Greg Lewis was a commercial airline captain, but also taught sailing at an accredited sailing school, is a USCG licenses captain and certified dive master.

Laura Lewis has years of experience sailing, crewing, diving, water skiing, fishing, teaching and cooking.  She began cooking while helping out in her family owned restaurants.

Laura's Menu Suggestions:

Eggs Benedict smothered with hollandaise sauce, seasonal fruit and fresh orange juice or mimosas

Grilled jumbo prawns with pineapple salsa, spinach, pine nut and avocado salad with orange/sherry vinaigrette

Homemade breakfast pastries, and later a traditional barbeque with fresh caught fish or imported meat

Lobster thermador salad followed by a refreshing snorkel and al fresco dinner on the bridge deck

Happy hour with appetizers and tropical drinks or Red Stripe and an array of canapés, crudités, cheeses and dips

Tempura fondue and hibachi skewers of a variety of fish, meats and vegetables with Laura's special sushi with hot or cold sake

Wake up to the aroma from the galley.  It is bread, pastries or cookies?  Maybe it's Laura's mouth watering fudge.