| Launch Year | Length | Designer | Guests | Cabins |
| 2016 | 52 | Lagoon | 8 | 3 Queens & 1 Twin Cabin |
Coming Soon
Coming Soon
Capt. Keith Cressman
Captain Keith grew up boating, fishing, and waterskiing on the lakes in South Dakota and Minnesota. He was bitten by the sailing bug as a teenager; he first sailed a Sunfish14 and a Hobie Cat 16 on Big Stone Lake in South Dakota of all places! He is an accomplished freshwater and saltwater angler.As a youth he marveled at the adventures of Jacques Cousteau and “Calypso” and dreamed of becoming a scuba diver. Now he shares his love of diving by leading tours as PADI Divemaster.
In 1998 he joined friends on bareboat charter in the BVI and discovered his “sailor within”! His passion for sailing led him to dream of owning his own yacht. In 2002, he put a picture of a 43’ Jeanneau Decks Salon on his refrigerator – 18 months later, he bought “Daddy’s Girl” – a sister ship of the one depicted on his fridge! In 2005, he earned his USCG Captain’s license and began delivering yachts along the Atlantic coast and between the US and the Caribbean, gathering over 50,000 blue water miles. Keith has had the pleasure of skippering luxury yacht charters in the Chesapeake Bay and the Caribbean. Keith enjoys helping others discover their own “sailor within” and hone their skills. Keith is entering his third year as a luxury term charter yacht captain with Paradise Yacht Management in the Virgin Islands.
Keith also has a hospitality background; he loves grilling and bartending. He takes great pride in delivering an exceptional experience to guests.He is an accomplished amateur sous chef, mixologist, and oenophile.
Chef Amanda Hyatt
Hailing from Virginia Beach, VA, Amanda was born and raised by the sea, and introduced to the water at an early age at her grandparents lake house and also sailing the Chesapeake on her uncle’s sloop. This inspired her to take to a life on the sea after college brought her to Florida. She has spent the last three years working on sailing catamarans, which have taken her across the Atlantic, up the east coast and all around the Caribbean. All the while she developed her love of cooking and refined her culinary knowledge at the Ashburton Chef’s Academy in Devon, England.
She is passionate about healthful and delicious meals, trying to source only the best ingredients from local and organic sources. Her creative flair is always present working with what is available to provide comforting, wholesome, and satisfying fare with island infusions, and exciting flavors from different parts of the world. With knowledge of vegan and raw food traditions, stepping out of the box is easy for her to do. Although catering traditional meals in a nutritious and delicious way is what she enjoys best!
As a PADI Rescue Diver, and watersports enthusiast, Amanda loves to encourage her guests in the water be it snorkeling, paddleboarding, wakeboarding, kayaking, surfing, or kiteboarding! Her kind and gentle demeanor makes it easy for her to understand what guests need and want to make their vacation exemplary, all while they relax onboard in between unforgettable meals, sunsets, and their favorite sundowners! Keep Calm and Sail On!
Breakfast:
Mix of Hot Breakfasts & Continental Style Including:
Spinach and Feta Frittata with Bacon & Sausages
Fresh Smoothie Bowls with Toasted Granola
Coconut French Toast with Sausages & Scrambled Eggs
Eggs Benedict with Smoked Salmon, Arugula, Avocado & Grapefruit Hollandaise
Baked Omelette with Ham, Goat's Cheese,Tomatoes, Mushrooms & Peppers
Banana Oat Breakfast Cookies with Continental Breakfast
Fresh Tropical Fruit Platter & Homemade Blueberry Scones
Lunch:
BBQ Grilled Shrimp over Caribbean Salad with Pineapple Dressing
Asian Sesame Seared Tuna with Ginger Slaw & Forbidden Rice
Smoked Salmon Fishcakes with Mediterranean Salad
Roasted Steak & Vegetable Skewers atop Greek Salad
Pea and Mint Risotto with Grilled Chicken
Baja Mahi Tacos with Pickled Cabbage and Chipotle Crema
Snacks:
Charcuterie Board with Assorted Cured Meats, Cheeses & Olives
Smoked Salmon and Dill Cream Cheese Canapés
Homemade Red Pepper Hummus with Crudités
Oven Roasted Bacon Wrapped Blue Cheese Stuffed Dates
Fresh Fish Goujons with Creamy Tartar Sauce
Tex Mex Nachos with Homemade Guacamole
Cucumber, Watermelon, Feta & Mint Bites
Spinach and Artichoke Dip with Toast Points
Starters:
Sundried Tomato Mozzarella Balls
Roasted Beet Arugula and Goat cheese crostini with drizzled honey
Creamy Curried Butternut Pumpkin Soup
Zesty White Fish Ceviche
Melon, Prosciutto & Rocket Salad with Mint Basil Vinaigrette
Baked Brie with Carmelized Onions & Pepper Jelly
Dinner:
Thai Coconut Shrimp Curry over Aromatic Rice
Grilled Mahi-Mahi with Pineapple Mango Salsa & Roasted Veggies
Best Rack of Lamb with Ratatouille and Dauphinoise Potatoes
Cashew Coconut Crusted Sea Bass with ParsnipPuree and Roasted Swiss chard
Creamy White Chicken and Spinach Lasagna with Garden Salad
Parmesan and Herb Crusted Grouper with Sweet Potato Mash and Squash
Filet Mignon with Peppercorn Sauce, Asparagus and Fluffy Mashed Potatoes
Citrus Honey Glazed Salmon with Pan Seared Kale and Orange Carrots
Pan Roasted Duck with a Port Brandy sauce and Dijon Brussel Sprouts
Dessert:
Raspberry Mousse in Chocolate Teardrop
Homemade Coconut Sorbet topped with Cacao Nibs
Key Lime Pie with Raspberry Coulis
Red Wine Poached Pears with Chocolate Sauce
Amaretto, Baileys, & Frangelico Tiramisu dusted with Cacao
Caribbean Rum Fudge Pie
Red Velvet Cake with Cream Cheese Icing
Brownie Sundae with Vanilla Ice Cream and Cherries
