CHAMPAGNE L52

$20,200 - $25,000 / WEEK

A/C in all cabins

Crew use bunk cabin but will move to a different cabin upon request.

$1,500 Off Details
BUILT/REFIT
YEAR
2017
YACHT
LENGTH
52 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$20,200
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 28.5 Feet
Draft: 5 Feet
Pax: 8
YearBuilt: 2017
Builder: Lagoon
JetSkis: No
Flag: USA
RegNum: LS F52545 (P)
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: -
Dinghy hp: 40hp
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Scoop steps
Boarding Ladder (Loc/Type): S/S ladder of scoop steps
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling & Castingrolling and
Rods: 2
Captain
Paul Anderson
Nation: USA
Languages: English
Chef
Ashley Cook
Nation: USA
Born: 1995
License: STCW, First Aid, CPR
Paul Anderson's Bio
"Captain Paul grew up fishing and hunting in the woods of Wisconsin. After Graduating high school my sense of adventure took over and I left for Florida, where I worked at the Ritz-Carlton in Naples, one of the highest rated 5 star hotels in world. Working at the Ritz taught me the high standards of customer service that I bring with me to yachting. While living in Florida my love of the sea grew, I learned to dive and started taking photography course. After a few years in Florida I left for Chattanooga Tennessee to open a restaurant.

In Tennessee I joined the National Guard serving as a gunner on an Abrams tanks. When not working at my restaurant or training with the Guard I would spend my time hiking through the Smoky Mountains having hiked over 300 miles of the Appalachian trail. After years of working and hiking the sea started calling my name again, I applied for the Marine biology program at the University of the Virgin Islands and moved to the island and purchased my first sailboat an Endeavor 37 2015. During my time At UVI studying marine Biology I was able to intern for Oceans Research in South Africa for a summer working with great white sharks and whales. After graduating I combined my love of the ocean and sailing and started working on yachts traveling from Grenada to Boston.

I can’t wait to make you an amazing cocktail and share with you my love of the sea while we are moored in a beautiful bay here in the USVI."

Ashley Cook's Updated Bio
"Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest for exploring other cultures and cuisines.

After graduating university with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro, French Polynesia and the Virgin Islands. Her love of travel has brought her to 38 countries but she’s now happy to call the Virgin Islands home.

Their passion for the water and enthusiasm for food and people, ensures you’re guaranteed an experience of a lifetime on Champagne! We can’t wait to have you aboard!"

****PLEASE NOTE ALTERNATE FREELANCE CAPTAIN WILL BE ABOARD: May 9-12, 2021 / May 20-24, 2021
****ALTERNATE CHEF WILL BE ABOARD: April 21-24, 2021 / May 15-June 15, 2021

Breakfast
All breakfasts served with fruit, coffee & tea

Breakfast potatoes and chorizo with scrambled eggs and a warm cinnamon roll
Pecan pancakes topped with strawberries, raspberries and blueberry compote
Avocado toast with feta, hemp seeds and a poached egg
Challah coconut french toast topped with toasted coconut, granola and banana slices
Huevos rancheros with a fried egg and fresh cilantro
Morocan shakshuka topped with feta and avocado and a side of warm pita
Eggs benedict | original, royale or florentine
Frittata | vegetable or cheddar bacon


Snack
Banana walnut muffins
Assorted phyllo pastries
Cheese quesadillas with fresh pico de gallo
Lemon blueberry scones
Healthy energy balls
Truffle popcorn
New Orleans muffaletta pinwheels
Cream cheese danishes


Lunch
Mango and pan-seared shrimp with honey-lime sauce on top of coconut rice
BBQ pulled pork sliders with apple coleslaw and corn on the cob
Mediterranean orzo salad with Greek marinated chicken and falafel
Shrimp ceviche tostadas topped with fresh avocado and lime
Cajun chicken and andouille jambalaya with roasted okra and cornbread muffins
Baja fish tacos with beer battered mahi mahi, pineapple mango salsa and purple cabbage
Homemade turkey burgers with brie, rosemary and apricot jam paired with sweet potato fries
Caesar salad with homemade dressing and your choice of chicken or shrimp
Spicy tuna poke bowl with sushi rice and assorted julienned vegetables


