KATRINA

(3) queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall. Spacious master stateroom has desk space, separate toilet room, and walk-in shower. All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

STANDARD CABIN CONFIGURATION: 3 QUEENS

Crew occupy aft starboard cabin or will move to double mid-ship cabin for additional fee ($1,500) Please inquire first.

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities.

Upgraded 4 zone sound system provides music throughout all indoor and outdoor areas.

Berth measurements:
Forward staterooms
Length 76”
Width 62 1/2”

Aft staterooms
Length 79”
Width 62 1/2″

BREAKFAST
Every breakfast will be served with a variety of cereals, yogurt, and granola with fresh fruits along with a variety of morning beverages.

– Seafood Frittata –
Eggs mixed with prawns, scallops, salmon and virgin island white fish. Accompanied by mushrooms, onions, garlic, topped with fresh herbs and shredded cheese

– Caribbean Pineapple Infused Pancakes –
Topped with you choice of strawberry or coconut syrup

– Crab Cake Benedict –
Two poached eggs on a homemade english muffin topped with hollandaise and served with home cut potatoes

– Huevos Rancheros –
Two crispy flour tortillas topped with seasoned black beans two eggs (dealers choice) red salsa, guacamole and a blend of shredded mecican cheese

– Veggie Tofu Scramble –
Eggs mixed with sauteed broccoli, tomatoes, mushrooms, bell peppers, garlic, onions and spinach emerged with seasoned tofu topped with swiss cheese

– The Classic –
Eggs (dealers choice) with your choice of bacon or sausage, served with whole wheat toast and hashbrowns

– The Favorite’s French Toast –
Fluffy cinnamon and vanilla french toast served with coconut syrup, powdered sugar and topped with fresh berries

LUNCH

– Fish & Chips –
Virgin island beer battered fish served with fresh sliced potato wedges and creamy coleslaw

– Homemade Chilli –
With honey cornbread

– Lamb Gyro –
Seasoned lamb, feta cheese, tzatziki sauce, lettuce, red onion, on top of fresh pita bread

– The Big Boy Mac and Cheese –

– Chicken Kale Caesar Wraps –

– Turkey, Avocado BLT’s –

– Mahi Mahi tacos –
3 tacos with your choice of grilled or blackened mahi mahi, shredded cabbage, chipotle vinaigrette, fresh pineapple salsa and guacamole, with a blend of mexican cheeses

– Shredded Pork Quesadilla –

HORS D’OEUVRES

– Bruschetta –
Red wine vinegar, basil, oregano, shallots, garlic marinated Roma tomatoes over crostinis laying on a bed of mixed greens. All covered with a drizzle of balsamic reduction

– BBC (Bacon Jam, Brie, Crostini) –
Bacon jam on top of Brie cheese, fire roasted over a crostini topped with red grapes and a pinch of salt and pepper

– Caprese salad –
Sliced marinated tomatoes with garlic and shallots, buffalo mozzarella, fresh basil, balsamic glaze on top of a bed of mixed greens

– Garlic or Cilantro Hummus Dip –
With fresh cut veggies

– Tofu Sliders –
Sweet Chilli, soy and garlic marinated tofu, a fresh cucumber slice with wasabi aioli on a sweet bread roll

– Shredded Beef Nachos Supreme –

– Buffalo Wings –
With Bleu Cheese Crumbles

– Sauteed Bacon Onion Brussel Sprouts –

– Cocktail Shrimp –
With cocktail sauce

– Fried Beer Battered Calamari –
Served with homemade tartar sauce and lemon slices

– Pesto Parmesan Artichoke Dip –
With pita chips

DINNER

– Seared Ahi Tuna –
With grilled bacon wrapped asparagus and freshly made french bread

– Pork Osso Bucco –
Slow cooked till falling off the bone with portobello and porcini mushrooms gravy served with buttermilk mashed red potatoes with black truffles and homemade rosemary french bread

– Red Chili rubbed pork chops –
Center cut pork chops served with a sweet apricot cabernet sauce with homestyle sweet potatoes

– Seafood Fettuccine –
Tender calamari, shrimp, muscles, and lobster sauteed with garlic and onions tossed with alfredo fettuccine, accompanied by sourdough baguettes

– Surf and Turf –
10 oz filet mignon steak with 3 large lemon pepper prawns served with veggies and potato wedges

– Southwest Texas Style Chicken Fried Steak –
Hand breaded chicken fried steak with smoked jalapeno chorizo cream gravy over a bed of fingerling potatoes

DESSERTS

– Tiramisu –
Espresso dipped lady fingers, chocolate, lightly sweetened mascarpone cream

– Homemade Toasted Coconut Topped Brownie Sundae –
With salted caramel ice cream

– Key Lime Pie –
Graham cracker crust, key lime curd topped with homemade coconut whipped cream

– Lava Cake –
Covered with powdered sugar, raspberries and mint

– Lemon poppy Seed Pound Cake –
With a sugar glaze

– White Chocolate Strawberry Cheesecake –

– Passion Fruit Chamomile Mousse Cakes –

GENERAL NOTES:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

**4 QUEEN CABINS AVAILABLE FOR ADDITIONAL $1,500

HALF-BOARD OPTION – SUBTRACT $150 per person from weekly rate: Includes 7 breakfasts, 4 lunches and 3 dinners. Other meals ashore at client expense.
After deduct = 2@$17,700 3@$18,550 4@$19,400 5@$20,250 6@$21,100 7@$21,950 8@$22,800

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 ashore at client expense.
After deduct = 2@$17,850 3@$18,775 4@$19,700 5@$20,625 6@$21,550 7@$22,475 8@$23,400

SLEEP ABOARD Sleep aboard the night before charter dates. Available for $400 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS: 7 night minimum, 2-8 guests $27,000 – full-board only. Must end by 12/26

NEW YEARS 7 night minimum, 2-8 guests, $32,000 – full-board only. Must begin 12/27 or later.

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards