extraordinary dining at sea

Halibut + Melon

Seared fresh caught Halibut, in melon gazpacho, brulé honeydew, dehydrated banana, and citrus crème fraiche.
Homemade Fresh Rigatoni

Fresh pasta made onboard. Charred cherry tomato vodka sauce with broccolini and popcorn shoots.
Ribeye

Sous vide Ribeye with XO demi-glace, served over soy roasted bok choy and Japanese eggplant, then finished with pickled mustard seeds and crunchy garlic.

WATCHING BEARS FISH AND GLACIERS CALVE AT DINNER

Embark on a culinary journey like no other aboard Tundra Adventure Charters, where every meal is an experience crafted by our skilled onboard chef, Alex Otto. With a passion rooted in culinary mastery and adventure, Alex creates three unforgettable meals a day using locally sourced, sustainable high quality ingredients. From farm-fresh produce to seafood caught mere moments before it graces the grill, every dish tells a story of Alaskan wilderness and world-class cuisine. Peruse the signature dishes you see on this page and rest assured that your group will be enjoying meals similar to these about the Tundra and Samantha J.

After a full day of exploring Alaska's untamed beauty, step into the cozy embrace of Tundra Adventure Charters’ warm interior, where the inviting aroma of culinary delights welcomes you. But your day is not over, as we anchor up in front of brown bears fishing a river mouth while chef Alex serves you handmade spinach ravioli filled with citrus goat cheese, perfectly complemented by seared salmon and a smoky red pepper romesco. This one-of-a-kind moment, offers the perfect retreat after your outdoor adventures, ensuring comfort, flavor, and memories that linger for a lifetime.

summer dinner menu

explore our menu

Blackened Halibut

Halibut cheeks in sumac blackening seasoning, served with succotash of hominy, fava bean, marble potato, butternut squash and pickled sweet pepper, then finished with adobo and huitlacoche sauce
Sockeye Salmon + Homemade Ravioli

Fresh pasta made onboard. Spinach Ravioli and Salmon- Spinach ravioli filled with citrus goat cheese, seared salmon fillet served in smoked red pepper romesco and finished with frisee salad
Braised Lamb

Lamb leg in cranberry demi-glace served with roasted purple potato, polenta with grana Padano, and paprika coral cookie.

SHRIMP FLATBREAD

Fresh caught shrimp, sweet tomatoes, fresh herbs atop hand tossed and cheesy garlic flatbread
Roasted Lamb Rack

Lamb Lolli pops with coffee roasted heirloom carrots and kale braised with pork belly, served over Garlic potato
King Crab Salad

Egg in a hole- Homemade sourdough toast with over easy egg filling and Alaskan king crab salad, then topped with picked radish a chipotle hot sauce.

Fresh Pappardelle Pasta

Braised lamb pappardelle-Lamb leg in San Marzano tomato sugo over homemade pappardelle pasta, then topped with buttermilk ricotta and fried basil leaves.
Fresh Spot Prawns

Spot prawn with noodle- Fresh caught spot prawns in chili oil served over ginger soy wonton noodle finished with crunchy garlic and wasabi sprouts.
Pork Belly Bao bun

Pork belly bao bun- Pork belly in blueberry barbecue sauce, served with pickled carrot and daikon and crunchy fried garlic, inside a fluffy steam bun.