SOGGY DOGGY
Soggy Doggy Yacht Charter
Step aboard Soggy Doggy, a beautifully crafted Leopard 50 catamaran designed for those who crave adventure without compromising on luxury. As the next evolution of the award-winning Leopard 48, this vessel brings together cutting-edge design, open-air living, and modern comforts for an unforgettable sailing experience. Whether you’re basking in the sun on the expansive flybridge or unwinding in your private suite, every moment on board is tailored for relaxation and discovery.
Luxury Features
Soggy Doggy is built to impress with its spacious layout and seamless indoor-outdoor flow. The yacht’s flybridge is a standout feature, offering a panoramic lounge area complete with a sunbed, dining table, and optional shade awning. Unlike other vessels in its class, the flybridge provides ample headroom, ensuring unobstructed movement and engagement with the helm station while underway. Floating stairs from the aft cockpit provide easy access, making it effortless to enjoy the view from above.
Inside, the yacht boasts contemporary styling with large windows that flood the space with natural light. The fully equipped galley and open-plan salon create a welcoming atmosphere where guests can gather, dine, and relax in comfort. The thoughtfully designed cabins offer plush bedding and high-end finishes, ensuring restful nights at sea.
Onboard Experience
From the moment you step on board, the professional crew is dedicated to making your journey truly special. Whether you’re looking for a serene escape or an action-packed adventure, Soggy Doggy offers something for everyone. Indulge in gourmet meals prepared with fresh ingredients, sip handcrafted cocktails as the sun sets over the horizon, or simply enjoy the gentle ocean breeze from one of the many lounging areas on deck.
For those who love the water, Soggy Doggy is fully stocked with an array of premium water toys. Glide across the sea with stand-up paddleboards, explore vibrant marine life with snorkeling gear, or feel the thrill of a towable tube ride. Yoga mats are also available for sunrise or sunset stretching sessions on deck, adding to the vessel’s emphasis on wellness and relaxation.
Accommodations
Designed for both comfort and privacy, Soggy Doggy accommodates guests in three beautifully appointed cabins. The master owner’s suite is a spacious retreat, offering breathtaking ocean views, a luxurious ensuite bathroom, and elegant furnishings. Two additional queen cabins provide cozy yet stylish accommodations, each featuring private ensuite facilities for the ultimate convenience.
Secure Your Spot for an Unforgettable Journey
Whether you’re seeking a peaceful retreat or an exhilarating voyage, Soggy Doggy delivers an unparalleled yachting experience. With its perfect blend of innovation, style, and adventure, this luxury catamaran is ready to take you on the journey of a lifetime. Book your charter today and set sail on a remarkable getaway!
1 master owners suite, 2 queen cabins
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 26.5 Feet |
| Draft: | 5.3 Feet |
| Pax: | 6 |
| YearBuilt: | 2019 |
| Builder: | Leopard |
| Engines: | 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter |
| JetSkis: | No |
| Flag: | US |
| SatTv: | No |
| RegNum: | 1290880 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Water Safe |
| Inverter: | Yes |
| Voltages: | 110v/220 50 amp |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 12' GODIAC ELITE 360 |
| 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: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
Right after crossing the stage at his 1987 high school graduation in Houston, Jon wasted no time. He hopped into his packed truck, determined to chase adventure. Twenty-three hours later—after two warnings for speeding—he arrived in Miami, Florida, ready to follow his dreams. His journey began aboard a 50-foot Bertram Sportfish with one goal: to fish in every major billfish tournament in the Caribbean. Living aboard full-time, Jon crisscrossed the Bahamian and Caribbean islands three times, from Walker’s Cay in the north to Grenada in the south, stopping at many islands in between.
After four years of life on the water, college, a business career, and family obligations brought him back to land. But even then, Jon couldn’t stay away from the sea—most weekends and holidays found him back on the water. Eventually, he became captain of the vessel, logging over 6,000 hours on the engines and continuing to freelance on boats up to 63 feet. By 2015, however, the fast-paced tournament lifestyle started to lose its shine. That’s when Jon’s interest turned to sailing—a huge shift for someone who once called sailboats “blow boats!”
