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“95% of what we serve is made on ship fresh and I have a wide knowledge of allergen cooking”
Sikumi Chef Gabe Aguillera
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Cuisine on your small ship Alaska cruise
 Alaska seafood is never far off from our first rate commercial galley. Our chef takes pride in using the freshest available ingredients to create wholesome meals and snacks with Alaskan flair.
When you hear Alaskan food you probably think of seafood; why wouldn’t you? Although seafood is very much a part of what we do, we try to prepare a variety of dishes at each meal to allow for different tastes. We love to surprise our guests with interesting menus and creative recipes, but will happily work with you to accommodate individual tastes and special diets.
When the weather is nice we often barbecue on the top deck. If the fishing has been good (and it usually is)we’ll serve the catch of the day, along with our other menu selections. We can also prepare picnic lunches for hikers and beach cookouts for shore excursions. |
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Catch your own cuisine
One experience many of our guests enjoy immensely is being served up a shrimp, crab or fish meal made with fish they have literally just caught. Our chef has many ideas for preparing exciting and unique dishes using your fresh catch. In addition to freshly caught seafood, guests can gather fresh seasonal berries while on shore excursions, and the chef will happily whip them up into a delicious dessert to be enjoyed by all. |
Beverages box
We offer an interesting selection of wines and beers, compliments of the crew. Coffee, tea, juice and soft drinks are always available along with fresh fruit, tempting bakery treats and a variety of snacks. If there are certain wines or beers you would like to have, let us know and we’ll be sure to stock them. We are unable to supply liquor but you are welcome to buy some and fill up the cocktail cabinet for your cruise.
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Sample Menu
From the first 2 & 1/2 Days of our Solstice Cruise with Alaska Magazine
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Day 1.
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Breakfast:
Fresh fruit,
Muffins and pastries,
Eggs to order,
Bacon,
Home fried potatoes.
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Lunch:
Homemade corn chowder,
Fresh chicken cobb salad with apple cider vinaigrette,
Homemade oatmeal cookies.
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Appetizers:
Anti pasto platter,
Selection of crackers, fine cheese & condiments,
Fresh fruit.
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Dinner:
Spring salad with pecans, goat Gouda & balsamic vinaigrette
Fresh baked salmon,
Garlic mashed potatoes,
Sauteed zucchini and squash,
Baked dinner rolls.
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Day 2.
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Breakfast:
Homemade French toast,
Fresh strawberries,
Sausage.
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Lunch:
Grilled handmade burgers and brats
served with chopped red onion, romaine lettuce, tomato and pickles,
Freshly prepared ccoleslaw and potato salad.
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Dinner:
Spicy green Thai chicken with white rice,
Hot cucumber salad,
Beef kebabs.
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Day 3.
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Breakfast:
Omelets to order with choice of bacon, sausage, tomato, mushroom, green onion, hash browns, peppers and a selection of cheeses
Toast
Pancakes
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Lunch:
Chicken enchiladas,
Black beans,
Mexican rice
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Afternoon Snack:
Fresh shrimp two hours out of the ocean
served with peanut and secret sauces
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Chef Gabe Aguillera
Want to learn how to cook beautiful food and pick the brain of our on-board gourmet chef?
We conduct
themed cooking cruises on demand.
They take place out of Seattle, Washington during fall and winter.
SEPTEMBER to MAY Please contact us if you are interested |
What our guests say about our food:
"Glorious scenery, great wildlife, amazing glaciers, awesome food. We had it all! The fresh seafood meals were a real treat. To eat just caught fish and shrimp was the best. I feel totally spoiled by the great care you took with us."
"Our mouths were just watering the whole trip wondering what delicious morsel would be placed in front of us next."
"We met the Sikumi crew noonish on our day of travel, and the chef had wonderful nibbles ready and yummy peppermint brownie cake just in case we got hungry before they served an incredible salmon dinner and what turned out to be the first of many extraordinary desserts."
"Thank you for... finding the right spot, baiting the hooks, dropping the lines, gutting and cleaning and filleting them, storing and cooking and serving them..."
"The wine and beverages were generous and appreciated, just perfect. My birthday dinner the second night was very special, banners hung, candles and singing, gifts and special drinks. The menu was topside grilled chicken, and for dessert the best white chocolate, chocolate brittle topped cheesecake I have ever had! And this gal KNOWS cheesecake! I was in heaven." |
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