MURPHY'S LAW

$65,000 / WEEK
Main Salon
Dining Salon
Skylounge
Jacuzzi
Master Stateroom
En-Suite VIP Stateroom
Twin
Twin
Boat Deck
Bow
Pilot House/ Bridge
Murphy's Law Layout
In the Bahamas
From above
Aft Deck
Starboard side
Tender
Waverunner

Anything that can go right will go right, is Murphys Law on this yacht. The antithesis of ordinary life, Murphys Law is a paradisiacal self-contained world, catering to those desiring attentive service and a good time. The thoughtfully designed layout includes many convivial gathering spots from a sit-down bar in the main salon, to a games table in the sky lounge. It allows guests the choice of dining alfresco on any of the three decks, or inside in formal elegance. Soft muted tones and cheerful light cherry joinery offer a soothing ambiance for eight guests on the lower deck. The master suite is advantageously located amidships at the point of least motion. It features a California king bed and a generous his-and-hers bath lavished in stunning marble. A VIP queen suite and two twin staterooms complete the accommodations. All rooms have LCD televisions with Direct TV and DVD/CD systems. Murphys Law spacious interior opens to equally tremendous deck spaces. The sun-drenched flybridge is equipped with a stereo system to accompany the Jacuzzi dips and barbeques. Put the two four stroke Honda wave runners and the 15- foot Novurania in the water and the upper aft deck is ready for parties or afternoons under an optional sunshade. In addition to a full complement of toys, a 26- foot center console Regulator, fully equipped for fishing, also accompanies the yacht.

Anything that can go right will go right” is Murphy’s Law on this yacht. MURPHY’S LAW is a solid pedigreed yacht with a thoughtful layout for maximum space. Her elegant interior boasts areas for both formal gatherings as well as casual, comfortable hangout spots. Her main deck offers dining area, main salon with bar seating and access to the large aft deck area. All four staterooms are located on the lower deck amidships and her 28’ wide beam ensures space and comfort for all. Accommodations include a king master stateroom, a queen stateroom and two twin bedrooms plus a pullman berth in each to accommodate ten guests in total. From the main salon you access a large stairway to the pilothouse and sky lounge complete with a game table and an assortment of fun activities including karaoke and more …. The sky lounge deck can be converted from al fresco dining, to a sunbathing area, or a full gym and workout area. The private fly bridge includes a Jacuzzi and sun beds with shade options for your relaxation time. If you need a quiet get away, head to the bow where a cozy couch area awaits with umbrella or full sun should you choose. MURPHY’S LAW offers a full list of water toys and her towed tender offers easy beach access, fully rigged for fishing and adventure filled days in the Exumas.

BUILT/REFIT
YEAR
2015
YACHT
LENGTH
124 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
10
TOTAL
CREW
5
CHARGES
FROM
$65,000
Accommodations
Cabins: 4
Queen: 1
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
Twin Detroit DDEC16V-92TA's-1450 hp GEN: 2 Northern lights 50KW
Fuel Consumption: 70/75
Cruising Speed: 11 Knots
Max Speed: 12 KnotsUS Gall/Hr
Details
Type: Power
Beam: 26 Feet
Draft: 6 Feet
Pax: 10
Refit: 2015
YearBuilt: 1998
Builder: Delta Marine
Engines: Twin Detroit DDEC16V-92TA's-1450 hp GEN: 2 Northern lights 50KW
Flag: Marshall Islands
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: VSAT
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: No
Pets Aboard: Yes
Hammock: -
Water Sports
Dinghy size: 31' Abemarle Dual Console- 2 x 300 Yamaha, Seakeeper Stabilizer and optional A/C (2020)
Dinghy hp: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Lee Danielson
Nation: US
Languages: English, Afrikaans, Spanish
CAPTAIN: Lee Danielson
Lee is originally from St. Thomas and grew up on the water traveling through the islands. Lee started out in the luxury yacht business running short-term corporate charters and then moved into the term charters working his way from mate to engineer to captain. He has worked for the Murphy family for the past 15 years doing trips and charters in South Florida and the Bahamas and his past yachts have included the 124’ Broward Murphy’s Law, Pegasus and Fantasy. He has a very easy going, can do attitude and he is very professional with all guests. He enjoys fishing, wave runners, snorkeling and has extensive knowledge of the Bahamas. He and his crew are keen to show new guests all of the great spots throughout the Bahamas and keep them coming back year after year aboard Murphy’s Law.

