OHANA

Chef Erika’s menus focus on featuring local items in a creative and sophisticated way. This means fresh-farmed eggs, hand picked microgreens, and island-farmed vegetables when available. Local hot sauces, inspired infused flavors and supporting local every chance we get. 

Breads and baked goods are all made in the galley or sourced from local bakeries. She uses organic and high quality ingredients. Ohana supports keeping sustainability a priority when selecting meats and fish for our guests. 

Dietary requirements and preferences can be met with advance notice. We are happy to accommodate everyone from picky eaters to those on medical diets. Most menu options can be served in a gluten-free, vegan, vegetarian or pescetarian modification easily. Certain diets require high-cost provisioning and may be subject to an additional cost. 

Menus and planned meals are subject to change at any time due to remote provisioning restrictions, guest requests, sailing plans or at the chef’s discretion. 

For celebrations requiring special items, themed decoration or large dessert requests, the guests may be asked to take Happy Hour on shore to give the crew time to set up, set the mood, and aim for a beautiful surprise. Please give advance notice for celebration cakes. 

If your group is interested in starting their morning off with a yoga session Chef Erika offers a special option...

Movement | Meditate | Mmmmmm

This option allows guests to start their morning with fresh squeezed juices, infused water, and coffee. Guests can then enjoy a 60 or 90 minute yoga flow guided by Erika, a short meditation focusing on the movement of water and breathwork, then a nutritious smoothie for breakfast and a ginger-tumeric immunity booster!

It is requested that the entire group agree on this option as Erika cannot teach yoga and also make a full warm breakfast at the same time. This option is great for those who feel three meals, including a three-course dinner and snacks, a day is too much or who would like to be mindful about their health while on vacation. OM and YUM in paradise!

Please give advance notice if interested in this option so we can properly provision for your experiance.

Breakfast 

| All Breakfasts served with Fresh Fruit, Yogurt, Boat Baked Goods, Cereal, Coffee and Juice |

Sunny Side Up Bowl | Turmeric Quinoa, Crispy Kale, Hot and Sweet Turkey Sausage, Cinnamon Baked Apples, Sunny Side Up Egg

Sweet Potato Hash | Sweet Potato Hash, Black Beans, Avocado, Salsa, Chipotle Mayo, Fried Egg, Warm Tortilla Bowl, Bacon Roses  

Drunken Pancakes | Painkiller Pancakes, Orange Mascarpone Creme Filling, Sausage Links, Rum Infused Maple Syrup, Pomegranate Orange Syrup 

Be Happy Breakfast Sandwich | Honey Cured Ham, Bacon, Egg, Tomato, Arugula, Sprouts, English Muffin

Crab Cake Benedict | Corn Bread Crab Cake, Fresh Greens, Avocado, Old Bay Hollandaise Sauce, Green Onion, Poached Egg

Bagel and Lox Spread | Lox, Sweet and Savory Options, Cream Cheese, Fresh Veggie Toppings served with a selection of Bagels  

Personal Egg Soufflés | Eggs, Cheese, Sausage, Fresh Veg, Oregano, Sauteed Mushrooms, Wilted Spinach, Caramelized Onions    

Chicken and Waffles | Buttermilk Breaded Chicken, Savory Sage Herbed Ricotta Waffle, Local VI Honey Drizzle 

Southern-Style Biscuits and Gravy | Buttermilk Drop Biscuits, VI Local Roast Red Eye Sausage Gravy, Scrambled Eggs

Bloody Mary Brunch Bar | Family Style Make Your Own Spread, Homemade Mix, Fresh Veg, Pickled Veg, Bacon Stir Sticks, Mini Breakfast Sliders, Deviled Eggs, Stuffed Blue Cheese Olives, Stuffed Bacon Wrapped Shrimp, All The Things 

Lunch 

| All Salads served with homemade breads | Lunches served with homemade pickle plates and hot sauces | Small sweet bites and fruit offered as post-lunch dessert upon request |

D’ Best Fish Tacos | Blackened Wahoo, Tangy Mango Slaw, Flour Tortillas, Pineapple Infused Black Beans, Pineapple Salsa, Carib Corn Salad 

