Ed Hamilton & Co.

LADY J

  • Guests 12
  • Cabins 5
  • Model Power
  • Year Built 1997

Rates Per Week

Crew Profiles

Specifications

Accommodations

ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27′ flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired.

BELOW DECKS GUEST STATEROOMS:
AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20′ flat screen TV/DVD/CD.

AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20′ flat screen TV/DVD/CD.

FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20′ flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20′ flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.

AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform.

MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50′ retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

FORMAL DINING for 10 guests in comfort.

SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50′ retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.

SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.

*Trundle berths measure: 26” W x 70” L – suitable for young children.

Sample Menu

Day 1

Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day

Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt dressing,
Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,
Lemon lavender Crème Brulée.

Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce

Day 2

Breakfast
Continental Style

Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing

Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé

Day 3

Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins

Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,
Blueberry Claffoutis

Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus
3rd Course
Chocolate molten cake

Day 4

Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins

Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita

Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette

Day 5

Breakfast
Continental

Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines

Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream sauce
3rd Course
Raspberry white chocolate swirl cheesecake

Day 6

Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins

Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber
Deconstructed Key Lime pie

Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini
3rd Course
Crème Caramel

Day 7

Breakfast
Continental

Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,
Vanilla cake parfaits with fresh fruits and whipped cream

Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet

3-Day Vegan Menu

Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl

Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots

Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling

Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise

Additional Rate Information

10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year’s holiday will be accepted.

Additional Rate Information

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, (St. Martin, Antigua), Caribbean Windwards, (St. Vincent, Grenada)

Location Details: Caribbean Winter 2021/2022
Caribbean Winter 2022/2023
Bahamas Summer 2023

Charter Rates Per Week

Year Round Plus Expenses $119,000/week
December 19 - January 5 Plus Expenses $129,000/week

Additional Rate Information

10-night minimum over festive season, unless Dec 19-26 books first, then 7-night minimum over New Year’s holiday will be accepted.

Location Details

Summer Area: Bahamas

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, (St. Martin, Antigua), Caribbean Windwards, (St. Vincent, Grenada)

Location Details: Caribbean Winter 2021/2022
Caribbean Winter 2022/2023
Bahamas Summer 2023

CAPTAIN
JARRYD VERMAAK
Captain Jarryd was born in South Africa. He grew up in Durban spending his days on the beaches with his friends. Jarryd studied Marketing and advertising after school while working for a successful restaurant/cocktail bar opening new franchises around South Africa. Jarryd entered the yachting world in 2009 as deckhand onboard a 188’ Feadship. Since entering the wonderful world of luxury yachting, he has crossed the Atlantic 5 times and cruised many different waters including the Mediterranean, Caribbean, US East coast and the Gulf of Mexico. His hard work, attention to detail and growing knowledge, along with strong communication and entrepreneurship skills allowed him to work his way up to Captain of very busy private and Charter programs. Jarryd first joined LADY J in 2015. His longevity and charter experience have allowed him to hone his skills to provide a five-star yacht program and experience to guests every time. He is very team and guest focused. He has a lively bubbly personality and gets on with all guests, always sharing a joke or two, making for a memorable charter experience that guests won’t ever forget. In his free time, Jarryd enjoys diving, water sports, traveling, and reading.

FIRST OFFICER / DIVE MASTER
SHAUN KENDALL
Shaun was born in Cape Town, South Africa and grew up in Durban. After having studied Marketing and worked in one of South Africa’s most famous bars as a mixologist and flair tender, he left South Africa in 2009 to work as a bartender on the world’s best Boutique Cruise sister ships Seadream 1 and 2, travelling the world for four years. In 2014 he joined private yachting and landed his first job on an explorer superyacht, circumnavigating the globe. Since then, he has stuck to mostly Caribbean and Med itineraries but did spend a few months in Alaska shortly after receiving his Officer ticket. He has a love for the ocean, above and below the surface. Shaun’s passion is SCUBA diving, and he is a certified Dive Master. He also loves kiteboarding and surfing too. He is a great team player, always approachable, and enjoys imparting his knowledge and experience to fellow crewmembers. He is currently working his way to his Masters license.