MATE: Maikeli Dennis
Hailing from a small Fijian island, Rotuma, Maikeli is no stranger to working outdoors or being around water. Starting out as a commercial diver for Pacific Diving services almost a decade ago, he soon found all kinds of positions luring him closer to a job on board a yacht. Maikeli has an eclectically diverse range of skills, strengths and great sense of humor that allows him to consistently deliver quality and efficient work. Maikeli combines his passion for travel, fitness, adventure and this constant need to expand his horizons of experiences to the next level. He loves guest interactions, bartending to mix your perfect cocktail, all while getting the tender ready for your beach excursion. Maikeli’s hobbies include photography, rugby, music, art, hiking and all watersports especially wake and flyboarding.

CHIEF STEWARDESS: Tamaryn Smith
Tamaryn is originally from South Africa and loves the yachting world! She has traveled to various places in the Mediterranean, Caribbean and Bahamas on board private and chartered vessels. Enjoying all aspects of working on yachts, it is her dedicated work ethic and enthusiasm that makes this dynamic young lady a great asset and team player on board any yacht. Tamaryn enjoys the outdoors and loves working with her guests. Her aim is to make you feel relaxed and comfortable yet adding to detail, to make you feel spoilt, as you should! Tamaryn looks forward to welcome you on board Murphy’s Law.

SECOND STEWARDESS: Colleen Buchanan
Colleen is happiest in nature which roots from growing up, living and working in the some of the wildest parts of Africa. She spent over 15 years working in the Tourism and Hotel Industry. Being passionate about life, seeking adventure and also enjoying meeting new people, she has worked in some interesting places in the world. Through her love for discovering new countries and traveling, she found a perfect fit in the yachting industry a couple of years ago. Colleen is energetic, hard- working and loves to find balance as much as she loves to be adventurous. Colleen is a yoga instructor and would assist you in your morning routine finding balance inside and out. Colleen loves adventure sport, an active lifestyle but can easily relax by nestling in with a good book.