Appetizer
Prosciutto wrapped melon and arugula with balsamic drizzle
Charcuterie and cheese board
Chef salad with homemade pepper jelly vinaigrette
Pear, arugula and gorgonzola flatbread
Baked brie and fig preserve
Coconut shrimp with sweet chili sauce
Caprese salad
Stuffed mushrooms


Dinner
Chili lime baked snapper with pearl couscous and corn avocado salsa
Indian coconut curry with chicken, assorted vegetables and jasmine rice
Slow cooked beef on top of vermicelli vegetable salad
Creole crab cakes with homemade remoulade sauce and mini hasselback potatoes
Sesame seared ahi tuna with ginger soy mushrooms, Asian green beans, garlic bok choy, and
wasabi aoili
Eggplant parmesan stack with angel hair pasta and freshly grated parmesan
Teriyaki salmon with homemade sauce, quinoa and spiralized vegetables
Cheesy beef enchiladas topped with sour cream and paired with pinto beans and Spanish rice


Dessert
Oreo truffles
Berry cheesecake waffle bowls
Strawberry chocolate tart
Chef-made donut ice cream sandwich
Raspberry vanilla cream crepes
Oreo crusted peanut butter mousse
Southern banana pudding parfait
S'mores brownie cupcakes
Blackberry cobbler with vanilla bean ice cream

Broker Provided Feed back Dec 2020 USVI
Name Vanderberg Was the crew friendly and accommodating? YES Was the yacht comfortable and clean? YES Was the yacht well ventilated? YES Was the food good and well presented? YES Did you like the area you sailed? YES Additional comments on your charter? The charter and crew were great - Charles and Ashley made the charter memorable!
Feb 2021
We came into this trip very unsure of what to expect. We were not disappointed at all. Kevin who is not a fan of water did this trip for me since it was a bucket list trip. And this is the most that I have seen hi relax in a long time. No Phone and no work for 7 days. So, thank you both!! We were offered many options for activities (weather permitted). The food was spectacular!! And the company even better! You girls are special 😊 Keep up the good work stay sweet and always smile even with the difficult guests. The good fun guests will make up for the crabby boring ones. Lol like us!! Blessings to both of you and if you are ever in WV look s up…. Kevin; Jed and wheeling Hope to see you again!
Feb 2021
This was in so many ways one of the most memorable trips. Laureen’s bucket list trip with great friends and a supper crew. Captain Devan and amazing chef Ashley provided great passage, anchorage, and super good, prepared food. Thanks for the memories. M and M
Feb 2021
This was my bucket list trip – it was beyond my expectations. The service – the food – the knowledge – the conversations – with our captain Devan and our Chief Ashely. They took such great care of us. Great Friends- views. All our moorings. Meeting their friends, the Terrance-drink-windmill the projector- such a great time great memory- so grateful and unforgettable- loved every second. Love- Laureen and Myrtle

$1,000 OFF – EARLY BOOKING OFFER
Early booking discount for charters taking place between 01-NOV-20 and 16-DEC-20.
Can not be combined with any other special offer.
MINIMUM NIGHTS: 7
VALID CHARTER DATES: 01-NOV-20 TO 16-DEC-20
BOOK BY: 05-DEC-20

Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Summer 2021 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Winter 2021 to 2022 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Summer 2022 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
<font color="b700b7">
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>
</font color>

<B><BIG>****PLEASE NOTE ALTERNATE FREELANCE CAPTAIN WILL BE ABOARD: May 9-12, 2021 / May 20-24, 2021
****ALTERNATE CHEF WILL BE ABOARD: April 21-24, 2021 / May 15-June 15, 2021</B></BIG>

<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,200 3@$20,800 4@$21,400 5@$22,000 6@$22,600 7@$23,200 8@$23,800

<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,350 3@$21,025 4@$21,700 5@$22,375 6@$23,050 7@$23,725 8@$24,400

<B><BIG><U>CHRISTMAS/NEW YEARS 2021/2022:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-8 pax $29,000, must end on or before December 26th
<B>NEW YEARS: </B> 1-8 pax $33,000, December 27th start or later