Semi-retired from business, Jon sharpened his sailing skills, became an ASA instructor, and returned to the Caribbean. A pivotal moment came when he repositioned a 47-foot Leopard catamaran from Grenada to Turks and Caicos, solidifying his passion for sailing and making it part of his DNA.
Now at a stage where he wants to give back to the lifestyle that has brought him so much joy, Jon is eager to share the knowledge and experience he’s gathered over the years. Teaching others is his way of passing the torch, hoping to inspire a similar love for adventure in those he instructs.
Jon holds a USCG 100T Master’s license, is an ASA instructor, FAA private pilot, and an advanced scuba diver (NAUI, SSI, & PADI). And when he’s not in the air or on the sea, he’s a dedicated family man. To close, one of Jon’s favorite quotes from Anthony J. D’Angelo sums up his outlook: “Wherever you go, no matter what the weather, always bring your own sunshine.”
Chef Suzanne
Chef Suzanne began her journey into the food service industry while in college, working for a large family-owned restaurant chain in Houston, TX. Gaining knowledge of the hospitality and culinary world, she started as a hostess and worked her way up to kitchen manager. Always eager to learn, she continues to educate herself to stay up to date on the latest culinary trends and techniques. Her attention to detail ensures that she creates healthy, gourmet meals using fresh, locally sourced, and organic ingredients. Exploring new cultures and flavors inspires her to bring innovative culinary ideas to Soggy Doggy's charter guests. She is also known for her homemade pasta sauces, breads, spice blends, dressings, desserts, and charcuterie boards.
Suzanne's love for culinary creations is equally matched by her passion for nature, water, and the outdoors. Exploring new places, traveling, snorkeling, and swimming with turtles are at the top of her adventure list. Certified in CPR and first aid, she also holds SWCT and food safety certifications.
A wise mentor once told her, "Figure out what you love to do, then find a way to make a living doing that." And she has done just that, feeling blessed to "work" in paradise.
DAY BREAK
All breakfasts are served with warm pastries, breads & muffins, bacon & sausage, seasonal fresh fruit platter, fresh squeezed juice, overnight oats, yogurt and an extensive coffee & tea bar.
Savory Baked Frittata
Loaded with bacon, sausage, sautéed vegetables, and assorted cheeses, served with homestyle roasted potatoes.
Brioche French Toast Custard Casserole
Drizzled with warm maple syrup, topped with berries, and dusted with powdered sugar and nutmeg.
Eggs Benedict
Boat-made fresh English muffins topped with Canadian bacon, poached egg, avocado, and homemade citrus hollandaise.
Avocado Sourdough Toast
Topped with a poached egg, bacon crumbles, goat cheese, and chives, served with a fresh fruit parfait.
Lox & Bagels
Served with herb cream cheese, smoked salmon, red onions, capers, and fresh dill.
Breakfast Tacos
Freshly made tortillas topped with chorizo, eggs, pico de gallo, avocado, cotija cheese, and homemade salsa, served with a black bean medley.
MIDDAY
All lunches are served with a variety of freshly baked brownies, cookies, lemon squares, cupcakes and more.
Marinated Ahi Tuna Poke Bowl
Seasoned jasmine rice topped with edamame, diced mango, avocado, cucumber, shredded carrots, red onions, and cilantro, finished with eel sauce and spiced mayo aioli. Served with wonton crisps.
Boat-Made Hawaiian Roll Pulled Pork Sliders
Topped with homemade slaw and served with a tomato, cucumber, and avocado salad.
Grilled Marinated Steak Cobb Salad
Bacon crumbles, avocado, tomatoes, eggs, blue cheese crumbles, and homemade creamy tarragon dressing. Served with jiffied-up cornbread muffins.
Coconut Shrimp Lettuce Wraps
Topped with pineapple-mango salsa and a Thai sweet chili drizzle. Served with confetti rice.
Sushi Spread
Featuring various maki and uramaki seafood and vegetarian rolls. Served with shrimp fried rice and handmade spring rolls.
Caribbean Jerk Chicken Salad Croissant
Served on fresh homemade croissants with watermelon-cucumber salad, feta cheese, and honey lime dressing.
