HEAVENLY

$29,000 - $34,000 / WEEK
BUILT/REFIT
YEAR
2016
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$29,000
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Electric Heads: 5
Engine Details
Yacht has two generators
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 32.10 Feet
Draft: 5.1 Feet
Pax: 8
YearBuilt: 2016
Builder: Lagoon
Engines: Yacht has two generators
Flag: USA
RegNum: 1299833
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: -
Books: -
Board Games: -
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: Water Safe
Inverter: -
Voltages: 110V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 15'
Dinghy hp: 50HP
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: -
Captain
Markee Serecin
Nation: USA
License: 100T USCG Master/STCW
Languages: English
Chef/mate
Charli Bellamy
Nation: USA
Born: 1984
License: STCW


Markee grew up in Pittsburgh, PA and had found a love for the water since before she could walk. Growing up cruising the 3 rivers of Pittsburgh Markee wanted a little more adventure, so she spent many summers on Lake Erie where she found her love of sailing through dinghy sailing. Eventually Markee grew up and had a career in fitness where she owned her own gym, but the Sea was still calling her name. So she sold everything and made her way into the yachting industry. Sailing Croatia, Greece, Montenegro, Sardina, and the Caribbean.


Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in
Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning.
She grew up cooking authentic Southern food with her grandparents, feeding a large family with
food grown in the garden or sourced from the farm. Developing a love for travel at a young age,
she has been exploring the world and incorporating new cuisine into her cooking for 15 years.
After her first sailing experience in 2015, she found her passion for living and working on the
sea.

A woman of many talents, she studied Chemistry at the University of Georgia and spent six
months in Italy studying abroad and learning Italian cooking. At 24 she moved to New York
City and attended design school at FIT, while managing a coffee shop. She designed a small line
of cocktail and party dresses before opening her own vintage clothing business online. After
living and working in Seattle for 7 years, she felt the call to explore more of the world.

Charli began cooking on sail boats 5 years ago, beginning with small private charters in the
Mediterranean. She has worked and sailed in Croatia, Montenegro, Mykonos, the Dodecanese,
Sicily, Sardinia, Corsica, Bahamas, the San Juan Islands, and the Virgin Islands. While her
favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience
cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always
happy to work with guests and provide customized menus.

Charli is an outgoing, active woman, who loves meeting new people and designing the perfect
itinerary and meal plan to give you the best vacation possible. She always goes above and
beyond to exceed expectations and put a smile on your face.

DAY BREAK

*All baked goods have gluten-free versions

Fresh eggs Benedict with handmade English muffins with a bright lemon hollandaise and citrusy avocado salad

Avocado Toasts *red pepper flake & local honey, fried egg & bright radish slices toasts.

Served with a platter of fresh local fruit, yogurt, and granola cups

Savory Brussel Sprout Quiche with bright lemon and parmesan greens

Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.

Bagel Bar with smoked salmon, capers, cream cheese, roasted rosemary potatoes, and eggs to order

Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Acai and overnight oat bowls topped with fresh local fruit, nuts, and honey

Candied bacon, egg, and cheese sandwiches on fresh pretzel rolls

 

MID DAY

Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette

Spicy seasoned flank steak alongside kale salad with parmesan & balsamic vinaigrette, gorgonzola, and cherry tomatoes

Maryland style crab cakes over a fresh buttery lettuce salad, topped with bright lemon Hollandaise & microgreens

Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Smoked pulled pork tacos (vegan option: roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema

Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

 

HORS D'OEUVRES 

Fresh Caribbean ceviche with loads of citrus, ginger, and peppers

Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads

Caribbean lobster served with a white wine, butter, pepper reduction

Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and

Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit

Collection of caprese salads, featuring watermelon, peaches, basil, and a variety of balsamic reductions

Fresh guacamole topped with Cohita cheese served with plantain chips

 

MAIN

Southern Shrimp and Grits: Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa

Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa and seared bok choy

Blacked Mahi and fresh mango curry sauce served with coconut rice and mango, cucumber salad

Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley

Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichurri

Eggplant parmesan stacks with a fresh tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

 

DESSERTS

Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (V &GF) 

Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger

Coconut creme de caramel with blueberry compote and fresh berries

Caribbean Tiramisu cake; layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting

Green apple and honey crisp with rich vanilla ice cream and mint

Banana bread (GF option) with bright spices, chopped walnuts, and chocolate chips

GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream

 

SHIP'S BAR

Blood Orange Local Rum Old Fashioned

Caribbean pineapple and rosemary mimosas

Classic espresso drinks, including latte art; latte, cappuccino, macchiato, etc

Dalanga whipped coffees; choice of milk with kalua, baileys, and a hint of nutmeg

Heirloom Bloody Mary’s with pickled okra, carrot, & local hot sauces

Spicy fresh ginger soda and whiskey’s

Caribbean specialties; bushwackers, rumrunners, pina coladas, et al

Classic espresso drinks, including latte art

 
N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Summer 2021 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Winter 2021 to 2022 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Summer 2022 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000

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:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

BVI PORTS: Add $400 for any port other than West End and JVD.

