NAUTI CAT
Standard configuration:
6 guests in 3 Queen cabins each with private ensuite head with enclosed shower stall.
1 double berth available port mid-ship. This cabin would need to share forward stateroom head. Perfect for kids but this bunk will accommodate two adults as well.
Crew has aft port cabin and head.
Oprtion configuration:
4 queen cabins each with private ensuite heads and enclosed shower stalls.
Crew sleep midship in double berth and need to share forward port cabin head.
Crew berth (double cabin) bed measures 51"x80"
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 14 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25 Feet |
| Draft: | 5.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2020 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | USA |
| SatTv: | No |
| RegNum: | 1300587 |
| 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 - bring life vest |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Aft sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 30 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
They both have a passion for cooking and have successfully completed several courses including a 16-week professional Italian culinary course from Loretta Paganini’s School of Cooking. Bob recently won first place at an Ohio competition, for his gourmet baby-back pork ribs, featuring a dark chocolate and a home-grown hot pepper dry rub.
There’s nothing Peggy and Bob enjoy doing more than cooking for a crowd, whether it’s a themed Mardi Gras dinner for 50 featuring their amazing Gumbo and homemade pralines, Caribbean night highlighting Bob’s specialty jerk chicken or an intimate Italian meal of Braciiole and pasta with Barolo wine for friends or family.
Owners of Tropical Holiday Vacations, a vacation property company featuring Villas on the western coast of Florida. Proud to have earned an average of 5-star reviews and Superhost status from both Airbnb and VRBO, they are driven to offer the best, most memorable experience for their guests; they are not happy with anything short of delighting their clients.
A lifelong dream has finally come true as Peggy and Bob have set sail with Nauti Cat, their brand-new Lagoon 50 Catamaran. With their passion for sailing, cooking and entertaining, they will bring you exquisite food, extraordinary accommodations and a fantastic unforgettable experience.
They both have extensive experience sailing in and around the Caribbean. Bob has been sailing since college where he was very active in the Purdue Sailing Club. He loves racing both catamarans and monohulls.
Peggy’s vibrant and caring nature ensures that everyone feels completely welcome and at ease. Peggy continually works to refine and enhance her culinary skills. She is registered to attend the Yacht Chef Course at the Ashburn Cookery School, in the United Kingdom to further refine her culinary skills. She is also very excited to be working with award winning chiefs, both in Charleston and around the world, to develop new delightful dishes to feature in 2021. Her attention to detail makes sure everything is just right.
Bob started his vocation as an engineer with a degree from Purdue University and earning a master’s degree from Case Western University. He has worked for Fortune 500 companies and most recently in private equity. During his career, Bob has traveled the world conducting business on almost every continent.
Introduced to diving, on their honeymoon, Bob is a Nitrox certified advanced underwater diver with plans to complete the rescue diver course and obtain his dive master certification. He has dived around the world, including living on a dive boat in Australia and exploring the worlds second largest barrier reef in Belize.
Finally, Peggy and Bob are living their dream, by sharing the thrills of sailing, the majesty of the ocean and the wonders of marine life, throughout the islands, with others.
Breakfast
Freshly made Frittatas and Quiches with Spicy Sausage, Red Pepper (other seasonal fresh vegetables) with assorted cheeses (Vegetarian options available upon request)
Eggs Benedict DuJour with Hollandaise Sauce / Arugula Salad with Tomato, Walnut Vinaigrette
Huevos Rancheros / Mexican Hash-Browns / Tomato Corn Avocado Salsa
Baked Blueberry Donuts with Lemon Glaze
Avocado Toast / Eggs / Microgreens / Fruit Salad
Baked Coconut French Toast with Pineapple Rum Sauce / Fresh Tropical Fruit Medley
Yogurt & Fruit Parfait featuring Chef Peggy’s Homemade Granola / Homemade Pastries
Nutella Stuffed Pancakes
Cheesy Potato Casserole with Cheddar and Sun-Dried Tomatoes
Homemade Belgian Waffles & Fresh Berries
Toasted Everything Bagels with Smoked Salmon / Red Onion / Capers / Dill Cream Cheese
Continental Selection of Meats, Cheeses & Jams / Pastries
Specialty Omelets / Hash Browns
Lunch
Cuban Pork Wraps with Hawaiian Slaw
Fish, Beef and/or Chicken Tacos / Tortilla Chips & Fresh Made Guacamole
Captain Bob’s Famous Jerk Chicken Sliders / Caribbean Slaw
Curry Chicken Salad
Authentic Maryland Crab Cakes / Mango Gazpacho / Mixed Greens
A variety of Gourmet Paninis with Specialty Sauces / Salad with Tomatoes, Toasted Walnuts, diced Mangos and Balsamic Vinaigrette
Thai Chicken Lettuce Wraps / Coconut Rice
A variety of Power Bowls
Appetizers
Caprese Skewers
Prosciutto Wrapped with Fresh Mellon
Fresh made Ceviche / house made Plantain Chips
Vegetarian Sushi Cups
“Crack” Chicken Dip
Homemade Specialty Hummus
Charcuterie Board
Fresh Spring Rolls
Cranberry Pecan Goat Cheese Truffles
Italian Bruschetta “Bar”
Truffle Mac-n-Cheese Bites
Assortment of Artesian Flatbreads