HORS D'OEUVRES
Charcuterie Board
A medley of meats, cheeses, nuts, fruits, veggies, and olives.
Caprese Bruschetta
Fresh tomatoes, basil, and mozzarella on toasted baguette slices, finished with a balsamic glaze.
Campechana
A flavorful seafood cocktail served with homemade chips.
Antipasto Skewers
A delicious combination of cured meats, cheeses, olives, and marinated vegetables on skewers.
Shrimp Brochette
Grilled shrimp wrapped in bacon, stuffed with jalapeño and cheese.
Crab & Shrimp Stuffed Mushroom Caps
Savory mushroom caps filled with a rich crab and shrimp stuffing, baked to perfection.
Pork & Chicken Empanadas
Golden, flaky pastries stuffed with seasoned pork and chicken, served with a side of dipping sauce.
Ceviche
Fresh seafood marinated in citrus juices with onions, tomatoes, and cilantro, served with homemade chips.
Shrimp Cocktail
Chilled shrimp served with a tangy cocktail sauce and fresh lemon.
Baked Crawfish Dip
A rich, creamy crawfish dip served with assorted crackers.
MAIN
All meals are available as vegan and/or gluten-free options upon request.
Seafood Scampi
Succulent lobster, shrimp, and scallops sautéed in a garlic butter wine sauce, served on a bed of pasta with a side of creamed spinach, Caprese salad, and homemade garlic bread.
Grilled Marinated Ribeye Steak
Served with red wine au jus, sautéed mushrooms, garlic mashed potatoes, and bacon-wrapped asparagus. Accompanied by a chef salad and an assorted bread basket with herbed butter.
Grilled Mahi Mahi & Seared Scallops
Topped with mango salsa, served on a bed of sautéed spinach with a spicy pomegranate glaze and homemade focaccia bread.
Roasted Creamy Garlic Mushroom Chicken
Paired with grilled vegetable skewers and marsala risotto, served with a fresh bread basket and herbed butter.
Italian Trio Tour
A combination of homemade veggie lasagna, baked chicken piccata, and eggplant parmesan rounds, served with a side of fettuccine alfredo, Caesar salad, and homemade garlic bread.
Grilled Lobster Tail
Topped with homemade cowboy butter and served with Hasselback sweet potatoes, zucchini boats, and white cheddar lobster mac & cheese. Accompanied by an assorted bread basket and extra cowboy butter.
Make Your Own Pizza (MYOP)
Homemade pizza crust and marinara with over a dozen topping options. Each guest customizes their own pie, which is then grilled to perfection and served with a chef salad.
DESSERT
Homemade white chocolate Amaretto cannoli
Cheesecake with berry compote
Balloon bombs
Mixed berry cobbler with vanilla bean ice cream
Key lime pie with candied grapes
Soggy Dollar Tiramisu
Chocolate mousse with fresh berries
Crème brulee
SHIP'S BAR
Mojito | Painkiller | Pina Colada
Planter’s Punch | Rum Punch Blue | Curacao Punch
Manhattan | Martini | Margarita on the rocks
Mudslide | Dark & Stormy
Cosmopolitan | Long Island Iced Tea
Bloody Mary | Mimosa
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | ||||||
| Winter 2025 to 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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: use of 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
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $26,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $29,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 26.5 Feet
- : 5.3 Feet
- : 6
- : 2019
- : Leopard
- : 7
- : 11
- : 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jon Kingsley, Jr
- : US
- : No
- : 1290880
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| 2-Engine Make: Yanmar, Engine Model: 4JH57, Engine Year: 2017, Total Power: 57hp, Engine Type: Inboard 9kW Generator Supplied From Aft Port Fuel Tank, Fuel Transfer Ability From Stb To Port Tank Inverter: 3000w 110/60Hz Inverter | |
| Fuel Consumption: | - |
| Cruising Speed: | 7 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | 6 |
| Minimum Age: | Water Safe |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110v/220 50 amp |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 12' GODIAC ELITE 360 |
| 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: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop Steps |
| Boarding Ladder (Loc/Type): | Stern Sugar Scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
Right after crossing the stage at his 1987 high school graduation in Houston, Jon wasted no time. He hopped into his packed truck, determined to chase adventure. Twenty-three hours later—after two warnings for speeding—he arrived in Miami, Florida, ready to follow his dreams. His journey began aboard a 50-foot Bertram Sportfish with one goal: to fish in every major billfish tournament in the Caribbean. Living aboard full-time, Jon crisscrossed the Bahamian and Caribbean islands three times, from Walker’s Cay in the north to Grenada in the south, stopping at many islands in between.
