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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 let us know at the time of booking or via email if you are interested in Chef Lionel’s services or have any questions. 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 $80.00
For 5-8 guests $120.00

Choice B

Smoked Salmon Bruschetta & King Crab Bao
Toasted crostini, whipped Alaskan salmon spread, quick pickled cucumbers and onions. Bristol bay king crab with Kewpie, quick pickled cucumbers, cilantro, and tarragon.
For 2-4 guests $99
For 5-8 guests $160

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 pairing, we can make it happen and if necessary will charge accordingly.

Seafood Option
$75.00 Per person
Caprese salad:
Marinated heirloom tomatoes | olive oil | basil | aged balsamic
Herb basted Alaskan salmon and halibut duo:
summer vegetable succotash | shaved fennel | local juneauper gin beure blanc
Grilled stone fruit:
whipped cream | streusel topping | salted caramel | smoked salt

Meat Option
$75.00 Per person
Alaskan summer market salad:
seasonal greens | strawberries | feta cheese | pickled alaskan sea asparagus |Alaskan seaweed | roasted shallot and aged balsamic vinaigrette
Summer herb marinated beef tri-tip:
Mediterranean charmoula | roasted Brussel sprouts | potato puree | pickled green peppercorn 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
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