| Launch Year | Length | Designer | Guests | Cabins |
| 2002 | 62' | Leopard | 8 | 4 Queen Cabins |
**New Upgrades This Season**
- She underwent a $100,000+ refit during the off season including:
- New bridge deck hard top (4" more headroom)
- New interior salon upholstery
- New mainsail and running rigging throughout
- Reconditioning of teak decking and gelcote throughout
- Lights and speakers added
- New performance dinghy
- New paddle boards
- New helm seat
- Updated flybridge seating area
- 2 new floating inflatable docks
- New solar panels to eliminate additional use of the generator
- New linens, bamboo memory foam pillows and bed toppers throughout
- All 14 underwater lights are fully functional and a rebuild of both engines, generator, head systems and air conditioning units
This 360º Tour is available for use in your marketing material as a snippet :
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Capt. Kevin Williams
Kevin is an accomplished sailor, with an adventurous spirit, and a professional service background, which he will deliver on every charter! After meeting on separate day charter boats in 2016, Kevin's love for sailing and being on the ocean brought them together. Since then, he has traveled halfway around the world, meeting new people and learning about different cultures, bringing back, unique experiences for their charter guests. With his eye-opening stories, ultimate adventures, and additionally, having an end goal of sailing the world, you are sure to be intrigued from the start. He is extremely detail oriented, personable, professional, and will make anyone’s time on the water with them, wanting more!
Captain Kevin, growing up in Michigan with family in the industry, he was nearly born on the water. Early on, he found his passion, at only 14 he had his first job, at a marina; quickly, learning the ins and outs of the boating world, he then found himself applying managerial and mechanical skills to his work. Studying civil engineering, at Western Michigan University, he could never fully pull himself away from the water, which is what led him to The Virgin Islands. While then, mastering luxury charters and sailing the near coastal waters, Kevin, was in love, and for the next 4 years became very proficient all across the industry. Being a 100 ton Master Captain with Leadership and Safety certificates, Kevin exemplifies all the qualities you want and expect in a competent captain. In addition to sailing, an avid fan of fishing, water sports, food, and adventure, he is sure to make your vacation experience, on the waters he loves, extremely memorable for years to come; and maybe even teach you a thing or two, to take home to your friends.
Chef Julia Ray
Chef Julia Ray grew up in Michigan surrounded by the Great Lakes. She developed a love for boating and sailing on frequent family outings on Lake Huron and the many inland waterways that are abundant in Michigan. Julia was introduced to the Virgin Islands as a child on the first of many annual family vacations more than 30 years ago. Julia learned to cook and entertain while assisting family members during daily meal preparation and by assisting with catering numerous gatherings. Julia has also worked in the restaurant and hospitality industries. She holds degrees in both accounting and social work and although she had a successful career in the corporate world, she left it all behind in 2013 to realize her dream of living in the Virgin Islands. She has since been employed as mate and chef, sailing throughout the islands.
Energetic and personable, Julia loves to meet new people and share her enthusiasm for the islands while ensuring their comfort and safety aboard and in the water. She is certified in first aid, CPR and fire fighting. She spends much of her spare time in the kitchen, preparing and perfecting new recipes for friends and family to sample. Julia delights in spoiling guests with gourmet meals and tempting treats. She prepares a wide variety of meals and remains flexible in her meal planning to ensure the freshest and best quality food is offered to guests. Julia takes much pride in her ability to work with guests to accommodate special diets and food allergies and develop menus that will leave everyone satisfied!
DAY BREAK
Stuffed French toast strata with sausage
Eggs Florentine with ham and home fries
Caribbean fruit crepes
Frittata with leeks, sundried tomato, broccoli & cheese
White chocolate pancakes with sautéed banana & pecans
Loaded potato quiche with fresh muffins or bread
Sausage and cheese breakfast burritos with western potatoes
Continental breakfast with fresh fruit, breads & muffins, yogurt, cereals
Fresh fruit will be served each morning along with breakfast based on availability. Coffee, tea, juices, and milk are available each morning. Your choice of breakfast meat includes crispy bacon, link pork sausage or breakfast ham. Vegetarian options are also available.
MIDDAY
Crab cakes on a bed of micro greens with avocado remoulade
Chicken caesar or chef salad with warm garlic bread sticks
Ham and cheese sliders with sweet potato chips and grilled pineapple
Fish Tacos with black bean salad and sweet corn tomalito
Grilled hamburgers with Caribbean potato salad
Chicken salad croissants with cilantro lime quinoa
Turkey, bacon and avocado wrap with coleslaw and chips
Chips, crackers, cookies, nuts, fresh fruit and vegetables with dip will be available throughout the afternoon.
Herbed tomato bruschetta with fresh parmesan
Buffalo chicken dip and tortilla chips
Flatbread pizza with vegetables, fresh basil, and feta cheese
Chicken satay with peanut sauce
West Indian conch fritters
Quesadillas with fresh guacamole and salsa
Homemade hummus with pita chips and vegetables
MAIN
Cajun shrimp tortellini with asagio and garlic rubbed toast points
Chicken scaloppini with broasted potatoes and sesame broccoli spears
Star fruit and orange shrimp with almond couscous and snow peas
Grilled Steak with garlic mashed potatoes and steamed asparagus
Mahi-mahi with mango salsa, butternut squash risotto and sautéed red cabbage
Jerked pork tenderloin with porcini mushroom quinoa, and leek & spinach wilt
Blackened tuna with ginger & wasabi, wild rice and sautéed vegetable medley
Entries are served with an appropriate wine if you desire
DESSERT
Key lime cheesecake
Pound cake layered with cream cheese and marmalade
Banana turnover with chocolate and caramel drizzle
S’mores pie
Mango and papaya shortcake with whipped cream
Peanut butter pie with dark chocolate curls
Hot fudge brownie cake with whipped cream
Each charter menu is custom designed based on guest preferences!
SHIP'S BAR
Vodka- Absolute/Titos
Rum- Paradise/Cruzan Dark
Bourbon- Jim Beam/Bullet
Whiskey- Jack Daniels/Makers Mark
Tequila-Suaza/Patron
Gin-Bombay/Hendricks
Wine
Basic red/white - Josh
Sparkling- La Marca
