MarineMax 545 - Wandering Hillbilly

Captain Adam is a certified Sailing Instructor with a background in mechanical engineering, combining technical expertise with confident leadership and a focus on safety. He’s known for creating personalized itineraries, running efficient yacht operations, and fostering the kind of welcoming, professional atmosphere that brings guests back year after year.

Chef Jelly, trained at the Super Yacht Culinary Academy, brings global flair, high energy, and a creative spirit to every meal onboard. Her Mediterranean-inspired dishes, Latin flavors, and commitment to fresh, locally sourced ingredients result in vibrant, memorable cuisine. She’s known for crafting menus that delight guests of all dietary needs—and for making every mealtime an experience in itself. 
Together, Adam and Jelly are more than a capable crew—they are a seamless team, delivering extraordinary charters with warmth, professionalism, and a shared passion for creating unforgettable moments at sea.

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.

• 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.

• 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.

• 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 coconut 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.