- Cat
- 33 Feet
- 6 Feet
- 10
- 2021
- Fountaine Pajot
- 8 knots
- 10 knots
- 2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators
- Yes
- No
- Onboard
- Jamie Dehan
- USA
- No
- 750160
Cabins: | 5 |
King: | - |
Queen: | 5 |
Single Cabins: | - |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | 5 |
Electric Heads: | 5 |
Chef Nyla Rose Dugle's Sample Menu Breakfast
Hot potato and chorizo skillet- a melody of diced potatoes and vegetables, mixed with chorizo sausage, topped with shredded cheese and baked until golden. Garnished with pico, corn bean salsa and a dollop of sour cream.
Eggs Benedict w/ sautéed mushrooms- Two eggs poached in liquid with shallot and thyme laid on seared Canadian bacon over an English muffin drizzled with tangy hollandaise and topped with sautéed mushroom blend. Avocado toast - whole grain Texas thick bread toasted with parmesan cheese blend under a thinly sliced avocado half drizzled with balsamic and lemon, garnished with micro greens. White chocolate and raspberry pancakes - with house-made strawberry syrup or maple syrup served with bacon and scrambled eggs Spanish tortilla- potatoes and onions fried in a thick scrambled egg and served in little pie pieces. A simple but classic Spanish breakfast Croissant French toast with berry compote- thick sliced croissant roll battered in a cinnamon egg wash and seared golden brown. Garnished with a berry compote dusted in powdered sugar with maple syrup on the side. Breakfast burritors for the final send off!
Lunch MyTy Pizza- boat made pizza dough and bases with toppings flexible to your liking. Chef tosses the pizzas and the captain fires them away in a pizza oven while you get started on caesar salad and breadsticks Maple glazed salmon filet with Thai basil papaya salad and coconut sticky rice. Grilled Shrimp salad w/ spicy ginger sauce - shrimp skewers basted with butter ginger sauce served with spring mix, cucumbers, red onion and a tomato and mango salad with feta. Ahi tuna bowl- marinated Ahi Tuna, avocado, mango, seaweed salad on a bed of sushi rice, garnished with sriracha mayo and wasabi. Tacos- pulled chicken laid on a bed of red cabbage topped with pico and salsa crème garnished with cotija cheese // Grilled shrimp basted with lemon butter and seasoned with ol’ bay salt on a bed of spring mix, topped with pico, salsa crème, cilantro, and cotija served with classic grilled Elote Cowboy burger- lettuce, tomato, onion, cheddar cheese, bacon, and fried jalapeños topped with bbq aioli with a juicy wagyu burger on a homemade burger bun. Salmon patty and Chickpea Quinoa salad bowl- a base of seasoned chickpeas and quinoa, stacked with red bell peppers, shredded carrots, diced mango, sliced cucumbers, red cabbage, a dollop of hummus, seared salmon patty, and finished with feta crumbles
Dinner Starter: Chilled honeydew melon soup. Sage marinated pork tenderloin with horseradish mashed potatoes, berry gravy and lemon butter asparagus. Starter: Watermelon ceviche. Medium rare duck sauced with a spiced cranberry and orange compote. Served with parsnip purée and roasted pears. Starter: Butter-seared scallops with a dill pee puree. Mahi-mahi seared and finished with butter served with a garlic and white wine sauce from fish renderings on a bed of wild red rice topped with a house made pineapple salsa. Starter: Chilled watermelon gazpacho. Prosciutto wrapped chicken breast with roasted beet and goat cheese salad Starter: Sea bass ceviche. Tahini marinated sea bass, hasselback potatoes and vegetables sautéed with asian dressing. Starter: Caribbean lobster bisque. Filet Mignon cooked to order served with smashed fingerling potatoes, crispy goat cheese and berry compote Brussels sprouts and a miso sauce. Starter: Playful cold spicy grapes served with dollop of yougurt Chicken butter bean yellow curry. House made curry paste, house-made naan, and plenty of garnish trays filled with cilantro, limes, fresh jalapeños and green onion to season this already flavor-heavy dish
Desserts Rum bread pudding- served flambé with a scoop of vanilla ice cream Berry Tart- whipped mixed berry filling and a walnut date crust. Classic Crème Brûlée with a Caribbean Twist- French vanilla crème brûlée with a hefty glug of dark rum topped with a berry garnish. Warm baby apple pies with a heaping scoop of butter pecan ice cream. Thai inspired mango sticky rice Baileys panna cotta topped with a caramel and coffee crumble. Warm chocolate lava cake drizzled with salted caramel sauce and garnished with white chocolate shards. |
|
Pref. Pick-up: | BVI |
Other Pick-up: | BVI |
Refit: | - |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
2x 170Hp Yanmar Engines and 2x 17Kw Onan Generators | |
Fuel Consumption: | 25 |
Cruising Speed: | 8 knots |
Max Speed: | 10 knotsUS Gall/Hr |
Winter Area: | Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
Camcorder: | Yes |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Yes |
BBQ: | Yes |
# Dine In: | 8 |
Minimum Age: | None |
Generator: | 2 |
Inverter: | Yes |
Voltages: | 110v and 220v |
Water Maker: | Yes |
Water Cap: | 280 gal |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | Yes |
Guests Smokes: | Yes, transom only please |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | No |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | No |
Dinghy size: | 16ft Infanta |
Dinghy hp: | 70 hp YAMAHA |
Dinghy # pax: | 10 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | 1 |
Floating Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | No |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | Mixed |
Rods: | 2 |
Crew License | Resort Course | Full Course | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Instructor | $150pp Discover Scuba Course | N/A | |||||||||
Divers | 8 | Tanks | 10 | BCs | 10 | Regulators | 10 | Dive Lights | 8 | ||
Air Compressor | Onboard | Wet Suits | - | Weight Sets | 12 | Dives/wk | 4 | Night Dives | - | ||
General Diving Info PLEASE NOTE: All guests interested in SCUBA diving, certified or not, are required to complete a medical evaluation form and a liability waiver BEFORE arriving. |
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Diving Costs information Guided Dives for certified Divers $50pp per dive. Maximum 4 per week depending on itinerary and conditions. Referral Dive $350 pp. (Full SCUBA certification course with pool and class work completed at home) Please inquire first. |
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Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.