RENAISSANCE

$85,000 / WEEK
Salon
Dinning
Aft Deck
Upper Deck
On Deck Master
Master Bath
King Bed Stateroom
King Bed Stateroom that Converts to Twins

Renaissance was designed and custom built by owners and crew that have a long history of running a successful charter program which makes this the perfect charter yacht and why the have a 90% return rates with their customers. For privacy and high end service to fun times on the water this yacht was designed to only see the crew when you want or they will have already anticipated your needs. From personalized table settings for meals cooked by award winning chefs to sitting back an the aft deck enjoying your favorite drink watching drone and underwater sub of you friends or loved ones enjoying the water toys from the aft deck TV you are sure not to miss a second of your charter vacation. Her accommodations allow her to have five kings for couples or two convertible kings into twins for family. Her communications and AV systems are state of the art and continually updated to the newest standards. Her toy list is extensive including a 28’ Chris Craft launch tender to take you in style to your private beach for relaxing or setting up a beach clubs style meal. Missing a toy not on there list? They will meet your needs and have it onboard before you arrive. Operating in New England, Florida and in the Bahamas Renaissance is able to not only do term charters but can also offer all inclusive long weekend charters for those quick luxury getaways. Operating in Florida, the Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on-deck master and two lower king staterooms that convert to twin staterooms. MY RENAISSANCE is designed to pamper your family or guests in every way possible. She is superbly equipped with a wide array of toys & tenders and offers a charter of a lifetime.

STATEROOMS:
Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.

BUILT/REFIT
YEAR
NEW YACHT
YACHT
LENGTH
116 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
6
CHARGES
FROM
$85,000
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Electric Heads: -
Engine Details
Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Power
Beam: 24 Feet
Draft: 6 Feet
Pax: 10
Refit: NEW YACHT
YearBuilt: 2016
Builder: Hargrave
Engines: Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers
Flag: US
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: New England, Florida
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
Minimum Age: -
Inverter: -
Voltages: 220V, 110V, 24V, 12V
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: YES
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: On Deck
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 25' Chris Craft
Dinghy hp: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Marquipt
Sailing Dinghy: YES
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Douglas Meier
Nation: US
Chef
Chris Connell
Nation: US
CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

CHEF Chris Connell
Christopher was immersed in the world of cooking from an early age, cooking at his father's popular cafe in Portland at the age of 13. From there he worked extensively in Seattle's restaurant scene, seeking out and training under some of the city's best chef's including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry's award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn't cooking, he is probably playing music with his friends or spending time with his family, either at his father's restaurant or on his mother's farmhouse.

FIRST MATE Delaney Even
Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!

CHEIF STEWARDESS Brooke Whitt
Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.

DECKHAND Tristan Reinhard
Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.

SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crab and Spinach Eggs Benedict with Chive Hollandaise

Lunch:

Lyonnaise Salad

Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed

Croutons. Topped with soft poached Eggs

Hor d’ Oeuvres:

Charcuterie Platter (Chef’s selection of Meat and Cheeses)

Spiced Nuts

Dinner:

1st Course:

Roasted Cauliflower Soup

2nd Course:

Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger

with White Wine Sauce

3rd Course:

Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

 

Day Two

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts

and Powdered Sugar

Lunch:

Tuna Nicoise Salad

Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,

and Soft boiled Egg

Hor d’ Oeuvres:

Beef Brochette with Harissa Deviled Egg Mousse

Cucumber and Hummus Coin

Dinner:

1st Course:

Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts

2nd Course:

Bouillabaisse

Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth

with Rouille Crouton and Fennel Salad

3rd Course:

Meskouta Cake with Lemon Curd and Strawberries

 

Day Three

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo

Lunch:

Fish Tacos Family Style

Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and

cilantro. With assorted sauces, Pico de Gallo, and Sour Cream

Hor d’ Oeuvres:

Gazpacho “Shots”

Conch Salad

Dinner:

1st Course:

Butternut Soup with Candied Bacon and Creme Fraiche

2nd Course:

Chicken Roulade

Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce

3rd Course:

Ice Cream “Smore”

Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and

Merengue Brûlée

 

Day Four

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Turkey Hash

Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup

Lunch:

Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.

Topped with Grilled Shrimp

Hor d’ Oeuvres:

Crudite and Relish Tray

Phyllo Bites

Dinner:

1st Course:

Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios

2nd Course:

Fish and Chips

Halibut battered and fried, served with Truffle Parmesan French Fries

and Spicy Remoulade Sauce

3rd Course:

Apple Crisp ala Mode

 

Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Baked Eggs Andalusia

Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego

Lunch:

Grouper Tartine

Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,

shaved Radish, and Bull’s Blood Microgreens

Hor d’ Oeuvres:

Spanakopita

Crab Cakes

Dinner:

1st Course:

Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil

2nd Course:

Shrimp Creole

Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce

Served over Jasmine Rice

3rd Course:

Berries and Cream

 

Day Six

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Handmade Biscuits with a Porcini Sausage Gravy and Chives

Lunch:

Jerk Caesar Salad

Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

Topped with Grilled Jerk Chicken Breast

Hor d’ Oeuvres:

Sweet Pea Puree with Feta and Prosciutto

Bacon wrapped Scallops

Dinner:

1st Course:

Tomato Fennel Soup

2nd Course:

Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.

