Premium Options

We’ve worked closely with local renowned Chef Lionel Uddipa to develop an amazing “Alaskan” menu that uses fresh, locally sourced ingredients. Please allow us to enhance your experience if you so choose. Please let us know via email or at the time of booking if you have any questions or would like Chef Lionel to prepare a feast for you. We can’t wait for you to SEE…and TASTE….everything Alaska has in store for you this summer!

 

The Menu


Choice A

Alaskan Rockfish Ceviche
Alaskan sea salt, summer citrus, sweet onions, cucumbers, cilantro, foraged sea asparagus, corn chips
For 2-4 guests $60.00
For 5-8 guests 5-8 $100.00

Choice B

Smoked Salmon Bruschetta & King crab bisque
Toasted crostini, whipped alaskan salmon spread, quick pickled cucumbers and onions. Bristol bay king crab with carrots, celery, onions, tomatoes garlic and seasonal herbs.
For 2-4 guests $79
For 5-8 guests $140

Choice C

Private Chef On Board

There will be a charge of $125 per person for the service fee. This fee does not include the food cost. If you would like a wine a wine pairing, we can make it happen and if necessary will charge accordingly.

Seafood Option
$75.00 Per person

Summer market salad:
seasonal greens | strawberries | marinated mozzarella | champagne vinaigrette

Herb basted Alaskan salmon and Scallop duo:
summer vegetable succotash | local juneauper gin beure blanc

Bourbon Grilled peaches
whipped cream | streusel topping

Meat Option
$85.00 Per person

Summer market salad:
seasonal greens | strawberries | marinated mozzarella | champagne vinaigrette

Cast iron Ribeye steak:
Rosemary, Thyme and garlic marinade | roasted potatoes | balsamic glazed asparagus | pan jus steak sauce

Chocolate cake trifle:
foraged berry compote | caramel whipped cream | strawberries

About Chef Lionel


Born and raised in Juneau, Chef Lionel Uddipa is the third generation of chefs in his family. His first restaurant job was as a dishwasher in his family’s diner, where he made the kitchen his “playground” and decided to further his career in culinary school. was classically trained at Le Cordon Bleu in Atlanta, Georgia. After his studies, he moved back to the west coast to study with a host of top-tier restaurants. He then traveled to southeast Asia to learn the culture and cuisine of his roots.

Lionel’s culinary experience includes work at Studio at Montage in Laguna Beach, Estancia La Jolla Hotel & Luxury Spa, The Lodge at Torrey Pines, a short time at Next, and also Chicago’s Tru. He staged in several Michelin-starred restaurants, while-working full time elsewhere, to broaden his range of skills.

Chef Lionel Uddipa