CHEF: Jonas Hägg
Jonas completed his culinary training in Gothenburg, Sweden in 1988 and after an additional year as an apprentice, studying under Chef Dieter Ebeling, he embarked on his professional career. He became the youngest Executive Chef in the region, beginning at Restaurant "Punch". Haag also served his country as sergeant in the National Service Training Academy. After a while, he ventured into the yachting world with a contract in the Med, cooking for Ivana Trump on the M/Y Ivana. He continued in yachting for many years, catering privately to clients like Rod Stewart, Roger Moore and Saudi Royalty. My first food memory is “growing up on the west coast of Sweden (Gothenburg),” Haag said. “I remember fresh seafood straight from the fishermen at the dock as they landed. We used to have butter-fried oysters on toast for breakfast like other children would get cereal.”
“I’m living my dream! I’m blessed with the opportunity to work with the best ingredients & cooking for the most discerning palates” – he says about his passion for cooking. He is married to Maria, and has two young girls.
Chef: Alex Marques
Sample Menu ideas:
Julienne Breast of Duck with Orange Supremes, Pine Nuts and Mache Salad
Beef Carpaccio with Arugula and Shaved Parmesan Cheese
Honey Dew Melon with Prosciutto di Parma
Insalata Caprese
Baby Beets with Whipped Herbed Goat Cheese and Baby Lettuce
Roasted Summer Vegetables with Aged Balsamic
Roasted Root Vegetables
Warm Fingerling Potatoes and Cold Sugar Snap Peas with Crushed Black Pepper
Soft Shell Crabs with Speck and Heirloom Tomato Salad
Stuffed Assorted Vegetables
Rocket Salad with Artichokes and Parmesan Crisps
Grilled Baby Squid with White Bean Salad
Prawns with Garlic Parsley Butter
Sautee Fois Gras with Caramelized Fruit and Walnut Raisin Bread
Seafood Terrine
Vegetable Terrine with Fava Bean Sauce
Fois Gras Terrine
Clams in White Wine Sauce
Prawns in Garlic Pepper Sauce
Octopus Salad with Sweet Onions in a Vinaigrette
Smoked Trout with Baby Greens Salad and Julienne Apples
Battered Fried String Beans with Black Eye Peas Salad
Fava Beans, Arugula and Pecorino Cheese Salad
Seafood Salad
Fried Stuffed Zucchini Flowers with Salad
Panzanella
Asparagus Milanese
Potato, Asparagus and Prosciutto Salad with fried Egg Yolk, Garlic Sage Oil
Three Cheese Salad with Beets and Julienne Apples
Vegetarian Antipasto
Sautee Spinach with Shallots and Grilled Shrimp
Thin Sliced Portabella in Lemon Oil dressing with Arugula and Diced Tomato Salad
Entrees
Meat
Beef and Veal Roulade with Dijon Crme Fraiche sauce
Cassoulet
Steak Frites with Barnaise Sauce
Roasted Rib Eye with Roasted Vegetables
Beef Tenderloin Au Jus with Roasted Vegetables
Blanquette de Veau with Rice Pilaf
Rack of Lamb with Goat Cheese Herb Crust with Baby Vegetables and Lamb Jus
Garlic and Rosemary Roasted Whole Leg of Lamb with Fruit Chutney and Orzo
Pan Roasted Steak with spatzel, Roasted Beets and Sage
Beef or Lamb Stew with Root Vegetables
Grilled Lamb Chops with Grilled Vegetables
Pan Seared Lamb Chops with Roasted Potatoes and Spinach, Port Mustard Cream Sauce
Marinated Sautee Liver with Potato Pont-Neuf
Braised Rabbit with Pears and Turnips
Ossobuco with Polenta
Rosemary Roasted Loin of Pork with String Beans and Apples
N.Y. Strip with Spatzel, Potato and Asparagus
Veal Scallopini White Wine Sauce with Mashed Carrot Potato and Harricot Vert
Poultry
Roasted Chicken with Lemon Mustard Sauce and Sautee Chanterelles
Roasted Whole Chicken{ Plain, Herb coated, Stuffed }
Spicy Grilled Chicken with Frites
Oven Roasted Bacon Wrapped Quail with Warm White Bean Salad
Chicken in Curry Sauce with White Rice
Fish
Crispy Skin Salmon with Rattatouille or Grilled Vegetables
Sautee Scallops with Tarragon Lettuce Sauce
Sautee Cod fish with Fingerling Potatoes, Tomato, Oregano and Olives
Baked Salmon Fillet with poached Endives and Confit of Shallots
Grilled Sea Bass with Sautee Artichokes and Tarragon Sauce
Fish Fillet en Papillote with Spring Vegetables
Fish Tornedos with Crispy Herbed Potato and Herb Infused Oil
Grilled Squid with Bean Puree and Burnoise of Vegetables
Sautee Stripped Bass with Baked Beans and Giroles
Roasted Sea Bass in Lemon Herb Sauce and Grilled Vegetables
Salmon en Potato Croute with Fresh Tomato Concasse and Basil
Zuppa di Pesce
Clams and Chourizo Sausage Cataplana
Grilled Salted Cod Fish with Baked Potato, Oil and Sweet Onions
Salted Cod Fish Stew with Potato and Peppers
Grilled Swordfish with Tomato, Anchovies and Olives
Mullets in Orange Wine Sauce
Monkfish in Pine Nut Tomato Pea Sauce
Crispy Pan seared Trout Grenobloise
Pan Seared Bacon Wrapped Monkfish with Risotto and Grilled Asparagus
Stuffed Squid with Grilled Vegetables and Oregano Sauce
Shrimp In Cilantro Curry Sauce with Chutney Rice
Shrimp and Crab Meat Risotto
Oven Roasted Sea Bass with Potatoes and Olives

Sample Hors d'oeuvres:
Meat
Marinated Beef turnovers
Lamb and Pine Nut Tartlets
Pancetta and Cabbage Croissants
Ham and Cherry Croissants
Curry Beef tartlets
Herbed Beef Tenderloin with Mushrooms and Truffle Oil
Black Peppered Beef tenderloin on a Crostini with Wasabi Crme Fraiche
Grilled Baby Lamb Chops
Beef Croquettes
Oven Roasted Chourizo Sausage
Pork Kabobs with Apple Chestnut Sauce
Arancine Milanese

