watermelon radish topped with sesame seeds and chef-made lava sauce
GREEK LUNCH Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
BULGOGI BOWL Korean-spiced two-day marinated then carmelized tenderloin served on top of short grain brown rice, sauteed cabbage, and carrots
BAJA TACOS Blackened fish of the day topped with pineapple salsa, pickled slaw, and chipotle aioli served with cilantro lime rice and Tex-Mex salad
SHRIMP CAESAR WRAP Old Bay seasoned shrimp, shaved parmesan, chopped bacon, and croutons nestled between romaine, homemade Caesar dressing, and wrapped in Spinach flour tortilla. Served with taro chips.
CARIBBEAN LUNCH Jerk chicken served with Jamaican slaw, rice and beans
LAMB BURGERS Served with arugula, grilled halloumi, and lingonberry jam between brioche bun
TOKYO SALAD Green tea soba noodles chilled then served with massaged kale, pickled red onions, red cabbage, cherry tomatoes, avocado, and honey ginger soy dressing
APPETIZERS
CHEESE & CHARCUTERIE BOARD
SNAPPER CEVICHE WITH PLANTAIN CHIPS
HOMEMADE GUACAMOLE & BLUE CORN CHIPS
HUMMUS, PITA BREAD, AND CRUDITE MANCHE
GO-CRUSTED BBQ QUESADILLAS
CHICKEN LETTUCE WRAPS
JACKFRUIT SLIDERS
DINNER
CHILEAN SEA BASS Pan-seared on top of purple mashed potato, shaved asparagus, tropical salsa, and shallot beurre blanc
HERB-CRUSTED RACK OF LAMB Served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
DUCK A L’ORANGE Pan-seared duck breast served with sauteed haricot verts, thyme- roasted fingerling potatoes and velvety-citrus sauce
FILET MIGNON Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, and parsnip puree
PORK TENDERLOIN With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
MAHI-MAHI Baked mahi topped with romesco sauce over farro grain and charred brocollini
DESSERTS
KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE
Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.
After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Capt. Stephen has sailed in all of the great oceans of the world and has logged in excess of 40,000 miles offshore, including 2 trans Atlantic and Indian Ocean crossings.
He holds a USCG 100 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41' sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Capt. Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles - one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.
After nearly 5 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.
We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.
