Timeless 62

Crew Profile

Jenna serves as the captain on board and expert on all things nautical. Jennas described as a "walking encyclopedia of boating knowledge and an extremely skilled boat handler both underway and around." While she has "only" been boating for 24 years, during that time, she has logged in tens of thousands of miles on dozens of vessels from 9 to 72 feet doing deliveries up and down the east coast, Gulf of Mexico, and the Caribbean as well as training owners on their boats, and serving as a captain on various charter boats. She holds her 100 Ton USCG License, with endorsements for towing. While she enjoys spending winters in warmer climates, the coast of Maine holds a special place in her heart since she has paddled from New Hampshire to Canada. She has also paddled from Key Largo to Key West and the coast of Vancouver, among other offshore paddling voyages. She holds her Maine Sea Kayaking Guide license.

Darlene is affectionately known as the "Admiral" onboard, but she is much more. Having worked in hospitality for nearly 50 years, she understands what makes a stay special and memorable. While Darlene and Jenna owned an Inn in Western Maine for almost two decades, her breakfasts became legendary, her afternoon treats inviting, and her specialty menus always dazzled. Just don't bug her in the galley before she has her first cup of coffee. Darlene ensures the interior is spotless, the flowers are fresh, and the cabins are welcoming. While she loves the water and cruising, she always has a soft spot for her dogs, cats, turtle, and bird, which may join Timeless on occasion (we'll let you know if this happens).

Sample Menu

SAMPLE MENUS 

“No menu is set in stone, we adapt our menus to the guests preferences, as we have to adapt to our chartering adventures”

Breakfasts Options   ~ It is the best meal of the day!

Always Every Morning…  Fresh Fruit, Yogurts, Fruit breads, Muffins or Toast and Bagels, Hard Boiled Eggs, Cereal or Granola         Coffee, Tea, Espresso, Café Latte and Juices

Quiches or Frittatas
(Spinach and Feta, Tomato Mozzarella and Fresh Basil, Roasted Vegetables, Shrimp or Lobster with fresh Tarragon, Sausage Tomato and Parmesan, or        Chef’s Choice)

Deep Dish Blueberry French Toast with Local Maple Syrup and Country Sausages
or
Deep Dish Frangelico and Chocolate Chips French Toast with Local Maple Syrup

Warm and Spicey Breakfast Burritos with Black Beans

Sweet Potato Hash with Roasted Vegetables, prepared with shredded Black Pastrami or Corned Beef
Poached Eggs

Everything Bagels
Smoked Salmon and whipped Cream Cheese
Fixing of: capers, Heirloom tomatoes, Bermuda Onions, Boston Lettuce and English Cukes

Fruit and Cheese Blintzes with Sour Cream and Fluffy Scrambled Eggs

Avocado Toast with freshly Smashed Avocados, Heirloom Tomatoes, Bermuda Onions, Boston Lettuce and English Cucumbers, Sprouts
Poached Eggs

Cold Meat Platter, with Fresh Seafoods and Cheeses, Crackers or Breads

LUNCH POSSIBILITIES

Traditional Shrimp Salad with Syrian Pockets
Tomato and Feta Salad with Balsamic Drizzle and Fresh Peaches

Gourmet Meats and Cheeses with assorted breads and condiments, Chips and Fruit Salad

Lobster Rolls with Cole Slaw and Brownies

Country Gazpacho with Chilled Shrimp
Cheeses and Crackers, Berries with Crème Fraiche

Vegetable and Turkey Wraps
Pasta Salad
Mixed Nuts with Dried Fruits

Charcuterie Platter

Tossed Salad
Sliced Apples with Cinnamon Honey Yogurt Dip

Crab and Corn Chowder with an Avocado
Tomato Salad with Lemon Vinaigrette

Italian Antipasto
Burrata and Provolone Cheeses
Italian Bread
Traditional Accompaniments
Berries and Chocolates

Baked Ham and Swiss Croissants with Avocado, English Cucumbers, and Heirloom Tomatoes
Fresh  Fruit Kabobs with melted Chocolate

DINNER PROSPECTS ~

Decadent or Simple always fresh with minimal ingredients, seldom rich and heavy! Often with a Starter, then Dinner and hopefully Dessert.

Mushroom and Onion Soup
Lightly seasoned Grilled Salmon with Crème Fraise and Caviar
Tabouli Salad and Chilled Asparagus with Yellow Tomatoes with a red wine vinaigrette
Port with Fore Street Chocolates

Traditional Greek Salad, Yankee Grilled Chicken Thighs and Breasts
Sweet Potatoes
Mango, Corn and Edamame Salad

Marinaded Vegetable Salad with Mini Mozzarella Balls
Orecchiette Pasta tossed with Olive Oil, Lemon, Smoked New England Scallops, Sun-dried Tomatoes and Fresh Basil
Lemon Loaf with Fresh Berries to finish

Watermelon, Cucumber and Feta Salad
Baked or Grilled Haddock or Swordfish over sauteed Spinach and Mushrooms with Couscous

Seafood Chowder (Shrimp, Lobster, Scallops and Crab) in French Bread Boules
Fresh Tossed Salad
Blackberries, Nuts and Port to finish

Lobster Bake
Boiled Lobsters
Steamers
Cole Slaw, Corn on the Cob and Boiled Parslied Potatoes
Accompaniment of drawn Butter and Lemons

Spinach Salad
Fresh Catch Fish served with a Tropical Salsa with Rice and Bean Salad
Fresh Fruit Kabobs

Ceasar Salad with Anchovies!
Grilled Rib-Eye or Filet Steaks
Baked Potato with an Herb butter, Steamed Broccoli and Pick-a-pepper sauce
Chocolates and Port to finish

COCKTAIL TIDBITS

Crudité

Assorted Cheeses and Crackers

Caviar with all the Accompaniments

Shrimp Cocktails

Hummus, Seafood or Fish Dip with vegetables and Crackers

Charcuterie Platter

Eggplant Caponata with Baguette Toasts

Desserts

Fresh Fruits / Berries, Peaches, Watermelon, Grapes, Tropical

Fresh Brownies or Cookies

Fruit Kabobs with Sherbet

Pies / Blueberry, Apple, Peach, Chocolate Cream

Family Recipe Baklava

Fig and Walnut Cake

Pastries / Eclairs, Fruit Turnovers, Cinnamon Pin-wheels

Ice Cream

Chocolates

More Locations Details

Summer Operations
USA - New England, USA - South East, USA - North East

Winter Operations
USA - Florida East Coast, USA - South East, USA - Florida West Coast