DOLPHIN DAZE Yacht Charter Catamaran

Crew Profile

Newlyweds, Captain Ryan and Chef Lesli cannot wait to share their love and knowledge of the Caribbean Sea and all its offerings. Their excitement is contagious. Their attention to detail and consideration of safety will leave you with nothing to focus on but the beauty of your surroundings and the equal parts relaxation and adventure they inspire. Ryan and Lesli are avid ocean enthusiasts and adventure seekers ready to provide you with the ultimate charter experience.

Ryan

Captain Ryan is most at home on the water. He started sailing and boating at 9 years old navigating the waters on Lake of the Ozarks in Missouri, where he grew up. He has since single-handedly logged (solo sailed) over 5,000 nautical miles offshore; from Key West to the Virgin Islands, Bahamas to Grenada and everywhere in between. He has experience on vessels of all shapes and sizes but holds a special place in his heart for traditional tall ships. He is also a sailing instructor, happy to share his knowledge with any interested passengers. A natural athlete, Ryan thrives in competitive wakeboarding, enjoys kiteboarding and wake surfing.
Ryan served in the US Navy where he studied engineering at the US Naval Nuclear Power Training Command in Goose Creek, SC. He is a man of service, whether serving his community or his guests. His knowledge, experiences and entertaining stories set a tone for the most memorable sailing experiences.

Lesli

Chef Lesli also holds a 100ton USCG Masters license. She has been in the charter industry living and working on boats for the past 8 years. She holds a Bachelor of Fine Arts Degree in Interior Design and practiced both residential and commercial design in New York City before finding her ultimate passion of chartering the Caribbean. Originally from Michigan, she grew up spending as much time outside as possible; enjoying watersports on the lakes, hiking, biking and golfing in the summers and skiing and snowboarding in the winters.
Lesli’s second home is in the galley where she can showcase her artistic culinary creations inspired by her surroundings. She loves using fresh, local proteins and produce whenever possible. She has over 15 years of experience in the customer service industry and adores entertaining while sharing her love and knowledge of the ocean with her guests. Lesli will immediately make you feel at home on Sky as she takes great pride in customizing your charter experience, ensuring vacation memories that will last a lifetime.


Ryan and Lesli both enjoy all watersports. They are active divers and world travelers. They cannot wait to host you and yours on the beautiful sailing catamaran, Touch the Sky!

Menu

Dolphin Daze Sample Menu

Breakfast

Coffee, Tea and Fresh Local Fruit served with every breakfast.

Eggs Benedict: Perfectly poached eggs with Canadian bacon atop toasted English muffins drizzled with homemade hollandaise sauce.  Served with roasted, seasoned potatoes and fresh avocado.

Cinnamon & Vanilla Challah French Toast, served with homemade syrup and crispy bacon.

Huevos Rancheros: Eggs cooked to order atop seasoned black beans, homemade pico de gallo and oven toasted corn tortillas; garnished with Mexican cheese, fresh avocado, cilantro and an array of salsas.

Frittata: Oven baked eggs with cheese, fresh cut vegetables and meats of your choosing.  Served with seasoned sausage patties.

Bagel & Lox: Smoked salmon atop a toasted bagel with cream cheese, red onions, capers and chopped dill, fresh from the boat’s garden.  Served with a sliced boiled egg.

Pancakes made from scratch with homemade mixed berry syrup, garnished with confectioner’s sugar.  Served with perfectly browned sausage links.

Assortment of muffins, croissants, granolas and yogurts.

Lunch

Fish Tacos:  Fresh Mahi Mahi, seasoned to perfection with local slaw and lime aioli served with corn or flour tortillas and a side of fresh local greens, roasted beets and homemade vinaigrette.

Maine Style Crab Cakes served with dill aioli, sliced chives and homemade roasted corn salad.

Local Chicken Roti with mango chutney, rolled in authentic Roti wraps, served with local plantain chips.

Cheeseburgers in Paradise: Seasoned with secret ingredients and grilled to order.  These cheeseburgers come with all the fixings.  Served with crunchy dill pickles and potato crisps.

Flank Steak Salad, grilled to order, atop local mixed greens, cherry tomatoes, avocado, red onions, gorgonzola cheese and homemade Dijon Balsamic Vinaigrette dressing.  Served with toasted garlic bread.

Lemon Basil Shrimp Pasta: Light, lemony pasta dish served with parmesan crisps.

Greek-Style Chicken Gyros: Marinated chicken with homemade tzatziki sauce, tomatoes, cucumber, red onion and feta cheese wrapped in traditional Greek Pita Bread. Served with fresh cut veggies and creamy homemade hummus.

Appetizers

Bacon wrapped Scallops, with Cajun cream sauce.

Coconut Shrimp, oven baked and served with a sweet Thai chili sauce.

Creamy Spinach and Artichoke Dip, served with warm pita bread.

Stuffed Mushrooms: Spiced sausage, fresh rosemary and mixed cheeses served in buttery oven baked mushroom caps.

Shrimp Ceviche, a traditional local recipe served with blue corn tortilla chips.

Charcuterie and Cheese Board: an assortment of meats, cheeses, mustards, pickles and olives.

Caprese Skewers: Grape tomatoes, fresh buffalo mozzarella, basil from the boat’s garden, with a touch of olive oil and a sweet balsamic glaze served on a skewer.

Dinner

Bacon-Wrapped Filet with Truffle Butter, grilled to your perfection, served with garlic mashed potatoes and grilled zucchini squash.

Pan Seared Tuna Filet with Homemade Chimichurri Sauce, served over cilantro rice with sautéed sugar snap peas.

Prosciutto and Herbed Cheese Stuffed Chicken with Tarragon White Wine Sauce, served with mushroom risotto and glazed carrots.

Fresh Caught Mahi Mahi with Local Fruit Relish, served over sautéed spinach and pine nuts with garlic & herb cous cous.

Grilled Salmon with a Ginger Soy Drizzle, served with rice pilaf, asparagus and cherry tomatoes.

Chicken Piccata, topped with parmesan, pan fried and finished with a buttery, lemon garlic and white wine sauce with capers. Served with creamy polenta and a roasted vegetable medley.

Pork Roulade, stuffed with apple and sausage, sliced into artistic medallions and served with roasted red potatoes and Lesli’s special pan fried brussel sprouts.

Dessert

Key Lime Pie: Tart, rich, creamy with a salted graham cracker crust.

Vanilla Crème Brulee Rich custard with caramelized sugar.

Caribbean Rum Fudge Pie

Chocolate Mousse au Grand Marnier

Berry Bliss Cheesecake, with homemade buttery graham cracker crust.

Ultimate Fudgy Brownie Sundae, with Vanilla Bean ice cream and all the best toppings.

Bread Pudding with Café Rum Sauce