Drizzled with Chive Oil

3rd Course:

Butterscotch Creme Brulee

 

Day Seven

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Homefries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,

and aged Balsamic Vinegar

Hor d’ Oeuvres:

Fois Gras on Pain Perdu with Pickled Figs

Shrimp Cocktail

Dinner:

1st Course:

Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche

2nd Course:

Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing

3rd Course:

Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise

4th Course:

Chocolate Mousse with Raspberries

N
N
Rates are Plus Expenses
Daily Rate is the high rate divided by 6 for charters less than 5 days.

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
  • : 24 Feet
  • : 6 Feet
  • : 10
  • : NEW YACHT
  • : 2016
  • : Hargrave
  • : Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers
  • : Yacht offers Rendezvous Diving only
  • : Douglas Meier
  • : US
  • : Yes
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: 5
Wash Basins: 6
Heads: 6
Electric Heads: -
Engine Details
Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: NEW YACHT
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: New England, Florida
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: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: Din
Minimum Age: -
Generator: 45KW Northern Lights
Inverter: -
Voltages: 220V, 110V, 24V, 12V
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: YES
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: On Deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 25' Chris Craft
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: Yes
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Marquipt
Sailing Dinghy: YES
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Douglas Meier
Nation: US
Chef
Chris Connell
Nation: US
CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

CHEF Chris Connell
Christopher was immersed in the world of cooking from an early age, cooking at his father's popular cafe in Portland at the age of 13. From there he worked extensively in Seattle's restaurant scene, seeking out and training under some of the city's best chef's including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry's award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn't cooking, he is probably playing music with his friends or spending time with his family, either at his father's restaurant or on his mother's farmhouse.

FIRST MATE Delaney Even
Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!

CHEIF STEWARDESS Brooke Whitt
Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.

DECKHAND Tristan Reinhard
Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.

SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crab and Spinach Eggs Benedict with Chive Hollandaise

Lunch:

Lyonnaise Salad

Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed

Croutons. Topped with soft poached Eggs

Hor d’ Oeuvres:

Charcuterie Platter (Chef’s selection of Meat and Cheeses)

Spiced Nuts

Dinner:

1st Course:

Roasted Cauliflower Soup

2nd Course:

Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger

with White Wine Sauce

3rd Course:

Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

 

Day Two

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts

and Powdered Sugar

Lunch:

Tuna Nicoise Salad

Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,

and Soft boiled Egg

Hor d’ Oeuvres:

Beef Brochette with Harissa Deviled Egg Mousse

Cucumber and Hummus Coin

Dinner:

1st Course:

Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts

2nd Course:

Bouillabaisse

Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth

with Rouille Crouton and Fennel Salad

3rd Course:

Meskouta Cake with Lemon Curd and Strawberries

 

Day Three

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo

Lunch:

Fish Tacos Family Style

Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and

cilantro. With assorted sauces, Pico de Gallo, and Sour Cream

Hor d’ Oeuvres:

Gazpacho “Shots”

Conch Salad

Dinner:

1st Course:

Butternut Soup with Candied Bacon and Creme Fraiche

2nd Course:

Chicken Roulade

Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce

3rd Course:

Ice Cream “Smore”

Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and

Merengue Brûlée

 

Day Four

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Turkey Hash

Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup

Lunch:

Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.

Topped with Grilled Shrimp

Hor d’ Oeuvres:

Crudite and Relish Tray

Phyllo Bites

Dinner:

1st Course:

Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios

2nd Course:

Fish and Chips

Halibut battered and fried, served with Truffle Parmesan French Fries

and Spicy Remoulade Sauce

3rd Course:

Apple Crisp ala Mode

 

Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Baked Eggs Andalusia

Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego

Lunch:

Grouper Tartine

Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,

shaved Radish, and Bull’s Blood Microgreens

Hor d’ Oeuvres:

Spanakopita

Crab Cakes

Dinner:

1st Course:

Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil

2nd Course:

Shrimp Creole

Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce

Served over Jasmine Rice

3rd Course:

Berries and Cream

 

Day Six

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Handmade Biscuits with a Porcini Sausage Gravy and Chives

Lunch:

Jerk Caesar Salad

Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

Topped with Grilled Jerk Chicken Breast

Hor d’ Oeuvres:

Sweet Pea Puree with Feta and Prosciutto

Bacon wrapped Scallops

Dinner:

1st Course:

Tomato Fennel Soup

2nd Course:

Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.

Drizzled with Chive Oil

3rd Course:

Butterscotch Creme Brulee

 

Day Seven

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Homefries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,

and aged Balsamic Vinegar

Hor d’ Oeuvres:

Fois Gras on Pain Perdu with Pickled Figs

Shrimp Cocktail

Dinner:

1st Course:

Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche

2nd Course:

Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing

3rd Course:

Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise

4th Course:

Chocolate Mousse with Raspberries

N
N
Rates are Plus Expenses
Daily Rate is the high rate divided by 6 for charters less than 5 days.

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.

CONTACT US