SOMMER

DAY BREAK
All breakfasts are served with a medley of fruit, various breads, yogurt, daily smoothies, and an assortment of tropical fruit juices. Apple turnovers, banana bread, croissants, and chocolate muffins also make appearances.

Scrambled Eggs, Bacon & Sausages
Classic breakfast plate of fluffy scrambled eggs, smoked crispy bacon, and char-grilled sausages.

Omelets Your Way
Fluffy omelets with your choice of ham, cheese, assorted vegetables — or everything.

Raspberry & Chocolate Chip Pancakes
Served with crispy bacon.

Lobster Eggs Benedict
Homemade English muffin topped with house crab cakes, poached eggs, avocado, cherry tomatoes, and hollandaise.

Yogurt & Berry Parfait
Layered with granola, chia seeds, and local honey.

Caribbean French Toast
Blueberries, cinnamon drizzle, and Canadian bacon.

Smoked Salmon Bagels
Scottish smoked salmon, avocado, and cream cheese on toasted bagels.

 

MIDDAY
Flamed Chicken Caesar Salad
Topped with Parmesan shavings and toasted breadcrumbs, with or without anchovies.

Local Fish or Chicken Tacos
Served with homemade guacamole, pico de gallo, sour cream, and mixed salads.

American Pulled Pork Wraps
With spiced potato wedges and Caprese arugula salad.

Le Beef Pie (Pithivier)
Classic French puff pastry dome filled with savory beef.

BBQ Steak Salad
Char-grilled New York strip served over mixed greens.

Caribbean Jumbo Prawn Skewers
Grilled and served with spicy pineapple–mango salsa over jasmine rice.

Tuna Steak & Linguine
Sushi-grade tuna with linguine, pesto, and olives.

Mediterranean Mussels
Cooked in an herb, lemon, and white wine reduction.

 

HORS D’OEUVRES

Creamy Artichoke Dip

Cold Meat Platter

Baked Cheese Nachos

Caribbean Jerked Chicken Wings

Spring Rolls

Mini Pizzas

Grass-Fed Slider Burgers

Chips & Dips

Homemade Sushi Rolls & Seaweed Salad
Served with soy, wasabi, and pickled ginger.

 

STARTERS
Roasted Butternut Squash & Ginger Soup
Served with boat-baked dinner rolls.

Caprese & Arugula Salad
Finished with balsamic glaze and Parmesan shavings.

Tuna Avocado Tartare

Feta & Melon Salad
With herb-citrus dressing.

Grilled Zucchini Cannoli
Stuffed with goat cheese and sundried tomatoes, dressed with Italian pesto.

Prawn Cocktail
Served on a bed of microgreens.

Lemon-Marinated Pears
With prosciutto and buffalo mozzarella, finished with basil oil.

 

MAIN
Atlantic Sea Bass
With hash browns, fennel, capers, lemon, glazed potatoes, and herb oil.

Pan-Seared Pork Tenderloin & Scallops
With cauliflower purée and Indian curry foam.

Moroccan Chicken & Pistachio Boudin
With seasonal roasted vegetables.

Caribbean Red Curry Shrimp
With potatoes and udon noodles.

Herb-Crusted Rack of Lamb
Served with prosciutto-wrapped asparagus.

Chermoula Snapper
With smoked aubergine, paprika–basil tabbouleh, and Greek yogurt.

Surf & Turf
Filet mignon paired with Caribbean spiny lobster, truffled mash, flame-charred corn on the cob, and fresh slaw.

 

DESSERT
Key Lime Pie
Classic island pie with a tangy lime filling and buttery graham cracker crust.

Boat-Baked Choco-Brownies
Served warm with Häagen-Dazs ice cream and fresh fruit.

New York Cheesecake
Rich, creamy cheesecake topped with seasonal fruit.

Panna Cotta
Silky panna cotta paired with a zesty tropical fruit salad.

Crème Brûlée
Traditional custard topped with a caramelized sugar crust.

Italian Tiramisu
Original Florence recipe with mascarpone, coffee, and cocoa.

Swiss Chocolate Teardrops
Served with strawberry coulis, vanilla ice cream, and fresh meringue.

Captain Brandon Johnson
A lifelong boater with a deep passion for the sea, Brandon is the seasoned charter captain of Sommer, a stunning Leopard 50 sailing catamaran. With his expertise and love for adventure, he’s ready to transform your dream of a Virgin Islands charter into a life-changing journey—where every sail invokes the spirit of freedom, every horizon sparks wonder, and each day becomes an unforgettable adventure on the open water.

From cruising the crystal-clear waters of the Virgin Islands to sharing breathtaking Caribbean sunsets, Brandon’s passion for adventure, nature, and hospitality truly shines. With extensive experience sailing to 14 countries, the entire East Coast down to Key West, as well as the Northwest up into Alaska and throughout most of the Carribean—he invites you to discover hidden bays, pristine beaches, and the vibrant life beneath the waves.

Safety is always his top priority, but fun and exploration are never far behind! Whether it's snorkeling with sea life, exploring the sights from a paddleboard, swimming and hiking in the Baths on Virgin Gorda, or enjoying sundowners at serene locations, Captain Brandon is ready to make your luxury charter unforgettable. You might even catch him sharing a story or two at the helm as you island hop in the VI!




Chef Kayla Moneypenny
Chef Kayla brings a calm, grounded approach to cooking shaped by her Alaskan roots and a lifelong connection to the ocean. Raised around wild landscapes and clean ingredients, her food reflects simplicity, local sourcing and respect for quality—letting flavors speak for themselves.

Kayla’s cooking is driven by curiosity and hands-on experience. Kayla has spent over a decade honing her craft in restaurants and yachts across the country.

Her style is influenced by her time at sea and her travels, drawing inspiration from Asian, Mediterranean, North American and Carribean flavors. She focuses on fresh, nourishing food tailored to each guest’s preferences and dietary needs, with an emphasis on balance and ease rather than excess.

Chef Kayla holds current STCW certification and a Level 2 Food Hygiene and Safety Certificate. With her relaxed confidence and attentive nature, she creates meals that are memorable—rooted in simplicity, care, and a genuine love of food.