Launch YearLength
2018 50' Fountaine Pajot84 Queen Cabins

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Capt. Jacob Beman 

Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was chartering and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full time career on the water.

Over the last two years Jacob has spent the summer season in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! During the winter season of 2018 he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abaco's islands in the Bahamas. Since making the Virgin Islands his home he has explored the hidden gems and tourist hot spots to provide the trip of a lifetime for any guest.

Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it's a mono hull or catamaran; big or small; as long as it's sailing the ocean blue it's the right boat.

Chef Dani Andrews

Born and raised in Florida, Dani grew up with a tremendous love for the ocean and the outdoors, which continue to bring her joy and a sense of comfort. From an early age, curiosity and excitement were instilled as her father began teaching her the way around the kitchen. Her later career inhospitality industry throughout her college years helped mold her understanding of the ins and outs of the restaurant world. 

After obtaining her Associate in Arts from Valencia College she embarked on her first adventure to Hawaii while working on cruise ships. This was where she got her first taste and joy for life on the water. Living and working on the beautiful islands only deepened her passion for people and cooking abroad. Traveling and experiencing new cultures is a life-changing experience she dreams of offering to others. 

The following year, she decided to trade the big ship life for amore fulfilling pursuit, where she could connect on a deeper level with her guests and let her true passion for the culinary arts come to life, playing with her creativity in food menus and toying with new delicious experiments. After her first trip as a chef aboard a sailing yacht in Portugal she knew she’d found this opportunity, and for the last 3 years she has been working on sailing yachts in Portugal, Croatia, and the Virgin Islands; this has allowed her to travel to over 20 different countries increasing her knowledge of alternative cuisines and her love of sailing.

Lump crab Benedict 
Quinoa roasted sweet potato & kale salad with citrus thyme vinaigrette & sunny side up egg accompanied by fresh blueberry muffins
Sundried tomato spinach & goat cheese quiche served with bacon
Huevos rancheros with homemade refried black beans & pico de Gallo avocado and feta
Fresh lemon and sugar crepes finished with whipped cream and berries 
Poached eggs in a Middle eastern shakahuka with blackberry yogurt bowls and local honey served with home made Swiss bread
Zucchini corn fritters, arugula salad, guacamole finished with an egg and sweet tomato onion relish served with banana nut loaf
All breakfasts served with assortment of fresh fruit, juices, coffee & tea 

Rhubarb & orange polenta cake 
Fruit tart with pastry cream
Mini cucumber finger sandwiches•Baked camembert in pastry dough with thyme & fig jam
Blini with smoked trout, herb creme fraiche & fennel salad
Raspberry meringue cakes with amaretto cream
Parmesan truffled deviled eggs

Grilled Mahi sandwich on brioche bun with sriracha aioli and healthy broccoli apple salad 
Chicken & steak kabobs grilled over an open flame with fresh vegetables and hand cut potato chips
Salmon ceviche poke bowls served over white rice Asian vegetables and marinated red cabbage with a spicy chipotle sauce 
Healthy Mediterranean falafel bowls Lima beans cucumber & tomato served over greens with house made tzakiki and hummus & fresh naan bread 
Slow cooked pulled pork tacos with Asian sesame slaw 
Crispy Shrimp Caesar Salad with Homemade Dressing & Fresh Focaccia Bread
Roasted Vegetable & Chicken Quinoa Stack with Arugula & Feta Salad

Melon prosciutto mint skewers
Crostini assortment plater
Spinach artichoke wonton cups
Crispy brussell sprouts with dijon aioli
Cranberry pecan goat cheese truffles
Chili Lime baked Shrimp on cucumber rounds 
Ceviche spoons with fresh guacamole

Crispy Trout with Chopped cabbage & watercress salad with fresh mint, cilantro, watermelon radish and naval orange dressed with a spicy peanut sauce 
Grilled flatiron steak with a rosemary potato puree finished with fresh chimichurri
Grilled Salmon served with White Rice & Finished with Mango Red Cabbage Lime Slaw 
Creamy Tuscan chicken with sun-dried tomatoes and wilted spinach
Honey Garlic Glazed Pork Chop with Butternut Squash Puree and roasted asparagus
Blackened Seared Scallops over a Charred Green Bean Medley with Ginger Miso Dressing
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