Ad Astra

Ad Astra is best suited for 10 guests. The crew takes the midship twin cabin. Aft cabins and two forepeaks have wet heads.

BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)

Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)

New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage

Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)

Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)

Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)

French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon

LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)

Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)

Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)

Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread

Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)

Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli

Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches

DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)

Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)

Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)

Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)

Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)

Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)

Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)

LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
MINIMUM NIGHTS: 4 nights

Please inquire for 12 Pax. Yacht can accommodate 11th and 12th guests (if children) in the forepeaks, upon request.
48 hour turns requested though required for back to back 12 pax charters.

7 nights over Christmas and New Year’s flat rate of $34500 for 2-10 guests. New Year’s charters must start on December 28th or later.

HALF-BOARD OPTION – SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

The rates do not include:

• 4% Bahamas Sales Tax
• Cancellation Insurance and private insurance
• Extra drinks, fine wines, champagne & spirits, special meals orders
• Docking fees
• Transfer airport – base – airport
• Personal expenses
• Cruising permits, fees and taxes to be paid by the charterer upon entry to the BVI cruising grounds or ports
• Gratuity

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands