- Queen Beds: 4
Season 2022/23: Captain Xander and Chef Taylor
Qualifications: USCG 100 GT w/ Sailing Endorsement, ASA 106, STCW
Your skipper, Captain Xander, grew up near St. Louis before moving to Arizona to study finance at Arizona State. He spent his initial years out of college behind a desk working for a large wealth management firm. During a trip to Croatia he fell in love with sailing and quickly realized that office life wasn’t going to be in his future forever.
In 2016 Xander moved to Chicago, purchased an old sailboat, and spent summer evenings and weekends on the water, sailing around Lake Michigan. After a couple seasons he decided that the short Chicago summers and splitting time between the office and the lake wasn’t enough so he left the finance world to pursue a career in sailing.
Xander has spent most of his time sailing in the Caribbean, Adriatic, and Great Lakes. His favorite part of the day is when the engines are off and you’re truly sailing. Xander is always happy to show guests the ropes and teach a thing or two about sailing. His goal on every charter is to deliver an unforgettable experience and leave guests with a passion for sailing.
Your chef/first mate, Taylor, was born in Sydney, Australia but grew up in Los Angeles, California. While pursuing a degree in Art History at TCU, she spent a semester abroad in Florence, Italy studying Italian Gastronomy and Culture. It was during this time that Taylor realized her passion for food and allowed her to refine her culinary skills.
After graduating Taylor began working for a family in the US, preparing meals and helping care for their child. She was fortunate to accompany the family on extended trips around Europe and Africa, exposing her to more unique cuisines and cooking methods.
Having visited 45+ countries, Taylor loves drawing on her experiences traveling to create inventive dishes in a wide array of culinary styles focusing on simple, local ingredients. In 2018 Taylor decided to go from kitchen to galley and started working as a chef on boats. She has worked on sailboats in the Adriatic and Caribbean. Her goal on every charter is to ensure some of your favorite memories are the beautiful sunsets and the amazing food accompanying them.
Xander and Taylor first met while working on charters in Croatia before moving to the Caribbean. We are both passionate about yachting and love delivering the best possible charter for all our guests. The Virgin Islands have so much to offer and we can’t wait to show you some of our favorite spots!
**Captain Xander and chef Taylor are both fully vaccinated**
Xander and Taylor look forward to welcoming you aboard Galaxsea!
- Captain: Xander
- Language: English
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
BREAKFAST
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, poached egg, topped with feta and balsamic glaze (v, gf)
Crab Cakes Eggs Benedict
served on fresh baked cheddar biscuits with cajun hollandaise and rosemary skillet potatoes (gf)
Shakshuka
with avocado, feta, fresh mint and served with crunchy bread (v, gf)
Croissant Breakfast Sandwiches
cheesy scrambled eggs, bacon jam, caramelized onions, pork sausage, sliced avocado, maple Sriracha aioli, and fresh tomato relish (v)
Crunchy French Toast Monte Cristo
corn flake crusted french toast sandwich with mozzarella, ham, and fig jam. Topped with fresh raspberry compote.
Breakfast Charcuterie Board
a build-your-own bagel sandwich platter with assorted proteins, veggies, and spreads. Served with toasted bagels, scrambled eggs, and a fruit platter.
Huervos Rancheros
crispy fried flour tortilla topped with refried beans, cheesy chorizo potatoes, fried egg, hatch chili salsa, sliced avocado, jalapeno, coriander, pickled red onions, and spicy mayo drizzle.
