VALHALLA

$115,000 / WEEK
Main Salon
Salon Formal Dining
Aft Deck
Pilothouse
Master Stateroom
Master bath
(2) Identical King guest staterooms
Guest Bathroom
Twin Convertible Guest Stateroom
Guest Bathroom
Twin Convertible Guest Stateroom
Lower Stateroom Foyer
Skylounge
Skylounge Day Head
Flybridge Jacuzzi
Flybridge bar
Tender
Tender and toys

VALHALLA - “a place of honor, glory or happiness” After a recent major refit, VALHALLA shows as if she were brand new. After purchase, the owner and captain made the commitment to create a top-notch charter program and no expense has been spared. Over the past year, VALHALLA has completed a full interior and exterior refit that has encompassed everything from a complete paint job, to lights, teak decks, furniture, fabrics, electronics, audio visual, a long list of charter/water toys and of course all mechanical systems. Her neutral soft grey and blue hues are found seamlessly throughout both the interior and the exterior furnishings for timeless beauty. The on-deck master stateroom provides a full-beam private haven with large windows to take in the exquisite views. There are four additional staterooms to accommodate up to ten guests in pure luxury. Two of the stateroom feature king size beds and two staterooms can be converted from kings to twins; keeping couples and families comfortable and happy. Her layout offers a mix of formal dining and well as al fresco options, a Jacuzzi on the sun deck and a BBQ fun area on the fly bridge. VALHALLA’s seasoned captain and crew are well versed in South Florida and the Bahamian islands. They deliver a terrific charter experience and have a loyal following of repeat guests. VALHALLA tows a new top of the line 36’ Invincible center console tender fully rigged and ready to fish. Get ready for endless fun in the sun while enjoying the full selection of water toys and beach gear. From snorkel to sand or wave runner to beach BBQ - we have everything for the charter guest who is adventurous at heart!

VALHALLA accommodates up to 10 guests in 5 staterooms. King Master stateroom is on deck with an en-suite His and Hers bath with large shower and Jacuzzi tub. (2) King Guest staterooms with en suite bath are below deck with (2) Twin guest staterooms that convert into Queen berths, both with en suite baths.

BUILT/REFIT
YEAR
2018
YACHT
LENGTH
130 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
10
TOTAL
CREW
6
CHARGES
FROM
$115,000
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
2x MTU (12V4000) 2,735hp Diesel engines
Fuel Consumption: 120
Cruising Speed: 19 knots
Max Speed: 25 knotsUS Gall/Hr
Details
Type: Power
Beam: 26 Feet
Draft: 7 Feet
Pax: 10
Refit: 2018
YearBuilt: 2006
Builder: Westport
Engines: 2x MTU (12V4000) 2,735hp Diesel engines
Flag: USA
SatTv: Yes
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: Bahamas, Florida
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: 19'
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: 36' Invincible Tender
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: 19'
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
David Gies
Nation: USA
Chef
Vanessa Coto
Nation: Costa Rican
CAPTAIN – David Gies
Captain David Gies joined Valhalla and managed the interior refit and the organization of setting up a successful charter platform. David had most recently been on board the 150’ charter yacht Themis and prior to that, the successful charter yacht Sea Bear a 124’ Christensen. David’s experience as captain spans over fifteen years and his time on board yachts has logged him enough miles to circumnavigate the world eight times. He has cruised extensively on-board charter yachts in New England, the Caribbean, and the Mediterranean. David is originally from Spokane WA and now resides full time in Ft. Lauderdale with his wife and his son. His casual personality and easy going attitude sets the tone for a happy and team oriented crew on board Valhalla. David believes in the importance of details, safety and fun to provide for the ultimate charter experience.

CHEF – Vanessa Coto
Vanessa was born and raised in San Jose, Costa Rica and holds a BA in Hotel Business Management from the Universidad Latina De Costa Rica and a Diplome de Cusine from Le Cordon Bleu. She has enjoyed living in the U.S. form the beautiful coasts of California t the warm beaches of Florida. For fifteen years Vanessa has worked in many different aspects of the service and hospitality industry. Since moving to Florida, she has been cruising extensively in the Bahamas and Eastern Coast. Her true joy is to provide a great experience through excellence in her service and create a memorable time aboard Valhalla. Vanessa enjoys preparing healthy dishes or satisfying that sweet tooth that no one likes to talk about. Whether it’s a French style meal, a craving for American cuisine, Italian or Latin food, she is sure to find the flavor to satisfy your palate.
Buen provecho!

