The Wandering Hillbilly

• Type : Power
• Beam : 25 Feet
• Draft : 5 Feet
• Pax : 8
• YearBuilt : 2026
• Builder : Aquila
• Engines : Volvo Penta D6 2 x 480 hp Generator
• KidsSkis : No
• JetSkis : No
• ScubaOnboard : Yacht offers Rendezvous Diving only
• CaptainName : Adam Morris
• Flag : BVI Flag
• SatTv : No

Breakfast

Includes tropical fruit platter, local juice, selection of coffee, decaf and teas served. Daily choice of Greek yogurt parfait, plant-based chia pudding, or local fruit smoothie

Eggs Benedict Royale – toasted English muffin with fresh arugula, ripe tomato, red onion, smoked salmon, poached egg, and a bright lime hollandaise.

Shakshuka- simmered tomatoes, garlic and peppers with kidney beans, creamy feta, avocado, pickled cabbage, and fresh herbs.

Spanish Tortilla with Burrata- classic potato and egg tortilla topped with creamy burrata and tangy pickled onions.

Quinoa Breakfast Bowl- quinoa tossed with Italian sausage, kale, avocado, feta, roasted pepitas, and two sunny-side-up-eggs.

Vegetables & Goat Cheese Quiche or Fritta (GF)- seasonal  vegetables and creamy goat cheese baked in a flaky crust or as a crustless frittata.

Lunch

Grilled Chicken Power Salad- marinated grilled chicken breast over a bed of crisp greens, topped with roasted chickpeas, heirloom cherry tomatoes, cucumber, sweet corn, fire-roasted red pepper, crumbled blue cheese, and a house-made blue cheese dressing.

Cheeseburger in Paradise & Truffle fries- grass-fed beef patty grilled, served with lettuce, tomato, red onion, house pickles, jalapeno, smashed avocado, and microgreens on a brioche bun. Paired with crispy truffle-parmesan fries.

Baja Taco Bar- build-your-own tacos with options of citrus-marinated steak, spiced chicken, or chipotle tofu. Accompanied by Spanish rice, smokey black beans, sauteed fajita peppers, shredded cabbage, guacamole, Pico de Gallo, chimichurri, sour cream, and your choice of warm corn or flour tortillas.

Rainbow Poke Bowl- choice of sesame-soy marinated ahi tuna or ginger-miso tofu, served over seasoned sushi rice with shredded purple cabbage, julienned carrot, cucumber ribbons, seaweed salad, pickled ginger, and wasabi-sesame drizzle.

Steakhouse Cobb Salad- grilled flank steak sliced over mixed greens with roasted corn, cherry tomatoes, cucumber, red onion, crumbled blue cheese, and lemon zest.  Served with warm olive-oil brushed rosemary focaccia.

Dinner

Caribbean Coastal Grill-grilled catch of the day & caribbean BBQ chicken, roasted sweet potatoes, green banana salad, grilled okra with sea salt.

Mediterranean Soiree- slow cooked lamb and chicken skewers with lemon and oregano, herbed quinoa tabbouleh, charred zucchini, and eggplant with tahini drizzle.

Steakhouse Affair- sous vide ribeye with garlic sage brown butter, silky mashed potatoes, roasted asparagus with sea salt and lemon zest.

Summer BBQ Gathering- BBQ grilled chicken thighs, truffle-parmesan crispy
chicken wings, artisan pork and sausages, summer pasta salad, grilled corn on the cob and roasted asparagus.

Asian Fusion- slow-braised sticky beef with soy & ginger glaze, fried jasmine rice with seasonal stir-fry vegetables.

Desserts

Vietnamese Steamed Banana Cake-moist tender banana cake steamed to perfection with creamy coconut milk, topped with coconut cream and toasted sesame seeds, mango sticky rice with cocounut cream.

Dark Chocolate Mousse with Raspberries & Orange Zest

Brownie Sundae with Spiced Caramel-warm fudgy chocolate brownie served alongside creamy ice cream and drizzled with warm, spiced cinnamon and cardamom caramel sauce.

Limoncello Cheesecake-infused with bright, zesty essence of Italian limoncello, resting on a buttery crust.