Dinner
Filet Mignon with Balsamic Syrup & Goat Cheese accompanied by Roasted Lemon Parmesan Garlic Asparagus
Creamy Tuscan Garlic Chicken / Imported Italian Pasta / Arugula Salad
Stuffed Poblano Peppers / Black Beans & Rice
Seared Scallops with Shallot-Herb Sauce / Roasted Brussel Sprouts
Rosemary Roasted Salmon / Green Beans Almandine
NY Strip Steak / Pear, Blue Cheese & Arugula Salad / Homemade Dijon Walnut Vinaigrette
Braised Short Ribs /Garlic Mashed Potatoes / Vegetable Melody
Pecan Crusted Pork Tenderloin with Bourbon Mustard Sauce / Sesame Ginger Roasted Broccoli
Sesame Crusted Local Yellowfin Tuna / Jasmine Rice / Spring Vegetable Medley / Homemade Avocado Wasabi Puree
Crab-Stuffed Flounder / Couscous Salad with Mangos Bell Peppers & Black Beans
Chicken/Veal Saltimbocca / Pasta DuJour
Dessert
Flourless Chocolate Ganache Cake
Tiramisu made with Local Rum
Caribbean Rum Cake with Rum-Infused Whipped Cream & Strawberry’s
Espresso Martinis and Biscotti
Key Lime Crème Brulee Puff pastries
Blood Orange Panna Cotta with Almond Cookies
Fudgy Brownies with Gelato and a Caramel Cage
Ship's Bar
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bullet
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. Frangelico
Beers: ST. John Brewer's, Leatherback Brewery, Corona
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Winter 2021 to 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
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
<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>
<B><BIG>**PLEASE INQUIRE FOR USE OF ALL 4 QUEEN CABINS: </B></BIG> Available at additional $1,500
<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $300 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@$17,700 3@$18,050 4@$18,400 5@$18,750 6@$19,100 7@$19,450 8@$19,800
<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@$17,850 3@$18,275 4@$18,700 5@$19,125 6@$19,550 7@$19,975 8@$20,400
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS 2019:</b> 1-8 pax $27,000, must end on or before December 26th
<B>NEW YEARS: </B> 1-8 pax $30,000, December 27th start or later
<font color="ff000"><B><BIG>****S P E C I A L O F F E R S*****</B></BIG>
None at this time.
</font color>
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25 Feet
- : 5.1 Feet
- : 8
- : 2020
- : Lagoon
- : 8 knots
- : 14 knots
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Bob Koontz
- : USA
- : No
- : 1300587
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 14 knotsUS Gall/Hr |
| 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: | - |
| Minimum Age: | water safe - bring life vest |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 40 GPH |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Aft sugar scoops only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' |
| Dinghy hp: | 30 |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | Off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
They both have a passion for cooking and have successfully completed several courses including a 16-week professional Italian culinary course from Loretta Paganini’s School of Cooking. Bob recently won first place at an Ohio competition, for his gourmet baby-back pork ribs, featuring a dark chocolate and a home-grown hot pepper dry rub.
There’s nothing Peggy and Bob enjoy doing more than cooking for a crowd, whether it’s a themed Mardi Gras dinner for 50 featuring their amazing Gumbo and homemade pralines, Caribbean night highlighting Bob’s specialty jerk chicken or an intimate Italian meal of Braciiole and pasta with Barolo wine for friends or family.
Owners of Tropical Holiday Vacations, a vacation property company featuring Villas on the western coast of Florida. Proud to have earned an average of 5-star reviews and Superhost status from both Airbnb and VRBO, they are driven to offer the best, most memorable experience for their guests; they are not happy with anything short of delighting their clients.
A lifelong dream has finally come true as Peggy and Bob have set sail with Nauti Cat, their brand-new Lagoon 50 Catamaran. With their passion for sailing, cooking and entertaining, they will bring you exquisite food, extraordinary accommodations and a fantastic unforgettable experience.
They both have extensive experience sailing in and around the Caribbean. Bob has been sailing since college where he was very active in the Purdue Sailing Club. He loves racing both catamarans and monohulls.
Peggy’s vibrant and caring nature ensures that everyone feels completely welcome and at ease. Peggy continually works to refine and enhance her culinary skills. She is registered to attend the Yacht Chef Course at the Ashburn Cookery School, in the United Kingdom to further refine her culinary skills. She is also very excited to be working with award winning chiefs, both in Charleston and around the world, to develop new delightful dishes to feature in 2021. Her attention to detail makes sure everything is just right.
Bob started his vocation as an engineer with a degree from Purdue University and earning a master’s degree from Case Western University. He has worked for Fortune 500 companies and most recently in private equity. During his career, Bob has traveled the world conducting business on almost every continent.
Introduced to diving, on their honeymoon, Bob is a Nitrox certified advanced underwater diver with plans to complete the rescue diver course and obtain his dive master certification. He has dived around the world, including living on a dive boat in Australia and exploring the worlds second largest barrier reef in Belize.