FIRST MATE – Simon Ambrose
Simon has grown up fishing and surfing the East Coast of Florida from Jacksonville to the Keys. He has worked in various industries on the water from operations manager of a boat club to boat sales. He spent four years in the U.S. Virgin Islands as a captain running day charters and worked professionally on a charter fishing boat. He is an avid fisherman and has a passion for the water and Florida conservation. In his spare time, he enjoys fishing, hiking and spending time at the beach with his wife and mini dachshund.

Engineer – Justin billings
Growing up in the windy city of Chicago, Justin experienced all four seasons enjoying the outdoors throughout the year. Most of the time he was playing ice hockey on the frozen lakes during the colder months and water-sports/boating during the hot summers. Justin moved to DC for his professional career with BMW and enjoyed servicing the ultimate driving machine for 14 years. While living in the nation’s capital, he learned how to sail and traveled to various locations on the open ocean. That is where Justin found his passion and decided to join the maritime industry in 2015. During his time away from work, Justin enjoy fishing, hiking/camping in the great outdoors, and expanding his travel adventures.

STEWARDESS – Nikole Ornstein
Born in Hawaii, and growing up in Las Vegas, Nikole discovered her love for the ocean and the hospitality industry early on. She spent six years working in everything from casual to fine dining restaurants and bars. Her love for the industry led her to earn a Bachelor’s degree in Business Marketing and become a successful event planner. In this career, Nikole developed a passion for creating memorable experiences for guests. She loves being creative with events and watching her guests walk away with unforgettable experiences.
Over the past year, she has worked on charter yachts as a stewardess between the Virgin Islands and Bahamas. Nikole loves to do anything adventurous. From skiing, to hiking, to water sports, to simply exploring and traveling to new destinations. She possesses a refreshing trifecta of passion, dedication to service, and an infectious personality that guests are drawn to.
Deckhand – Mitch Hoag
Born and raised in Grand Rapids, Michigan, Mitch’s passion for being on the water was instilled in him at an early age. He spent most of his summers wakeboarding and water skiing on the lakes at his family’s cottage. Mitch loves being able to create fun experiences for people, which is what led him to earn a Bachelor’s degree in Hospitality of Business at Michigan State University. Shortly after graduating, he moved to the British Virgin Islands where he worked at a luxury community doing guided snorkel tours, SUP excursions, and tropical hiking tours as a guest services associate. He later moved on to director of their marine department where he worked closely with yacht management.
After the devastating hurricane Irma hit the islands, Mitch was brought stateside and began his career in the yachting industry. He has been working and travelling on yachts for the past three years. You’ll have a hard time finding Mitch anywhere but the water. He is very active and an avid sports fan/ athlete.


An additional professional stewardess will be onboard for all charters

SAMPLE MENU
SUBJECT TO LOCALLY SOURCED SEAFOOD & PRODUCE

sBREAKFASTs
DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS

EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin

PALEO BANANA BREAD WITH COCONUT FLOUR Gluten free & sweetened with bananas and maple syrup

SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH With sunflower seeds, microgreens, sumac & lemon

ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins

VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese

OVERNIGHT SOAKED OATS WITH BERRIES Soaked with almond milk, grated apples, raisins & chia seeds

SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper

AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola

HUEVOS RANCHEROS SPANISH OMELET Eggs with salsa fresca, spinach & potatoes

CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao

JALAPEÑO JAM BAGEL SANDWHICH Homemade spicy jam with arugula, tomato & cream cheese

QUINOA NUTELLA GRANOLA BARS Grains, oats, nuts & seeds

BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE

ZUCCHINI FLAX SEED BREAD With honey butter

sLUNCHs
CONCH SALAD STUFFED AVOCADOS

Tossed with lemon garlic aioli on a bed of arugula

ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad

ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread

BLACKENED SHRIMP WITH HEARTS OF PALM SALAD Black beans, avocado, blistered corn with adobo vinaigrette

