Jesse and Jennifer Cisneros are the proud owners and operators of S/V Elation, bringing a rare combination of owner-level care, real-world charter experience, and long-range cruising capability. Together, they have completed more than 50 private charters and bring nearly 40,000 nautical miles of sailing experience across the Caribbean and Mediterranean, including two Atlantic crossings. Their time aboard has included extensive cruising throughout the BVI, USVI, Puerto Rico, and broader Caribbean waters, as well as significant offshore passagemaking.

As owners, Jesse and Jennifer know Elation intimately and have built their charter approach around comfort, safety, hospitality, and creating memorable guest experiences. Jesse brings leadership, operational oversight, and deep hands-on knowledge of the vessel, while Jennifer adds a warm, guest-focused presence with a strong emphasis on service, hospitality, and onboard experience. Together, they offer a highly authentic owner-operated charter style that combines professionalism, local knowledge, and genuine passion for life at sea.

DAY BREAK
Fresh fruit platter served daily.

Scramble egg with bacon, mini croissant, Greek yogurt, granola, maple syrup. Banana milk shake.

Tortilla omelette filled with bacon, onion, potato, cheddar & mozzarella cheese served with bread, butter, jam & honey.

Bacon and fried egg served with toast bread, butter and jam, Greek yogurt, granola & honey. Tropical fruit smoothie.

Toast with cream cheese, roast beef, yellow zucchini, tomato, fresh herbs, cheddar & mozzarella cheese. Berry smoothie.

Smoked salmon bagel with cream cheese, lemon juice & fresh dill on top. Homemade guacamole bagel with fried egg in bell pepper ring and fresh bell pepper.

Bacon roll with potato, red onion, egg, mozzarella cheese & green onion on top with mini croissant or bread on the side. Red berry smoothie.

French toast topped with icing sugar, cinnamon with breakfast sausage, maple syrup and Nutella on the side. Banana & chocolate milk shake.

 

MID DAY
Tuna poke bowl with carrot, cabbage, radish, edamame, avocado, mango topped with fresh herbs & spicy ginger sauce.

Baby spinach salad topped with grilled shrimp in garlic & parsley butter sauce with white onion, cherry tomato, cucumber, radish, strawberry & roasted pecan nut on top.

Wahoo tacos with red & white cabbage, tomato, cucumber, yellow bell pepper & fresh cilantro. - Coleslaw on the side.

Crab cake with white cabbage salad with pink lady apple, roasted sesame seed in French vinaigrette sauce with homemade seed crackers.

Porc tenderloin in red Thai curry with egg plant, red onion, red bell pepper, yellow zucchini, habanero chili & basil leave on top with white rice.

Chicken (mayonnaise & cajun spice) roll wrap with lettuce, tomato, cucumber, yellow bell pepper with spinach, strawberry, roasted pecan nut.

Flatbread pizza topped with tomato sauce, chorizo, yellow bell pepper, white onion, green olive & mozzarella cheese. Flatbread pizza topped with sour cream, goat cheese, yellow zucchini, red bell pepper, white onion, black olive, pine nut & honey.

 

HORS D'OEUVRES
Shrimp summer roll with carrot, red cabbage, cucumber, fresh mint and fresh cilantro with peanut butter sauce.

Fried dim sum with sweet chili sauce.

Hummus with celery, cucumber and carrot stick.

Smoked salmon with Greek Feta cheese sauce on crackers. 

Charcuterie board, melted brie in honey & rosemary with homemade breadstick. 

Cantaloupe ball with Italian black pepper salami. Cantaloupe ball with Feta cheese. Cherry tomato with mozzarella ball cheese. Olive with sun-dried tomato and pickles. 

Smoked salmon on slice of cucumber and yellow zucchini with Feta Greek yogurt sauce with fresh herbs & a squeeze of lime on top. Toast with roasted cherry tomato, bell pepper, onion, basil leave & Feta cheese. 

Charcuterie & cheese board with crackers. - Dried fruit & nuts. - Olive & pickles. 

Chicken wings in spicy & asian sauce.

Crab dip with mozzarella cheese & cajun spices with crisp. 

 

MAIN
Black’in (cumin & massalé) wahoo steak topped with mango salsa, blanched sweet snap pea and coconut milk rice on the side. - 

Grounded beef lasagna with homemade tomato and béchamel sauce. - Lettuce salad on the side with French vinaigrette. - 

Champignon risotto with sour cream, butter, parmigiana cheese, white onion & baby spinach. - Fried scallop in butter sauce with a drizzle of parsley sauce on top. 

Lettuce salad with cherry tomato, roasted pecan nut, mozzarella cheese ball & fresh herbs with Feta Greek yogurt sauce on top to start, followed with baked chicken leg in BBQ sauce with thyme, rosemary and garlic with Brussel sprout, ruby potato, red onion and yellow zucchini.

Chinese beaten cucumber salad to start, followed with a Tuna steak in black & white sesame crusted, with sobba noodle in soy sauce, blend of sesame seeds & oil and green onion on top. - Blanched bok choy on the side.

Tomato salad with burrata & basil leave to start, followed by Italian carbonara with linguini, fried guanciale, garlic, habanero, parmigiana cheese & fresh parsley on top. 

Seared steak in « sous-vide » with rosemary, thyme, garlic with a ring of parsley butter on top with baked green & white asparagus in olive oil. Mashed of gold & sweet potatoes with butter and sour cream. 

 

DESSERT
Chocolate lava cake with sugar icing & vanilla ice cream on the side.

Strawberry pie with vanilla whipping cream on butter and sugar crust.

Roasted pear with butter, honey, sugar cane, cinnamon with roasted pecan nut and dark chocolate flakes on top & vanilla ice cream. 

Chocolate desert cream with Amaretti & roasted hazelnut on top.

Banana & coconut milk flan pie with roasted black and white sesame seed on top.

Apple crumble with vanilla ice cream and salted butter caramel on top.

Chocolate mousse with coconut milk, whipping cream and roasted pecan nut praline on top.