GENESIS II
2018 USVI Charter Yacht Show - 3rd place in Save the Blue Water Competition 2018 USVI Charter Yacht Show - Honorable Mention in Culinary Competition GENESIS offers a total of 4 guest cabins, all with memory foam pillows, queen memory foam mattresses, and air conditioning. The comfortable salon, bright cockpit and spacious deck offer plenty of lounge and relaxation room for guests.
Three guest cabins each with ensuite electric heads and showers.
BERTH MEASUREMENTS:
All: 81” x 59”
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| New 2016: Yanmar diesels (twin) 9Kw Norther Lights generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 27 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| Refit: | 2016 |
| YearBuilt: | 2000 |
| Builder: | VOYAGE yacht |
| Engines: | New 2016: Yanmar diesels (twin) 9Kw Norther Lights generator |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 842749 |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | No |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | 2000w |
| Voltages: | 110v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | Aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 14' RIB |
| Dinghy hp: | 40 hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| 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: | Yes |
| Boarding Ladder (Loc/Type): | Aft off scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling, casting |
| Rods: | 2 |
Ken’s passion for sailing began at an early age when, at any opportunity, he would be on a sailboat with family and
friends. When he realized he wanted to spend as much time as possible on the water he obtained the credentials necessary, including the RYA Yacht Master 200T license. Ken has done numerous boat deliveries as well as his own
boat at the time, from Cape Town, South Africa to the British Virgin Islands in 2002. He has been sailing around the
Virgin Islands for over 21 years developing a love for the islands and their beauty, a vast wealth of local knowledge
of the area as well as making many friends and contacts. Ken’s calm demeanour was crucial during his 33 years as a
professional firefighter where panic had no place and safety first is of utmost importance, this has been invaluable to
Ken as a captain along with his sense of humour. Ken is now retired from the fire department and is able to fulfill
his dream of being a full time Captain. Ken’s love for sailing is most apparent when conveying to guests his enthusiasm for the intricacies and thrill of sailing, making the charter an experience guests won’t forget. Ken also runs a
tree company and has been a climbing arborist for over 35 years. Ken loves to play hockey, ski, surf, golf, is a certified diver along with being a skilled angler and he is always up for a game of pool. Ken or “Fish” loves to cook up a
fire station breakfast and is known for his amazing buttermilk pancakes fondly know as“fishcakes.”
Jane Troop
Jane was born in Gibraltar and moved to Canada at a young age where she grew up sailing in southern Ontario. She
spent many years at the summer cottage sailing and operating various water craft along with enjoying waterskiing
and wake boarding. There was a revolving door of guests that she loved to cook for and entertain. As a
geography and phys. ed. teacher she was able to impart her love of learning, sports and her interest in different countries and their cultures onto her students. When her three children were young she stayed home with them and dedicated herself keeping a very active household running smoothly. A former gymnast and ski racer, Jane still loves to
ski fast, surf, cycle, hike and golf. Jane’s extensive cookbook collection attests to her passion for cooking and she
never ceases to amaze people at the delicious and creative meals she can prepare. She loves putting on dinners for
family and friends where everyone is welcome and the more the merrier! She focuses on healthy, hearty dishes using
fresh, local produce and is used to catering to different needs and tastes. Jane spent several years working in the
restaurant business which gave her an appreciation of and foundation for, menu planning and guest satisfaction. She
has traveled extensively, in 2018 she spend six weeks in India where she successfully completed the 200 hour yoga
teacher training course. She has sailed around the Virgin Islands for over 12 years, one of her favourite destinations.
Jane’s bubbly, friendly and welcoming personality ensures a relaxed and enjoyable experience for guests.
Ken and Jane met in the BVI in 2013 and together love to share the amazing experience of sailing, snorkelling,
beach combing, hiking, exploring, relaxing and delicious food with their guests. It always thrills them to see guests
experience the Virgin Islands for the first time. Both have their STCW, Marine Radio, Marine First Aid and the Ontario Safe Boating Certifications.