GRILLED CHICKEN ON ROSEMARY SKEWERS Mixed veggies, zesty chimichurri herb sauce with quinoa salad

ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET Grilled sweet peppers, bok choy, miso butter, coconut rice

MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole

RED SNAPPER WITH ROASTED FIG SALAD Mixed greens, balsamic glaze, candied pecans

GRILLED SALMON WITH KALE CAESAR SALAD Homemade dressing, poached egg & parmesan crackers

PEPPER CRUSTED AHI TUNA STACK Avocado & mango salsa, cilantro infused oil, crispy wanton

LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw

PAN SEARED GROUPER WITH PISTACHIO AIOLI Pearl pasta, shaved fennel & orange salad

MISO MARINATED MAHI MAHI Edamame & radish salad with a ginger dressing

QUICHE LORRAINE
Served with fresh Greek salad with marinated feta

sDINNER FIRST COURSESs
CHILLED AVOCADO SOUP WITH CRAB STUFFED JALAPENO TUSCAN PURPLE CAULIFLOWER SOUP
CHILLED PEA & MINT SOUP WITH GREEK YOGURT
GOAT CHEESE FLUTES ON SALAD WITH BALSAMIC REDUCTION LEEK PARCELS WITH PROVENCAL VEGETABLES SHRIMP COCKTAIL IN A PINEAPPLE TOWER

Homemade cocktail sauce

MAHI MAHI TIRADITO
Fresh lime & chia gel, plantain chips, chili

BAKED BRIE IN PUFF PASTRY Served with green apple & pear slices

RED & GOLDEN BABY BEET SALAD Crispy chickpeas, greek yogurt with mint and cumin

ROASTED GARLIC HUMMUS & CUCUMBER ROLLS Stuffed with crudité vegetables

PORT WINE PEAR SALAD
Baby spinach, grapes, gorganzola cheese & port wine vinaigrette

BEEF CARPACCIO
Pomegranate reduction, shaved parmesan, arugula

MEXCIAN GRILLED STREET CORN With chili powder, lime, cilantro & cotija cheese

EGGPLANT WRAPPED RICOTTA GNOCCHI Homemade gnocchi with asparagus & sage butter

sDINNER MAIN COURSESs HAZLENUT CRUSTED SEABASS

Romesco sauce, summer squash, celery root puree

TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce

ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFING Sautéed mushrooms, sage & thyme butter

HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino

PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens

BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini

SCALLOPS & CRAB FILLED CREPES Dill crème fraiche & sautéed spinach

SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad

SEARED DUCK BREAST WITH BELUGA LENTILS Roasted butternut squash, star anise pan jus

GREEN LIPPED MUSSELS WITH THAI CURRY FOAM Homemade kimchi pickled cabbage, coconut cream & kefir lime

SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce

RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes

APPLE CIDRE TWICE COOKED PORK BELLY Potato rosti, red cabbage with chestnuts, ginger rhubarb relish

ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce

sDESSERTSs
CHOCOLATE RASPBERRY TWO LAYER CHEESECAKE BANANA CRÈME BRULEE
MATCHA GREEN TEA & WHITE CHOCOLATE MOUSSE CHOCOLATE CARAMEL PROFITEROLES FLOURLESS CHOCOLATE TART WITH STRAWBERRIES ROSE & PISTACHIO BLONDIE
BLUEBERRY LEMON MACARONS WITH STRAWBERRY SOUP CHOCOLATE DIPPED PEPPERMINT MERENGUES BAILEY’S MOUSSE FINGER WITH OREO CRUST HANDROLLED CHOCOLATE TRUFFLES DECONSTRUTED PEACH PIE WITH VANILLA ICE CREAM PASSION FRUIT PAVLOVA ROULADE
RED VELVET MINI CUPCAKES WITH CINNAMMON SNAPPS AMARETTO TIRAMISU

