- Power
- 27 Feet
- 7 Feet
- 12
- 2018
- 2004
- Richmond Yachts
- 12
- 16
- Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw
- 1
- 2
- Yacht offers Rendezvous Diving only
- Mark Kurka
- Jamaica
- Yes
Cabins: | 6 |
King: | 1 |
Queen: | 3 |
Single Cabins: | - |
Showers: | - |
Wash Basins: | - |
Heads: | - |
Electric Heads: | - |
- DAY ONE - BREAKFAST [vegan] • Cherry vanilla chia seed pudding w/ almond milk • Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction • Fresh pressed juice LUNCH
• Power Bowls Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa Cocktail hour • Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze • Watermelon radish veggie spring rolls w/ tahini herb sauce • Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree DINNER
• Vegan pasole w/ veggies, hominy, and tortilla strips • Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers DESSERT
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds
- DAY TWO - BREAKFAST [Gluten Free] • Fruit w/ whipped greek yogurt
• Oatmeal pancakes • Maple sage chicken sausage LUNCH
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips Cocktail hour • Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain mustard vinaigrette • Kale pesto stuffed cherry tomatoes • Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta DINNER • Spring pea soup w/ tarragon and creme fraiche Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree • Mascarpone, sabayon, raspberry almond trifle - DAY THREE -
BREAKFAST [vegetarian] • Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange etc.) • Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and scallions, peppers onions avocado tomato and cheddar etc.) LUNCH • Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil potato chips Cocktail hour • Gorgonzola walnut stuffed figs w/ balsamic glaze • Brussels sprout cesar salad filled parmesan frico cups • Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce DINNER • Pickled beet salad with microgreens, candied pine nuts and ricotta salata • Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce with shaved parmesan and truffle oil • Chocolate mousse w/ hazelnut prailine crunch and brandied cherries - DAY FOUR - BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar • Potatoes lyonniase • Fresh peaches w/ macerated berries and basil syrup LUNCH • Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette Cocktail hour • Roasted oysters topped with a parmesan gremolata • Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette • Cod brandade w/ grilled crostini DINNER • Gazpacho w/ crab avocado salad • Grilled sea bass w/ tomato chutney, haricot vert, and corn salad • Strawberry rhubarb tartlets - DAY FIVE - BREAKFAST [Hampton's summer]
• Puff pancakes w/ strawberries and honey cardamom cream • Brown sugar black pepper bacon • Savory scones (swiss and scallion, sausage and cheddar etc.) LUNCH • Striped bass w/ grilled peach orzo salad Cocktail hour • Grilled calamari w/ chilis lemon and garlic • Roasted red pepper bruschetta • Watermelon feta skewers w/ pine nuts and white balsamic drizzle DINNER • Arugula salad w/ goat cheese fritters • Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus • Sticky toffee date cake
- DAY SIX -
BREAKFAST [Asian] • Avocado toast w/ arugula, tomato and olive oil and lemon • Soft boiled eggs • Green juice LUNCH • Orange ginger grilled chicken w/ sesame rice noodle salad Cocktail hour • Tuna tartare on rice crackers • Shisito peppers and edamame • Beef negimaki • Miso glazed monkfish, toasted sesame quinoa, honey soy green beans • Green tea panna cotta - DAY SEVEN - BREAKFAST • Poached eggs w/ curried sweet potato hash • Smoothie bar • Bruleed grapefruit LUNCH • Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives, hard boiled eggs and mustard vinaigrette Cocktail hour • Gluten free crab cakes • Braised pork belly skewers w/ brown sugar chili glaze • Truffled polenta bites w/ wild mushrooms DINNER • Toasted sage cauliflower soup • Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and sauteed spinach • Spiced Pear cake w/ white wine ice cream SPECIALTY MENU "New England Style"
BREAKFAST
• Cheese soufflé
• Mixed berries LUNCH • Lobster blt on brioche bun w/ asparagus fries Cocktail hour • Burrata and stone fruit skewer w/ mint basil oil • Creamed corn and cod fritters • Ricotta, garlic scape and pea crostini DINNER • Pan seared clams and oysters on a spinach Rockefeller base • Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce • Plum tarte Tatin "New American Style" BREAKFAST • Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc) • Steel cut oats w/ almonds cranberries maple and cinnamon LUNCH • White bouillabaisse mixed green salad and grilled sourdough Cocktail hour • Fluke Crudo w/ cucumber citrus and truffle oil • Duck bacon wrapped figs DINNER • Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil • Braised short ribs w/ roasted root veggies and creamy mascarpone polenta • Poached pears w/ ice cream and red wine orange syrup "Southern Style"
BREAKFAST
• Vegetable egg white frittata • Fresh country breakfast sausage • Buttermilk biscuits LUNCH • BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips Cocktail hour • Southern style caprese salad (fried green tomato, mozzarella, basil and peach white balsamic vinaigrette • Chicken liver mousse on crostini w/ lavender grape jelly • Pickled veggie platter DINNER •Crispy pork belly served over an apple and cabbage country slaw •Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers DESSERT • Lemon tarts w/ black currant sauce "Italian night" Cocktails
•Artichoke fritters •Fried zucchini blossoms w/ champagne vinaigrette •Crab salad w/ capers, parsley olives, and roasted peppers served in endive Salad • Grilled radicchio and romaine Cesar salad Pasta • Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and hazelnut w/ toasted sage brown butter sauce Main • Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes Dessert • Chili chocolate tart w/ orange salted toffee "Cinco De Mayo" Cocktail hour • Shrimp empanadas • Guacamole • Pico de gallo • Fresh tortilla chips • Beef tongue flautas 1st course
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black beans, corn, and a cilantro lime agave vinaigrette Main • Tequila marinated strip steak w/ creamy chimichurri • Garlic mashed yuca Dessert • Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark chocolate drizzle "Feast in the Middle East" Cocktails • Curried meatballs • Falafel bites • Stuffed grape leaves • Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts) • Grilled haloumi cheese Soup • Vegan coconut curry creamed soup Entree • Lamb Tagine w/ couscous almonds and apricots Dessert • Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream "Summer Shower" Soup • Green gazpacho w/ butter poached lobster Salad • Grilled shrimp over charred corn salad, and microgreens w/ avocado cream Pasta • Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest Proteins • Duck hash with a poached egg • Grilled chicken burger w/ tarragon aioli and cranberry chutney Confections • Lemon bars • Dark chocolate muffin with cherry cream cheese filling • Lemongrass and chai white chocolate truffles |
|
Pref. Pick-up: | Nassau, Bahamas |
Other Pick-up: | - |
Refit: | 2018 |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw | |
Fuel Consumption: | 100 |
Cruising Speed: | 12 |
Max Speed: | 16US Gall/Hr |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Bahamas |
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | Yes |
Deck Shower: | - |
Bimini: | - |
Water Maker: | - |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | - |
# Dine In: | - |
Minimum Age: | - |
Generator: | - |
Inverter: | - |
Voltages: | - |
Water Maker: | - |
Water Cap: | - |
Ice Maker: | - |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | No |
Nude: | Inq |
Hairdryers: | - |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Dinghy size: | 39'8 |
Dinghy hp: | - |
Dinghy # pax: | - |
Water Skis Adult: | 1 |
Water Skis Kids: | 1 |
Jet Skis: | 2 |
Wave Runners: | 2 |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | - |
Tube: | Yes |
Scurfer: | Yes |
Wake Board: | Yes |
Kayaks 1 Pax: | 1 |
Kayaks (2 Pax): | - |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Apr 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
May 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Jun 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Jul 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Aug 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
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Nov 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
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Jan 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Feb 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
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Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.