Fish
Smoked Salmon Turnovers
Seafood Tartlets
Smoked Trout and Spinach Croissant
Silver Dollars with Anchovies and Pesto
Bacon Wrapped Sea Scallops with Tartar Sauce
Shrimp and Dill Popovers
Salmon Popovers with Mustard Sauce
Shrimp Filled Flaky Pastry
Salt Codfish Cakes
Shrimp in Chili Pesto Sauce
Sautee Shrimp in Garlic and Oil
Crab Cakes with Guacamole
Salmon Bites with Fennel Crust
Stuffed Clams
Sautee Coconut Crusted Shrimp
Champagne Poached Oysters with Caviar Cream Sauce
Oysters Rockefeller


Vegetables / Dairy
Eggplant and Tomato Turnover
Spinach Pine Nuts and Goat Cheese Fillo Triangles
Wild Mushroom and Goat Cheese Fillo Triangles
Puff Pastry with zucchini and Carrot Filling
Fillo Pillows with Onion Confit
Mushroom and Cheese Popovers
Vegetable Spring Roll
Herbed Roasted Potatoes with sausage on a skewer
Herbed Potatoes
Eggplant Caviar on a Crostini
Baby Fava Beans on Toast with Ricotta Salata
Polenta Crostini with Sauteed Mushrooms
Mini Pizzas
Layered vegetable Fritata
Stuffed Mushrooms
Oven Roasted Beets with Sage and Stilton Cheese on an Endive Tip
Potato Pancakes with Apple Sauce or Sour Cream
Oeufs Brouilles with Brioche Toast
Poultry
Curry Chicken Turnovers
Spicy Chicken Lollipops
Chicken Croquettes
Coconut Curry Marinated Chicken Kabobs
Fois Gras with Roasted Pear on a Sweet Walnut Raisin Bread
Lettuce Wrapped Duck Spring Roll with Mango Sauce
Chicken Pieces with Pineapple Wrapped in Bacon
Orange Chicken Tartlets

Cold
Vegetable / Dairy
Polenta Cups with Herbed Mushrooms
Herbed Goat Cheese and Burnoise of Beets on a Crostini
Marinated Olives
Spicy Almonds
Tomato Bruschetta
Rapini and Mushroom Bruschetta
Grapes Wrapped in Goat Cheese with Pistachio Dust
Diced Beets with Stilton Cheese and Chives on Endives
Blue Cheese with Apple and Walnut on a Crisp
Tomato Mozzarella and Basil on a Cheese Puff Pastry
Biscotti with Goat Cheese and Fig Jam
Poultry
Duck Liver Pate on Country Bread
Chicken Liver Pate on Country Bread
Lettuce wrapped Duck Spring Rolls with Onion Marmalade


Meat
Prosciutto Wraped Asparagus with Parmesan Cheese
Chive crepe with Duck and Hoisin Sauce
Seared Fillet with Onion Confit on Peppered Crostini
Fish
Smoked Salmon Spread with Bagel Crisp
Smoked Trout Spread with Apple Crisp
Seafood Spread with Country Bread
Shrimp Dill Spread with Country Bread
Gravlax or Smoked Salmon on Pumpernickel Bread
With Cream Cheese and Salmon Roe
Salmon Tartar on Cucumber Cups
Tuna Tatar on Waffle Potatoes
Seared Tuna with Ginger Sauce
Dill Fish Mousse with Baguette Toast
Crab Salad Beggars Purses
Shrimp Salad Beggars Purses
Popovers with Salmon Caviar
Potato with Crme Fraiche and Caviar
N
N
Rates are Plus Expenses
Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 26 Feet
  • : 6 Feet
  • : 10
  • : 2015
  • : 1998
  • : Delta Marine
  • : 11 Knots
  • : 12 Knots
  • : Twin Detroit DDEC16V-92TA's-1450 hp GEN: 2 Northern lights 50KW
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Lee Danielson
  • : Marshall Islands
  • : Yes
Accommodations
Cabins: 4
Queen: 1
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 6
Electric Heads: -
Engine Details
Twin Detroit DDEC16V-92TA's-1450 hp GEN: 2 Northern lights 50KW
Fuel Consumption: 70/75
Cruising Speed: 11 Knots
Max Speed: 12 KnotsUS Gall/Hr
Details
Refit: 2015
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas
Summer Area: Bahamas
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: VSAT
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: Yes
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 31' Abemarle Dual Console- 2 x 300 Yamaha, Seakeeper Stabilizer and optional A/C (2020)
Dinghy hp: -
Dinghy # pax: 15' Novurania
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Lee Danielson
Nation: US
Languages: English, Afrikaans, Spanish
CAPTAIN: Lee Danielson
Lee is originally from St. Thomas and grew up on the water traveling through the islands. Lee started out in the luxury yacht business running short-term corporate charters and then moved into the term charters working his way from mate to engineer to captain. He has worked for the Murphy family for the past 15 years doing trips and charters in South Florida and the Bahamas and his past yachts have included the 124’ Broward Murphy’s Law, Pegasus and Fantasy. He has a very easy going, can do attitude and he is very professional with all guests. He enjoys fishing, wave runners, snorkeling and has extensive knowledge of the Bahamas. He and his crew are keen to show new guests all of the great spots throughout the Bahamas and keep them coming back year after year aboard Murphy’s Law.

