VIAGGIO

AMENITIES

DECK & SYSTEMS

DIVING

VIAGGIO Crew Profile

Capt. Trig, owner-operator of VIAGGIO, has a vast array of experience as professional yacht crew in SE Alaska over the last 4 years. Averaging 9000 nautical miles per year in Alaska alone, Trig can confidently say they know the area and can maximize their guests’ experiences. Trig has also built important relationships throughout the area which allow them inside information about fishing, whales, bears and other areas of interest.



Capt. Trig prides himself on providing an intimate experience afforded by finding out of the way harbors and anchorages. Having travelled the area extensively, he has some favorites that he always tries to stop into. Both Trig and Alisa believe in giving guests the solitude they need to connect with and enjoy their family and friends. 



Chef Alisa Jestel has enjoyed providing exciting and delicious meals for guests aboard yachts for over 3 years. Alisa's restaurant background has allowed her to be comfortable preparing meals for groups large and small. Regardless of the clients desires, Alisa is always able impress by putting her touch on their requests. After tasting Alisa's creations, it's easy to understand why she is an American Culinary Federation award winner. 



When whales or other wildlife is spotted, Capt. Trig positions the boat for the best vantage point while Chef Alisa ensures that everyone gets a great spot for viewing the fantastic show nature provides.



Trig and Alisa understand and appreciate the level of service VIAGGIO clients require. Their enjoyment of working aboard yachts in the Pacific Northwest, shows in the satisfaction of their clients after a cruise aboard VIAGGIO.

VIAGGIO Specifications

VIAGGIO Menu

Lunch:

Alaska Fish and Chips served with Homemade Slaw, Tartar Sauce and Spicy Tartar Sauce



 

Dinner:

Grilled Caesar Salads with Homemade Croutons and Shaved Parmesan Reggiano

 

Grilled Fillet Mignon with Blue Cheese-Horseradish Butter, Oven Roasted Fingerling Potatoes, Grilled Asparagus and Beer Battered Walla Walla Sweet Onions

 

Warm Brownie Sundae Bar

 



Breakfast:

Bay Shrimp, Asparagus, Tomato, and Basil Frittata served with fresh fruit salad and Honey-Corn Muffins

 

 

Lunch:

Fish Taco Bar with Cilantro-Cabbage Slaw, Black Bean and Corn Salad, Guacamole, Mango Pico De Gallo and Chipotle Crema

 

 

Dinner:

Grilled Pesto Prawn Salad with Arugula, Heirloom Tomatoes, Toasted Pine Nuts and Goat Cheese with a Lemon-Pesto Vinaigrette and Balsamic Reduction.

 

Grilled Alaskan Salmon with Cauliflower Puree, Grilled Spinach, Salami-Piquillo Pepper-Caper compote and Fresh Herb Salad

 

Puff Pastry Baked Pears with Vanilla Ice Cream and Salted Caramel Sauce

 

Breakfast:

Farm Fresh Eggs Cooked to Order served with Bacon, Hash Browns, and Homemade Wheat Toast.

 

Lunch:

Seafood Louie Salads with Avocado, Tomatoes, Hard Boiled Eggs, and Cucumber on a bed of Assorted Greens with Warm Garlic Rolls

 

 

Dinner:

Greek Salad with Cucumber, Tomatoes, Bell Peppers, Feta Cheese, Kalamata Olives with a Red Wine- Oregano Vinaigrette

 

Brick Roasted Chicken with Salsa Verde served With Apricot-Almond Cous Cous and Sautéed Green Beans with a Yogurt-Mint Sauce

 

Meyer Lemon Semi Freddo served with a Passion Fruit Gelee, Tropical Fruit Salsa and Coconut Cream

 



Breakfast:

Steel Cut Oatmeal Bar with Fresh Fruit, Roasted Nuts, Brown Sugar, Maple Syrup, and Homemade Granola served with Warm Freshly Baked Cinnamon Rolls

 

Lunch:

Grilled Chicken, Quinoa, Mushroom, and Goat Cheese Salad on a Bed of Arugula

 

Dinner:

Northwest Clam Chowder With Sourdough Bread

 

Dungeness Crab Boil with New Potatoes, Corn on the cob, and Coleslaw served with drawn butter, fresh lemons, and roasted garlic-Jalapeno drawn butter

 

Assorted Mini Ice Cream Cookie Sandwiches

 



Breakfast:

Challah French Toast with Berry Compote and Whipped Cream Or Maple Syrup

 

Lunch:

Turkey B.L.T.A Wrap Sandwiches accompanied by Roasted Tomato Bisque with Cheddar Brioche Croutons

 

Dinner:

Spinach, Strawberry, Toasted Almond, and Bacon Salad with a Vanilla-Honey Vinaigrette

 

Grilled Flank Steak with Chimichuri Sauce served with Oven Roasted Broccoli and Homemade Mac and Cheese

 

Chocolate Soufflé with Vanilla Ice Cream and Fresh Berries

 



Breakfast:

Buttermilk Biscuits with Country Sausage Gravy, Farm Fresh Eggs made to Order and Fresh Fruit Salad

 

 

Lunch:

Dungeness Crab Melt Sandwiches with Minted Watermelon Salad

 

Dinner:

Heirloom Tomato and Buffalo Mozzarella Caprese Salad

 

Homemade Linguini with fresh Clams, Bacon, and Caramelized Onions served with Focaccia Bread

 

Tiramisu

 



Breakfast:

Dungeness Crab Cake Benedict with Lemon-Tarragon Hollandaise Sauce served with Breakfast Potatoes

 

Lunch:

Grilled To Order Pizzas, Toppings of your choice!

 

Diner:

Truffled Potato Leek Soup with a Seared Sea Scallop and Crispy Prosciutto

 

Pan Seared Alaskan Halibut with Sweet Corn Risotto and Roasted Pepper Piperade with Grilled Zucchini and Cilantro-Red Onion Salad

 

Cheesecake with Fresh Strawberries and Whipped Cream

 



Breakfast:

Blueberry Baked French Toast served with Bacon

 

 

 

* Once agreed upon the menu will be followed as closely as possible.  We may shift the meals around to different days depending on our activity schedule or Fishing/Crabbing Schedule! I am happy to have afternoon Hors d Oeuvres and sweet treats available over the course of the day as desired .

VIAGGIO Testimonials