LUNCH
Grilled Chicken Mediterranean Bowl
Greek salad, lemon butter orzo, crispy baked chickpeas. Served over homemade hummus and pita and topped with homemade tzatziki (v, gf)
BBQ Pulled Pork Sliders
coleslaw, hot pickles, on brioche buns, served with Sriracha dijon potato salad and elote corn ribs
Salmon Poke Bowl
brown rice, sliced avocado, mango salsa, edamame, shredded carrots, watermelon radish, and Sriracha mayo drizzle (v, gf)
Sesame Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette, topped with crispy onions. seaweed salad, and local micro greens (gf)
Korean Bulgogi Tacos
spicy jalapeno lime slaw, kimchi, and avocado crema served on flour tortillas (gf)
Miso Kimchi Udon Carbonara
with pancetta, pecorino and egg yolk. Topped with scallions and dried nori ribbons (gf)
Chinese Chicken Salad
with creamy mustard and honey vinaigrette and crispy fried wonton strips (v, gf)
APPETIZERS & SNACKS
Tomato Ricotta Flabread
roasted rainbow cherry tomatoes over creamy ricotta. Topped with prosciutto, arugula, and Mike's Hot Honey drizzle (v)
Stuffed Mushrooms
served over arrabbiata sauce with fresh basil (v, gf)
Fresh Spring Rolls
with creamy peanut dipping sauce (v,gf)
Pineapple Salsa
sweet and spicy homemade salsa served inside a pineapple with corn chips (v, gf)
Jalapeno Popper Turnovers
puff pasty filled with cheddar cheese, cream cheese, hummus, and bacon
Apple Brie Crostini
topped with walnuts and honey drizzle
Charcuterie Board
selection of cured meats, cheeses, and local fresh fruit and nuts
DINNER
Tuscan Salmon
served over creamy pasta with sundried tomatoes, mushrooms, bacon, and spinach
Seared Scallops and Butternut Squash Risotto
topped with balsamic pearls, cucumber ribbons, and local micro greens (v, gf)
Sous Vide Filet
caramelized leek potato puree and truffle asparagus. Topped with creamy passionfruit béarnaise (gf)
Korean Braised Short Ribs
served over caramelized sweet potato grits and Sichuan chili crisp (gf)
Miso Coconut Mussels
served over udon noodles and drizzled with sizzling homemade sesame chili oil
Seafood Boil
crab legs, shrimp, crawfish, kielbasa, corn, potatoes, broccoli. Served with butter sauce and
spicy remoulade dipping sauces. Accompanied with cornbread and mac and cheese.
Dinner (cont.)
Sweet Corn Gnocchi
homemade gnocchi with a light lemony sweet corn and basil sauce topped with tajin, toasted breadcrumbs, and local micro greens
DESSERT
Blueberry Cheesecake
with an Oreo cookie crust, topped with tart berry compote (v)
Pastel de Nata
Portuguese custard tart dusted with cinnamon
Peach Cobbler
served with vanilla ice cream
Puff Pastry Apple Turnovers
drizzled with vanilla glaze (v)
Lemon Tart
topped with a dollop of whipped cream and lemon zest (gf)
Hazelnut Chocolate Mousse
whipped topping, chocolate shavings, and fresh berries (v, gf)
Fresh Fruit Salad
with honey lime dressing (v,gf)
v - vegan/veg option available
gf - gluten free option available
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ipod
- Toilet Paper in Heads
- Tube
| Season | Guests | Rate |
|---|---|---|
| Summer 2022 | 2 | $25,000 |
| Summer 2022 | 3 | $25,000 |
| Summer 2022 | 4 | $27,000 |
| Summer 2022 | 5 | $27,000 |
| Summer 2022 | 6 | $28,000 |
| Summer 2022 | 7 | $29,000 |
| Summer 2022 | 8 | $30,000 |
| Winter 2022 to 2023 | 2 | $25,000 |
| Winter 2022 to 2023 | 3 | $25,000 |
| Winter 2022 to 2023 | 4 | $27,000 |
| Winter 2022 to 2023 | 5 | $27,000 |
| Winter 2022 to 2023 | 6 | $28,000 |
| Winter 2022 to 2023 | 7 | $29,000 |
| Winter 2022 to 2023 | 8 | $30,000 |
| Winter 2023 to 2024 | 2 | $25,000 |
| Winter 2023 to 2024 | 3 | $25,000 |
| Winter 2023 to 2024 | 4 | $27,000 |
| Winter 2023 to 2024 | 5 | $27,000 |
| Winter 2023 to 2024 | 6 | $28,000 |
| Winter 2023 to 2024 | 7 | $29,000 |
| Winter 2023 to 2024 | 8 | $30,000 |