MATE: Maikeli Dennis
Hailing from a small Fijian island, Rotuma, Maikeli is no stranger to working outdoors or being around water. Starting out as a commercial diver for Pacific Diving services almost a decade ago, he soon found all kinds of positions luring him closer to a job on board a yacht. Maikeli has an eclectically diverse range of skills, strengths and great sense of humor that allows him to consistently deliver quality and efficient work. Maikeli combines his passion for travel, fitness, adventure and this constant need to expand his horizons of experiences to the next level. He loves guest interactions, bartending to mix your perfect cocktail, all while getting the tender ready for your beach excursion. Maikeli’s hobbies include photography, rugby, music, art, hiking and all watersports especially wake and flyboarding.

CHIEF STEWARDESS: Tamaryn Smith
Tamaryn is originally from South Africa and loves the yachting world! She has traveled to various places in the Mediterranean, Caribbean and Bahamas on board private and chartered vessels. Enjoying all aspects of working on yachts, it is her dedicated work ethic and enthusiasm that makes this dynamic young lady a great asset and team player on board any yacht. Tamaryn enjoys the outdoors and loves working with her guests. Her aim is to make you feel relaxed and comfortable yet adding to detail, to make you feel spoilt, as you should! Tamaryn looks forward to welcome you on board Murphy’s Law.

SECOND STEWARDESS: Colleen Buchanan
Colleen is happiest in nature which roots from growing up, living and working in the some of the wildest parts of Africa. She spent over 15 years working in the Tourism and Hotel Industry. Being passionate about life, seeking adventure and also enjoying meeting new people, she has worked in some interesting places in the world. Through her love for discovering new countries and traveling, she found a perfect fit in the yachting industry a couple of years ago. Colleen is energetic, hard- working and loves to find balance as much as she loves to be adventurous. Colleen is a yoga instructor and would assist you in your morning routine finding balance inside and out. Colleen loves adventure sport, an active lifestyle but can easily relax by nestling in with a good book.

