Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans
*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.
Sample Menus ‐ Lunch
Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
BBQ Reef Burger served with a watermelon feta salad
Belizean Chorizo and Rum-infused Black Bean Soup
Chicken Tostadas with Pico de Gallo
Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
Shrimp Sushi Stack
Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce
Sample Menus ‐ Hors D'Oeuvres
Baked Brie, Mango Chutney, and Pear Croustade
Chicken Satay Skewers with Peanut Sauce
Creamy Herb Shrimp Scampi Dip with Tortilla Chips
Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
Seacuterie Board
*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.
Sample Menus ‐ Dinner
BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
Brazilian Shrimp "Moqueca" served with Saffron Rice
Chef's Masterful Creation with the Catch of the Day
Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille
*Dinner is served with a selection of wines.
Sample Menus ‐ Desserts
Chocolate Rum Salami with Chocolate Drizzle
Coconut Chocolate Brownies with Berry Compote
Dragonfruit Cheesecake
Key Lime Ginger Crunch
Mini Tiramisu Cups
*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.
Pick Up Locations
Pref. Pick-up:
Belize City
Other Pick-up:
Caye Caulker, Placencia, San P
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
-
Fuel Consumption:
1
Cruising Speed:
8 kn
Max Speed:
10 knUS Gall/Hr
Locations
Winter Area:
Belize
Summer Area:
Belize
Amenities
Salon Tv/VCR:
-
Salon Stereo:
Yes
Sat TV:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
-
Bimini:
Yes
Water Maker:
-
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
-
Minimum Age:
6 months
Generator:
-
Inverter:
No
Voltages:
110V
Water Maker:
-
Water Cap:
200 gal
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
No
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
Yes
Windscoops:
-
Water Sports
Dinghy size:
-
Dinghy hp:
15 HP
Dinghy # pax:
8
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
-
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
Yes
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
Spinning & Trolling
Rods:
2
We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.
Hubert "Shorty" Logan
Shorty grew up spending most of his time in and under the water as a resident of Ambergris Caye, where the world’s largest living barrier reef sits just a quarter of a mile from its shores.
Aside from being a catamaran captain for many years, he has been a divemaster for 20, a dive instructor for the last 4, and is an avid spearfisherman. You are assured of having the ultimate guide for your underwater pursuits throughout your charter. His love of Belize, her ocean, and its islands is infectious as he enjoys sharing unforgettable travel experiences with his guests.
When he is not working charters, Shorty loves taking his family on travels around “The Jewel” and one day dreams of owning his sailboat to sail around the world.
Kimberlyn Logan
Located between two scenic rivers – the New River and Rio Hondo (Spanish for deep river) ‐ Kimberlyn, or Kim, hails from Belize’s northernmost district. Born and raised in Corozal, she joined her family’s deep-rooted passion for the food and hospitality industry. Her mom headed up the acclaimed Lamanai Outpost Lodge kitchen before moving to the US.
Kim moved to the shores of Ambergris Caye 25 years ago, where she followed in her mother’s footsteps, working as a private household chef and manager before shifting her career to the water. She has since been a yacht chef for 8 years, touring the atolls while hosting adventure seekers, anglers, and avid scuba divers.
Her love of animals is infectious, especially when she plays nature guide to our guests… and her passion for fishing yields epic catches of the day, which she cooks with gusto and finesse.
