CAP II

$18,500 - $22,500 / WEEK
Main Salon
Formal Dining
Comfortable cockpit
Headturner in every anchorage
Forward Starboard Guest Cabin
Two Forward Cabins can also become one large Primary
Forward Port Guest Cabin
Guest Bath
Stern & Swim Step
Wood top deck
Spinaker Sailing
Under full sail
Cap II details
Service Area
Cruising on Cap II
Relaxing in calm waters
Aerial View
Join us as we sail away to Paradise

A performance cruiser, CAP II is more than a fantastic sailing yacht; she is luxurious and comfortable, and a joy to be aboard. She is operated from her aft cockpit, leaving the center cockpit for her guests to sun, sightsee and enjoy al fresco meals. A powerful sailing machine, CAP II is very stable, offering her guests a smooth, comfortable ride. Luxurious cruising accommodations aboard CAP II are for six guests in three well appointed double staterooms with ensuite bathrooms. You set the pace and itinerary aboard CAP II; your professional, courteous crew will do the rest. Cap II is not advertised for charters in the US and does not charter in US waters.

CAP II can accommodate 6 guests in three spacious double cabins (two forward and one midship) each with ensuite heads and cupboard space. The two forward cabins can be converted into a large primary suite due removable dividing wall that can form one large cabin.

Air conditioning throughout.
Berth sizes:
Midships cabin: 78" x 52";
Two forward cabins: 51" wide at head tapering to 39"wide at the foot. Length 79".

BUILT/REFIT
YEAR
Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
YACHT
LENGTH
76 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$18,500
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
Cummins diesel Generator: 19kw Kohler (new 2013)
Fuel Consumption: -
Cruising Speed: 10-12
Max Speed: -
Details
Type: Sail
Beam: 19.8 Feet
Draft: 8.7 Feet
Pax: 6
Refit: Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
YearBuilt: 1992
Builder: CNB Bordeaux
Engines: Cummins diesel Generator: 19kw Kohler (new 2013)
JetSkis: No
Flag: St. Vincent
RegNum: 41112
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Leewards, Caribbean Windwards
Summer Area: -
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Cell phone, Satellite phone, email, DGPS (2) computer base navigation (Nav. Suite 6.0) IPOD station

Wifi: Available hot spots can be accessed via connection through our Bullet 2 long range wifi antenna
Camcorder: -
Books: lots
Board Games: Yes
Deck Shower: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: none
Inverter: yes
Voltages: 220/110
Water Maker: yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Hairdryers: Yes
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: 14' aluminum AB dinghy
Dinghy hp: 50 HP four stroke
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: yes
Boarding Ladder (Loc/Type): aft
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: trolling
Rods: 1 trolling rod
Captain
Keith Chipping
Nation: British
Born: 1969
License: • MCA/RYA Yachtmaster Offshore Commercially Endorsed / RYA
Languages: English, French, and Spanish
Years Sailing: 15
Mate
Dina Hickman
Nation: US
License: USCG Captain 100grt
CAPTAIN KEITH CHIPPING

It took Keith working as a school teacher to learn the lesson that the call of the sea had a far greater appeal than the call of the classroom. Having a long standing interest in history and current affairs had led Keith into academic study that culminated in teacher training and work in English high schools trying to impart this passion on our future generations.

Then sailing was discovered, along with the realization that his own passion for teaching was not as powerful as his passion for sailing. It was sailing in its purist form that led to this conversion – that is, dinghy sailing. Instead of extolling the virtues of political participation Keith found himself, instead, describing the combination of art, science and physical endeavor which is needed to make a machine move through the water to the point where it only seemed sensible that he leave behind an established profession and move into the little known world of ‘professional yachting’.

Keith added to his Dinghy Instructor qualifications with a Yacht Master ticket and has since worked on a range of boats from racing yachts to even a motorboat, when needs called. He worked a complete season as a flotilla skipper in Greece and then went on to work as a delivery skipper taking newly built yachts from France to Greece and Turkey. A transatlantic crossing on a 36’ catamaran brought him to America and then the Caribbean.

Keith joined CAP II after working on a well-known race boat that spends part of the year in the Caribbean. It was during this period that he met Dina, whose calm demeanor wasn’t even rattled cooking for, and sharing a boat with, 18 sweaty ocean racers for a week. This composure was invaluable as Keith and Dina took over CAP II and led her through an extensive refit in Trinidad that has restored her back to the splendor that such an elegant boat deserves.

