Ed Hamilton & Co.

LA SPERANZA

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Sample Menu

DAY BREAK

Frittata filled with assorted fresh veggies, sausage, goat cheese, topped with parmesan cheese and baked to perfection.

Avocado toast…artisan style bread, toasted and slathered with fresh avocado, topped with an over easy egg and bacon crumbles. Served with a side of fresh fruit.

French toast served with real maple syrup, fresh berries and homemade whipped cream. A side of sausage links finishes up this beautiful breakfast.

Breakfast Burritos…sausage, eggs, avocado, black beans, sour cream, shredded cheddar cheese, diced onion and peppers served on warmed flour tortillas.

Southern style homemade biscuits and sausage gravy…no further description necessary!

Fruit and yogurt board…vanilla greek yogurt, assorted fresh fruit and crunchy granola, topped
off with drizzled honey.

MIDDAY

Caribbean salad…crisp romaine lettuce, grated carrot, fresh diced pineapple, raisins, shredded coconut and jerk shrimp, topped with a citrus vinaigrette.

Poke bowl…sushi rice, avocado, pickled red onions, cucumber, shredded cabbage, marinated tuna. Topped with a drizzle of homemade yum yum sauce, sprinkled with sesame seeds and furikake.

Mediterranean quinoa bowl…a base of quinoa, topped with sliced cucumbers, shredded carrots, cherry tomatoes, pickled red onions, crispy roasted chickpeas, and sauteed chicken.

Grilled cheese and homemade tomato soup…beautifully crisp grilled cheese with plenty of melty cheese, served alongside a bowl of homemade tomato soup, just perfect for dipping!

Chicken salad sandwiches…moist, delicious homemade chicken salad on toasted bread, served with a side of crunchy potato chips.

HORS D’OEUVRES 

Mini sweet peppers stuffed with a filling of cream cheese, sausage and herbs, baked to a melty, toasty perfection.

Charcuterie board…filled with assorted meats, cheeses, fruits, veggies, nuts, pretzels, and dips.

Tortilla chips served with salsa and fresh homemade guacamole.

Fresh homemade spinach dip served with pita chips.

Crostini topped with herbed cream cheese and smoked salmon.

MAIN

Pasta with homemade herby white sauce, topped with paprika chicken and a side of roasted veggies.

Pan seared ribeye steak, potatoes and garlic parmesan brussels sprouts.

Low Country Boil…a classic southern recipe famous along the South Carolina coast, this cajun dish features kielbasa sausage, potatoes, corn on the cob and shrimp along with butter and Old Bay Seasoning.

Blackened Mahi Mahi, served on a bed of cilantro lime rice with a side of fresh homemade mango and pineapple salsa.

Caribbean Fish tacos…filled with crunchy, sweet and spicy coleslaw, grilled fish, rice and mango salsa, topped with homemade chipotle crema.

DESSERT

Chocolate mousse…light, and smooth, topped with homemade whipped cream.

Strawberry Shortcake…delicious buttery pound cake topped with homemade strawberry topping and whipped cream.

Ice cream sandwiches…homemade chocolate chip cookies filled with vanilla ice cream, edges rolled in various toppings such as shredded coconut, chopped pecans, chocolate chips, etc…

Deconstructed S’mores…layers of graham cracker crumbles, homemade chocolate pudding, and marshmallow fluff, topped off with a Hershey’s chocolate.

Bananas Foster…bananas cooked in a buttery rum sauce, served over vanilla ice cream.

Rum Cake…homemade buttery rum cake topped with a decadent rum glaze.

SHIP’S BAR

Cosmopolitan

Rum Punch

Tropical mimosa

Painkiller

Variety of fresh infused water

Standard ship’s bar will include:

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Minimum charter length: 5 nights
FOR 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.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

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

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS & NEW YEARS, 7 night minimum, Flat rate 2-6 guests, Full-board only.
Christmas 2024: $27,500
New Years ’24/25: $29,000

Additional Rate Information

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)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2024 Inclusive $18,000 $18,750 $19,500 $20,250 $21,000
Winter 2024 to 2025 Inclusive $20,700 $21,563 $22,425 $23,288 $24,150
Summer 2025 Inclusive $20,700 $21,563 $22,425 $23,288 $24,150

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.

