Local fruit of the day frozen power smoothie bowl topped with fruit, granola, and honey.
Eggs Benedict with freshly made hollandaise
Oat and nut power bowls topped with fresh berries.
Vegetable Quiche, potatoes, and fresh fruit
Avocado toast. Layer of butter, jam, cashew cream or pepper jack cheese, sunny side up egg, avocado, and thinly sliced onions.
Norwegian cassava flour pancakes. It's like a crepe. You can fill these with all sorts of toppings such as berries, nut butters, whipping cream, and jams.
Continental Breakfast Day: bacon, eggs, toast, fruit, and a homemade baked goods.
Raw Ahi Tuna Poke Bowl. Served with black rice, cucumbers, seaweed salad, and spinach.
Island Chicken Curry Wrap served with plantain chips.
Jerk Chicken Quinoa bowl. The bowl is layered with quinoa, arugula, lemon honey vinaigrette, papaya, and crushed pistachio.
Greek Chicken bowls. This bowl is layered with couscous, mixed greens, feta, olives, onions, tomato, and greek vinaigrette.
Homemade sweet potato and lentil patty topped with goat cheese, caramelized onions, mango jam, and chipotle mayo served on brioche buns with side of coleslaw.
Spanish Virgin Islands Chicken Bowl. The bowl is layered with yellow rice and beans, salsa fresca, pineapple, leafy greens, and chipotle mayo.
Rasta Goddess Blackened Chicken Bowl. This bowl is layered with potato, polenta, watercress, crushed almonds, and a creamy green cashew dressing.
Shared Plates (Served around 4:00 or before dinner)
Pan fried polenta with blistered tomatoes
Crispy parmesan zucchini tossed in mint and lemon
Hummus, roasted chickpeas, olives, and homemade pita bread
Herbed mint salad with fried feta
Charcuterie with ricotta and roasted tomato crostini smothered in olive oil
Buratta, Pesto, caramelized onions, and crackers
Mongolian Beef over jasmine rice. The sauce is made using freshly picked tamarind from the islands.
Grouper over a bed of spiralized local “pumpkin” coated in cashew cream and paired with a shishito beurre blanc
Squid Ink pasta alfredo topped with a goat cheese filled prunes wrapped in bacon
Mahi Mahi, mushroom risotto, and broccolini
Filet mignon ChimiChurri served with roasted carrots
White fish in olive orange butter sauce served over roasted veggies
Vodka sauce baked gnocchi with local dark greens
Late Night Sweets
Whole Grain Brownies
Almond flour chunky chocolate chip cookies
Strawberry basil shortcake
Salted peanut butter crunch tort
Cheesecake topped with homemade caramel and raspberry sorbet
Drink of the day
Jalapeno and cilantro mezcal margarita
Melon and Mint Mojitos
Pimm's cup with lemon and mint
*Menu is subject to change based on availability, preferences, and food allergies.
Standard Ship's Bar Crew are happy to accommodate requests and stock bar based on guest's preferences. Availability may be limited on island, and will make substitutions as necessary.
=Liquor= Cruzan light rum | Cruzan dark rum | Cruzan flavored rums | Titos or Stoli Vodka | Bombay Gin | Bullet whisky | Milagro tequila silver =Wine= Oyster Bay or Kim Crawford Chardonnay and Savion Blanc | Josh or la Crema pinot noir and cabernet sauvignon | Manon Rose | LaMarca prosecco | Veuve Champagne (1 bottle per charter) =Non Alcohol= Coke | Diet Coke | Ginger Ale | Sprite | Fresca | Club Soda | Tonic Water | Lemonade mix | Ice Tea Mix | La Croix seltzer various flavors | Perrier or San Pellegrino =Water= Our yacht is equipped with a reverse osmosis water maker and the tap water is highly purified. Help us reduce plastic use and enjoy unlimited drinking water. If you prefer bottled water please indicate. =Beer and Seltzers= These are provisioned based on preference, there are no stock items. It’s important to indicate quantities. Most major brands and styles are available however I find craft beer has poor selection. Look to Leatherback or STJ brewery for craft varieties. My recommendation is stick with the lighter beers and avoid the heavier stuff, the Caribbean is hot… Corona | Corona Light | Coors | Miller | Ultra | Heineken | Blue Moon | Red Stripe
Internet on board -
USVI: Starlink, high speed unlimited usage w/ full territory coverage
# of Videos:
# Dine In:
# Port Hatches:
No smoking anywhere
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Growing up on Long Island, New York, Austen was a shoe in-for the sailing life.
At the age of eight, he would sail across Northport Bay to visit the town’s general
store as he was too young to drive. At the age of ten, he became involved with
competitive sailboat racing and soon became an Optimist class national
champion. Since then, he has gone on to many other classes of sailboats and filled
skipper, crew and coaching roles. After graduating from Hobart William Smith
College, where he captained the sailing team, he decided to work and live in the
Virgin Islands for a year. There he learned the ins and outs of island life — as well
as the best sailing, mooring and dining options. After a year learning the charter
trade, he moved back to New York to work in his family’s tool manufacturing
business. While running the company’s operations, he spent any extra time he
had, including vacation days, professionally racing Etchells sailboats in all parts
of the world. But his days in the Virgin Islands would stay with him, and the
pristine beaches and eclectic life on the islands would always find a way back into
his daydreams. Little did he expect, in 2018 the family would decide to move its
business to Florida where he would meet Philomena, a happy go lucky water
woman who also had dreams of island life.
Philomena grew up in West Palm Beach, Florida, where she spent her weekends
cooking, snorkeling and learning to free dive with her father. At age seven, she
was diving in the Bahamas for sunken airplane wrecks as deep as 60 feet.
Eventually, she learned to surf overhead waves and became obsessed with being
an all-around water woman. While in high school she became interested in
photography and spent a good portion of four years in the dark room. She
followed this with a semester working in a California color dark room, an
education at Daytona State and internships with four very different
photographers. During this time, she also became interested in where her food
came from and arranged to spend her summers doing a work internship on a
small organic farm in Colorado. As she became a passionate foodie, she
experimented with all kinds of diets — from grass fed elk to raw vegan cuisine,
she grew it, cooked it, photographed it, served it and lived it. In 2018 she moved
to New Smyrna Beach to continue surfing and diving while also climbing the
ladder from food prep cook to bartender. She also became a full time wedding
and event photographer. Austen had tried asking her out one night while she was
bartending, but was turned down — little did she know, almost a year later they
would become a couple. Not only would Austen help convince her to go back to
school for a culinary arts degree, but they would also agree to a life on the water
showing guests the beauties of the ocean and food.
Today, Austen and Philomena run the Charter Vicarious business together.
Whether you want complete silence or an outgoing adventurous island
experience, these two are your crew!
Why the boat name:
Vicarious- adj: experienced or realized through imaginative or sympathetic participation in the experience of another.
We believe that aside from water, food, shelter, exercise, and nature the most important necessity in human existence is connection. On our boat we strive to not only provide the best water, food, and shelter but most importantly we love to build community and opportunities for you to connect with your loved ones and friends. When you join us on an adventure through the Caribbean you will experience storytelling between the crew, your guests, eat local food, and an eco-friendly off grid living experience. All of which is designed to bring you Vicariously closer to nature, yourself, and most importantly your loved ones.