CHEF: Jonas Hägg
Jonas completed his culinary training in Gothenburg, Sweden in 1988 and after an additional year as an apprentice, studying under Chef Dieter Ebeling, he embarked on his professional career. He became the youngest Executive Chef in the region, beginning at Restaurant "Punch". Haag also served his country as sergeant in the National Service Training Academy. After a while, he ventured into the yachting world with a contract in the Med, cooking for Ivana Trump on the M/Y Ivana. He continued in yachting for many years, catering privately to clients like Rod Stewart, Roger Moore and Saudi Royalty. My first food memory is “growing up on the west coast of Sweden (Gothenburg),” Haag said. “I remember fresh seafood straight from the fishermen at the dock as they landed. We used to have butter-fried oysters on toast for breakfast like other children would get cereal.”
“I’m living my dream! I’m blessed with the opportunity to work with the best ingredients & cooking for the most discerning palates” – he says about his passion for cooking. He is married to Maria, and has two young girls.
Chef: Alex Marques
Sample Menu ideas:
Julienne Breast of Duck with Orange Supremes, Pine Nuts and Mache Salad
Beef Carpaccio with Arugula and Shaved Parmesan Cheese
Honey Dew Melon with Prosciutto di Parma
Insalata Caprese
Baby Beets with Whipped Herbed Goat Cheese and Baby Lettuce
Roasted Summer Vegetables with Aged Balsamic
Roasted Root Vegetables
Warm Fingerling Potatoes and Cold Sugar Snap Peas with Crushed Black Pepper
Soft Shell Crabs with Speck and Heirloom Tomato Salad
Stuffed Assorted Vegetables
Rocket Salad with Artichokes and Parmesan Crisps
Grilled Baby Squid with White Bean Salad
Prawns with Garlic Parsley Butter
Sautee Fois Gras with Caramelized Fruit and Walnut Raisin Bread
Seafood Terrine
Vegetable Terrine with Fava Bean Sauce
Fois Gras Terrine
Clams in White Wine Sauce
Prawns in Garlic Pepper Sauce
Octopus Salad with Sweet Onions in a Vinaigrette
Smoked Trout with Baby Greens Salad and Julienne Apples
Battered Fried String Beans with Black Eye Peas Salad
Fava Beans, Arugula and Pecorino Cheese Salad
Seafood Salad
Fried Stuffed Zucchini Flowers with Salad
Panzanella
Asparagus Milanese
Potato, Asparagus and Prosciutto Salad with fried Egg Yolk, Garlic Sage Oil
Three Cheese Salad with Beets and Julienne Apples
Vegetarian Antipasto
Sautee Spinach with Shallots and Grilled Shrimp
Thin Sliced Portabella in Lemon Oil dressing with Arugula and Diced Tomato Salad
Entrees
Meat
Beef and Veal Roulade with Dijon Crme Fraiche sauce
Cassoulet
Steak Frites with Barnaise Sauce
Roasted Rib Eye with Roasted Vegetables
Beef Tenderloin Au Jus with Roasted Vegetables
Blanquette de Veau with Rice Pilaf
Rack of Lamb with Goat Cheese Herb Crust with Baby Vegetables and Lamb Jus
Garlic and Rosemary Roasted Whole Leg of Lamb with Fruit Chutney and Orzo
Pan Roasted Steak with spatzel, Roasted Beets and Sage
Beef or Lamb Stew with Root Vegetables
Grilled Lamb Chops with Grilled Vegetables
Pan Seared Lamb Chops with Roasted Potatoes and Spinach, Port Mustard Cream Sauce
Marinated Sautee Liver with Potato Pont-Neuf
Braised Rabbit with Pears and Turnips
Ossobuco with Polenta
Rosemary Roasted Loin of Pork with String Beans and Apples
N.Y. Strip with Spatzel, Potato and Asparagus
Veal Scallopini White Wine Sauce with Mashed Carrot Potato and Harricot Vert
Poultry
Roasted Chicken with Lemon Mustard Sauce and Sautee Chanterelles
Roasted Whole Chicken{ Plain, Herb coated, Stuffed }
Spicy Grilled Chicken with Frites
Oven Roasted Bacon Wrapped Quail with Warm White Bean Salad
Chicken in Curry Sauce with White Rice
Fish
Crispy Skin Salmon with Rattatouille or Grilled Vegetables
Sautee Scallops with Tarragon Lettuce Sauce
Sautee Cod fish with Fingerling Potatoes, Tomato, Oregano and Olives
Baked Salmon Fillet with poached Endives and Confit of Shallots
Grilled Sea Bass with Sautee Artichokes and Tarragon Sauce
Fish Fillet en Papillote with Spring Vegetables
Fish Tornedos with Crispy Herbed Potato and Herb Infused Oil
Grilled Squid with Bean Puree and Burnoise of Vegetables
Sautee Stripped Bass with Baked Beans and Giroles
Roasted Sea Bass in Lemon Herb Sauce and Grilled Vegetables
Salmon en Potato Croute with Fresh Tomato Concasse and Basil
Zuppa di Pesce
Clams and Chourizo Sausage Cataplana
Grilled Salted Cod Fish with Baked Potato, Oil and Sweet Onions
Salted Cod Fish Stew with Potato and Peppers
Grilled Swordfish with Tomato, Anchovies and Olives
Mullets in Orange Wine Sauce
Monkfish in Pine Nut Tomato Pea Sauce
Crispy Pan seared Trout Grenobloise
Pan Seared Bacon Wrapped Monkfish with Risotto and Grilled Asparagus
Stuffed Squid with Grilled Vegetables and Oregano Sauce
Shrimp In Cilantro Curry Sauce with Chutney Rice
Shrimp and Crab Meat Risotto
Oven Roasted Sea Bass with Potatoes and Olives