Minimum charter length: 5 nights
FOR 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.

HALF BOARD:
SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

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

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year’s weeks.

CHRISTMAS & NEW YEARS, 7 night minimum, Flat rate 2-6 guests, Full-board only.
Christmas 2024: $27,500
New Years ’24/25: $29,000

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 Sam Baker
Captain Sam was born and raised in the beautiful coastal town of Beaufort, SC. Growing up he was often on the water, whether it was deep sea fishing, shrimping, water skiing, knee boarding or swimming, most activities included a boat and water! He comes from a large family that was well known around town for their hospitality and love of food, and that legacy continues with him today. Entertaining is in his blood, whether it’s game night, being a tour guide, or showing you how to sail, Sam’s upbeat personality is sure to shine through. Snorkeling and spear fishing are at the top of his list of fun things to do, along with hiking and exploring new and exciting places. No matter the activity, he is sure to keep you entertained and laughing all along the way!

Along with having over 5,000 nautical miles under his belt, he also has his captains license and has completed all the safety training in STCW to ensure his guests can have a great time and know their captain will keep them safe at all times.

Chef Carrie Baker
Carrie was born in the suburbs of Chicago, then at the age of 14 she moved with her family to Beaufort, SC. It was there that she met Sam and the story is one she can’t wait to share! Along with the title of “mom” comes a lot of cooking! Carrie has always enjoyed preparing delicious and healthy food sourced from local ingredients. She can accommodate guests with different dietary restrictions such as gluten and dairy free, vegetarian and pescatarian. Carrie also has a love for baking and guests can enjoy waking up to the amazing smell of fresh bread baking in the oven! Regardless of the preferences, guests are sure to enjoy Chef Carrie’s culinary creations!

When not in the galley, Carrie enjoys snorkeling, scuba diving, paddle boarding, hiking, and going for long walks on the beach looking for sea glass to make jewelry and crafts. She also enjoys a good game night, too!

Crew Bio
We have been happily married for 28 years and have children that Carrie was able to homeschool while we lived in Beaufort, SC. Having lived in a coastal town, it allowed us to grow our love of the ocean. As homebuilders running our own company for over twenty years, we realized that we wanted a hobby that was a little slower pace and quiet. So, in 2016 bought our first sailboat; a 23 ft O’Day Tempest! After learning to sail on Lake Murray in SC and loving it, we decided to try out ocean sailing and booked a charter in Grenada the summer of 2019. We were hooked! It was from this trip that we knew we wanted to make this a lifestyle and share it with others. By 2020, we had upgraded to a 42 ft sailboat and have since logged over 5,000 nautical miles including sailing in the Virgin Islands.

We love everything the islands have to offer and would love to share that with our guests too! From snorkeling with turtles to diving shipwrecks, hiking to ruins and learning their incredible history to relaxing on gorgeous beaches and experiencing the vibrant beach bars, we will be able to cater to our guests’ preferences and give them memories they will never forget and a vacation of a lifetime!

Title Name Nation Born Languages
Captain Sam Baker US 1976
Crew Carrie Baker US

Captain

Sam Baker

Chef/First Mate

Carrie Baker

Accomodation

Electric Heads 2

Amenities

Ac Full
Hair Dryer No
Generator Yes
Water Maker Yes
Ice Maker No
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 50 ft
Pax 6
Cabins 3
Year Built 2020
Cruise Speed 8
Guest Smoke Transom steps only
Guest Pet No
Children Allowed Yes
Min Child Age Water Safe

Leisure

Dinghy 14' Highfield
Dinghy Hp 30
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 3
Wind Surf No
Gear Snorkel Yes
Tube 1
Scurfer No
Wake Board 1
1 Man Kayak No
2 Man Kayak No
Float Mats 1
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 50.00 Ft
Beam 26.7
Draft 4.7
Queen 3
Pref Pickup STT - YHG
Other Pickup Tortola
Turn Around 48 hrs preferred, Inquire for
Builder Lagoon
Vcr Dvd Yes
Num Dvd No
Num Cds Yes
Board Games Yes
Cam Corder No
Num Dine In 6
Sun Awning No
Hammock Yes
Wind Scoops No
Deck Shower Yes
Bimini No
Special Diets Inq
Kosher Inq
B B Q No
Gay Charters Inq
Nude Charters Inq
Inverter Yes
Voltages 12v/120v/230v
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Dinghy Sailing No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin.
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge No
Other Toys 2 extra large bow bean bags
1 Subwing
1 Sunchill
0.26 gallons />1 Wakeboard
2 Floating hammock chairs
Lobster tickle stick
* Has BVI Fishing License *