~BREAKFAST~
All breakfasts are served with fresh fruit, yogurt, homemade granola,
coffee, a variety of teas and juice
Cinnamon bread stuffed with orange cream cheese baked in eggs, served with maple syrup
Mini frittatas with a filling of your choice, accompanied by fresh baked soda bread
Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans
Captain Ken’s buttermilk, banana pancakes with blueberries, sausages and maple syrup
Avocado toast topped with a fried egg and tomato with a chilli oil drizzle and cracked pepper
Breakfast burrito stuffed with scrambled egg, Mexican rice, avocado, bacon and salsa
Baked eggs benedict topped with a fluffy hollandaise sauce
~LUNCH~
Curried chicken wrap with mango chutney and carrot pineapple slaw
Muffuletta sandwich with tomato, cucumber and feta salad
Tortellini caprese salad with fresh mozzarella, tomatoes and basil dressing
Warm ham and cheese sliders with plantain chips
Chicken Caesar salad with parmesan crisps
Grilled cheeseburgers, with kettle chips and pickled red cabbage
Quinoa bowl topped with shrimp, beans, corn, avocado with cilantro and lime
~APPETIZERS~
Smoked salmon platter with, cream cheese, capers, red onion, lemon and pumpernickel
Shrimp ceviche with avocado, cashews and toasted cumin with a gazpacho shooter
Warm artichoke dip served with nachos
Baked brie with toasted pecans and a honey drizzle served with fresh baguette and grapes
Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream
Layered crab spread with crackers
Appi platter with dips, cheese and a variety of nibblies for everyone
~DINNER~
Creamy Shrimp pasta with a side of greens and garlic bread
Grilled Steak with rosemary roasted potatoes, and green beans topped with crispy prosciutto
Grilled teriyaki pork loin with grilled pineapple, Spanish rice and snap peas
Pork Back Ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad
Jerk chicken with orzo and wilted spinach and feta in a pesto dressing
Sesame crusted tuna with soy ginger lime sauce and pickled cucumbers
Blackened mahi mahi with a mango salsa and coconut, lime rice
~DESSERT~
Ginger cake with Grand Marnier whipped cream
Chocolate brownie with ice cream and Grenada chocolate rum liquor drizzle
Canadian butter tarts with vanilla ice cream
Key lime pie with a chocolate crust
Lemon almond cake with berries and cream
Sticky toffee pudding
Warm apple crumble and vanilla ice cream
Individual fruit trifles
Rum cake with lime, rum glaze
~SHIPS BAR~
Tito's
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Goslings Black Seal | Captain Morgan Spiced Rum
Sauza Silver | Cuervo Gold
Jim Beam | Crown Royal | Dewars White Label
Cointreau | Grand Mariner | Bailey’s | Kahlua | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Tonic | Sprite | Ginger Ale | Ginger Beer | Ting | Orange Juice | Pineapple Juice | Fruit Punch | Coco Lopez
Wine selection is stocked based on preference sheet
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Summer 2021 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Winter 2021 to 2022 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Summer 2022 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
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
Minimum nights: Inquire for less than 6 ***see pricing notice below***
No BVI pick-up or drop-off please, charter in BVI are fine, their insurance requires USVI pick-up and drop-off.
PRICING NOTICE!
6 night charters divide weekly rate by 7, multiply by 6 and ADD 10%
5 or less night charters divide weekly rate by 6 and multiply by number of nights</font color></B></BIG>
<B><U>$200 SLEEP ABOARD:</B></U> Sleep aboard the night before charter dates. $200 per cabin, 2 cabin minimum: boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer, minimum 2 cabins, may possibly be on mooring. EXCLUDES: Christmas and New Year's weeks.
<B><U>HALF-BOARD RATES:</B></U> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$11,700 3/$12,550 4/$13,400 5/$14,250 6/$15,100
<B><U>LOCAL FARE MEAL PLAN:</B></U> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$11,850 3/$12,775 4/$13,700 5/$14,625 6/$15,550
<B><U><BIG>CHRISTMAS/NEW YEARS:</B></BIG></U> 7 night minimum applies
<B>CHRISTMAS:</B>
Fully crewed only, Christmas must end no later than 12/26.
1-6/$17,600
<B>NEW YEARS:</B>
Fully crewed only, New Year's must start no earlier than 12/27.