MATE/STEW DINA HICKMAN

Though originally from Pennsylvania, USA, Dina has lived in Japan, the Philippines and the Cayman Islands. Her wonderful life as CAP II’s Mate and qualified US Captain is further affirmation of her love of the sea. When she was a youngster she lived by a pearl farm near Kyoto, then on the beachfront in the Philippines.

When her father’s business took the family back to Pennsylvania some of the culture of those places remained. Dina is an endearing sort of creative genius. She rebuilt race car engines as a teenager, designed and produced jewelry, and remodeled houses. She drove across the Untied States to the Gemological Institute of America to experience the country and further her career as gemologist, goldsmith and appraiser. Conveniently, for someone imbued with a fascination for travel and cultures, her training as a jewelry designer took her to places as diverse and exotic as Florence, Italy and Brooklyn, New York.

Not satisfied with exhibiting her gold orchids at the National Arboretum, or operating her own appraisal company and gemological laboratory, Dina’s sense of adventure got the better of her. Moonlighting as a hot air balloon pilot, and owning sailboats on the Chesapeake, perpetuated the voyage that began by the pearl farm in Japan. In 2010, Dina sailed from Fort Lauderdale to Antigua as Mate on an old 11m sailboat. Luckily, her mechanical abilities and fortitude assisted in holding the vessel and captain together and, with string and ingenuity, they arrived in one piece.

Experiencing the opposite, Dina left Antigua on a luxurious 31m motor yacht but jumped at the chance to cook on a racing yacht. As fate would have it, Keith was Mate on this yacht and they later began to search for a charter yacht to run together. Experience, determination and great team work lead them to accept the honor of restoring and running the incredible yacht CAP II. Her resurrection has been a labor of love and dedication with the reward of seeing this true sailing beauty shine!

CHEF - Freelance TBA
(Italian Chef Diego Cerasi is often available for charters on Cap II)

Cap II is not advertised for charter in the US and does not charter in US waters.

Weekly Menu
Day 1


Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute' avec croutons
Main Course
Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2


Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3


Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
'Pocupine' Pears

Dinner

Appetizer
Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast


Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
'boat- made' Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal 'Saltimbocca Roman Style' with Artichoke Risotto
Dessert
Center Shock Chocolate Cake


Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole
Main Course
Chef 'Ravioli Clams Surprise!'
Dessert
Fresh Sorbet

Dinner


Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6


Breakfast


Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer

Cold Lentils Velute'
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7


Breakfast


Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch


Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse


*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.




 

 

 

 

Cap II
Great performance sailing yacht
Photo Shoot in St Maarten
Thrills of sailing on Cap II
Canadian Great Lakes 9 weeks July and August 2012
She sails extremely well, is very comfortable below and has most needed amenities. Nick
Canadian Great Lakes charter
More pics from summer charter.
St Maarten, St Barths, Anguilla, April 2013
The trip exceeded our expectations- you were so accommodating. We thank you again for a wonderful break from our fast pace of life. Bunny, Michael, Joy, Allan, Sue and Stuart
March 2013 - 6 pax charter - Ric and friends in BVI
1. Was the crew friendly and accommodating? The crew was extremely friendly and very accommodating. 2. Was the yacht comfortable and clean? The sailboat was very clean. 3. Was the yacht well ventilated? Yes. 4. Was the food good and well presented? The food was very good. Diego, our chef, presented the food beautifully. 5. Did you like the area you sailed? Yes. We have always enjoyed the BVI's. 6. Additional comments on your charter? Crew was very good. Their hard work and outgoing personalities made our trip a wonderful experience.
2014 Upgrades to Cap II
New Ice maker for instant access to a nice chilled drink - a must in the Caribbean!
Recent upgrades to Cap II in 2014
New soft blue sofa cushions in the Salon. Bar and drinks chiller area in Salon.
New Years Charter 2015/6 BVI
Well beyond wildest hopes for boat and crew. Dina is amazing and Diego is the best cook ever. We are grateful to you for directing us this way!! Thank you. Broker Comment: My client was so complimentary on the yacht as well as crew. She was one of the happiest charter clients ever. My sincere thanks to you all.
Jan 2016
Thank you all again for a wonderful week. Nancy and I enjoyed every minute of it. The sailing and swimming were wonderful, the island visits and drinks well worth our attention, the food magnificent, and your company, coordination, cooperation and general good graces exemplary. How's that for a performance review?! Sail well and enjoy the sunny days. Bud
will book again!
Broker says: Clients had a great time - will book again!" M.family
24 Feb - 2 March, 2018 ~ Grenadines
Thank you again for the fantastic treatment on board the CAP II. Hopefully you have a good trip to Carriacou. Goodbye, Bert & Bernadette
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $18,500 $19,500 $20,500 $21,500 $22,500
Summer 2021 $18,500 $19,500 $20,500 $21,500 $22,500
Winter 2021 to 2022 $18,500 $19,500 $20,500 $21,500 $22,500

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
Please ask about a NE US location for Summer 2020 for a charter of 2 weeks or more.

