new! we now offer professional balloon set up services and food catering to enhance your events!
BALLOON SERVICES
We’ll create stunning balloon arrangements that perfectly complement your event’s theme to add an extra touch of festivity to your celebration.
Give us a call for pricing and more details on how to add this service to your experience.
CHARTER DINING EXPERIENCES
Luxury Private Dining for up to 12 Guests
Chef Erik Jackson delivers curated, refined, and flavorful fusion cuisine aboard private charters. Each tier is crafted for ease, elegance, and unforgettable flavor. With options for every vibe and every diet, designed to bring people together through food, family, and flow.
TIER 1:
BASIC “Sip & Bite” Cruise
$150 per person (2 Hours)
$175 per person (3 Hours)
Includes:
4 Light Bites
1 Mocktail (Group Selection)
Light Bites (Choose 4):
• Truffle Deviled Eggs (GF): Creamy yolk with truffle oil, chive dust, and smoked paprika.
• Miso Cucumber Cups (V, GF): Chilled cucumber filled with savory miso, sesame, and chili oil.
• Smoked Salmon Toast (GF on request): Toasted base topped with dill crème, smoked salmon, and capers.
• Seared Chicken Skewers (GF): Glazed with sweet heat sauce, bold and juicy.
• Creole Crab Cornbread Bites (+$5 per person): Mini cornbread rounds with lump crab, cayenne aioli, and herbs.
• Yuzu Watermelon Granita (V, GF): Shaved watermelon ice infused with bright yuzu and mint.
• Mini Caprese Picks (V, GF): Cherry tomatoes, vegan mozzarella, and basil with balsamic drizzle.
• Fruit & Mint Skewers (V, GF): Seasonal fruit skewers brushed with mint and citrus zest.
Mocktail (Choose 1):
Citrus-Mint Water | Hibiscus Spritz | Sparkling Ginger-Lime Refresher
TIER 2:
Signature Small Plate Experience
$225 per person (2 Hours)
$275 per person (3 Hours)
Includes:
2 Passed Bites
2 Small Plates
1 Mocktail (Group Selection)
Passed Bites (Choose 2):
• XO Deviled Egg (GF): Silky yolk spiked with XO sauce, topped with house chili crisp.
• Jerk Chickpea Arancini (V, GF alt): Fried rice balls filled with jerk-spiced chickpeas and mango-lime aioli.
• Mini Avocado Toast (V, GF alt): Creamy avocado mash with pickled shallot and microgreens.
• Crab Cake Slider (+$8 per person): Brioche or lettuce wrap with lump crab, slaw, and remoulade.
Small Plates (Choose 2):
• XO Surf & Turf Tostada (GF alt): Crispy tostada with XO steak, shrimp/crab, avocado mousse, lime crema.
• Cajun Fried Rice Bowl (Chicken | Fish | Vegan, GF): Creole-seasoned fried rice with your protein of choice.
• Coconut-Lime Chicken (GF): Seared chicken glazed in coconut-lime sauce, plated with jasmine rice.
• Miso Salmon (GF): Pan-seared salmon with caramelized miso-ginger glaze.
• Vegan Truffle Mac & Cheese (V, GF alt): Cashew-truffle cream, garlic crumb topping, and chive oil.
Mocktail (Choose 1):
Sakura Citrus Margarita | Plum & Ginger Fizz | Matcha Pineapple Cooler
TIER 3:
Luxe Tasting Experience
$350 per person (2 Hours)
$400 per person (3 Hours)
Includes:
5-Course Tasting Menu
2 Mocktail Pairings
Choose 1 Curated Menu Collection
FUSION FLAME MENU
• Chili-Miso Deviled Egg (GF): XO-spiced yolk, smoked chili, and lotus chip crunch.
• Seared Scallop with XO Butter (GF): Golden scallop, sweet corn purée, smoky XO finish.
• Jerk Chicken & Plantain Arancini (GF alt): Fried risotto balls glazed with tamarind molasses.
• Sous Vide Ribeye & Truffle Mash (GF): Ribeye slices, black truffle purée, and crispy leek.
• Yuzu White Chocolate Mousse (GF): Bright citrus mousse with matcha crumble and florals.
⸻
GARDEN & SEA MENU (Pescatarian-Friendly)
• Yuzu Cucumber Spoon (V, GF): Citrus pearls, pickled ginger, and shiso on compressed cucumber.
• Ahi Tuna Tartare (GF): Ponzu-marinated tuna, avocado, sesame, and crispy rice chip.
• Halibut & Herbed Risotto (GF): Seared halibut with creamy lemon-herb risotto and saffron oil.
• Crispy Tofu & Shiso Salad (V, GF): Pan-seared tofu, shiso vinaigrette, radish, and greens.
• Lemon-Hibiscus Posset (GF): Tangy lemon custard with hibiscus syrup and candied peel.
⸻
BLACK & GOLD MENU (Comfort Luxe)
• Deviled Egg Trio (GF): One classic, one truffle-Creole, and one spicy miso — bold and elegant.
• Crispy Chicken Skin Taco (GF alt): Chicken skin shell filled with slaw and spicy aioli.
• Wagyu Meatball in Bourbon Glaze (GF): Braised wagyu over parsnip purée and smoked glaze.
• Truffle Mac & Lump Crab (GF alt): Rich truffle mac layered with garlic crumb and lump crab.
• Banana Foster Profiterole (GF alt): Brûléed banana cream puff with warm rum caramel.
⸻
Mocktail Pairings (Choose 2):
Tokyo 75 | Spiced Ume Spritz | Fruit Punch | NOLA Meets Kyoto
“Luxury isn’t about showing off. It’s about showing up — with intention, consistency, and respect for every detail.” – Chef Erik
ABOUT CHEF ERIK JACKSON
Refined. Rooted. Ready Every Time.
Chef Erik Jackson is a name that holds weight across DC, Maryland, and Virginia — not because he says it does, but because the work proves it every time. Known for his precise fusion of Creole depth, French technique, and Japanese discipline, he brings a quiet intensity to the kitchen and a calm authority to every room he walks into.
His food is bold without doing too much. Every dish has a purpose. Whether it’s a private tasting on a yacht or a curated event for 12, Chef Erik makes it seamless, thoughtful, and unforgettable.
Beyond the craft, he’s a father, mentor, and presence. He leads with values and builds experiences around food, family, and flow — the kind of moments that last long after the last bite.
Waterfront Lux Charters 