<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 28.5 Feet
  • : 5 Feet
  • : 8
  • : 2017
  • : Lagoon
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Paul Anderson
  • : USA
  • : LS F52545 (P)
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: -
Dinghy hp: 40hp
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Scoop steps
Boarding Ladder (Loc/Type): S/S ladder of scoop steps
Sailing Dinghy: No
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling & Castingrolling and
Rods: 2
Captain
Paul Anderson
Nation: USA
Languages: English
Chef
Ashley Cook
Nation: USA
Born: 1995
License: STCW, First Aid, CPR
Paul Anderson's Bio
"Captain Paul grew up fishing and hunting in the woods of Wisconsin. After Graduating high school my sense of adventure took over and I left for Florida, where I worked at the Ritz-Carlton in Naples, one of the highest rated 5 star hotels in world. Working at the Ritz taught me the high standards of customer service that I bring with me to yachting. While living in Florida my love of the sea grew, I learned to dive and started taking photography course. After a few years in Florida I left for Chattanooga Tennessee to open a restaurant.

In Tennessee I joined the National Guard serving as a gunner on an Abrams tanks. When not working at my restaurant or training with the Guard I would spend my time hiking through the Smoky Mountains having hiked over 300 miles of the Appalachian trail. After years of working and hiking the sea started calling my name again, I applied for the Marine biology program at the University of the Virgin Islands and moved to the island and purchased my first sailboat an Endeavor 37 2015. During my time At UVI studying marine Biology I was able to intern for Oceans Research in South Africa for a summer working with great white sharks and whales. After graduating I combined my love of the ocean and sailing and started working on yachts traveling from Grenada to Boston.

I can’t wait to make you an amazing cocktail and share with you my love of the sea while we are moored in a beautiful bay here in the USVI."

Ashley Cook's Updated Bio
"Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest for exploring other cultures and cuisines.

After graduating university with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro, French Polynesia and the Virgin Islands. Her love of travel has brought her to 38 countries but she’s now happy to call the Virgin Islands home.

Their passion for the water and enthusiasm for food and people, ensures you’re guaranteed an experience of a lifetime on Champagne! We can’t wait to have you aboard!"

****PLEASE NOTE ALTERNATE FREELANCE CAPTAIN WILL BE ABOARD: May 9-12, 2021 / May 20-24, 2021
****ALTERNATE CHEF WILL BE ABOARD: April 21-24, 2021 / May 15-June 15, 2021

Breakfast
All breakfasts served with fruit, coffee & tea

Breakfast potatoes and chorizo with scrambled eggs and a warm cinnamon roll
Pecan pancakes topped with strawberries, raspberries and blueberry compote
Avocado toast with feta, hemp seeds and a poached egg
Challah coconut french toast topped with toasted coconut, granola and banana slices
Huevos rancheros with a fried egg and fresh cilantro
Morocan shakshuka topped with feta and avocado and a side of warm pita
Eggs benedict | original, royale or florentine
Frittata | vegetable or cheddar bacon


Snack
Banana walnut muffins
Assorted phyllo pastries
Cheese quesadillas with fresh pico de gallo
Lemon blueberry scones
Healthy energy balls
Truffle popcorn
New Orleans muffaletta pinwheels
Cream cheese danishes


Lunch
Mango and pan-seared shrimp with honey-lime sauce on top of coconut rice
BBQ pulled pork sliders with apple coleslaw and corn on the cob
Mediterranean orzo salad with Greek marinated chicken and falafel
Shrimp ceviche tostadas topped with fresh avocado and lime
Cajun chicken and andouille jambalaya with roasted okra and cornbread muffins
Baja fish tacos with beer battered mahi mahi, pineapple mango salsa and purple cabbage
Homemade turkey burgers with brie, rosemary and apricot jam paired with sweet potato fries
Caesar salad with homemade dressing and your choice of chicken or shrimp
Spicy tuna poke bowl with sushi rice and assorted julienned vegetables


Appetizer
Prosciutto wrapped melon and arugula with balsamic drizzle
Charcuterie and cheese board
Chef salad with homemade pepper jelly vinaigrette
Pear, arugula and gorgonzola flatbread
Baked brie and fig preserve
Coconut shrimp with sweet chili sauce
Caprese salad
Stuffed mushrooms