1-6 guests @ $20,000
.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 27 Feet
- : 5 Feet
- : 6
- : 2016
- : 2000
- : VOYAGE yacht
- : New 2016: Yanmar diesels (twin) 9Kw Norther Lights generator
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Ken Fisher
- : USA
- : No
- : 842749
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| New 2016: Yanmar diesels (twin) 9Kw Norther Lights generator | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | 2016 |
| 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | |
| # CD's: | - |
| Camcorder: | No |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | No |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | Water Safe |
| Generator: | 9Kw |
| Inverter: | 2000w |
| Voltages: | 110v |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | No |
| # Port Hatches: | 10 |
| Guests Smokes: | Aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 14' RIB |
| Dinghy hp: | 40 hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| 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: | Yes |
| Boarding Ladder (Loc/Type): | Aft off scoop steps |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling, casting |
| Rods: | 2 |
Ken’s passion for sailing began at an early age when, at any opportunity, he would be on a sailboat with family and
friends. When he realized he wanted to spend as much time as possible on the water he obtained the credentials necessary, including the RYA Yacht Master 200T license. Ken has done numerous boat deliveries as well as his own
boat at the time, from Cape Town, South Africa to the British Virgin Islands in 2002. He has been sailing around the
Virgin Islands for over 21 years developing a love for the islands and their beauty, a vast wealth of local knowledge
of the area as well as making many friends and contacts. Ken’s calm demeanour was crucial during his 33 years as a
professional firefighter where panic had no place and safety first is of utmost importance, this has been invaluable to
Ken as a captain along with his sense of humour. Ken is now retired from the fire department and is able to fulfill
his dream of being a full time Captain. Ken’s love for sailing is most apparent when conveying to guests his enthusiasm for the intricacies and thrill of sailing, making the charter an experience guests won’t forget. Ken also runs a
tree company and has been a climbing arborist for over 35 years. Ken loves to play hockey, ski, surf, golf, is a certified diver along with being a skilled angler and he is always up for a game of pool. Ken or “Fish” loves to cook up a
fire station breakfast and is known for his amazing buttermilk pancakes fondly know as“fishcakes.”
Jane Troop
Jane was born in Gibraltar and moved to Canada at a young age where she grew up sailing in southern Ontario. She
spent many years at the summer cottage sailing and operating various water craft along with enjoying waterskiing
and wake boarding. There was a revolving door of guests that she loved to cook for and entertain. As a
geography and phys. ed. teacher she was able to impart her love of learning, sports and her interest in different countries and their cultures onto her students. When her three children were young she stayed home with them and dedicated herself keeping a very active household running smoothly. A former gymnast and ski racer, Jane still loves to
ski fast, surf, cycle, hike and golf. Jane’s extensive cookbook collection attests to her passion for cooking and she
never ceases to amaze people at the delicious and creative meals she can prepare. She loves putting on dinners for
family and friends where everyone is welcome and the more the merrier! She focuses on healthy, hearty dishes using
fresh, local produce and is used to catering to different needs and tastes. Jane spent several years working in the
restaurant business which gave her an appreciation of and foundation for, menu planning and guest satisfaction. She
has traveled extensively, in 2018 she spend six weeks in India where she successfully completed the 200 hour yoga
teacher training course. She has sailed around the Virgin Islands for over 12 years, one of her favourite destinations.
Jane’s bubbly, friendly and welcoming personality ensures a relaxed and enjoyable experience for guests.
Ken and Jane met in the BVI in 2013 and together love to share the amazing experience of sailing, snorkelling,
beach combing, hiking, exploring, relaxing and delicious food with their guests. It always thrills them to see guests
experience the Virgin Islands for the first time. Both have their STCW, Marine Radio, Marine First Aid and the Ontario Safe Boating Certifications.