Sample Hors d'oeuvres:
Meat
Marinated Beef turnovers
Lamb and Pine Nut Tartlets
Pancetta and Cabbage Croissants
Ham and Cherry Croissants
Curry Beef tartlets
Herbed Beef Tenderloin with Mushrooms and Truffle Oil
Black Peppered Beef tenderloin on a Crostini with Wasabi Crme Fraiche
Grilled Baby Lamb Chops
Beef Croquettes
Oven Roasted Chourizo Sausage
Pork Kabobs with Apple Chestnut Sauce
Arancine Milanese

Fish
Smoked Salmon Turnovers
Seafood Tartlets
Smoked Trout and Spinach Croissant
Silver Dollars with Anchovies and Pesto
Bacon Wrapped Sea Scallops with Tartar Sauce
Shrimp and Dill Popovers
Salmon Popovers with Mustard Sauce
Shrimp Filled Flaky Pastry
Salt Codfish Cakes
Shrimp in Chili Pesto Sauce
Sautee Shrimp in Garlic and Oil
Crab Cakes with Guacamole
Salmon Bites with Fennel Crust
Stuffed Clams
Sautee Coconut Crusted Shrimp
Champagne Poached Oysters with Caviar Cream Sauce
Oysters Rockefeller


Vegetables / Dairy
Eggplant and Tomato Turnover
Spinach Pine Nuts and Goat Cheese Fillo Triangles
Wild Mushroom and Goat Cheese Fillo Triangles
Puff Pastry with zucchini and Carrot Filling
Fillo Pillows with Onion Confit
Mushroom and Cheese Popovers
Vegetable Spring Roll
Herbed Roasted Potatoes with sausage on a skewer
Herbed Potatoes
Eggplant Caviar on a Crostini
Baby Fava Beans on Toast with Ricotta Salata
Polenta Crostini with Sauteed Mushrooms
Mini Pizzas
Layered vegetable Fritata
Stuffed Mushrooms
Oven Roasted Beets with Sage and Stilton Cheese on an Endive Tip
Potato Pancakes with Apple Sauce or Sour Cream
Oeufs Brouilles with Brioche Toast
Poultry
Curry Chicken Turnovers
Spicy Chicken Lollipops
Chicken Croquettes
Coconut Curry Marinated Chicken Kabobs
Fois Gras with Roasted Pear on a Sweet Walnut Raisin Bread
Lettuce Wrapped Duck Spring Roll with Mango Sauce
Chicken Pieces with Pineapple Wrapped in Bacon
Orange Chicken Tartlets

Cold
Vegetable / Dairy
Polenta Cups with Herbed Mushrooms
Herbed Goat Cheese and Burnoise of Beets on a Crostini
Marinated Olives
Spicy Almonds
Tomato Bruschetta
Rapini and Mushroom Bruschetta
Grapes Wrapped in Goat Cheese with Pistachio Dust
Diced Beets with Stilton Cheese and Chives on Endives
Blue Cheese with Apple and Walnut on a Crisp
Tomato Mozzarella and Basil on a Cheese Puff Pastry
Biscotti with Goat Cheese and Fig Jam
Poultry
Duck Liver Pate on Country Bread
Chicken Liver Pate on Country Bread
Lettuce wrapped Duck Spring Rolls with Onion Marmalade


Meat
Prosciutto Wraped Asparagus with Parmesan Cheese
Chive crepe with Duck and Hoisin Sauce
Seared Fillet with Onion Confit on Peppered Crostini
Fish
Smoked Salmon Spread with Bagel Crisp
Smoked Trout Spread with Apple Crisp
Seafood Spread with Country Bread
Shrimp Dill Spread with Country Bread
Gravlax or Smoked Salmon on Pumpernickel Bread
With Cream Cheese and Salmon Roe
Salmon Tartar on Cucumber Cups
Tuna Tatar on Waffle Potatoes
Seared Tuna with Ginger Sauce
Dill Fish Mousse with Baguette Toast
Crab Salad Beggars Purses
Shrimp Salad Beggars Purses
Popovers with Salmon Caviar
Potato with Crme Fraiche and Caviar
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Rates are Plus Expenses
Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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