Christmas week: $24,750
New Years week: $25,875

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees - return trips:
SXM to Antigua - $1,000
SXM to BVI - $1,500
SXM to Grenadines - $2,500
Please inquire for delivery fees to other islands

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Sail
  • : 19.8 Feet
  • : 8.7 Feet
  • : 6
  • : Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
  • : 1992
  • : CNB Bordeaux
  • : 10-12
  • : Cummins diesel Generator: 19kw Kohler (new 2013)
  • : No
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Keith Chipping
  • : St. Vincent
  • : 41112
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3
Engine Details
Cummins diesel Generator: 19kw Kohler (new 2013)
Fuel Consumption: -
Cruising Speed: 10-12
Max Speed: -
Details
Refit: Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Leewards, Caribbean Windwards
Summer Area: -
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Cell phone, Satellite phone, email, DGPS (2) computer base navigation (Nav. Suite 6.0) IPOD station

Wifi: Available hot spots can be accessed via connection through our Bullet 2 long range wifi antenna
# of Videos: -
# DVDs/Movies: lots
# CD's: lots
Camcorder: -
Books: lots
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: yes
Minimum Age: none
Generator: 19kw Kohler
Inverter: yes
Voltages: 220/110
Water Maker: yes
Water Cap: 450 gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: several
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: 14' aluminum AB dinghy
Dinghy hp: 50 HP four stroke
Dinghy # pax: 6/8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: yes
Boarding Ladder (Loc/Type): aft
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: trolling
Rods: 1 trolling rod
Captain
Keith Chipping
Nation: British
Born: 1969
License: • MCA/RYA Yachtmaster Offshore Commercially Endorsed / RYA
Languages: English, French, and Spanish
Years Sailing: 15
Mate
Dina Hickman
Nation: US
License: USCG Captain 100grt
CAPTAIN KEITH CHIPPING

It took Keith working as a school teacher to learn the lesson that the call of the sea had a far greater appeal than the call of the classroom. Having a long standing interest in history and current affairs had led Keith into academic study that culminated in teacher training and work in English high schools trying to impart this passion on our future generations.

Then sailing was discovered, along with the realization that his own passion for teaching was not as powerful as his passion for sailing. It was sailing in its purist form that led to this conversion – that is, dinghy sailing. Instead of extolling the virtues of political participation Keith found himself, instead, describing the combination of art, science and physical endeavor which is needed to make a machine move through the water to the point where it only seemed sensible that he leave behind an established profession and move into the little known world of ‘professional yachting’.

Keith added to his Dinghy Instructor qualifications with a Yacht Master ticket and has since worked on a range of boats from racing yachts to even a motorboat, when needs called. He worked a complete season as a flotilla skipper in Greece and then went on to work as a delivery skipper taking newly built yachts from France to Greece and Turkey. A transatlantic crossing on a 36’ catamaran brought him to America and then the Caribbean.

Keith joined CAP II after working on a well-known race boat that spends part of the year in the Caribbean. It was during this period that he met Dina, whose calm demeanor wasn’t even rattled cooking for, and sharing a boat with, 18 sweaty ocean racers for a week. This composure was invaluable as Keith and Dina took over CAP II and led her through an extensive refit in Trinidad that has restored her back to the splendor that such an elegant boat deserves.

MATE/STEW DINA HICKMAN

Though originally from Pennsylvania, USA, Dina has lived in Japan, the Philippines and the Cayman Islands. Her wonderful life as CAP II’s Mate and qualified US Captain is further affirmation of her love of the sea. When she was a youngster she lived by a pearl farm near Kyoto, then on the beachfront in the Philippines.

When her father’s business took the family back to Pennsylvania some of the culture of those places remained. Dina is an endearing sort of creative genius. She rebuilt race car engines as a teenager, designed and produced jewelry, and remodeled houses. She drove across the Untied States to the Gemological Institute of America to experience the country and further her career as gemologist, goldsmith and appraiser. Conveniently, for someone imbued with a fascination for travel and cultures, her training as a jewelry designer took her to places as diverse and exotic as Florence, Italy and Brooklyn, New York.