After four years of life on the water, college, a business career, and family obligations brought him back to land. But even then, Jon couldn’t stay away from the sea—most weekends and holidays found him back on the water. Eventually, he became captain of the vessel, logging over 6,000 hours on the engines and continuing to freelance on boats up to 63 feet. By 2015, however, the fast-paced tournament lifestyle started to lose its shine. That’s when Jon’s interest turned to sailing—a huge shift for someone who once called sailboats “blow boats!”
Semi-retired from business, Jon sharpened his sailing skills, became an ASA instructor, and returned to the Caribbean. A pivotal moment came when he repositioned a 47-foot Leopard catamaran from Grenada to Turks and Caicos, solidifying his passion for sailing and making it part of his DNA.
Now at a stage where he wants to give back to the lifestyle that has brought him so much joy, Jon is eager to share the knowledge and experience he’s gathered over the years. Teaching others is his way of passing the torch, hoping to inspire a similar love for adventure in those he instructs.
Jon holds a USCG 100T Master’s license, is an ASA instructor, FAA private pilot, and an advanced scuba diver (NAUI, SSI, & PADI). And when he’s not in the air or on the sea, he’s a dedicated family man. To close, one of Jon’s favorite quotes from Anthony J. D’Angelo sums up his outlook: “Wherever you go, no matter what the weather, always bring your own sunshine.”
Chef Suzanne
Chef Suzanne began her journey into the food service industry while in college, working for a large family-owned restaurant chain in Houston, TX. Gaining knowledge of the hospitality and culinary world, she started as a hostess and worked her way up to kitchen manager. Always eager to learn, she continues to educate herself to stay up to date on the latest culinary trends and techniques. Her attention to detail ensures that she creates healthy, gourmet meals using fresh, locally sourced, and organic ingredients. Exploring new cultures and flavors inspires her to bring innovative culinary ideas to Soggy Doggy's charter guests. She is also known for her homemade pasta sauces, breads, spice blends, dressings, desserts, and charcuterie boards.
Suzanne's love for culinary creations is equally matched by her passion for nature, water, and the outdoors. Exploring new places, traveling, snorkeling, and swimming with turtles are at the top of her adventure list. Certified in CPR and first aid, she also holds SWCT and food safety certifications.
A wise mentor once told her, "Figure out what you love to do, then find a way to make a living doing that." And she has done just that, feeling blessed to "work" in paradise.
DAY BREAK
All breakfasts are served with warm pastries, breads & muffins, bacon & sausage, seasonal fresh fruit platter, fresh squeezed juice, overnight oats, yogurt and an extensive coffee & tea bar.
Savory Baked Frittata
Loaded with bacon, sausage, sautéed vegetables, and assorted cheeses, served with homestyle roasted potatoes.
Brioche French Toast Custard Casserole
Drizzled with warm maple syrup, topped with berries, and dusted with powdered sugar and nutmeg.
Eggs Benedict
Boat-made fresh English muffins topped with Canadian bacon, poached egg, avocado, and homemade citrus hollandaise.
Avocado Sourdough Toast
Topped with a poached egg, bacon crumbles, goat cheese, and chives, served with a fresh fruit parfait.
Lox & Bagels
Served with herb cream cheese, smoked salmon, red onions, capers, and fresh dill.
Breakfast Tacos
Freshly made tortillas topped with chorizo, eggs, pico de gallo, avocado, cotija cheese, and homemade salsa, served with a black bean medley.
MIDDAY
All lunches are served with a variety of freshly baked brownies, cookies, lemon squares, cupcakes and more.
Marinated Ahi Tuna Poke Bowl
Seasoned jasmine rice topped with edamame, diced mango, avocado, cucumber, shredded carrots, red onions, and cilantro, finished with eel sauce and spiced mayo aioli. Served with wonton crisps.
