Day 1 Welcome Spread & Dinner Charcuterie board, fruits, veggies, etc Tropical mixed greens salad Blackened Mahi Mahi topped with avocado smash with balsamic roasted brussels sprouts and sweet potato wedges Dessert Key Lime pie
Day 2 Breakfast Baked German pancake served with sausage and fresh fruit Lunch Grilled shrimp veggie kebab wraps served with chips and fruit Dinner Bufala mozzarella with tomato and red onion salad with balsamic drizzle Filet Mignon with caramelized onions Grilled lemon asparagus and hassleback baked potato Dessert Assortment of fresh fruit and gourmet cheeses
Day 3 Breakfast Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits Lunch Mediterranean kale salads with shredded chicken, sun-dried tomato, feta, scallion, artichoke and chickpeas Dinner Watermelon Feta Balsamic salad Grilled marinated local fish on pineapple planks topped with salsa served with grilled zucchini and roasted potatoes Dessert Plantain bananas foster served over vanilla ice cream
Day 4 Breakfast Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit Lunch Fresh guacamole & homemade salsa with chips Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso, served with black beans Dinner Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce Dessert Brownie crumble ice cream sundaes
Day 5 Breakfast Build Your Own Toast Bar- avocado toast with sunny side eggs and honey whipped ricotta toast Lunch Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp served with fried sweet plantains Dinner Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad Lamb chops with sauté spinach and lemon potatoes Dessert NY Style cheesecake topped with fruit and caramel drizzle
Day 6 Breakfast Pastry filled quiches- veggie and meat with cheese options Lunch Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing Dinner Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7 Send Off Breakfast Breakfast sandwiches and fresh fruit
Captain Enrique de la Gandara Guzman
Dear Guests,
I began sailing at the age of eleven, participating in national and international regattas on Optimist, Cadet, Snipe, and sail cruiser vessels. Over the past decade, I have developed a professional career in the maritime industry. My sailing experiences have taken me along the Spanish coast, Canary Islands, Balearic Islands, the coast of Portugal, northern Morocco, Corsica, Sardinia, the west coast of Italy, Greece, the Dodecanese, Cyclades, Ionian, Corfu, and Turkey. Additionally, I have completed two Atlantic crossings as a skipper from Spain to the Caribbean and Brazil. I consider myself dynamic, responsible, and professional. Funny person, nature and sport lover. I am committed to continuous improvement, accumulating miles at sea, sharing my passion for sailing, and providing exceptional service with discretion while meeting the needs of shipowners and guests. Safety is paramount in all my endeavors, guiding my meticulous planning and actions onboard. I am very excited to begin this new challenge and have the opportunity to create an unforgettable experience for our future guests.
Chef Cora
Dear Guests,
I started yachting five years ago, aboard a Lagoon 620 catamaran as a stewardess and deckhand. Since then, I have sailed more than 15,000 nautical miles in different leisure crafts across the Mediterranean, the Atlantic Ocean and the Caribbean. My roles have included managing the interior departments, provisioning, organizing food, exploring new flavors from around the world to incorporate into my meals, and assisting the captain with
maneuvers and watchkeeping. One of the most significant challenges of my life was crossing the Atlantic, which allowed me to solidify my passion for this field. My other passion is cuisine, which my grandmother and mother instilled in me from a young age.I'm enthusiastic about providing healthy, homemade meals, creating menus with minimal processed foods, drawing from my experience in Spanish and Mediterranean cuisine, as well as some Asian and Mexican dishes. I enjoy innovating in the galley, studying cooking courses and learning the culinary techniques of the countries we visit.
My main objective is to continue accumulating miles and knowledge in my career, to train and gain more experience to provide the best service that meets the expectations of owners and guests, and to enjoy all that the sailing world has to offer.
Looking forward to meeting you soon
Cora Garrido Lopez