VI Local Roast Coffee Rubbed Salmon | VI Coffee Rub, Wild Salmon, Shaved Brussel Salad, Roasted Veg, Mango Beet Salsa, Creamy Vinaigrette 

Tuna Poke Bowl | Marinated Ahi Tuna, Sushi Rice, Purple Cabbage, Green Onion, Edamame, Mango, Avocado Wasabi Puree, Fried Wontons, Sesame Seeds, Sriracha Mayo, Pickled Starfruit, Pickled Ginger  

Lobster Mac | Caribbean Lobster, Bacon, Smoked Gouda, Sharp Cheddar, Havarti, Sun Dried Tomato, Candied Jalapeno, Arugula Salad  

Island Time BBQ | Slow-Cooked Baby Back Ribs in Homemade BBQ Sauce finished on the Grill, Mini Wedge Salad, Potato Salad, Slaw, Bourbon Baked Beans, Grilled Watermelon    

Honeycrisp Salad | Dijon Crusted Grilled Chicken, Arugula, Frisee, Honeycrisp Apples, Grilled Strawberries, Candied Walnuts, Crispy Shallots, Goat Cheese, Sweet Spiced Cider Vinaigrette 

Galley Club Sandwich | Blackened Mahi, Thick-Cut Bacon, Lettuce, Tomato, Mayo, Lemon-Herb Aioli, Avocado, Toasted Bacon Butter Bread, Garlic Parm Sweet Potato Wedges

Sundowners 

| Sundowners are paired with a complementing cocktail | 

Coconut Key Lime Mussels, French Bread | Key Lime Martini 

Charcuterie Spread | White and Red Sangria 

Spinach Artichoke Dip, Cheese Dip, Salted Soft-Baked Pretzels | Radler  

Shrimp Ceviche, Plantain Chips | Mojito 

Grapefruit Marinated Scallops, Fried Polenta Rounds | Paloma 

Bruschetta Three Ways | White Wine Fruit Spritzer

Tostones, Mojo Sauce | Coquito 

Asian Chicken Lettuce Wraps | Lemongrass Gin and Tonic 

Fresh Spring Rolls, Peanut Sauce | Lychee Martini 

Pan Fried Gyozas | Chilled Sake 

Dinner 

| First Course | Small Plated Salad, Bread and Compound Butters | Mains | Please request if you would like the chef to pair wine with your dinner | Dessert | To follow |

Surf + Turf | Filet Mignon, Grilled Caribbean Lobster, Red Wine Pan Sauce, Grilled Asparagus, Leek-Parsnip and Potato Puree 

Sea Bass | Seared Sea Bass, Butternut Puree, Roasted Broccolini, Passion Fruit Butter Sauce 

Red Snapper Coconut Curry | Local Sourced Red Snapper, Yellow Coconut Curry, Basmati Rice, Naan, Chutney, Curry Accoutrements 

Rack of Lamb | Garlic Herb Crusted Lamb, Roasted Chimichurri Carrots, Hasselback Potatoes 

Sweet + Spicy Pork Tenderloin | Jerk Rubbed Pork Tenderloin, Rum Sauce, Plantain Puree, Roasted Brussel Sprouts, Mixed Pepper Relish 

Pasta Night | Homemade Ravioli or Linguini, Vodka Sauce, Italian Sausage, Crispy Basil Leaf, Sage Butter, Pine Nut  

Yellow-Fin Tuna | Seared Sesame Crusted Tuna, Grilled Bok Choy, Edamame-Snap Pea Salad, Avocado Potato Puree 

Dessert 

| Desserts are paired with a complementing cocktail | 

Duval Crawl Key Lime Pie | Key Lime Crush 

Cheesecake with Port Wine and Fruit Compote | White Port 

Beignet Bites with Chocolate Sauce | Bourbon Spiked Hot Chocolate  

Tiramisu | Espresso Martinis  

Chocolate Truffles, Dipped Strawberries, and Fresh Berry Dessert Charcuterie | Champagne 

Assorted Baklava, Rose Water Ice Cream with Pistachio Crumble | Orange Rose Gimlet 

Chocolate Negus | Captain’s Reserve Rum Pairing