N
N
Rates are
Season 2 PAX

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
Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Power
  • : 26 Feet
  • : 7 Feet
  • : 10
  • : 2018
  • : 2006
  • : Westport
  • : 19 knots
  • : 25 knots
  • : 2x MTU (12V4000) 2,735hp Diesel engines
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : David Gies
  • : USA
  • : Yes
Accommodations
Cabins: 5
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 7
Electric Heads: -
Engine Details
2x MTU (12V4000) 2,735hp Diesel engines
Fuel Consumption: 120
Cruising Speed: 19 knots
Max Speed: 25 knotsUS Gall/Hr
Details
Refit: 2018
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: Bahamas, Florida
Summer Area: Bahamas, Florida
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: VSAT
# of Videos: -
# DVDs/Movies: yes
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
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: 19'
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -
Water Sports
Dinghy size: 36' Invincible Tender
Dinghy hp: -
Dinghy # pax: -
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: 19'
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
David Gies
Nation: USA
Chef
Vanessa Coto
Nation: Costa Rican
CAPTAIN – David Gies
Captain David Gies joined Valhalla and managed the interior refit and the organization of setting up a successful charter platform. David had most recently been on board the 150’ charter yacht Themis and prior to that, the successful charter yacht Sea Bear a 124’ Christensen. David’s experience as captain spans over fifteen years and his time on board yachts has logged him enough miles to circumnavigate the world eight times. He has cruised extensively on-board charter yachts in New England, the Caribbean, and the Mediterranean. David is originally from Spokane WA and now resides full time in Ft. Lauderdale with his wife and his son. His casual personality and easy going attitude sets the tone for a happy and team oriented crew on board Valhalla. David believes in the importance of details, safety and fun to provide for the ultimate charter experience.

CHEF – Vanessa Coto
Vanessa was born and raised in San Jose, Costa Rica and holds a BA in Hotel Business Management from the Universidad Latina De Costa Rica and a Diplome de Cusine from Le Cordon Bleu. She has enjoyed living in the U.S. form the beautiful coasts of California t the warm beaches of Florida. For fifteen years Vanessa has worked in many different aspects of the service and hospitality industry. Since moving to Florida, she has been cruising extensively in the Bahamas and Eastern Coast. Her true joy is to provide a great experience through excellence in her service and create a memorable time aboard Valhalla. Vanessa enjoys preparing healthy dishes or satisfying that sweet tooth that no one likes to talk about. Whether it’s a French style meal, a craving for American cuisine, Italian or Latin food, she is sure to find the flavor to satisfy your palate.
Buen provecho!

FIRST MATE – Simon Ambrose
Simon has grown up fishing and surfing the East Coast of Florida from Jacksonville to the Keys. He has worked in various industries on the water from operations manager of a boat club to boat sales. He spent four years in the U.S. Virgin Islands as a captain running day charters and worked professionally on a charter fishing boat. He is an avid fisherman and has a passion for the water and Florida conservation. In his spare time, he enjoys fishing, hiking and spending time at the beach with his wife and mini dachshund.

Engineer – Justin billings
Growing up in the windy city of Chicago, Justin experienced all four seasons enjoying the outdoors throughout the year. Most of the time he was playing ice hockey on the frozen lakes during the colder months and water-sports/boating during the hot summers. Justin moved to DC for his professional career with BMW and enjoyed servicing the ultimate driving machine for 14 years. While living in the nation’s capital, he learned how to sail and traveled to various locations on the open ocean. That is where Justin found his passion and decided to join the maritime industry in 2015. During his time away from work, Justin enjoy fishing, hiking/camping in the great outdoors, and expanding his travel adventures.

