Accomodations:

Crew Profile

Captain Eric and Chef Madison bring an adventurous, creative, and deeply personal approach to every charter. Their shared life on the water has taken them from Nova Scotia down the U.S. East Coast and through the Caribbean, blending Eric’s confident seamanship and love of outdoor adventure with Madison’s thoughtful cuisine, mixology, and warm hospitality. Together, they create a charter experience that feels relaxed, genuine, and full of memorable moments both on and off the water.

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
Lox Bagel Platter
Fresh-made bagels with lox, cream cheese, and a variety of toppings.

Lemon Ricotta Pancakes
Topped with lemon curd and powdered sugar. Served with sausage and dressed greens.

Crepe Station
Warm crêpes with sweet and savory fillings to assemble as you please.

Frittata & Soda Bread Scones
Bacon, veggie, and cheese frittata topped with avocado and fresh herbs. Served with soda bread scones, butter, and jam.

Eggy Avocado Toast
Toasted house bread with fresh avocado, pickled onion, soft‑boiled egg, and fresh herbs.

Fresh Cinnamon Rolls
Sticky cinnamon rolls with cream cheese frosting.

Power Fruit Bowls
Blend of fresh fruit and greens with protein, topped with seasonal fruit and granola.

Baked French Toast
Creamy, crunchy brioche French toast served with fresh fruit and berry compote.

MIDDAY
Buttermilk Roasted Chicken
Marinated roast chicken with butter lettuce salad (shallot vinaigrette) and fresh bread.

Ahi Poke Bowls
Soy‑marinated ahi over rice with pickled veggies, seaweed salad, and edamame.

Focaccia Sandwiches
Homemade focaccia with meats, marinated cheeses, spreads, and veggies to build your favorite combo.

Mediterranean Chicken
Herby grilled chicken with crispy halloumi, couscous salad, tomato salad, warm pita, tzatziki, and tahini.

Bang Bang Shrimp Bowls
Crispy shrimp with bang bang sauce, garlic rice, salad cups, and crunchy wonton chips.

Crispy Tofu Salad
Crispy tofu on cabbage slaw topped with toasted rice, edamame, and sesame seeds.

Everything Salmon Salad
Roasted “everything bagel” salmon over dressed greens, pickled red onions, caper sauce, and fresh bread.

Pizza Party!
Classic Margherita and white pizzas served with salad and house herby ranch.

HORS D’OEUVRES
Bacon‑Wrapped Goat Cheese Dates
Sweet, salty, and creamy bites.

Warm Olives with Citrus & Herbs
Marinated and gently warmed.

Charcuterie Platter
Assorted cheeses, cured meats, fruit, and roasted nuts.

Baba Ganoush with Crispy Pita & Vegetables
Smoky eggplant dip with fresh crudités.

Caprese Salad with Balsamic Pearls
Tomato, mozzarella, basil, and balsamic.

Blistered Shishito Peppers
Lightly charred and seasoned.

Fresh Spring Rolls with Peanut Sauce
Herb‑packed rice paper rolls.

Homemade Pretzel Bites
Soft, warm pretzels for dipping.

Caribbean Sausage Rolls
Flaky pastry with seasoned sausage.

Fresh Cookies
Baked onboard.

“Fancy Ranch” Dip
Sizzled herb labneh with fresh veggies.

Spanish Nachos
Kettle chips, crispy prosciutto, parmesan, and crème fraîche sauce.

Late‑Night Truffle Popcorn
With truffle salt and olive oil.

MAIN
Homemade Pasta
Fresh pappardelle with homemade bolognese and baby gem salad.

Confit Chicken
Tender legs slow‑cooked in olive oil with pickled roasted onions, roasted carrots, fresh aioli, and crusty bread.

Mahi Mahi with Polenta
Local mahi poached with tomato, leek, and fennel; served with fresh corn polenta and broccolini.

New York Strip
Grilled steak with poivre sauce, rosemary‑garlic smashed potatoes, braised leeks, and Brussels sprouts.

Salmon with Romesco
Pan‑seared salmon with wild rice and broiled asparagus; romesco and pesto sauces.

Taco Night
Homemade carne asada, fresh corn tortillas, salsas, and local avocado guacamole.

Seared Scallops with Risotto
Pan‑seared scallops, beurre blanc, mushroom risotto, and roasted cauliflower.

Saag Paneer
Indian‑spiced stewed spinach with paneer, curry‑seasoned pumpkin, garlic naan, and jasmine rice.

DESSERT
Chocolate Chip Cookies & Fresh Ice Cream
Classic and comforting.

Blood Orange Olive Oil Cake
Moist citrus cake with a delicate crumb.

Pavlova with Tropical Fruits
Crisp meringue, soft center, seasonal fruit.

Fruit Galette with Vanilla Ice Cream
Rustic tart served warm.

Tiramisu
Layers of espresso‑soaked ladyfingers and mascarpone.

Brownies with Olive Oil Caramel
Rich, fudgy, and glossy.

Margarita Pie
Graham crust, citrusy filling.

Crème Brûlée with Orange & Cinnamon
Silky custard, caramelized top.

Cornmeal Cake with Strawberries
Finished with fresh whipped cream.

Salty Lemon Shortbread with Lemon Curd
Bright and buttery.

Classic Chocolate Birthday Cake
Celebration‑ready.

Decorate‑Your‑Own Sugar Cookies
Fun, customizable treats.

Chocolate‑Covered Coconut Butter Dates
Indulgent bites.

Homemade Chocolate Pudding & Whipped Cream
Silky and nostalgic.

SHIP'S BAR
Cocktails
Caribbean Rum Punch
Classic Old Fashioned
Jamaica Sangria
Fresh Herb Clarified Margarita
Passion Fruit Gin & Tonic
Piña Colada
Bloody Mary
Ti’ Punch
Jungle Bird

Non-Alcoholic
Fresh Cucumber Mint Lemonade
Turmeric Tonic
Boatmade Shrub Mocktails
Fruit Smoothies
Boatmade Chai

Note on dietary preferences and allergies: The chef is happy to accommodate preferences such as gluten‑free, vegan, vegetarian, nut allergies, etc.