~BREAKFAST~
All breakfasts are served with fresh fruit, yogurt, homemade granola,
coffee, a variety of teas and juice
Cinnamon bread stuffed with orange cream cheese baked in eggs, served with maple syrup
Mini frittatas with a filling of your choice, accompanied by fresh baked soda bread
Traditional English breakfast, eggs, sausage, bacon, fried mushrooms, tomato, baked beans
Captain Ken’s buttermilk, banana pancakes with blueberries, sausages and maple syrup
Avocado toast topped with a fried egg and tomato with a chilli oil drizzle and cracked pepper
Breakfast burrito stuffed with scrambled egg, Mexican rice, avocado, bacon and salsa
Baked eggs benedict topped with a fluffy hollandaise sauce
~LUNCH~
Curried chicken wrap with mango chutney and carrot pineapple slaw
Muffuletta sandwich with tomato, cucumber and feta salad
Tortellini caprese salad with fresh mozzarella, tomatoes and basil dressing
Warm ham and cheese sliders with plantain chips
Chicken Caesar salad with parmesan crisps
Grilled cheeseburgers, with kettle chips and pickled red cabbage
Quinoa bowl topped with shrimp, beans, corn, avocado with cilantro and lime
~APPETIZERS~
Smoked salmon platter with, cream cheese, capers, red onion, lemon and pumpernickel
Shrimp ceviche with avocado, cashews and toasted cumin with a gazpacho shooter
Warm artichoke dip served with nachos
Baked brie with toasted pecans and a honey drizzle served with fresh baguette and grapes
Chicken, cheese and pepper quesadillas served with fresh guacamole, salsa and sour cream
Layered crab spread with crackers
Appi platter with dips, cheese and a variety of nibblies for everyone
~DINNER~
Creamy Shrimp pasta with a side of greens and garlic bread
Grilled Steak with rosemary roasted potatoes, and green beans topped with crispy prosciutto
Grilled teriyaki pork loin with grilled pineapple, Spanish rice and snap peas
Pork Back Ribs with stout barbecue sauce, cinnamon sweet potato mash and broccoli salad
Jerk chicken with orzo and wilted spinach and feta in a pesto dressing
Sesame crusted tuna with soy ginger lime sauce and pickled cucumbers
Blackened mahi mahi with a mango salsa and coconut, lime rice
~DESSERT~
Ginger cake with Grand Marnier whipped cream
Chocolate brownie with ice cream and Grenada chocolate rum liquor drizzle
Canadian butter tarts with vanilla ice cream
Key lime pie with a chocolate crust
Lemon almond cake with berries and cream
Sticky toffee pudding
Warm apple crumble and vanilla ice cream
Individual fruit trifles
Rum cake with lime, rum glaze
~SHIPS BAR~
Tito's
Tanqueray | Bombay
Cruzan Dark | Cruzan Light | Cruzan Coconut | Cruzan Banana | Goslings Black Seal | Captain Morgan Spiced Rum
Sauza Silver | Cuervo Gold
Jim Beam | Crown Royal | Dewars White Label
Cointreau | Grand Mariner | Bailey’s | Kahlua | Amaretto | Angostura Bitters
Coke | Diet Coke | Club Soda | Tonic | Sprite | Ginger Ale | Ginger Beer | Ting | Orange Juice | Pineapple Juice | Fruit Punch | Coco Lopez
Wine selection is stocked based on preference sheet
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2020 to 2021 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Summer 2021 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Winter 2021 to 2022 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
| Summer 2022 | $12,000 | $13,000 | $14,000 | $15,000 | $16,000 |
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
Minimum nights: Inquire for less than 6 ***see pricing notice below***
No BVI pick-up or drop-off please, charter in BVI are fine, their insurance requires USVI pick-up and drop-off.
PRICING NOTICE!
6 night charters divide weekly rate by 7, multiply by 6 and ADD 10%
5 or less night charters divide weekly rate by 6 and multiply by number of nights</font color></B></BIG>
<B><U>$200 SLEEP ABOARD:</B></U> Sleep aboard the night before charter dates. $200 per cabin, 2 cabin minimum: boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer, minimum 2 cabins, may possibly be on mooring. EXCLUDES: Christmas and New Year's weeks.
<B><U>HALF-BOARD RATES:</B></U> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$11,700 3/$12,550 4/$13,400 5/$14,250 6/$15,100
<B><U>LOCAL FARE MEAL PLAN:</B></U> Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$11,850 3/$12,775 4/$13,700 5/$14,625 6/$15,550
<B><U><BIG>CHRISTMAS/NEW YEARS:</B></BIG></U> 7 night minimum applies
<B>CHRISTMAS:</B>
Fully crewed only, Christmas must end no later than 12/26.
1-6/$17,600
<B>NEW YEARS:</B>
Fully crewed only, New Year's must start no earlier than 12/27.
1-6 guests @ $20,000
.
