Season

2 Guests

3 Guests

4 Guests

5 Guests

6 Guests

7 Guests

8 Guests

Winter 2025 to 2026

$23,000

$23,500

$24,000

$24,500

$25,000

$25,500

$26,000

Summer 2026

$23,000

$23,500

$24,000

$24,500

$25,000

$25,500

$26,000

Winter 2026 to 2027

$23,000

$23,500

$24,000

$24,500

$25,000

$25,500

$26,000

Summer 2027

$23,000

$23,500

$24,000

$24,500

$25,000

$25,500

$26,000

DAY BREAK

Banana Almond Pancakes
Served with maple syrup, cheesy scrambled eggs, and sausage links.

Whole Grain French Toast
Served with maple syrup, scrambled eggs, and crispy bacon.

Spinach, Mushroom & White Cheddar Quiche
Served with breakfast sausage.

Avocado Smash on Sourdough Toast
Served with over-easy eggs and breakfast sausage.

MIDDAY

Coconut Shrimp Skewers
Served with spiral pasta salad and microgreens with citrus vinaigrette.

Deli Sandwich Platter
Assorted fine meats and cheeses served with potato chips, French onion dip, and a fresh fruit salad bowl.

Chicken Salad Lettuce Wraps
Served with hand-cut French fries.

BLT with Avocado
Served on sourdough with a side of homemade pasta salad.

Cheeseburger Sliders
Served with homemade potato salad.

HORS D’OEUVRES

Housemade Guacamole
Served with rojo salsa and tortilla chips.

Hummus & Veggies Platter
Fresh vegetables served with housemade hummus.

Prosciutto & Manchego Charcuterie
A classic pairing of cured prosciutto and Manchego cheese.

Peanut Butter Dip
Served with pretzel rods, sliced apples, cashews, and celery sticks.

Shrimp Ceviche
Served with rojo salsa and tortilla chips.

MAIN

Grilled Thin-Sliced Prime Ribeye
Served with chipotle butter, grilled sweet peppers, roasted corn, and red potatoes.

Grilled Chicken
Served with fettuccine Alfredo, sourdough garlic toast points, and a garden salad with lemon-herbed vinaigrette.

Pan-Seared Crab Cakes
Served with lemon herb aioli, grilled vegetable skewers, and garlic mash.

Barbecue Chicken Skewers
Served with grilled fajita vegetables, black beans, and jalapeño cornbread.

Baked Chicken Enchiladas
Served with refried beans, yellow rice, and a microgreen salad.

Blackened Chicken & Shrimp Skewers
Served with steamed broccoli and a loaded baked potato.

DESSERT

Mango Sorbet
Served with whipped cream.

Lemon Custard Mini Desserts
Creamy lemon custard served in individual portions.

Chocolate-Drizzled Strawberries
Served with vanilla ice cream.

Chocolate Mousse
Finished with whipped cream.

Key Lime Custard Mini Desserts
A bright citrus custard served in individual portions.

Chocolate Banana-Nut Brownies
Rich chocolate brownies with banana and nuts.

Chef Natalia Walden

Raised on Florida’s Gulf Coast, Chef Natalia Walden has built a career that combines her passions for culinary arts, life on the water, and adventure. A graduate of Johnson & Wales University with a Bachelor’s Degree in Culinary Arts, Natalia brings a strong culinary foundation and years of hands-on experience creating memorable dining experiences both ashore and at sea.

Natalia has worked as a Chef/Mate aboard charter yachts throughout the Virgin Islands, preparing customized meals for families and groups while supporting all aspects of yacht operations. Her experience includes provisioning in remote locations, accommodating a variety of dietary preferences and restrictions, assisting with watersports, and helping ensure smooth day-to-day operations onboard. From Caribbean-inspired cuisine and locally sourced seafood to family-friendly menus tailored to individual tastes, she takes pride in creating meals that bring people together.

Before entering the yachting industry, Natalia owned and operated Gypsy Fish Seafood Co. in Florida, a high-volume seafood festival business recognized for its scratch-made dishes and local acclaim. Her culinary talents earned her several accolades, including first place in the Mobile Chef Showdown at the John’s Pass Seafood Festival and the “Overall Best Dish” award at the St. Augustine Seafood Festival. She has also been featured on the television program Daytime Tampa Bay.

In addition to her culinary career, Natalia is a USCG Licensed Captain and certified PASA Kiteboarding Instructor. Her love for the ocean and active lifestyle allows her to connect naturally with guests, whether preparing exceptional meals, assisting with onboard activities, or sharing her enthusiasm for life on the water.

With a warm personality, strong hospitality skills, and a passion for creating unforgettable experiences, Chef Natalia strives to make every charter both delicious and memorable.