</B></font color>

<B><U>HALF-BOARD:</B></U> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$28,700 3/$29,050 4/$29,400 5/$29,750 6/$31,100 7/$31,950 8/$32,800

<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/$28,850 3/$29,275 4/$29,700 5/$30,125 6/$31,550 7/$32,475 8/$33,400

<B><U>SLEEP ABOARD:</U></B> Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

<B><U>2021/2022 CHRISTMAS/NEW YEARS:</B></u> 7 night minimum
<B>CHRISTMAS:</B> 1-8 guests @ $38,500, charter must end on 12/26 or earlier
<B>NEW YEARS: </B> 1-8 guests @ $42,000, charter may not start prior to 12/27


<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>

None at this time.

</font color>

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 32.10 Feet
  • : 5.1 Feet
  • : 8
  • : 2016
  • : Lagoon
  • : Yacht has two generators
  • : Yacht offers Rendezvous Diving only
  • : Markee Serecin
  • : USA
  • : 1299833
Accommodations
Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 5
Engine Details
Yacht has two generators
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: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 8
Minimum Age: Water Safe
Generator: Yes
Inverter: -
Voltages: 110V
Water Maker: Yes
Water Cap: 250
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 15'
Dinghy hp: 50HP
Dinghy # pax: 9
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: 1
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: Trolling
Rods: -
Captain
Markee Serecin
Nation: USA
License: 100T USCG Master/STCW
Languages: English
Chef/mate
Charli Bellamy
Nation: USA
Born: 1984
License: STCW


Markee grew up in Pittsburgh, PA and had found a love for the water since before she could walk. Growing up cruising the 3 rivers of Pittsburgh Markee wanted a little more adventure, so she spent many summers on Lake Erie where she found her love of sailing through dinghy sailing. Eventually Markee grew up and had a career in fitness where she owned her own gym, but the Sea was still calling her name. So she sold everything and made her way into the yachting industry. Sailing Croatia, Greece, Montenegro, Sardina, and the Caribbean.


Charli is a Southern gal who loves travel and feeding people. She was born on a small farm in
Georgia and her earliest job was tending chickens and collecting the fresh eggs every morning.
She grew up cooking authentic Southern food with her grandparents, feeding a large family with
food grown in the garden or sourced from the farm. Developing a love for travel at a young age,
she has been exploring the world and incorporating new cuisine into her cooking for 15 years.
After her first sailing experience in 2015, she found her passion for living and working on the
sea.

A woman of many talents, she studied Chemistry at the University of Georgia and spent six
months in Italy studying abroad and learning Italian cooking. At 24 she moved to New York
City and attended design school at FIT, while managing a coffee shop. She designed a small line
of cocktail and party dresses before opening her own vintage clothing business online. After
living and working in Seattle for 7 years, she felt the call to explore more of the world.

Charli began cooking on sail boats 5 years ago, beginning with small private charters in the
Mediterranean. She has worked and sailed in Croatia, Montenegro, Mykonos, the Dodecanese,
Sicily, Sardinia, Corsica, Bahamas, the San Juan Islands, and the Virgin Islands. While her
favorite cuisines are modern, healthy Southern and Italian, she has had extensive experience
cooking for specialized diets including gluten free, vegetarian, vegan, keto/paleo. She is always
happy to work with guests and provide customized menus.

Charli is an outgoing, active woman, who loves meeting new people and designing the perfect
itinerary and meal plan to give you the best vacation possible. She always goes above and
beyond to exceed expectations and put a smile on your face.

DAY BREAK

*All baked goods have gluten-free versions

Fresh eggs Benedict with handmade English muffins with a bright lemon hollandaise and citrusy avocado salad

Avocado Toasts *red pepper flake & local honey, fried egg & bright radish slices toasts.

Served with a platter of fresh local fruit, yogurt, and granola cups

Savory Brussel Sprout Quiche with bright lemon and parmesan greens

Fluffy Dutch Babies with fresh fruit, honey, local jams and handmade fruit compotes, maple syrup along with spinach and cheddar baked eggs.