Not satisfied with exhibiting her gold orchids at the National Arboretum, or operating her own appraisal company and gemological laboratory, Dina’s sense of adventure got the better of her. Moonlighting as a hot air balloon pilot, and owning sailboats on the Chesapeake, perpetuated the voyage that began by the pearl farm in Japan. In 2010, Dina sailed from Fort Lauderdale to Antigua as Mate on an old 11m sailboat. Luckily, her mechanical abilities and fortitude assisted in holding the vessel and captain together and, with string and ingenuity, they arrived in one piece.

Experiencing the opposite, Dina left Antigua on a luxurious 31m motor yacht but jumped at the chance to cook on a racing yacht. As fate would have it, Keith was Mate on this yacht and they later began to search for a charter yacht to run together. Experience, determination and great team work lead them to accept the honor of restoring and running the incredible yacht CAP II. Her resurrection has been a labor of love and dedication with the reward of seeing this true sailing beauty shine!

CHEF - Freelance TBA
(Italian Chef Diego Cerasi is often available for charters on Cap II)

Cap II is not advertised for charter in the US and does not charter in US waters.

Weekly Menu
Day 1


Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute' avec croutons
Main Course
Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2


Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3


Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
'Pocupine' Pears

Dinner

Appetizer
Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast


Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
'boat- made' Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal 'Saltimbocca Roman Style' with Artichoke Risotto
Dessert
Center Shock Chocolate Cake


Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole
Main Course
Chef 'Ravioli Clams Surprise!'
Dessert
Fresh Sorbet

Dinner


Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6


Breakfast


Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer

Cold Lentils Velute'
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7


Breakfast


Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch


Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse


*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.




 

 

 

 

Cap II
Great performance sailing yacht
Photo Shoot in St Maarten
Thrills of sailing on Cap II
Canadian Great Lakes 9 weeks July and August 2012
She sails extremely well, is very comfortable below and has most needed amenities. Nick
Canadian Great Lakes charter
More pics from summer charter.
St Maarten, St Barths, Anguilla, April 2013
The trip exceeded our expectations- you were so accommodating. We thank you again for a wonderful break from our fast pace of life. Bunny, Michael, Joy, Allan, Sue and Stuart
March 2013 - 6 pax charter - Ric and friends in BVI
1. Was the crew friendly and accommodating? The crew was extremely friendly and very accommodating. 2. Was the yacht comfortable and clean? The sailboat was very clean. 3. Was the yacht well ventilated? Yes. 4. Was the food good and well presented? The food was very good. Diego, our chef, presented the food beautifully. 5. Did you like the area you sailed? Yes. We have always enjoyed the BVI's. 6. Additional comments on your charter? Crew was very good. Their hard work and outgoing personalities made our trip a wonderful experience.
2014 Upgrades to Cap II
New Ice maker for instant access to a nice chilled drink - a must in the Caribbean!
Recent upgrades to Cap II in 2014
New soft blue sofa cushions in the Salon. Bar and drinks chiller area in Salon.
New Years Charter 2015/6 BVI
Well beyond wildest hopes for boat and crew. Dina is amazing and Diego is the best cook ever. We are grateful to you for directing us this way!! Thank you. Broker Comment: My client was so complimentary on the yacht as well as crew. She was one of the happiest charter clients ever. My sincere thanks to you all.
Jan 2016
Thank you all again for a wonderful week. Nancy and I enjoyed every minute of it. The sailing and swimming were wonderful, the island visits and drinks well worth our attention, the food magnificent, and your company, coordination, cooperation and general good graces exemplary. How's that for a performance review?! Sail well and enjoy the sunny days. Bud
will book again!
Broker says: Clients had a great time - will book again!" M.family
24 Feb - 2 March, 2018 ~ Grenadines
Thank you again for the fantastic treatment on board the CAP II. Hopefully you have a good trip to Carriacou. Goodbye, Bert & Bernadette
Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $18,500 $19,500 $20,500 $21,500 $22,500
Summer 2021 $18,500 $19,500 $20,500 $21,500 $22,500
Winter 2021 to 2022 $18,500 $19,500 $20,500 $21,500 $22,500

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
Please ask about a NE US location for Summer 2020 for a charter of 2 weeks or more.

Christmas week: $24,750
New Years week: $25,875

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees - return trips:
SXM to Antigua - $1,000
SXM to BVI - $1,500
SXM to Grenadines - $2,500
Please inquire for delivery fees to other islands
CONTACT US