Specifications

 Launch YearLength
 DesignerGuestsCabins
2020 52'Lagoon83 Queens & 1 Twin

Photo Gallery

Video Walkthrough

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360º Virtual Tour

This 360º Tour is available for use in your marketing material as a snippet : 

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Meet The Crew

Capt. Bob & Chef Peggy Koontz


22 years ago, Peggy and Bob fell in love and were married on a Jamaican beach. After that amazing introduction to island life, they have been enthralled with everything the Caribbean has to offer; its rich cultural diversity, endless beauty and island lifestyle. Sharing an enthusiasm for adventure, they love the Caribbean, the ocean, sailing, diving, biking, traveling the world and entertaining.

They both have a passion for cooking and have successfully completed several courses including a 16-week professional Italian culinary course from Loretta Paganini’s School of Cooking. Bob recently won first place at an Ohio competition, for his gourmet baby-back pork ribs, featuring a dark chocolate and a home-grown hot pepper dry rub.

There’s nothing Peggy and Bob enjoy doing more than cooking for a crowd, whether it’s a themed Mardi Gras dinner for 50 featuring their amazing Gumbo and homemade pralines, Caribbean night highlighting Bob’s specialty jerk chicken or an intimate Italian meal of Braciiole and pasta with Barolo wine for friends or family.


Owners of Tropical Holiday Vacations, a vacation property company featuring Villas on the western coast of Florida. Proud to have earned an average of 5-star reviews and Superhost status from both Airbnb and VRBO, they are driven to offer the best, most memorable experience for their guests; they are not happy with anything short of delighting their clients.

A lifelong dream has finally come true as Peggy and Bob have set sail with Nauti Cat, their brand-new Lagoon 50 Catamaran. With their passion for sailing, cooking and entertaining, they will bring you exquisite food, extraordinary accommodations and a fantastic unforgettable experience. 
They both have extensive experience sailing in and around the Caribbean. Bob has been sailing since college where he was very active in the Purdue Sailing Club. He loves racing both catamarans and monohulls.


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Peggy’s vibrant and caring nature ensures that everyone feels completely welcome and at ease. Peggy continually works to refine and enhance her culinary skills. She is registered to attend the Yacht Chef Course at the Ashburn Cookery School, in the United Kingdom to further refine her culinary skills. She is also very excited to be working with award winning chiefs, both in Charleston and around the world, to develop new delightful dishes to feature in 2021. Her attention to detail makes sure everything is just right.

Bob started his vocation as an engineer with a degree from Purdue University and earning a master’s degree from Case Western University. He has worked for Fortune 500 companies and most recently in private equity. During his career, Bob has traveled the world conducting business on almost every continent.

Introduced to diving, on their honeymoon, Bob is a Nitrox certified advanced underwater diver with plans to complete the rescue diver course and obtain his dive master certification. He has dived around the world, including living on a dive boat in Australia and exploring the worlds second largest barrier reef in Belize.

Finally, Peggy and Bob are living their dream, by sharing the thrills of sailing, the majesty of the ocean and the wonders of marine life, throughout the islands, with others.



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Dining Menu

*New For This Season*
Gazpacho with chorizo, sprinkled with crispy leeks, fresh leek & cilantro garnish.
Crab Cake on a fresh bed of Caribbean Mango Slaw, surrounded by a Yogurt/Lime Sauce and Balsamic Drizzle, topped off with toasted Leeks and an Edible Orchard.
Dry Rub Ahi Tuna Caribbean Barbeque with Roasted Cauliflower, Plantain Mofongo and Asparagus.
Homemade Waffle Tower with Rum Banana Frangelico Flambé, Maple Syrup & Fresh Berries.
Lobster Eggs Benedict.
Ceviche with homemade corn and flour chips, garnished with micro-greens   
Veal Saltimbocca on a bed of Fresh Gnocchi with a Wine Reduction.
Grilled Grouper on Couscous Black Bean Mango and Red Pepper Salad.
Brick Oven Chicken over Garlic Mashed Potatoes, Tomatoes and Rosemary.
Orange, Date and Almond Cake with Anise Pineapple Syrup and Homemade Whipped Cream.
Key Lime Puff Pastry Creme Brûlée with Fresh Berries & Mint.
Tiramisu This classic recipe, amazing taste!

Breakfast

Bacon, Sausage and Fruit Platter always available

Avocado Toast/  Runny Fried Egg / Microgreens / Fruit Salad

Homemade Waffles & Fresh Berries

Toasted Everything Bagels with Smoked Salmon/  Red Onion / Capers / Dill Cream Cheese

Continental  Selection of Meats, Cheeses &  Jams / Fresh Made Scone / Pastries & Croissants 

Chorizo & Mushroom Omelettes /  Hash Browns

Blueberry or Banana Pancake Stacks

Yogurt and Fruit Parfaits / Homemade Morning Glory  Muffins / Mini Ham and Egg Cups


Lunch 

Local Catch Ceviche Tower / Jasmine Rice

Pulled Pork Sliders / Coleslaw & Roasted Corn Salad

Baja Style Snapper Tacos / Tortilla Chips &  Fresh Made Guacamole

Captain Andrew’s Famous Burgers (Salmon or Beef) /  Potato Salad

Crab Cakes / Spicy Remoulade / Avocado/ Green Salad

Turkey Paninis / Homemade Bread / Cranberry Aioli / Cauliflower & Chickpea Salad

Blackened Locally Caught Mahi Mahi / Pineapple Salsa / Local Greens &  Lime Crema 


Appetizers 

Prosciutto Wrapped Cantaloupe

Homemade Smoky Sundried Tomato Hummus 

Cheese Board

Antipasto Salad

Asian Sticky Pork Meatballs

Tostones/ Salt Fish / Scotch Bonnet &  Mango Jam

Bri / Apple  Honey Tartlet


Dinner 

NY Strip Steak / Pear, Blue Cheese &  Arugula Salad / Homemade Dijon Walnut Vinaigrette

Grilled Salmon / Mediterranean  Cucumber & Feta Cheese Salad / Lemon Orzo / Asparagus

Rosemary &  Ginger Pork Tenderloin / Risotto & Roasted Carrots / Pork Au Jus

Homemade Pesto Linguine  / Grilled Chicken Breast /  Ricotta & Fresh Basil 

Sesame Crusted Local Yellowfin Tuna / Jasmine Rice / Spring Vegetable Medley / Homemade Avocado Wasabi Puree 

Swordfish Escabeche / Sweet Potato & Cassava Mash/ Grilled Peppers

Filet Mignon Au Poivre /  Fingerling Potatoes / Butter Braised Brussel Sprouts


Dessert

Flourless Chocolate Ganache Cake

Homemade Fruit Sorbet

Caribbean Rum Cake 

Espresso Martinis and Biscotti

Key Lime Pie

Passionfruit Panna Cotta

Fudgy Brownies with Gelato and a Caramel Cage

 

Ship's Bar

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White WIne ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica 

Beers: ST. John Brewer's, Leatherback Brewery, Corona

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