DAY BREAK

Frittata filled with assorted fresh veggies, sausage, goat cheese, topped with parmesan cheese and baked to perfection.

Avocado toast…artisan style bread, toasted and slathered with fresh avocado, topped with an over easy egg and bacon crumbles. Served with a side of fresh fruit.

French toast served with real maple syrup, fresh berries and homemade whipped cream. A side of sausage links finishes up this beautiful breakfast.

Breakfast Burritos…sausage, eggs, avocado, black beans, sour cream, shredded cheddar cheese, diced onion and peppers served on warmed flour tortillas.

Southern style homemade biscuits and sausage gravy…no further description necessary!

Fruit and yogurt board…vanilla greek yogurt, assorted fresh fruit and crunchy granola, topped
off with drizzled honey.

MIDDAY

Caribbean salad…crisp romaine lettuce, grated carrot, fresh diced pineapple, raisins, shredded coconut and jerk shrimp, topped with a citrus vinaigrette.

Poke bowl…sushi rice, avocado, pickled red onions, cucumber, shredded cabbage, marinated tuna. Topped with a drizzle of homemade yum yum sauce, sprinkled with sesame seeds and furikake.

Mediterranean quinoa bowl…a base of quinoa, topped with sliced cucumbers, shredded carrots, cherry tomatoes, pickled red onions, crispy roasted chickpeas, and sauteed chicken.

Grilled cheese and homemade tomato soup…beautifully crisp grilled cheese with plenty of melty cheese, served alongside a bowl of homemade tomato soup, just perfect for dipping!

Chicken salad sandwiches…moist, delicious homemade chicken salad on toasted bread, served with a side of crunchy potato chips.

HORS D’OEUVRES 

Mini sweet peppers stuffed with a filling of cream cheese, sausage and herbs, baked to a melty, toasty perfection.

Charcuterie board…filled with assorted meats, cheeses, fruits, veggies, nuts, pretzels, and dips.

Tortilla chips served with salsa and fresh homemade guacamole.

Fresh homemade spinach dip served with pita chips.

Crostini topped with herbed cream cheese and smoked salmon.

MAIN

Pasta with homemade herby white sauce, topped with paprika chicken and a side of roasted veggies.

Pan seared ribeye steak, potatoes and garlic parmesan brussels sprouts.

Low Country Boil…a classic southern recipe famous along the South Carolina coast, this cajun dish features kielbasa sausage, potatoes, corn on the cob and shrimp along with butter and Old Bay Seasoning.

Blackened Mahi Mahi, served on a bed of cilantro lime rice with a side of fresh homemade mango and pineapple salsa.

Caribbean Fish tacos…filled with crunchy, sweet and spicy coleslaw, grilled fish, rice and mango salsa, topped with homemade chipotle crema.

DESSERT

Chocolate mousse…light, and smooth, topped with homemade whipped cream.

Strawberry Shortcake…delicious buttery pound cake topped with homemade strawberry topping and whipped cream.

Ice cream sandwiches…homemade chocolate chip cookies filled with vanilla ice cream, edges rolled in various toppings such as shredded coconut, chopped pecans, chocolate chips, etc…

Deconstructed S’mores…layers of graham cracker crumbles, homemade chocolate pudding, and marshmallow fluff, topped off with a Hershey’s chocolate.

Bananas Foster…bananas cooked in a buttery rum sauce, served over vanilla ice cream.

Rum Cake…homemade buttery rum cake topped with a decadent rum glaze.

SHIP’S BAR

Cosmopolitan

Rum Punch

Tropical mimosa

Painkiller

Variety of fresh infused water

Standard ship’s bar will include:

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Request Info

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.