- Cat
- 26 Feet
- 4 Feet
- 8
- 2018
- Fountaine Pajot
- 8
- 12
- 3.5 KW genset
- No
- No
- Yacht offers Rendezvous Diving only
- Ed Irwin
- United States
- No
- 1282047 USCG
Cabins: | 4 |
King: | - |
Queen: | 3 |
Single Cabins: | - |
Showers: | 3 |
Wash Basins: | 3 |
Heads: | - |
Electric Heads: | 3 |
DAY BREAK Served Daily- Fresh fruit, a variety of homemade breads and muffins Bagels with cream cheese smears, onion, and smoked salmon Variety of dry and hot cereals, your choice of yogurts Coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s Eggs are all locally sourced Croque Madame Sandwich- Homemade sour dough bread, butter, gruyere cheese, Parisian style cured ham, Mornay sauce, and a fried egg. Shirred Eggs in Ramekins-Individually served eggs baked in cream with leaks, shallots, with a crustini of fresh sour dough bread for dipping Breakfast Strata- A fluffy baked layered dish of eggs, bread with bacon, spinach, tomato, mushroom and gruyere cheese. Brioche French toast with toppings bar- Thick, rich brioche French toast with an array of fruits, nuts, maple syrup, Nutella, lemon curd, powdered sugar, bacon to top with. Frittata- The classic Italian open face omelet with pancetta, potatoes, and roasted onions Breakfast Skillet- Potato, ham, peppers, onions served in a cast iron skillet with soft cooked egg Caribbean Banana Pancakes- Or classic buttermilk, or blueberry stack with maple syrup Migas- Tex-Mex eggs baked with tortilla strips, peppers, onions and topped with avocado and salsa Option for -Family Style Breakfast Buffet of scrambled eggs, bacon, sausage, potato
MIDDAY Salad Nicoise- Classic French salad with butter lettuce, seared tuna, green beans, hard boiled eggs, radishes, tomato, and potatoes with homemade dressing Mexican Street Tacos- Homemade corn tortillas with grilled mahi, or pollo, or Carne Asada topped with mango Pico de Gallo and Queso Fresco and shaved purple cabbage Miso & Mirin glazed grilled scallops over wilted baby bok choy- Grilled sea scallops glazed in miso and mirin served over a bed of wilted baby bok choy Greek lamb lettuce wraps with yogurt sauce- Ground lamb with Greek yogurt and goat cheese, heirloom cherry tomato, cucumber, and served in lettuce wraps Poke Bowls- Hawaiian sticky brown rice bowls with seared tuna or sesame chicken, with carrots, cucumber, edamame, avocado and spicy dressing Shrimp Polenta- Garlic and lemon sautéed shrimp with tricolored peppers served over creamy polenta. Loaded Chopped salad- Roasted chicken, chick peas, heirloom cherry tomato, cucumbers, shredded carrots, garbanzo beans, blue cheese, pecans, dried cherries, lemon poppy seed dressing with kale and spinach diced and served with a crustini of homemade sour bread to scoop and eat Pulled pork sliders- Slow cooked pork shoulder, pulled with tangy sauce, topped with colorful vinegar slaw served on sweet Hawaiian buns
HORS D'OEUVRES Chef’s choice amuse-bouches- single bites packed with flavors and textures Coconut shrimp- Classic crispy coconut encrusted shrimp with tangy dipping sauce Baccala Mantecato- Venetian whipped cod spread atop a crustini Grilled asparagus wrapped in prosciutto Charcuterie plate Crudités board
STARTERS Mains are Chef’s choice, paired with tasting portions of 2 starters Seafood Kallaloo Soup- Traditional Caribbean soup with shrimp, crab, snapper, spinach and okra Caesar salad- Beautifully presented, slightly deconstructed- classic salad with egg yolk and anchovies Potato leek soup- Creamy potato soup richly seasoned with leaks and garlic Caprese salad- the classic tomato, mozzarella, basil salad with balsamic Conch in butter sauce with mofongo- Puerto Rican smashed plantains served with buttery conch simmered until tender Goat water (scary name for an incredibly rich tasty soup)- National dish of Monserrate – slow stewed goat meat with peppers and island spices Arugula and ferro salad with shaved parmesan and a Dijon dressing Provencal Fish Stew- Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini Spring mix salad with walnuts, purple onion, shaved granny smith apple with an olive oil, garlic lemon dressing Butternut squash soup Tangy cucumber salad
MAIN Grilled Pork Loin with pineapple mango salsa, mango reduction with roasted red peppers Served with steamed zucchini curls Pan seared filet mignon with grilled local lobster Spaghetti ala Nerano- homemade spaghetti pasta with zucchini and Parmigiano-Reggiano cheese Caribbean stewed chicken with Pidgeon peas and rice Pan seared garlic and rosemary lamb lollipops served with jewel roasted vegetables- sweet potato, beet, Brussel sprouts Slow braised short ribs in red wine with brie scalloped potatoes Local lemon snapper served whole over a bed of vegetables Curry goat (or chicken if you are not ready for the goat adventure) Slow cooked yellow curry with Caribbean rice
DESSERT Deconstructed Painkiller- Parfait of Coconut cake with Soggy Dollar rum ice cream topped fresh ground nutmeg Classic chocolate mousse topped with berries and caramel lace Mango Panna Cotta Cheesecake topped with fruit compote Crème Brule Sticky Toffee Pudding- rich date-based cake topped with caramel and whipped cream Banana Flambé Homemade ice creams SHIPS BAR Vodka: Tito's Rum: Cruzan (3-4 Flavors, a Dark, and a Light) Bourbon: Bulleit Gin: Bombay Sapphire Tequila: Milagro Champagne: La Marca Prosecco Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica Beers: ST. John Brewer's, Leatherback Brewery, Corona |
|
Pref. Pick-up: | YHG |
Other Pick-up: | AYH/RH |
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
3.5 KW genset | |
Fuel Consumption: | - |
Cruising Speed: | 8 |
Max Speed: | 12US Gall/Hr |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | - |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | No |
Books: | - |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | - |
Water Maker: | - |
Special Diets: | Yes |
Kosher: | No |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | Water safe - bring life vest |
Generator: | Ys |
Inverter: | Yes |
Voltages: | - |
Water Maker: | - |
Water Cap: | - |
Ice Maker: | - |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | Sugar Scoops only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | N/A |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | No |
Dinghy size: | 340 |
Dinghy hp: | 15 |
Dinghy # pax: | 6 |
Water Skis Adult: | No |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | 1 |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | Stern sugar Scoops |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 1 trolling & 1 spinning |
Rods: | 2 |
Mar 2023 | 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 | ||
Apr 2023 | 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 2023 | 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 2023 | 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 2023 | 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 2023 | 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 | ||
Sep 2023 | 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 | |||
Oct 2023 | 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 | ||
Nov 2023 | 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 | |||
Dec 2023 | 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 | ||
Jan 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 | ||
Feb 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 |
Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.