Accomodations:

Crew Profile

Together, Captain Arthur and Chef Shawna Scarr are known for their seamless teamwork, warm hospitality, and love of life on the water. With over five years living aboard and hosting private charters and events in Kemah, Texas, they bring southern hospitality, energy, and joy to every voyage. Their shared passion for and expertise in sailing, snorkeling, fishing, and water sports create a dynamic, adventure-filled atmosphere, while their personalized itineraries highlight the natural beauty and hidden gems of the Virgin Islands.

Captain Arthur Scarr brings seasoned leadership and calm confidence to every voyage aboard Shangri-La. A USCG-licensed 100 Ton Captain with TWIC and medical certifications, Arthur draws on a 30-year career as a Senior Telecom Engineer known for innovation and precision. For the past five years, he and Chef Shawna have lived aboard their Lagoon 400, SV Imagine, cruising the Texas Gulf Coast, leading boat parades, and offering private charters. His technical expertise, local knowledge, and approachable style ensure every guest feels safe, relaxed, and in capable hands.

Chef Shawna Scarr pairs culinary creativity with a background in science and seamanship. A licensed 100-ton Captain and former physicist, Shawna brings precision, adaptability, and a passion for hospitality to every meal aboard Shangri-La. From gourmet seafood feasts to casual beachside barbecues, she crafts flavorful, guest-focused dishes with unparalleled enthusiasm and heart that makes every dining experience memorable.

Sample Menu

YACHT SHANGRI LA - SAMPLE MENU
A curated culinary experience inspired by the serenity of the sea, the richness of island flavors,
and the refined elegance of life aboard Yacht Shangri La.

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BREAKFAST

Lox & Lux Tartine
Smoked salmon on a toasted bagel with luxurious toppings. Served with sliced cucumber and fresh melon.

Crème Brûlée French Toast Royale
Thick-cut brioche soaked in vanilla custard and caramelized to a signature crème brûlée crackle.
Finished with berries, whipped cream, powdered sugar, and mint.

Benedict Duo di Porchetta
Poached eggs on toasted English muffins with smoked and slow-roasted porchetta, topped with velvety hollandaise and fresh herbs.

The Captain’s Comfort Puff Pie
Golden puff pastry filled with rich country-style sausage gravy. Served with scrambled eggs and crispy potatoes.

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MIDDAY SELECTIONS

Coastal Lobster Salad
Chilled spiny lobster tail with crisp greens, seasonal vegetables, and citrus vinaigrette. Served with warm artisan bread.

Mango & Crispy Caribbean Lettuce Wraps
Crispy chicken with diced mango and red pepper, inspired by Caribbean jerk flavors.

Spicy Mango Salmon Poke Bowl
Pan-seared salmon with avocado, cucumber, pickled onion, carrots, edamame, mango, and ginger over rice with spicy mayo and sesame.

Caprese Grilled Cheese Melt
Artisan bread grilled with mozzarella, ripe tomatoes, and basil pesto. Served with a garden salad.

French Island Fondue Loaf
Savory meatloaf with caramelized onions and a golden Swiss cheese crust. Served with mashed potatoes and green beans.

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MAIN COURSES

Shangri La Forest Chicken
Chicken breast stuffed with wild mushrooms and melted cheeses, roasted to perfection. Served over buttered noodles with Parmesan cream and herbs.

Shangri La Tropical Ahi
Seared sushi-grade ahi tuna with mango salsa, citrus-mango essence, microgreens, and an edible orchid.

Herb-Crusted Lamb Lollipops with Truffle Mash                                                                                                           Premium lamb grilled and served over truffle-infused mashed potatoes with a duo of house-made sauces.

Shangri La Orchard Pork Chop
Thick pork chop stuffed with duck-fat caramelized apples and onions, finished with melted Gruyère. Served with apple-onion compote, apple-cranberry chutney, asparagus, purple sweet potato medallions with Brie, and a Parmesan tuile.

Butter-Grilled Lobster Tail
Succulent lobster tail grilled in its shell with clarified butter. Served with herb-roasted baby carrots and a seasonal vegetable medley with toasted pecans and melted cheese.

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HORS D’OEUVRES

▪ Seared Scallops with Passionfruit Glaze
▪ Tuna Tartare on Cucumber Rounds with Sesame Oil
▪ Chef’s Choice Charcuterie Board

SIDES

▪ Roasted Brussels Sprouts with Bacon
▪ Roasted Baby Artichokes with Parsley & Mint
▪ Fondant Potatoes
▪ Asparagus with Hollandaise
▪ Roasted Green Beans

DESSERTS

▪ Perfect Key Lime Pie with Coconut Rum Whipped Cream
▪ Italian Lemon Cream Cake
▪ Blackberry Mojito Cream Pie
▪ Pineapple Rum Tartlets with Vanilla Cream
▪ Cherry Chocolate Cheesecake

SHIP’S BAR

Spirits: Tito’s Vodka, Cruzan Rum (dark & light), Maker’s Mark Bourbon, Bombay Sapphire Gin, Patrón Silver Tequila
Sparkling Wine: 1928 Prosecco
Wines: Oyster Bay, Kim Crawford, Josh, Mondavi, Kendall-Jackson
Cordials: Grand Marnier, Bailey’s, Amaretto, Kahlúa
Beers: St. John Brewers, Corona, Landshark
Island Favorites: Rum Punch, Boogie Boards