STEWARDESS – Nikole Ornstein
Born in Hawaii, and growing up in Las Vegas, Nikole discovered her love for the ocean and the hospitality industry early on. She spent six years working in everything from casual to fine dining restaurants and bars. Her love for the industry led her to earn a Bachelor’s degree in Business Marketing and become a successful event planner. In this career, Nikole developed a passion for creating memorable experiences for guests. She loves being creative with events and watching her guests walk away with unforgettable experiences.
Over the past year, she has worked on charter yachts as a stewardess between the Virgin Islands and Bahamas. Nikole loves to do anything adventurous. From skiing, to hiking, to water sports, to simply exploring and traveling to new destinations. She possesses a refreshing trifecta of passion, dedication to service, and an infectious personality that guests are drawn to.
Deckhand – Mitch Hoag
Born and raised in Grand Rapids, Michigan, Mitch’s passion for being on the water was instilled in him at an early age. He spent most of his summers wakeboarding and water skiing on the lakes at his family’s cottage. Mitch loves being able to create fun experiences for people, which is what led him to earn a Bachelor’s degree in Hospitality of Business at Michigan State University. Shortly after graduating, he moved to the British Virgin Islands where he worked at a luxury community doing guided snorkel tours, SUP excursions, and tropical hiking tours as a guest services associate. He later moved on to director of their marine department where he worked closely with yacht management.
After the devastating hurricane Irma hit the islands, Mitch was brought stateside and began his career in the yachting industry. He has been working and travelling on yachts for the past three years. You’ll have a hard time finding Mitch anywhere but the water. He is very active and an avid sports fan/ athlete.


An additional professional stewardess will be onboard for all charters

SAMPLE MENU
SUBJECT TO LOCALLY SOURCED SEAFOOD & PRODUCE

sBREAKFASTs
DAILY FRUIT PLATTER, HOMEMADE HEALTH BREAD, CUSTOM EGGS OR BACON BY ORDER, YOGURT & CEREAL OPTIONS

EGGS FLORWEIGAN
Poached eggs with smoked salmon, spinach & hollandaise on an English muffin

PALEO BANANA BREAD WITH COCONUT FLOUR Gluten free & sweetened with bananas and maple syrup

SMASHED AVOCADO ON SPROUTED GRAIN SOURDOUGH With sunflower seeds, microgreens, sumac & lemon

ORANGE & CRANNBERRY SCONES
Made with orange juice as a natural sweetener & craisins

VEGETABLE FRITTATA MUFFINS
Bell peppers, mushrooms and onions with thyme & feta cheese

OVERNIGHT SOAKED OATS WITH BERRIES Soaked with almond milk, grated apples, raisins & chia seeds

SWEET POTATO HASH EGG BASKETS
Baked to golden crispiness, topped with cracked pepper

AÇAI SMOOTHIE BOWL
Superfood açai berry blended with banana & coconut water, topped with granola

HUEVOS RANCHEROS SPANISH OMELET Eggs with salsa fresca, spinach & potatoes

CHOCOLATE COCONUT “PRONUTS”
A bliss ball in a donut shape made of dates, honey, coconut & raw cacao

JALAPEÑO JAM BAGEL SANDWHICH Homemade spicy jam with arugula, tomato & cream cheese

QUINOA NUTELLA GRANOLA BARS Grains, oats, nuts & seeds

BREAKFAST BURRITO WITH BACON, EGGS & GUACAMOLE

ZUCCHINI FLAX SEED BREAD With honey butter

sLUNCHs
CONCH SALAD STUFFED AVOCADOS

Tossed with lemon garlic aioli on a bed of arugula

ASSORTED FLATBREAD PIZZAS
Pesto & heirloom tomato, classic pepperoni, served with salad

ULTIMATE STEAK SANDWHICH
Sous-Vide steak with thyme & garlic, tomato relish on homemade ciabatta bread

BLACKENED SHRIMP WITH HEARTS OF PALM SALAD Black beans, avocado, blistered corn with adobo vinaigrette

GRILLED CHICKEN ON ROSEMARY SKEWERS Mixed veggies, zesty chimichurri herb sauce with quinoa salad

ZUCCHINI WRAPPED MONK FISH IN STEAMER BASKET Grilled sweet peppers, bok choy, miso butter, coconut rice

MEXICAN TACO FIESTA
Slow roasted pork shoulder tacos, sizzling fajitas, salsa fresca & guacamole

RED SNAPPER WITH ROASTED FIG SALAD Mixed greens, balsamic glaze, candied pecans

GRILLED SALMON WITH KALE CAESAR SALAD Homemade dressing, poached egg & parmesan crackers

PEPPER CRUSTED AHI TUNA STACK Avocado & mango salsa, cilantro infused oil, crispy wanton

LU’AU HAWAIIAN BBQ THEME
8 hour slow cooked ribs with homemade BBQ sauce, cabbage slaw

PAN SEARED GROUPER WITH PISTACHIO AIOLI Pearl pasta, shaved fennel & orange salad