Bagel Bar with smoked salmon, capers, cream cheese, roasted rosemary potatoes, and eggs to order

Mini potato and veggie frittatas with crisp prosciutto and bacon, fresh breads, local jams, and fruit and granola bowls

Acai and overnight oat bowls topped with fresh local fruit, nuts, and honey

Candied bacon, egg, and cheese sandwiches on fresh pretzel rolls

 

MID DAY

Sesame crusted and seared Ahi tuna salad; a base of avocado slices topped with spiralized zucchini, crispy pea shoots, peppery arugula, shredded carrots and purple cabbage served with an asian lime vinaigrette

Spicy seasoned flank steak alongside kale salad with parmesan & balsamic vinaigrette, gorgonzola, and cherry tomatoes

Maryland style crab cakes over a fresh buttery lettuce salad, topped with bright lemon Hollandaise & microgreens

Herb & yogurt chicken salad sandwiches served over kale salad with parmesan vinaigrette & banana bread chocolate chip cookies

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Smoked pulled pork tacos (vegan option: roasted buffalo cauliflower), sautéed peppers and onions, topped with a healthy vinegar cabbage salad, served with black bean salad and avocado crema

Colorful and crunchy bell pepper and chickpea oregano salad topped with a choice of grilled protein, topped with shaved sharp cheese and a hint of lemon

 

HORS D'OEUVRES 

Fresh Caribbean ceviche with loads of citrus, ginger, and peppers

Fresh hummus made three ways (bright lemon, roasted red pepper, fresh cilantro and mint) with fresh local veggies, rice crisps, cheeses, and handmade pita breads

Caribbean lobster served with a white wine, butter, pepper reduction

Modern Southern Deviled Eggs with paprika spiced pickled shrimp, prosciutto wrapped goat cheese dates, olive oil crostini’s, and

Pickled okra, carrots, and cauliflower served with an herbed yogurt sauce, pepper crackers, and a selection of cheeses and fruit

Collection of caprese salads, featuring watermelon, peaches, basil, and a variety of balsamic reductions

Fresh guacamole topped with Cohita cheese served with plantain chips

 

MAIN

Southern Shrimp and Grits: Bright citrus and ginger shrimp over a bowl of creamy butter and pepper grits with spicy roasted butternut squash and flavorful salsa rossa

Pistachio crusted rack of lamb with a pistachio, mint, parmesan pesto over sweet onion and roasted mushroom quinoa and seared bok choy

Blacked Mahi and fresh mango curry sauce served with coconut rice and mango, cucumber salad

Bright citrus roasted salmon over lemon arugula couscous with a vibrant salsa verde, cherry tomatoes and a summer squash medley

Grilled filet mignon, parmesan au gratin potato stack, and bright lemony asparagus served with creamy mustard aioli and fresh chimichurri

Eggplant parmesan stacks with a fresh tomato sauce, accompanied by spaghetti squash swirls and spicy pork sausage

Fresh Ahi poke bowls over sticky rice with roasted squash, watermelon radish, pickled onions, avocado, and tangy sesame ponzu sauce

Persian roasted chicken with herbed yogurt rice, green salsa, and fresh cucumber and mint yogurt

 

DESSERTS

Richly salted dark chocolate tarte with fresh berries and whipped coconut cream (V &GF) 

Fresh ginger molasses cake with marshmallow merengues, fresh fruit, apricot reduction, and candied ginger

Coconut creme de caramel with blueberry compote and fresh berries

Caribbean Tiramisu cake; layers soaked in fresh espresso and local rum with cocoa and rum mascarpone frosting

Green apple and honey crisp with rich vanilla ice cream and mint

Banana bread (GF option) with bright spices, chopped walnuts, and chocolate chips

GF chocolate chip cookie ice cream sandwiches with raspberries and fresh mint whipped cream

 

SHIP'S BAR

Blood Orange Local Rum Old Fashioned

Caribbean pineapple and rosemary mimosas

Classic espresso drinks, including latte art; latte, cappuccino, macchiato, etc

Dalanga whipped coffees; choice of milk with kalua, baileys, and a hint of nutmeg

Heirloom Bloody Mary’s with pickled okra, carrot, & local hot sauces

Spicy fresh ginger soda and whiskey’s

Caribbean specialties; bushwackers, rumrunners, pina coladas, et al

Classic espresso drinks, including latte art

 
N
N
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2020 to 2021 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Summer 2021 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Winter 2021 to 2022 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000
Summer 2022 $29,000 $29,500 $30,000 $30,500 $32,000 $33,000 $34,000

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:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

BVI PORTS: Add $400 for any port other than West End and JVD.

</B></font color>

<B><U>HALF-BOARD:</B></U> Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$28,700 3/$29,050 4/$29,400 5/$29,750 6/$31,100 7/$31,950 8/$32,800

<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/$28,850 3/$29,275 4/$29,700 5/$30,125 6/$31,550 7/$32,475 8/$33,400

<B><U>SLEEP ABOARD:</U></B> Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 2 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.

<B><U>2021/2022 CHRISTMAS/NEW YEARS:</B></u> 7 night minimum
<B>CHRISTMAS:</B> 1-8 guests @ $38,500, charter must end on 12/26 or earlier
<B>NEW YEARS: </B> 1-8 guests @ $42,000, charter may not start prior to 12/27


<font color="#f30000"><BIG><B>***SPECIAL OFFERS ***</big></b>

None at this time.

</font color>

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