Crew take starboard aft cabin.
- Queen Beds: 4
Capt. TC Carter is a fourth generation Floridian who has spent most of his life on, in, or around the water. While growing up on the sandy shores of St. Petersburg, he developed a deep love for the sea and began feeling the calling of distant shores. After his service in the US Air Force, he moved back to the Sun Coast where he started an entertainment company specializing in providing music for a wide range of audiences. He spent the last several years introducing guests to the beauty and mystique of the Caribbean Island chain, from snorkeling the crystal clear turquoise waters of the Exumas, to hiking the rim of an active volcano on St. Vincent, to swimming up close and personal with Sea Turtles and Eagle Rays right here in the majestic Virgin Islands. He became so enamored with these waters, he now proudly calls this Tropic Island Paradise his home. His passion for orchestrating a festive experience has melded itself beautifully with his desire to live on the ocean. When you couple his overwhelming desire to share these islands with his guests with his enjoyment of mixing a delightful libation, it quickly becomes evident he is drawn to ensuring a good time is had by all. The consummate professional combined with the quintessential entertainer is certain to leave you wishing for one more day on your Caribbean getaway.
Chef Zoe Leppard
Hi, I'm Zoe! I am a dual citizen of Canada and the US, and grew up on a 48-foot wooden sailboat. We sailed the South Pacific, New Zealand, Australia, the West and East Coasts of the US & Canada, Central America, Colombia, and finally from British Columbia through the Panama Canal to Nova Scotia where I went to high school. It was while sailing that I discovered my love and passion for food. At age 12 I began cooking dinner for my family each night. I then attended the Culinary Institute of Canada and graduated with a 2 year diploma in Culinary Arts.
My first job upon graduation was on St John, USVI at a restaurant called Ocean362. I lived there for about 8 months and then left the island right before Irma and Maria hit. Since then, I have worked at several other fine dining restaurants and bakeries in cities such as West Palm Beach, Nantucket, & San Diego and landed at my last job which was chef on an 88-foot charter sport fishing boat. I’m no stranger to the ocean, and combining my love of food and being on the water makes a job not even seem like one at times! With my 100T captain license and excellent charter culinary experience, I look forward to welcoming guests aboard Adventure Us!
- Captain: T.C. Carter
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
DAY BREAK
Avocado Toast: smashed avocado, poached eggs, shaved radish, crispy prosciutto Banana Coconut Pancakes, eggs your way, bacon & fruit
Goat Cheese and Sundried Tomato Frittata served w/ toast, bacon & sausage, fruit
Citrus mascarpone stuffed French toast, blackberry coulis, cookie crumble
French style omelettes, boursin cheese, herbs, seasoned potatoes
Eggs Benedict, homemade hollandaise, seasoned potatoes
Roasted vegetable quiche, fresh fruit
Shakshouka with tomato, peppers, onion & spinach, side of bacon and toasted naan
MIDDAY
Mahi Mahi Taco bar: blackened mahi, pico de gallo, shredded cabbage & cotija served w/ Spanish rice and refried beans
Lemongrass Chicken Bahn Mi’s, Sesame Ginger Slaw
Boat Burger: homemade beef patties served with all the toppings and condiments, sides of potato salad and green salad
Grilled salmon, sushi rice, pickled cucumbers & carrots, avocado & furikake, sambal mayo
Shrimp Panzanella
Blackened catch of the day sandwich, lettuce, tomato, onion, basil aioli, roasted potato wedges
Grilled steak and vegetable skewers with orzo pasta salad
Chicken teriyaki, homemade teriyaki sauce, steamed rice, sautéed vegetables, grilled pineapple
HORS D'EOUVRES
Baked Brie, cranberry orange chutney & crostini Caprese Salad Skewers
Thai style Coconut Ceviche, rice paper crackers
Watermelon gazpacho, crème fraiche, brioche croutons, herb oil
Caramelized mushroom & herb tartlets
Tuna tartare in cucumber cups, toasted sesame
Nectarine, prosciutto & goat cheese pastry cups
Mini crab cakes, herb mustard aioli
MAIN
Sage and Prosciutto stuffed Pork Loin served, fondant sweet potatoes, lemon herb haricot verts
Shrimp Scampi, Caesar Salad, Garlic Bread
Seared Salmon, cilantro lime rice, garlic broccolini & chimichurri
Roasted lamb loin, couscous salad with pomegranate & pistachios, mint herb sauce, sumac roasted baby carrots
Sushi night, fresh spring rolls, steamed dumplings, miso soup
Grilled NY strip, rosemary mashed potatoes, red wine Demi glacé, roasted asparagus
Sesame crusted local tuna, coconut rice, mango pineapple salsa & garlic bok choy
Seared saucy pork chops, spicy sweet frisée apple salad, fresh rolls & whipped honey butter
DESSERT
Key lime pie & lime/vanilla whipped cream
Brownie sundaes, assortment of toppings
Bananas foster, vanilla ice cream
Chocolate caramel tart
Homemade lemon thyme ice cream, cardamom shortbread
Pineapple upside down cake, homemade vanilla ice cream
Virgin Islands fruit tart, lemon cream cheese, raspberry glaze
Nutella tart, toasted hazelnuts, whipped cream
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagro
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer's, Leatherback Brewery, Corona
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ice Maker
- Ipod
- Toilet Paper in Heads
- Tube
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $34,600 |
| Summer 2023 | 3 | $35,250 |
| Summer 2023 | 4 | $35,900 |
| Summer 2023 | 5 | $36,550 |
| Summer 2023 | 6 | $37,200 |
| Summer 2023 | 7 | $37,850 |
| Summer 2023 | 8 | $38,500 |
| Winter 2023 to 2024 | 2 | $36,900 |
| Winter 2023 to 2024 | 3 | $37,550 |
| Winter 2023 to 2024 | 4 | $38,200 |
| Winter 2023 to 2024 | 5 | $38,550 |
| Winter 2023 to 2024 | 6 | $39,500 |
| Winter 2023 to 2024 | 7 | $40,150 |
| Winter 2023 to 2024 | 8 | $40,800 |
| Summer 2024 | 2 | $36,900 |
| Summer 2024 | 3 | $37,550 |
| Summer 2024 | 4 | $38,200 |
| Summer 2024 | 5 | $38,850 |
| Summer 2024 | 6 | $39,500 |
| Summer 2024 | 7 | $40,150 |
| Summer 2024 | 8 | $40,800 |
| Winter 2024 to 2025 | 2 | $36,900 |
| Winter 2024 to 2025 | 3 | $37,550 |
| Winter 2024 to 2025 | 4 | $38,200 |
| Winter 2024 to 2025 | 5 | $38,850 |
| Winter 2024 to 2025 | 6 | $39,500 |
| Winter 2024 to 2025 | 7 | $40,150 |
| Winter 2024 to 2025 | 8 | $40,800 |
TC - amazing nicknames, excellent taste in smooth music, terrible terrible Dad jokes, splendid accent, good stories and history lessons, unstoppable bartending skills. Thank you for a delightful and memorable week. You, sir, know your onions. We all had a blast. Zoe - Your cooking was outstanding and utterly scrumptious. Thank you for your hard and often quite hot work keeping us all so well fed. I could eat that key lime pie and poké bowl forever, though not mixed together that would be gross. Again, thank you for tasty food and good jokes.