Dinner
Chili lime baked snapper with pearl couscous and corn avocado salsa
Indian coconut curry with chicken, assorted vegetables and jasmine rice
Slow cooked beef on top of vermicelli vegetable salad
Creole crab cakes with homemade remoulade sauce and mini hasselback potatoes
Sesame seared ahi tuna with ginger soy mushrooms, Asian green beans, garlic bok choy, and
wasabi aoili
Eggplant parmesan stack with angel hair pasta and freshly grated parmesan
Teriyaki salmon with homemade sauce, quinoa and spiralized vegetables
Cheesy beef enchiladas topped with sour cream and paired with pinto beans and Spanish rice


Dessert
Oreo truffles
Berry cheesecake waffle bowls
Strawberry chocolate tart
Chef-made donut ice cream sandwich
Raspberry vanilla cream crepes
Oreo crusted peanut butter mousse
Southern banana pudding parfait
S'mores brownie cupcakes
Blackberry cobbler with vanilla bean ice cream

Broker Provided Feed back Dec 2020 USVI
Name Vanderberg Was the crew friendly and accommodating? YES Was the yacht comfortable and clean? YES Was the yacht well ventilated? YES Was the food good and well presented? YES Did you like the area you sailed? YES Additional comments on your charter? The charter and crew were great - Charles and Ashley made the charter memorable!
Feb 2021
We came into this trip very unsure of what to expect. We were not disappointed at all. Kevin who is not a fan of water did this trip for me since it was a bucket list trip. And this is the most that I have seen hi relax in a long time. No Phone and no work for 7 days. So, thank you both!! We were offered many options for activities (weather permitted). The food was spectacular!! And the company even better! You girls are special 😊 Keep up the good work stay sweet and always smile even with the difficult guests. The good fun guests will make up for the crabby boring ones. Lol like us!! Blessings to both of you and if you are ever in WV look s up…. Kevin; Jed and wheeling Hope to see you again!
Feb 2021
This was in so many ways one of the most memorable trips. Laureen’s bucket list trip with great friends and a supper crew. Captain Devan and amazing chef Ashley provided great passage, anchorage, and super good, prepared food. Thanks for the memories. M and M
Feb 2021
This was my bucket list trip – it was beyond my expectations. The service – the food – the knowledge – the conversations – with our captain Devan and our Chief Ashely. They took such great care of us. Great Friends- views. All our moorings. Meeting their friends, the Terrance-drink-windmill the projector- such a great time great memory- so grateful and unforgettable- loved every second. Love- Laureen and Myrtle
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Summer 2021 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Winter 2021 to 2022 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000
Summer 2022 $20,500 $21,250 $22,000 $22,750 $23,500 $24,250 $25,000

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

  • Standard check-in/check-out of 12pm
  • Light daily housekeeping
  • Breakfast, lunch, canapés/afternoon tea, dinner and snacks
  • Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
  • Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
  • Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
  • Water toys such as floating islands, and air mattresses
  • Separate bathroom and living quarters for crew
  • Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
  • Operating expenses including: air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

  • Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
  • Meals and beverages at restaurants and bars
  • Rendezvous diving, ASA sailing certification courses and any other offshore excursions
  • Premium wines and spirits
<font color="b700b7">
<B>GENERAL NOTES: </B>
<B>LESS THAN 7 NIGHT CHARTERS: </B> For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
<B>MINIMUM NIGHTS:</B> 6 inquire for less
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost
<font color="ff0000"><B><BIG><BIG>If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.</B></BIG></BIG>
</font color></B>
</font color>

<B><BIG>****PLEASE NOTE ALTERNATE FREELANCE CAPTAIN WILL BE ABOARD: May 9-12, 2021 / May 20-24, 2021
****ALTERNATE CHEF WILL BE ABOARD: April 21-24, 2021 / May 15-June 15, 2021</B></BIG>

<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

<B><BIG><U>HALF-BOARD OPTION:</B></BIG></U> Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,200 3@$20,800 4@$21,400 5@$22,000 6@$22,600 7@$23,200 8@$23,800

<B><BIG><U>LOCAL FARE OPTION:</B></BIG></U> Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2@$20,350 3@$21,025 4@$21,700 5@$22,375 6@$23,050 7@$23,725 8@$24,400

<B><BIG><U>CHRISTMAS/NEW YEARS 2021/2022:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS:</b> 1-8 pax $29,000, must end on or before December 26th
<B>NEW YEARS: </B> 1-8 pax $33,000, December 27th start or later

<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>
None at this time.
</font color>

CONTACT US