Accomodations:

Crew Profile

Captain Tim and Chef Jessica bring an easygoing blend of local knowledge, thoughtful hospitality, and genuine island spirit to every charter aboard GET ALONG. Tim’s extensive experience throughout the Virgin Islands and Lesser Antilles pairs naturally with Jessica’s warm service and fresh, approachable cuisine. Together, they create a relaxed, personalized atmosphere where guests can unwind, explore, eat well, and enjoy the best of Caribbean life.

Click each crew profile to learn more about their background, experience, and personal story.

Sample Menu

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Breakfast is served with your choice of coffee or tea, juices, and fresh fruit. Bloody Marys and Mimosas available upon request.

Frittata
Choice of red pepper and spinach or the meat lover’s ham and bacon.

Fresh Coconut Chia Pudding
A healthy coconut chia pudding made with low-fat coconut milk, maple syrup, chia seeds, and vanilla. Served with a variety of fresh fruit.

Custard Croissant French Toast
Served with bourbon maple syrup, crispy bacon, and fresh fruit.

Eggs Benedict
Classic benedict of English muffin layered with ham, poached egg, and rich hollandaise sauce.

Golden Belgian Waffles
Served with crispy smoked bacon and a medley of fresh berries, finished with a drizzle of warm maple syrup.

Banana Pancakes
Sweet, house-made pancakes served with a fresh mango compote.

Gourmet Bagel Bar
An elegant spread of toasted breakfast bagels with a variety of toppings — fluffy scrambled eggs and bacon, smoked salmon with cream cheese, capers, and a touch of balsamic glaze, or prosciutto with whipped cream cheese, cherry bomb tomatoes, sliced cucumber, and spring onion.

Avocado Smash on Ciabatta
Smashed avocado on toasted ciabatta, topped with two poached eggs. Accompanied by a vibrant tomato and onion relish, finished with a garnish of fresh arugula and pomegranate seeds.

MIDDAY
Enjoy chilled water, cold beer or soft drinks, your favorite cocktail, or a glass of wine.

Spicy Asian-Style Chicken Lettuce Wraps
Chicken lettuce wraps served with fresh herbs and ponzu sauce.

Marinated Flank Steak with Chimichurri Sauce
Thinly sliced and served over stir-fried garlic green beans.

Crispy Fried Fish Tacos
Locally sourced fish served with cilantro-lime aioli, Mexican slaw, and smoky black beans.

Lobster Rolls
Fresh lobster served on toasted rolls with jalapeño salsa, drawn butter, and garden salad.

Thai Noodle Salad
Cold noodle salad with marinated pork medallions, fresh vegetables, and a drizzle of peanut-sesame dressing.

Smash Burgers
Topped with bacon-onion jam and raclette cheese, served with a side of home fries.

Romaine Caesar Salad with Blackened Chicken
Crisp romaine Caesar salad topped with blackened chicken breast and house-made croutons.

HORS D’OEUVRES
Prosciutto-Wrapped Asparagus
Tender asparagus spears wrapped in prosciutto and lightly roasted.

Leek and Mushroom Tartlets
Flaky pastry tartlets filled with sautéed leeks and mushrooms in a brandy reduction.

Mexican-Style Street Elotes
Grilled corn brushed with butter, cotija cheese, and a hint of chili-lime.

Tuna Tartare on Sesame Wonton
Fresh tuna tartare served atop a crisp sesame wonton with citrus soy drizzle.

Burrata & Heirloom Tomato Crostini
Toasted crostini topped with creamy burrata and heirloom tomatoes.

Grilled Toasty Skewers
Served alongside a refreshing chilled gazpacho.

MAIN
Enjoy your meal with wine, water, a cocktail, or the beverage of your choice.

Filet Mignon
Grilled filet with red wine reduction and mushroom-brandy sauce, served with truffle mashed potatoes and asparagus.

Lamb Lollipops
Served over roasted carrot purée, crispy Brussels sprouts, and savory au jus.

Jamaican Pork Tenderloin
Tangy, sweet, and smoky pork medallions served over pineapple rice with roasted vegetables.

Seared Scallops
Pan-seared scallops with passion fruit beurre blanc, served over Mediterranean-style couscous.

Braised Beef Short Ribs
Slow-cooked in red wine and served atop creamy polenta with roasted vegetables.

Pan-Roasted Blackened Mahi-Mahi
Served over coconut rice pilaf with mango-jalapeño salsa and fresh vegetables.

DESSERT
Salted Caramel and Chocolate Chip Cookie Sundaes
Warm cookies layered with vanilla ice cream and drizzled with caramel.

Chocolate Pots de Crème
Gianduja chocolate mousse with caramel whipped cream.

Fresh Key Lime Pie
Served with blackberry compote and whipped cream.

Vanilla Crème Brûlée
Classic custard with caramelized sugar crust.

Sticky Toffee Pudding
Rich, date-filled pudding with warm toffee sauce.

Rum Cake
Moist rum-infused cake finished with dark chocolate ganache.