YES DEAR Yacht Charter Catamaran

Crew Profile

Jonathan found his love for the water and the outdoors as an Eagle Scout growing up in South Carolina. In college he learned to sail in the Charleston Oceanic Sailing Association regattas. After graduating from the University of South Carolina, Jonathan moved to St. Thomas where he became the head bartender at the famous Duffy’s Love Shack and he fell in love with the Virgin Islands and diving. In 2011 he bought a sailboat and became a US Coast Guard licensed captain, spending the next seven years chartering and exploring the Virgin Islands. Jonathan and Katie are excited to share to magic of the Virgin Islands and create new adventures and memories with you aboard S/Y Yes Dear!


Katie is a small town girl with big world experience and is excited to bring her knowledge of food and fun to your vacation! With a background in catering, resort event planning, cafes and organic eateries, Katie has always had a passion for cooking and hosting. Her career brought her to the sunny island of St. Thomas, where she fell in love with the simple, sweet way of island life and met her future love and partner, Captain Jonathan Hardin. Soon after, the opportunity to cook on the water presented itself and she jumped into the world of yachting. As a luxury yacht chef and chief stewardess Katie was able to take her love of food and entertaining to a higher level. With three years of experience running luxury yacht charters throughout the Caribbean, she will amaze you with her incredible food and warm hospitality.

Menu

BREAKFAST

Eggs benedict with canadian bacon or eggs florentine with smashed potatoes

Choice of frangelico french toast or fresh fruit chia seed granola parfait with local organic honey drizzle

Avocado toast with poached eggs, locally sourced tomatoes, turkey bacon and herbed smashed potatoes.

Scalloped potato and vegetable casserole, aged cheddar, garlic, onion and peppers

Bagels and smoked lox platter. Lox rosettes served with plain and vegetable cream cheese, capers, fresh dill, sliced local tomato, red onion, cucumber and radish

Breakfast burritos

Fresh baked banana muffins, soft scrambled eggs, bacon and sausage, croissants, sliced avocado and fresh fruit platter

LUNCH

Lemon herbed chicken over chilled orzo salad topped with arugula, olive oil and balsamic glaze

Grilled shrimp over spicy greens with charred corn, avocado, heirloom cherry tomatoes, balsamic glaze and house made lemon vinaigrette

Locally caught lobster quesadillas with house-made roasted salsa and guacamole

Kale chiffonade with lemon chicken, pine nuts, pomegranate, parmesan, dressed in lemon vinaigrette

Grilled tuna steak sandwich dressed in lemon wasabi aioli, arugula and pickled red onions, served with truffle wedge fries and wasabi dipping sauce

Lion fish tacos served with Mexican street corn, house-made chips and salsa bar

South Carolina “low-country boil” with Caribbean lobster tails, whole fresh shrimp, kielbasa sausage, red potatoes, corn on the cob and Old Bay artichoke with house made bearnaise sauce.   

DINNER

Herbed seared scallops with cauliflower puree accompanied by salad followed by berries and fresh whipped cream

Pasta carbonara with asparagus tips and shaved parmesan followed by cinnamon bread pudding with a rum cream sauce à la mode

Savory-sweet stuffed pork chops over creamy polenta and roasted asparagus followed by sweet avocado cream, dark chocolate sauce, crispy wafer and fresh berries

Fresh, pan seared Mahi topped with fresh mango salsa over asparagus followed by brown sugar glazed grilled mangos, fresh mint and toasted coconut ice cream

Sweet chili glazed chicken thighs over bed of crispy bok choy and jasmine rice, topped with crispy rice noodles and sweet chili sauce. Refreshing green tea cheesecake to finish

Fresh grilled wahoo steaks with roasted haricot verts and whipped parsley potatoes followed by blackberry granita with zested lemon brine  

Pad Thai with toasted peanuts followed with mango sorbet and candied mint