Boat-Made Hawaiian Roll Pulled Pork Sliders
Topped with homemade slaw and served with a tomato, cucumber, and avocado salad.
Grilled Marinated Steak Cobb Salad
Bacon crumbles, avocado, tomatoes, eggs, blue cheese crumbles, and homemade creamy tarragon dressing. Served with jiffied-up cornbread muffins.
Coconut Shrimp Lettuce Wraps
Topped with pineapple-mango salsa and a Thai sweet chili drizzle. Served with confetti rice.
Sushi Spread
Featuring various maki and uramaki seafood and vegetarian rolls. Served with shrimp fried rice and handmade spring rolls.
Caribbean Jerk Chicken Salad Croissant
Served on fresh homemade croissants with watermelon-cucumber salad, feta cheese, and honey lime dressing.
HORS D'OEUVRES
Charcuterie Board
A medley of meats, cheeses, nuts, fruits, veggies, and olives.
Caprese Bruschetta
Fresh tomatoes, basil, and mozzarella on toasted baguette slices, finished with a balsamic glaze.
Campechana
A flavorful seafood cocktail served with homemade chips.
Antipasto Skewers
A delicious combination of cured meats, cheeses, olives, and marinated vegetables on skewers.
Shrimp Brochette
Grilled shrimp wrapped in bacon, stuffed with jalapeño and cheese.
Crab & Shrimp Stuffed Mushroom Caps
Savory mushroom caps filled with a rich crab and shrimp stuffing, baked to perfection.
Pork & Chicken Empanadas
Golden, flaky pastries stuffed with seasoned pork and chicken, served with a side of dipping sauce.
Ceviche
Fresh seafood marinated in citrus juices with onions, tomatoes, and cilantro, served with homemade chips.
Shrimp Cocktail
Chilled shrimp served with a tangy cocktail sauce and fresh lemon.
Baked Crawfish Dip
A rich, creamy crawfish dip served with assorted crackers.
MAIN
All meals are available as vegan and/or gluten-free options upon request.
Seafood Scampi
Succulent lobster, shrimp, and scallops sautéed in a garlic butter wine sauce, served on a bed of pasta with a side of creamed spinach, Caprese salad, and homemade garlic bread.
Grilled Marinated Ribeye Steak
Served with red wine au jus, sautéed mushrooms, garlic mashed potatoes, and bacon-wrapped asparagus. Accompanied by a chef salad and an assorted bread basket with herbed butter.
Grilled Mahi Mahi & Seared Scallops
Topped with mango salsa, served on a bed of sautéed spinach with a spicy pomegranate glaze and homemade focaccia bread.
Roasted Creamy Garlic Mushroom Chicken
Paired with grilled vegetable skewers and marsala risotto, served with a fresh bread basket and herbed butter.
Italian Trio Tour
A combination of homemade veggie lasagna, baked chicken piccata, and eggplant parmesan rounds, served with a side of fettuccine alfredo, Caesar salad, and homemade garlic bread.
Grilled Lobster Tail
Topped with homemade cowboy butter and served with Hasselback sweet potatoes, zucchini boats, and white cheddar lobster mac & cheese. Accompanied by an assorted bread basket and extra cowboy butter.
Make Your Own Pizza (MYOP)
Homemade pizza crust and marinara with over a dozen topping options. Each guest customizes their own pie, which is then grilled to perfection and served with a chef salad.
DESSERT
Homemade white chocolate Amaretto cannoli
Cheesecake with berry compote
Balloon bombs
Mixed berry cobbler with vanilla bean ice cream
Key lime pie with candied grapes
Soggy Dollar Tiramisu
Chocolate mousse with fresh berries
Crème brulee
SHIP'S BAR
Mojito | Painkiller | Pina Colada
Planter’s Punch | Rum Punch Blue | Curacao Punch
Manhattan | Martini | Margarita on the rocks
Mudslide | Dark & Stormy
Cosmopolitan | Long Island Iced Tea
Bloody Mary | Mimosa
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Summer 2025 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
| Winter 2025 to 2026 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
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: use of 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
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2025 / 2026 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $26,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $29,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
