Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
| Winter 2025 to 2026 | Inclusive | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
| Summer 2026 | Inclusive | $36,000 | $37,000 | $38,000 | $39,000 | $40,000 | $41,000 | $42,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Captain Adriana Vega
Captain Adriana was born and raised in Puerto Rico, spending much of her life in and around the water. Her passion for sailing blossomed in her twenties when her father bought his first cruising sailboat, allowing her to explore some of the Caribbean’s most exotic sailing destinations. Before these adventures, she attended college in Florida, earning a BBA degree. While in Florida, she also worked in the service industry, where she honed her passion for entertaining. This unique background enabled her to combine her love for the water and hosting, leading to a fulfilling career as a charter captain. Adriana’s success in the industry is a testament to her determination and hard work.
Chef/First Mate Martin
As an international man of flavor, Chef Martin was born in Cairo,Egypt and raised throughout South America. His travels have brought him bouncing around the Americas and Caribbean, from grilling meats in Texas on his own food truck, opening an eco lodge in the wild jungles of Belize to being the finalist on an episode of chopped. He now found his way to the beautiful USVI looking to incorporate his love for food with his love for the water.
The passion for cooking and entertaining started at a young age, being influenced by his family in Venezuela. Hosting large family gatherings and making everyone feel at home and like family. Ensuring that there is enough for everyone to share in the festivities with a sense of belonging. He instills this mind set on every voyage and is looking forward to creating your next flavorful experience.
Classically trained at the Culinary Institute of America in Hyde park, NY”, Martin has learned how to balance formality with his wild and inventive culinary spirit. Having constant access to the bounties of the seas every day he is on the water, the opportunity to create an unforgettable culinary experience is only a splash away.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adriana Vega | 0 | Captain- Spanish & EnglishChef/First Mate- Spanish & English | |
| Crew | Martin Horsey |
Captain
Adriana Vega
Chef/First Mate
Martin Horsey
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
TRX
Guitar
Microphone and a PA/Karaoke system
E-Foil
Wakeboard
Tube
2 Stand Up Paddle Boards
Floating Mats
Snorkel Gear
Fishing Gear
4 Queens
DAY BREAK
Eggs Benedict With Canadian Bacon, Crispy Capers, & Bearnaise Sauce
Caribbean Shrimp Omelet With Red Onions, Bell Peppers, Cilantro, & Coconut
Smoked Salmon Platter With Toasted Bagels, Hard Boiled Eggs, Red Onions, Capers, & Everything Cream Cheese
Banana Pancakes With Fresh Cinnamon Whip Cream & Drizzle Local Honey & Toasted Walnuts
Sage Biscuits Topped With A Spicy Sausage Gravy & Eggs Any Style
American Breakfast With Eggs Any Style, Bacon, Sausage, Fresh Sliced Tomatoes, Crispy Potato Hash, & Toast
Loaded Avocado Toast With Goat Cheese, Arugula, Pickled Red Onions, Bacon, & Eggs Any Style
MIDDAY
Citrus Grilled Red Snapper Over Mediterranean Couscous and Topped with a Pineapple Salsa
Creamy Pasta Carbonara Herb Crusted Chicken Breast
Sesame Crusted Tuna Sweet Ponzu, Kiwi, and Crisp Cucumbers
Cold Thai Noodle Salad Glass Noodles, Poached Shrimp/Squid, Tossed in a Citrus Lemongrass Vinaigrette
Creamy Shrimp (Conch) Chowder Served with Aged Cheddar Chive Biscuits
Pan Seared Scallops Greek Fava and Braised Plum Tomatoes, Red Onions and Capers
Seasonal Ratatouille Spicy Yellow Pepper Coulis and Crusty Italian Bread
HORS D’OEUVRES
Fresh Fruit Platter Seasonal Fresh Fruit and Berries Tangy Yogurt Dipping Sauce
Chucurritie Meat and Cheese Platter Salami, Capicola, Mortadella, Assorted Firm, Semi-Firm, and Soft Cheeses
Hummus and Crudites Seasonal/Local Fresh Vegetables Grilled Fresh For Dipping
Tea Sandwiches Cucumber Goat Cheese, Smoked Salmon, Crispy Capicola
Smoked Salmon Rillette Crusty Italian Bread and Pickled Vegetables
Scallop Ceviche Served In Cucumber Cups Topped With Drop Of Crema and Cilantro
Nicoise Salad Local Greens, Blistered Fingerling Potatoes, Pickled Eggs, Haricot Vert, Tossed With Mustard Herb Vinaigrette
MAIN
Grilled Ribeye with Creamy Horseradish Risotto, Red Wine Mushroom Reduction, and Topped with Crispy Onions
Pan Seared Swordfish with Sautéed Seasonal Vegetables Topped with Caper Butter Sauce and Fine Herbs
Chicken Fricassee Over Toasted Almond Rice Pilaf
Chile Relleno (Stuffed Poblano Peppers) Over Spanish Rice with a Side of Borracho Beans, Guacamole, and Warm Corn Tortillas
Local Beer Braised Pork (Beef) Short Ribs Over Gorgonzola, Chive Mashed Potatoes and Hoisin Glaze Drizzle
Grilled Tuna Steak Over Seasonal Greens, Roasted Root Vegetables and Topped with a Guava-Curry Vinaigrette
Lamb Stuffed Portobello Mushrooms Over Seared Firm Polenta, Crumbled Goat Cheese and Topped with Marinated Roasted Red Peppers and Mint Oil Drizzle
DESSERT
Local Fruit Granita with Homemade Snow Topped with Local Honey and Local Fresh Fruit
Grilled Pound Cake with Macerated Mixed Berries and Vanilla Whip Cream
Dark Chocolate Pot de Crème with Fresh Berries and Cookies n’ Cream Whipped Cream
Caribbean Spiced Rum Flan with Caramelized Pineapple Crisps
Sweet and Tangy Key Lime Pie Topped with Toasted Meringue and Toasted Coconut Flakes
Hazelnut Crepes with Warm Local Fruit Compote à la Mode
The Skewer that Chopped Me with Caramel Apple Bites Topped with Hot Cheetos Rice Krispies and Bourbon Ganache Drizzle and Fresh Local Fruit
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