Memories Oreo Key Lime Pie
A sweet and tangy deconstructed key lime pie featuring a crunchy Oreo cookie crust and topped with homemade whipped cream.

Dark Chocolate Mousse (GF)
Luscious, silky smooth chocolate mousse made with real cacao and melted dark chocolate. Topped with homemade whipped cream and dark chocolate shavings.

Crème Brulee (GF)
Rich and creamy vanilla bean custard topped with a perfectly caramelized turbinado sugar crust.

Fresh Berry Crisp with Homemade Vanilla Ice Cream (GF)
Warm, sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp and finished with a scoop of homemade creamy vanilla ice cream.

Double Fudge Brownies with Mint Ice Cream (GF)
Rich and fudgy double chocolate brownies paired with refreshing homemade mint ice cream made with organic peppermint oil and fresh mint leaves.

Chocolate Chip Banana Bread with Vanilla Ice Cream (GF)
Warm banana bread with melted chocolate chips, served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate.

Capt. Jim Travis
Jim grew up on the beaches of Delaware, spending much of his free time boating and playing on the local waters, fishing and surfing year-round. Local fishing, crabbing and clamming were a way of life growing up on the Delaware shores. Seafood feasts were a central part of his family’s customs and celebrations – and the beginning of Jim’s love for exploring the endless spicing and cooking combinations with seafood.

Jim spent his early adult years as a navigator on a minesweeper in the navy during the Gulf War, which, despite the obvious dangers this involved, reaffirmed his love for life on the water and ignited the beginnings of the dream to eventually transition to a full-time career on the water. However, following his career in the navy, Jim’s passion for food and cooking steered him in another direction and he spent the following 10+ years on the west coast in the Monterey Bay area developing and honing his skills in all aspects of the food industry food prepping, serving, and bartending in a variety of environments from eclectic coffee shops to fine dining establishments to large banquet catering events.

Jim is looking forward to sharing his love of the water and all the different ways you can explore the water from Makin’ Memories…from our paddleboards, to kayaks, to underwater SubLues, to snorkeling gear, to relaxing on our 360 floating dock, with your feet in the blue Caribbean water and one of Jim’s specialty cocktails in hand, letting all your worries float away!



Chef Courtney Travis
Courtney grew up in Maryland, boating along the Potomac River and Chesapeake Bay, and spending many summers on Cape Cod, MA. She loved exploring Martha’s Vineyard, Nantucket, Woods Hole, and the many islands and hidden beaches around Buzzards Bay. Whether boating, waterskiing, windsurfing, paddleboarding, kayaking, or sailing, playing in or on the water has always been Courtney’s happy place!

Her passion for food and cooking began early, leading her to work in various roles within the food service industry, including as a short-order cook, caterer, bartender, and server at 5-star restaurants. In 2009, Courtney deepened her exploration of the connection between food and nutrition, dedicating years to studying culinary and functional nutrition. In 2015, she became a Certified Culinary Nutrition Expert through the Academy of Culinary Nutrition in Ontario, Canada.

Courtney’s culinary expertise focuses on creating nutritious dishes crafted with the freshest local, organic ingredients. She takes pride in preparing meals that nourish the body with healthy, balanced foods while delivering unforgettable flavors that make your taste buds dance!

In addition to her culinary talents, Courtney has received minister credentials from the Universal Life Church, a non-denominational, non-profit religious organization. This allows her to officially perform the sacrament of marriage, helping couples celebrate their special day by officiating their weddings with warmth and joy.



Courtney and Jim
We met in our early 20’s and became roommates and best friends, bartending together at a local bar in Santa Cruz, CA. Our friendship was instant as we were both very young and a long way from home, but excited for the year-round warmth and endless opportunities to play outside, especially boating, sailing or surfing on the water. We loved working together bartending and providing exceptional service and memorable nights for our customers and friends at the bar. However, as with all things, life moved on and we lost touch over the years. It was over 20 years later when we finally reconnected. Once again, the connection was instant, and we were married 8 months later!

Our shared love for food, warmth, sunshine, boats, entertaining and any and all things water-related was an easy and natural pathway to a shared dream, which is now our reality, buying the boat of our dreams and living full-time in the gorgeous Caribbean waters, hosting memorable vacations and sharing all of our favorite passions in life with others!

We are excited to share this dream with you and your guests, to spoil your taste buds with our years of culinary experience, and to create memorable adventures sailing, swimming, snorkeling . . . and just allowing you to become fully immersed in the natural beauty and island-style pace of life!

We look forward to meeting and serving you….and Makin’ Memories that will last a lifetime!