Captain and Chef Jade and Peter

Crew Profiles: 
The first question that we get asked is who is the Captain? Most recently it's been Peter but Jade has also had her hand at skippering and is happy to let Pete take the reins, for now. When you get down to it when one is acting Captain, the other is Co-captain. 

Jade's sailing repertoire spans along the Pacific Coast from Vancouver Island to Costa Rica and the Atlantic shores of New England and the Eastern Caribbean on any kind of sailing vessel from tuna fishing boats to tallships to Catamarans. Her preferred rig is her own 38ft Junk rigged schooner that is currently being outfitted for a circumnavigation. 

Peter literally cut his teeth on his family's Morgan 27 and Morgan 40 on the tempestuous waters of the Great Lakes. Racing several evenings a week and 3 day long cross lake marathons are common place still in the Lech family, placing repeatedly top of their class and best overall. He brings his ease at the helm and 14 years of management experience to execute smooth vessel operations.

Another pleasant surprise comes when you discover that not only can we sail but we also are experienced chefs. Both have spent years creating culinary delights for the rich and the famous including Hollywood starlets and the President of the United states. 

Pete applies his classic french training to local exotic ingredients and as a Sommelier pairs them with the best wines from around the world. Jade's influence stems from her asian-pacific up- brining with emphasis on fresh, health conscious plates never lacking in rich flavors and originality.

Combining thousands of sailing hours and two successful careers in high end service, it's easy to conclude that with us as crew your yacht experience will be nothing less than world class.
Let us share our dream with you! -- P & J

XENIA 50 SAMPLE MENU

 

“I am very flexible with my plates and can easily omit or exchange proteins, gluten and dairy products with out compromise.”

 Low or high appreciation of chilies will also be taken into consideration.

All sauces and dressings are made on board with the freshest ingredients.

  

Breakfast: 

Housemade maple granola with nuts and dried fruit,  Natural greek yogurt, Tropical fruit platter,

Fresh squeezed orange juice, selection of Coffee, Decaf and Teas served daily.

Chili tomatoe egg bake, pecorino romano

 Crepes, marcapone & ricotta and rum macerated strawberries

 Classic eggs benny, serrano ham, house herbed biscuits,  lemon hollandaise

 Smoked salmon hash, lemon dill emulsion, caribbean avocado 

Grandmarnier grilled grapefruit, toasted coconut

Micro waffles, Chantilly, warm berries

 Pain perdue; sourdough french toast,  ripe plantains and passion fruit sauce

 

Lunch - Always fallowed by a cookie of the day

Braised short rib sandwich, caramelized dijon onions cherry tomatoes, roquefort melt

 Thai grilled chicken, sprout salad, homemade roti, spicy peanut satay

 Angus beef sliders, aged gouda, breadfruit frîtes

Snapper pita roll, tropical herb slaw, lemon caper aioli 

House specialty Sushi platter, with our without raw fish

 Fennel Pollen  dusted chicken breast, romesco sauce, grilled romaine hearts

 Quiche lorraine provençale, rocket salad

 

Hors doeuvres:

 French cheese sampler board, crusty baguette,  onion confiture

Fennel grapefruit  blue crab salad 

Italian charcuterie  and olive sample board,  Rosemary foccacia

Fresh Catch Ceviche, avocado, butter lettuce nachos 

 Spoonful of Niçoise salad, quail eggs and smoked tuna

 Chorizo, fried plantain and house pickled cucumbers

 House seasame crackers, roasted red pepper hummus, olive tapenade

 

 Dinner sevice:

3 courses, paired with  fine wines from around the world followed with  a selection of  herb teas specialty coffees and digestifs.

  

Starters

  Lobster carpaccio , lemon infused olive oil

   Avocado cucumber soup, parm crisp

   Vera cruz with lime poached shrimp, creme fraiche

   Strawberry spinach salad, poppyseed vinaigrette, caramelized pecans

   tuna tartar, roasted garlic crustini, balsamic reduction

   Caribbean conch chowder, smoked tomatoes

  West indian pumpkin ravioli, sundried tomato pesto, pecorino romano

 

 Main Course:

Duck Magret,  black currant reduction, apple pain perdue

Far east rack of lamb,  new potato gratin, pomegranate mint jus

 Wahoo  mushroom roulade, saffron carrot puree, beluga lentils

Paprika Roast chicken, lardons and brussel sprouts, west indian yams, 

 Jamaican jerk pork tenderloin, plantain medallions, orange thyme jus

Spiced then Grilled Mahi-mahi, rocket salad, grilled pineapple salsa

Fillet minion, mushroom merlot jus, pearl onions, ausperge spears

 

 Dessert

 Grilled pineapple, fuielle de brick, lime coconut mousse

 French Crepe stack, nutella, grand marnier and creme anglaise

 Poached pears, maple walnuts, port reduction, roquefort mousse

Flourless chocolate cake, black currant glaze, candied ginger

 Maple lemongrass creme brûlée, vanilla tuille

Key lime custard, cookie crumble, marshmallow whip

House made iced fruit trio, banana, strawberry, mango

-Bonne Appetit!!