Specifications
| Launch Year | Length | Designer | Guests | Cabins |
| 2013 | 58' | Leopard | 10 | 5 Queens |
Photo Gallery
Video Walkthrough
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. Brad & Chef Kristi Marquart
Upon meeting Kristi, the new team set out to reconnect with previous careers on the water. Denver provides perhaps the most landlocked American Sailing School in the USA, and Kristi and Brad took every class they had time for. They left Denver for the east coast where they assisted with a sailboat delivery, and then took to new careers aboard a 74 foot charter ketch here in the Virgin Islands, which led to Brad earning his USCG 100-ton Master Captain’s license and moving on to operate charter catamarans. Now starting his fifth year in the term charter industry, Brad has also earned a advanced scuba certification and enjoys sharing chef’s and guide duties with his wife. An innate naturalist, he loves identifying fish and watching their behavior. He loves life most when guiding snorkel and hiking excursions in the beautiful Virgin Islands and when winding down with our always-interesting guests after a memorable day.
Kristi Marquart has a diverse background within the charter boat and restaurant industries. Her culinary interest sparked at an early age in her family’s restaurant and brewery in Kansas, where she worked every position throughout high school and college. Eager to grow in the hospitality industry after graduating from KU, Kristi went on to manage three successful restaurant openings across the country with a company that believed in serving real food sourced from American farmers. She has always loved to cook for friends and family but it was her experience working alongside talented chefs and restaurateurs that ultimately groomed Kristi for her role as the chef aboard Sea Esta. Her cuisine style utilizes fresh ingredients that bring both color and flavor to the plate. She obtains high quality cuts of meat and locally sourced eggs, produce and seafood (when available). Her menus are made with her guests preferences in mind, and she loves the creative freedom of serving beautiful meals that become a conversation piece over the table.
Kristi also holds a USCG 100-ton Master Captain’s license, a bachelor's degree in environmental science, an advanced diver certification, and ten years of experience handling various boats along the coasts of California, Georgia, South Carolina, and throughout the entire Eastern Caribbean. This is her eighth season operating charter boats out of the U.S. Virgin Islands. Kristi & Brad are honored to call Sea Esta home and will ensure your vacation is the kind you smile about for years to come.
Extras
Dining Menu
- Breakfast -
All served with fresh fruit, coffee, hot tea & juice
Banana pancakes with toasted coconut and pecans
Orange cream french toast served with breakfast sausage
Caprese omelet with prosciutto, mozzarella, tomato, basil & balsamic glaze over local greens
Avocado toast topped with a poached egg, fresh cilantro & sweet smoked paprika
White cheddar, bacon & bell pepper egg boats and coffee cake
Raspberry puff pancake, vanilla yogurt and a side of bacon
Locally made bagels & smoked salmon platter with veggie cream cheese
- Lunch -
Cajun crab cakes with sriracha aioli and a fresh citrus spinach salad
Cheeseburgers in paradise, grilled pineapple, rosemary french fries
Seared scallops with a caesar salad & tomato, basil, bell pepper soup
Grilled panini with turkey, prosciutto, brie, thin-sliced pear, mango chutney, arugula
Shrimp tacos with spicy slaw, queso fresco, cumin black beans
Chef salad with chicken, bacon, chèvre, avocado, heirloom tomatoes, honey dijon
BBQ Pulled Pork sandwiches, apple cabbage slaw, crispy fried onions, baked beans
- Hors D’oeuvres -
Cheese and charcuterie board
Tuna poke stack
Honey-pistachio baked brie
Mango summer rolls
Mediterranean spread
Fresh catch ceviche
Smoked trout with crème fraîche
- Dinner -
Caribbean lobster tail | filet mignon | roasted garlic truffle mash | local microgreens
Jamaican jerk mahi | coconut rice | honey grilled starfruit | mango-bell pepper salsa
NY strip | buffalo shrimp | french onion risotto | gorgonzola cream sauce | heirloom carrots
Honey-dukkah lamb chops | traditional tabbouleh | warm boule bread
Grilled grouper | mushroom tortellini | sage brown butter | prosciutto-wrapped asparagus
Sweet and spicy salmon | vegetable fried rice | cucumber wakame salad
Tacos carne asada | pico de gallo | chipotle crema | grilled mexican street corn
- Dessert -
Flourless chocolate torte with raspberry coulis
Lemon shortcake with fresh berries and lemongrass cream
Key lime mousse with ginger snap crumble
Dark chocolate bacon brownie with salted caramel sauce
Mango-mint sorbet topped with a chocolate-dipped strawberry
Orange Tea crème brûlée made with Grand Marnier and Earl Grey
Coke | Diet Coke | Club Soda | Sprite | Ginger Ale | Ginger Beer | Ting | Orange Juice | Pineapple Juice | Cranberry Juice | Coco Lopez
