Captain Colin and First Mate/Chef Julianna

Captain Colin Lange hails from the shores of Lake Ontario, NY where he lived out his childhood on the water learning to sail Laser’s and 420’s. He further honed his sailing skills, racing throughout New York and Canada, including three years racing in the Junior Olympics. It was during this time that Colin earned his place as a certified US Sailing Instructor, coaching youth in sailing and racing. It was while completing his bachelor's degree and preparing to join "the rat race", Colin decided to confront his passions head on and shortly thereafter, moved to the Virgin Islands to begin his next great adventure as a full-time sailor. He is also a NAUI Dive Master.

Chef and First Mate Julianna Leone likes to say that while she was raised in Rochester, NY, her most formidable memories come from the summers she spent on Owasco Lake, in a cottage built by her great-grandparents. It was in the Finger Lakes in upstate New York that Julianna spent the summers of her youth swimming, adventuring and even water skiing before she could walk! As a young woman, she stayed local, attending the Rochester Institute of Technology where she got her degree in Graphic Design. In between classes should could be found going to yoga classes, painting, or cooking for her roommates (Best. Roommate. Ever.). After finishing her degree, Julianna spent a stint in the advertising/marketing agency world, but soon decided to follow her roots back to the water. This time, a little further from home. Julianna brings a fresh and colorful menu to Tabula Rasa, inspired by her passion for travel, art and the idea that food should be shared "together". 

Colin and Julianna share a love of culture, travel, and spending time on the water. Their passion for life brought them together on an unconventional, but totally epic, career path in the Virgin Islands. Colin’s experience on a wide variety of sailboats and powerboats, along with a deep knowledge of the Caribbean Seas makes him the perfect tour guide. As a certified private chef, Julianna utilizes family knowledge passed down from three generations of Italian cooks directly to Tabula Rasa’s galley. In addition to her Italian influence, she loves experimenting with local Caribbean cuisine, gluten-free and vegan cooking as well. These two bring a high level of service, fine attention to detail and a wealth of knowledge and personality to the Tabula Rasa family. 

Colin and Julianna are a passionate, motivated, water-loving team, whose specialty skills and knowledge make them your perfect crew for any and all charter adventures. 


Certifications:

Captain Colin Lange

USCG Master Captain 50 GT
STCW 95
NAUI Dive Master
US Sailing Instructor Level 1
TWIC Card
US Passport


Chef Julianna Leone

Certified Personal Chef
STCW Personal Survival Tech
STCW CPR, First Aid & AED
STCW Basic Firefighting
STCW Safety & Social Responsibility
NAUI Certified Open Water Diver
US Passport

 

Breakfast

Greek yogurt parfait with sweet honey, candied walnut granola & fresh fruit

 

Traditional Italian sausage frittata with fresh vegetables & herbs

Breakfast grains & poached berries with fresh fruit smoothies

Fresh Caribbean lobster omelette with sautéed scallions & spinach

Lemon ricotta pancakes with orange infused maple syrup, topped with whipped cream & fresh orange slices

Eggs Benedict Oscar with king crab and lemon & cayenne aioli

Ham & Brie Monte Cristo french toast sandwiches with strawberry preserves & a powdered sugar dusting

Lunch 

Curried chicken and grape wrap with sweet green apples & pecans

Homemade Greek turkey burgers with tzatziki sauce & tabbouleh

Grilled Tuna over butter lettuce with micro greens & champagne & pear vinaigrette

Caprese panini with fresh watermelon, feta & homegrown mint salad

Blackened Mahi sandwich with a mango cilantro sauce & orzo vegetable melange

Chicken avocado caesar salad made with locally grown V.I. greensLocally caught grilled Wahoo fish tacos with a pineapple and mango salsa & spicy sriracha mayo

 

Starters

Charcuterie board with assorted cheeses, apple slices, nuts & mango chutney

Grilled bacon wrapped asparagus served with whipped ricotta

 

Crispy coconut shrimp with an avocado tartar dipping sauce

Fresh spring rolls with Julienned veggies, homegrown herbs & a peanut hoisin satay

Baked pear and brie crostini with fresh picked thyme & balsamic fig glaze

Roasted tomato, spinach & mozzarella flatbreadHomemade roasted red pepper hummus with toasted pita & cucumber batons

Entrees 

Grilled garlic shrimp linguini with creamy parsley alfredo sauce

Coffee crusted filet mignon with sweet potato puree & roasted broccolini

Roasted pineapple and rum chicken with a brown sugar reduction & creamy vegetable risotto

Pan-Seared herb-crusted salmon with a sweet thai basil cream sauce, wild rice & steamed broccoli

Grilled pork tenderloin with shallot & parsley couscous & blistered grape tomatoes

Pasta fagioli with spicy Italian sausage, peppers, onions & homemade sauce

Whole lemon and herb snapper served with roasted asparagus & tri-color quinoa

Dessert

Dark chocolate espresso tiramisu made with locally roasted coffee beans

Homemade salted caramel ice cream with crispy pizzelle

Signature Caribbean Painkiller Grenada finished with fresh nutmeg

Authentic Italian panna cotta with a triple berry compote

Molten lava cakes with homemade vanilla ice cream, fresh strawberries, whipped cream & mint

Coconut cornmeal cake topped with fresh coconut curls & powdered sugar

Homemade key lime pie with fresh whipped cream & fruit