- Cat
- 36 Feet
- 6.3 Feet
- 8
- 2019
- Lagoon
- 2 x 230 HP John Deere engines. 21 KW Generator.
- Yes
- No
- Onboard
- Kieran Bown
- BVI
- Yes
- 751974
Cabins: | 4 |
King: | - |
Queen: | 4 |
Single Cabins: | - |
Showers: | 4 |
Wash Basins: | 4 |
Heads: | - |
Electric Heads: | 4 |
Chef Lamaar's SAMPLE MENU
BREAKFAST Mushroom Toast: Brioche Toast with Scrambled Tofu, Wild Mushroom Blend and Avocado Aioli Coconut Pancakes w/ Mango Chutney, Fresh Berries, Bourbon Maple Syrup Chicken & Waffle: Belgium Waffles, Season Fried Chicken, Vanilla Chantilly and Lemon Grass Syrup Caribbean Breakfast Tacos: Pull Roast Pork, Scrambled Eggs, Caribbean Spiced Tomato Salsa, Refried Beans, Fried Sweet Plantains and Cilantro Crema Saltfish Benedict: English Muffins, Saltfish Cakes, Poached Eggs, Creole Hollandaise Caribbean Cuban Sandwiches: Pull Jerk Chicken, Scrambled Eggs, Mustard, Pickles, Avocado, Slow Braised Oxtail Shakshuka: Caribbean Braised Oxtail, Creole Tomato Stew, Eggs, Provisions, Plantains, Feta and cilantro
APPETIZERS Sweet Potato & Radicchio Salad: Roasted Sweet Potato, Grilled Radicchio, Saved Fennel, Parsley, Pumpkin Seeds topped with Shallot Vinaigrette Roasted Bell Pepper Salad w/ Chimichurri, Baby Spinach & Arugula, Caramelized Onions, Toasted Pine Nuts finished with Olive Oil. Strawberry & Tomato Bruschetta on grill Focaccia topped with Herb Crumble and Shaved Parmesan Grill Sorghum Sourdough w/ Burrata, Pistachio Butter and Fried Prosciutto Grill Shrimp Toast: Grill Baguette topped w/ Cilantro Aioli, Pickle Shrimp, Tobiko and Micro Greens Crispy Lump Crab Cakes w/ Shishito Relish and Red Pepper Coulis Pull Caribbean Spice Roast Pork, Johnny Cakes, Callaloo Greens & Roasted Tomato Jam
LUNCH Med Day: Falafel & Lamb Kofta, Fresh Pita, Tabouleh Grain Salad, Roasted Garlic Hummus, Tzatziki, Grill Pepper Lime Shrimp Kabobs: w/ a Lemon Orzo Pasta Sald, Sauteed Green Beans, Confit Cherry Tomatoes and Slivered Almonds Coconut Seafood Ceviche: Seafood medley served with Plantain Chips, Mango Cucumber Salad and Pickle Jalapenos Honey Dijon Pork Tenderloin w/ Sauteed Cabbage, Herb Roasted Potatoes and a Basil Pesto Pearl Cous Cous Salad Grilled Grouper w/ Cherry Tomato & Avocado Salad, Charred Zucchini Salad, Basil, Radicchio, Roasted Cauliflower and Tomato Oregano Vinaigrette Poke Bowls w/Marinated Ahi Tuna /Tofu, Pickle Mango, Edamame, Cabbage, Avocado, Cumber, Radish and Cilantro Lemon Thyme Drumsticks w/ Jerk Spice Bake Sweet Potato Wedges, and a Tahini Dressed Vegetable Pasta Salad Grilled Marinated Skirt Steak: with a Grill Corn Relish, Roasted Beet Hash and Wilted Greens
DINNER Sous Vide Grill Cauliflower w/ Golden Raisin Caper Puree and Charred Scallion Vinaigrette Local Steam Fish with Charred Broccolini, and Lemon Scented Jasmine Rice Charred Confit Octopus w/ Marble Fingerling Potatoes, Crispy Pancetta, Citrus Segment, Saffron Aioli Sesame Crusted Wahoo w/ Carrot Ginger Puree and Nauc Cham Dressing Prime Fillet on Romanesco Leek Puree, Braised Cabbage w/ Asparagus tips and Bernaise Sauce Cavatelli Lamb Ragout: w/ Root Vegetables, Lemon Ricotta and Fried Basil Braised Short Ribs w/ Truffle Plantain Mash Potatoes, Sauteed Heirloom Carrots & Verts finished w/ 8yr Bacardi Jus Parmesan Crusted Chicken: Crusted Airline Chicken Breast, Sautéed Verts, Brown Butter Sweet Potato Gnocchi, Chimichurri and shave Parm
DESSERT Avocado Chocolate Mouse topped with shaved Dark Chocolate, Toasted Coconut and Fresh Raspberries Spiced Flourless Chocolate Cake served with Fresh Berries, Hazelnut Sauce, and Powder Sugar Matcha Lava Cake filled with a White Chocolate Raspberry Ganache and Fresh Berries Banana Bread French Toast: Slice Banana Bread dipped and seared in French Toast mix topped w/ Rum Raisin Ice cream and a Spiced Caramel Drizzle Guava Cheese Cake served Caramelized Star Fruit and a Berry Coulis Cheesecake Brownies with a Biscoff Ice Cream Coconut Passion Fruit Crème Brulee with a Micro Charred Pineapple lightly basted in a Cruzan Syrup |
|
Pref. Pick-up: | Tortola |
Other Pick-up: | Tortola |
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
2 x 230 HP John Deere engines. 21 KW Generator. | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Salon Tv/VCR: | - |
Salon Stereo: | Yes |
Sat TV: | - |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | - |
Camcorder: | - |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes - 78 G |
Special Diets: | Inq |
Kosher: | No |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | None |
Generator: | 21 KW |
Inverter: | 2 x 3000 Watts |
Voltages: | 110V |
Water Maker: | Yes - 78 G |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | No |
Internet Access: | - |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | Stern steps only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | Yes |
Windscoops: | - |
Dinghy size: | 16.5 ft |
Dinghy hp: | 90 |
Dinghy # pax: | 10 |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | No |
Kayaks 1 Pax: | 2 |
Kayaks (2 Pax): | 1 |
Floating Mats: | Yes |
Swim Platform: | Stern Steps |
Boarding Ladder (Loc/Type): | Stern |
Sailing Dinghy: | No |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | Trolling & Casting |
Rods: | 3 |
Crew License | Resort Course | Full Course | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Instructor | $175 | $400 | |||||||||
Divers | 8 | Tanks | 10 | BCs | 8 | Regulators | 8 | Dive Lights | - | ||
Air Compressor | Onboard | Wet Suits | - | Weight Sets | - | Dives/wk | 6 | Night Dives | - | ||
General Diving Info Kieran and Michelle are PADI Dive Instructors |
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Diving Costs information Cost per dive per person: $75 Referral Open Water Certification Dives. $400 Discover Scuba Diving: $175 |
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Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.