- Guests 6
- Cabins 3
- Model Sail
- Year Built 1991
Rates Per Week
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
|Rate Period||Terms||2 Guests||4 Guests||6 Guests|
|Winter 2020 to 2021||Plus Expenses||$14,500||$16,000||$17,500|
Additional Rate Information
Summer 2021: New England
2 pax- $14,500 PLUS ALL EXPENSES
4 pax- $16,000 PLUS ALL EXPENCES
6 pax – $17,500 PLUS ALL EXPENSES
Winter 2020/2021 Caribbean
$20,125 Christmas & New Years (under Caribbean terms- All Inclusive, except: comms/dock/taxes/lic.fees/special requests
Regular Winter 2020/21 Rates:
Rates are under Caribbean terms- all inclusive. except: comms/dock/taxes/lic.fees/special requests
Rates are subject to change without notice. Please verify rates.
Summer Area: USA – New England
Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Location Details: Summer 2021: New England
Captain Bijan Kalantari
A US Citizen and a New Yorker since the late 1950’s, Bijan has been sailing most of his life.
Aboard his first boat ANITA KAY, a Sparkman & Steven’s ketch, he explored much of the Eastern Seaboard, Nova Scotia, the Bahamas & Bermuda.
After retiring from his life on land Bijan began an annual migratory pattern offering charters in New York Harbor during the summer and the Virgin Islands in the winter.
When Bijan purchased ANAHITA his migrations changed to chartering in the Mediterranean during the summer and the Caribbean in the winter.
To date Bijan has sailed to the Med five times and his experiences have taken him as far east as the Greek Islands and Turkey.
Bijan’s quiet nature and gentle manner belie his accomplished and fascinating background. Prior to chartering he enjoyed several very successful careers – the first was in classical ballet, performing with the Metropolitan and New York City Opera Ballets. Next he opened Lothar’s – the French high fashion sportswear boutique on fifth avenue in New York, and North Rodeo Drive in Beverly Hills with his late wife. In 1975 he established his own real estate development company in New York and continued as a developer and builder until his early retirement.
Bijan is a genial charter host and expert sailor whose charter guests look forward to cruising with time and time again.
Chef / Mate Roseanne Morin
As chef and owner of the Cortina restaurant in North Bay Ontario, Roseanne was known for her original cuisine and unfailingly high standards. Welcoming culinary challenges, Roseanne jumped at the chance to work with the Canadian Olympic Team developing high-energy fitness-oriented meals for athletes in training.
Her first sailing experience opened her eyes to being a sea-going chef, a career which Roseanne embraced with gusto! Prior to joining ANAHITA in 2008 Roseanne worked for four years on charter and private yachts in the British and US Virgin Islands, St. Martin and the Grenadines.
Snorkeling and scuba diving top the list of Roseanne’s favorite pastimes. In Ontario she volunteered in a soup kitchen for the homeless and still has a special interest in humanitarian holidays in Thailand’s Changsian Babies Home.
Roseanne’s menus encompass a variety of international cuisines and she cheerfully accommodates special requests, offers tasty adaptations for special diets and loves to create original hors d�oeuvres and desserts.
|Captain||Bijan Kalantari||US||0||English French|
We have upgraded our menu to reflect leaner cuisine with healthier choices, without compromising our delicious promises
B R E AK F A S T
A classic choice of poached eggs on slices of Canadian bacon, topped with silky Hollandaise sauce
served on toasted English muffin.
A fine breakfast of poached eggs on slices smoked salmon and spinach topped with silky Hollandaise sauce served on toasted English muffin.
EGGS CARPESE, (Italian style)
Lightly fried Eggs on slices of grilled garlic ciabatta layered with crispy prosciutto and fresh creamy mozzarella drizzled with pesto and diced tomatoes.
An array of chocolate and fruit filled croissants, or muffins, cinnamon rolls. Variety of cereals served with yogurt. Toast served with preserves and fruit juices.
Served with a medley of warm spiced apples and bananas infused with syrup and an assortment of fresh berries.
MANGO STUFFED FRENCH TOAST
Served with French bread and an egg custard blend and cinnamon topped with a drizzle of hazelnut and pure Canadian maple syrup.
L U N C H
CARIBBEAN CHICKEN & PINEAPPLE SALAD
Served in pineapple halves with a hint of curry in the dressing; includes tropical fruits such a s mangos and pineapple chunks.
FRESH BAKED COCONUT SHRIMP
Two hands down, this is the best coconut shrimp with no exception with home make apricot marmalade curry dipping sauce, served with Anahita coleslaw.
SMOKED THAI WRAPS
Choice of smoked tuna or chicken stuffed with mango, cilantro and red onion with homemade Asian dressing served with avocado salad.
THE BEST LENTIL SALAD EVER
Comes with a medley of traditional spices, and served with Anahita potato salad.
LIGHT & HEALTHY COUSCOUS SALAD
Couscous salad is packed full of veggies and amazing flavors that all blend together amazingly well, served with melon and prosciutto.
HUMBLE STUFFED QUASSADILLA
Layered half of chicken and vegetable mixture, sprinkled with cheddar cheese and our special sauce; served with avocado salsa and tortilla chips.
ANAHITA DELI PLATTER, OR BARBEQUE GORMET BERGER
Platters overflowing with surprising and delightful flavor combinations. And the burgers are smothered with mouth watering toppings.
D I N N E R
Romantic dinner fillet mignon served with pineapple, mango, red pepper relish, and baked potato.
GRILLED PORK TENDERLOIN
Grilled pork tenderloin with orange balsamic glaze, garnished with chopped parsley, cilantro and diced apricots; served with our special sweet mashed potatoes and seasoned vegetables.
CHOICE OF PASTAS
Comforting lasagna and Mediterranean spaghetti; served with homemade tomato sauce, Caesar salad, and homemade garlic bread.
GOURMET APRICOT CHICKEN
Boneless Chicken apricot with cranberries and apricot sections served with spinach orzo and ginger honey carrots.
Boneless chicken breast in zesty sauce, Spanish rice, special calico salad, refried beans and guacamole
FRESH FISH FROM THE WILD
Grilled crushed sesame Tuna steak or Grilled Mahi Mahi, (Dorado) served with wasabi sauce, rice and assorted steamed vegetables of the season.
Cheese log: Composed of three cheeses, special herbs, and spices rolled in with chopped walnuts, and served with a medley of crackers.
Homemade traditional sesame seed flavor of hummus a perfect dip for toasted pita
FRESH SMOKED SALMON PATE
Red salmon pate with a twist of lemon and pita served with crudité and crackers.
ROASTED EGGPLANT DIP
Served with crudité, crackers, and pita.
HOME MADE DESERTS
Our Special Carrot Cake
Chocolate fudge Brownie
Chocolate Cheese Cake
Grand Ma’s Apple Pie
BEVERAGES AND BAR
Variety of teas and coffees, (Hot & cold), Fruit juices, soda pops, seltzer and bottled water; Selection of red, white and rose wines
Domestic and international beers
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.