MISO MARINATED MAHI MAHI Edamame & radish salad with a ginger dressing

QUICHE LORRAINE
Served with fresh Greek salad with marinated feta

sDINNER FIRST COURSESs
CHILLED AVOCADO SOUP WITH CRAB STUFFED JALAPENO TUSCAN PURPLE CAULIFLOWER SOUP
CHILLED PEA & MINT SOUP WITH GREEK YOGURT
GOAT CHEESE FLUTES ON SALAD WITH BALSAMIC REDUCTION LEEK PARCELS WITH PROVENCAL VEGETABLES SHRIMP COCKTAIL IN A PINEAPPLE TOWER

Homemade cocktail sauce

MAHI MAHI TIRADITO
Fresh lime & chia gel, plantain chips, chili

BAKED BRIE IN PUFF PASTRY Served with green apple & pear slices

RED & GOLDEN BABY BEET SALAD Crispy chickpeas, greek yogurt with mint and cumin

ROASTED GARLIC HUMMUS & CUCUMBER ROLLS Stuffed with crudité vegetables

PORT WINE PEAR SALAD
Baby spinach, grapes, gorganzola cheese & port wine vinaigrette

BEEF CARPACCIO
Pomegranate reduction, shaved parmesan, arugula

MEXCIAN GRILLED STREET CORN With chili powder, lime, cilantro & cotija cheese

EGGPLANT WRAPPED RICOTTA GNOCCHI Homemade gnocchi with asparagus & sage butter

sDINNER MAIN COURSESs HAZLENUT CRUSTED SEABASS

Romesco sauce, summer squash, celery root puree

TARRAGON SOUS VIDE LOBSTER TAIL
Seasonal vegetables, truffled mashed potatoes, butter saffron sauce

ROAST CHICKEN WITH SWEET POTATO CRANBERRY STUFFING Sautéed mushrooms, sage & thyme butter

HORSERADISH CRUSTED WILD SALMON
Fava bean smash, grilled asparagus, shredded pecorino

PAN SEARED FLOUNDER
Cauliflower puree, green beans, verjuice dressing, microgreens

BLACKENED WAHOO
Cajun spices with sweet potato wedges & broccolini

SCALLOPS & CRAB FILLED CREPES Dill crème fraiche & sautéed spinach

SUSHI PLATTER
Fresh caught fish, sticky rice or quinoa option, wakame seaweed salad

SEARED DUCK BREAST WITH BELUGA LENTILS Roasted butternut squash, star anise pan jus

GREEN LIPPED MUSSELS WITH THAI CURRY FOAM Homemade kimchi pickled cabbage, coconut cream & kefir lime

SPINACH RAVIOLI
Homemade pasta with spinach & ricotta in a mushroom sauce

RIBEYE STEAK WITH CHIVE BUTTER
Balsamic onion blossom, creamy mashed potatoes, roasted heirloom tomatoes

APPLE CIDRE TWICE COOKED PORK BELLY Potato rosti, red cabbage with chestnuts, ginger rhubarb relish

ROSEMARY RACK OF LAMB
Polenta fries, sautéed green beans, roasted red pepper sauce

sDESSERTSs
CHOCOLATE RASPBERRY TWO LAYER CHEESECAKE BANANA CRÈME BRULEE
MATCHA GREEN TEA & WHITE CHOCOLATE MOUSSE CHOCOLATE CARAMEL PROFITEROLES FLOURLESS CHOCOLATE TART WITH STRAWBERRIES ROSE & PISTACHIO BLONDIE
BLUEBERRY LEMON MACARONS WITH STRAWBERRY SOUP CHOCOLATE DIPPED PEPPERMINT MERENGUES BAILEY’S MOUSSE FINGER WITH OREO CRUST HANDROLLED CHOCOLATE TRUFFLES DECONSTRUTED PEACH PIE WITH VANILLA ICE CREAM PASSION FRUIT PAVLOVA ROULADE
RED VELVET MINI CUPCAKES WITH CINNAMMON SNAPPS AMARETTO TIRAMISU

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Season 2 PAX

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
Christmas/ New Years - 10 night minimum OR for one week over either holiday please add 15%
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