Finally, Peggy and Bob are living their dream, by sharing the thrills of sailing, the majesty of the ocean and the wonders of marine life, throughout the islands, with others.
Breakfast
Freshly made Frittatas and Quiches with Spicy Sausage, Red Pepper (other seasonal fresh vegetables) with assorted cheeses (Vegetarian options available upon request)
Eggs Benedict DuJour with Hollandaise Sauce / Arugula Salad with Tomato, Walnut Vinaigrette
Huevos Rancheros / Mexican Hash-Browns / Tomato Corn Avocado Salsa
Baked Blueberry Donuts with Lemon Glaze
Avocado Toast / Eggs / Microgreens / Fruit Salad
Baked Coconut French Toast with Pineapple Rum Sauce / Fresh Tropical Fruit Medley
Yogurt & Fruit Parfait featuring Chef Peggy’s Homemade Granola / Homemade Pastries
Nutella Stuffed Pancakes
Cheesy Potato Casserole with Cheddar and Sun-Dried Tomatoes
Homemade Belgian Waffles & Fresh Berries
Toasted Everything Bagels with Smoked Salmon / Red Onion / Capers / Dill Cream Cheese
Continental Selection of Meats, Cheeses & Jams / Pastries
Specialty Omelets / Hash Browns
Lunch
Cuban Pork Wraps with Hawaiian Slaw
Fish, Beef and/or Chicken Tacos / Tortilla Chips & Fresh Made Guacamole
Captain Bob’s Famous Jerk Chicken Sliders / Caribbean Slaw
Curry Chicken Salad
Authentic Maryland Crab Cakes / Mango Gazpacho / Mixed Greens
A variety of Gourmet Paninis with Specialty Sauces / Salad with Tomatoes, Toasted Walnuts, diced Mangos and Balsamic Vinaigrette
Thai Chicken Lettuce Wraps / Coconut Rice
A variety of Power Bowls
Appetizers
Caprese Skewers
Prosciutto Wrapped with Fresh Mellon
Fresh made Ceviche / house made Plantain Chips
Vegetarian Sushi Cups
“Crack” Chicken Dip
Homemade Specialty Hummus
Charcuterie Board
Fresh Spring Rolls
Cranberry Pecan Goat Cheese Truffles
Italian Bruschetta “Bar”
Truffle Mac-n-Cheese Bites
Assortment of Artesian Flatbreads
Dinner
Filet Mignon with Balsamic Syrup & Goat Cheese accompanied by Roasted Lemon Parmesan Garlic Asparagus
Creamy Tuscan Garlic Chicken / Imported Italian Pasta / Arugula Salad
Stuffed Poblano Peppers / Black Beans & Rice
Seared Scallops with Shallot-Herb Sauce / Roasted Brussel Sprouts
Rosemary Roasted Salmon / Green Beans Almandine
NY Strip Steak / Pear, Blue Cheese & Arugula Salad / Homemade Dijon Walnut Vinaigrette
Braised Short Ribs /Garlic Mashed Potatoes / Vegetable Melody
Pecan Crusted Pork Tenderloin with Bourbon Mustard Sauce / Sesame Ginger Roasted Broccoli
Sesame Crusted Local Yellowfin Tuna / Jasmine Rice / Spring Vegetable Medley / Homemade Avocado Wasabi Puree
Crab-Stuffed Flounder / Couscous Salad with Mangos Bell Peppers & Black Beans
Chicken/Veal Saltimbocca / Pasta DuJour
Dessert
Flourless Chocolate Ganache Cake
Tiramisu made with Local Rum
Caribbean Rum Cake with Rum-Infused Whipped Cream & Strawberry’s
Espresso Martinis and Biscotti
Key Lime Crème Brulee Puff pastries
Blood Orange Panna Cotta with Almond Cookies
Fudgy Brownies with Gelato and a Caramel Cage
Ship's Bar
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bullet
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. Frangelico
Beers: ST. John Brewer's, Leatherback Brewery, Corona
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2021 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Winter 2021 to 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
| Summer 2022 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 | $20,500 | $21,000 |
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
<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>
<B><BIG>**PLEASE INQUIRE FOR USE OF ALL 4 QUEEN CABINS: </B></BIG> Available at additional $1,500
<B><BIG><U>SLEEP ABOARD</B></BIG></U> Sleep aboard the night before charter dates. Available for $300 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@$17,700 3@$18,050 4@$18,400 5@$18,750 6@$19,100 7@$19,450 8@$19,800
<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@$17,850 3@$18,275 4@$18,700 5@$19,125 6@$19,550 7@$19,975 8@$20,400
<B><BIG><U>CHRISTMAS/NEW YEARS:</B></U></big> 7 night minimum, VIRGIN ISLANDS
<B>CHRISTMAS 2019:</b> 1-8 pax $27,000, must end on or before December 26th
<B>NEW YEARS: </B> 1-8 pax $30,000, December 27th start or later
<font color="ff000"><B><BIG>****S P E C I A L O F F E R S*****</B></BIG>
None at this time.
</font color>