CHIEF ENGINEER (Rotation)
MICHAEL BISHOP
“Mikey” was born in Durban, South Africa where he grew up surrounded by water and was an avid surfer. He worked as a mixologist in cocktail bars in Durban before leaving to work as a Mechanical Mate for the London Underground Railway. After five years in London, he missed the ocean and moved to Fort Lauderdale, Florida to begin his career in yachting. He began working as a deck hand, quickly finding his way to the engine room where he excelled. Nine years later he is an extremely talented engineer who plans to continue his education and attend more engineering courses during his free time. He currently resides in Mallorca, Spain with his beautiful wife and baby boy. Mikey considers himself lucky to work on a rotation schedule onboard Lady J so that he can also spend time with his family at home, where they enjoy hiking, swimming, reading, and surfing.

CHIEF ENGINEER (Rotation)
MATTHEW STALLARD
Matt is from Winchester, Virginia in the Blue Ridge Mountains. He grew up sailing in the Chesapeake Bay and sport fishing in the Outer Banks of North Carolina. After earning a degree in economics from the College of Charleston, South Carolina he decided to follow his love for the ocean and pursue a career at sea. He has been onboard yachts for 15 years. When not turning wrenches, Matt enjoys being in the mountains hiking and camping, or on the water paddling and fishing.

CHEF
ANTHONY HORNER
Anthony grew up on the Mississippi river in Wisconsin. He attended the University of Wisconsin, and obtained a bachelor’s degree in philosophy. During his time in University, he studied abroad in France where he volunteered on an organic farm. One thing led to another and next thing he was training in Gastronomy in France in an intensive culinary program focused on Gastronomic French Cuisine and Pastry, followed by an even more intensive internship. Anthony then travelled through Central America and Thailand. While he was traveling in Thailand he acquired his Thai cuisine certification. After a few years of travel he returned to the United States, and worked in a Spanish Tapas-Style Restaurant in Miami, which ultimately introduced him to find a culinary career in the wonderful world of luxury private yacht charters. While not whipping up culinary delights in the Lady J galley, Anthony enjoys training for Olympic distance triathlons, swimming, cycling, reading fantasy fiction and playing trombone and bass guitar. While Anthony considers himself a Jack of all trades in the galley, his strength lies in Mediterranean, Thai and Central American Cuisine. With his well-rounded culinary expertise, Anthony intends to wow guests with his international flavours.

CHIEF STEWARDESS
MELODY JONETHIS
Melody was born and raised in West Palm Beach, FL in a rather musical environment as both of her parents are musicians. In fact, Melody’s name was inspired from their love and passion for music. Since Melody is also musically inclined, she moved to New York City after High School, where she attended and graduated from the American Musical & Dramatic Academy of Fine Arts. After college, Melody performed as lead vocalist for top music agency Hank Lane, playing throughout the tri-state area. Melody later performed onboard the cruise line Regent Seven Seas as lead vocalist for all production shows. After living in NYC for over 10 years, she moved to Sydney Australia where she was a private nanny for 2 years. In 2016 Melody started her yachting career and over the course of 5 years has worked on yachts based in Europe, Caribbean and the USA working her way up to Chief Stewardess. With Melody’s love of travel and living life to the fullest, making the transition into yachting was natural and easy. Melody loves making guests feel special and giving them the ultimate VIP treatment. With her bubbly and outgoing personality, she makes a great asset to Lady J’s hospitality team.

BOSUN
MOSES JARDINE
Moses grew up in Durban, South Africa, where he went to school in the mountains of Howick and spent his days between farms and beaches. After primary school, Moses moved to Cape Town where he lived for a year while working in the high-end hospitality industry, this experience led him to take the leap into the world of yachting where he has quickly gained vast amounts of boating knowledge. His interests include working out, sports, surfing, and fishing. His happy and outgoing personality are a great asset to the Lady J team. Moses enjoys every aspect of the yachting life and his hard work and dedication have paid off since working his way up the Lady J ladder from Deck Hand to Bosun.

SECOND STEWARDESS
TAN NAKUL
Tan grew up in Thailand and started off as a flight attendant for a Regional Airline. She loves to discover new cultures and meet people from different places. Oceans and beaches are always on the top of the list during her free time. She loves boxing, cardio, and any form of fitness. Meditation has become a big part of her life,
ensuring her day is calm and full of positive energy. Tan takes pride in showing the best version of herself to ensure guests are fully enjoying each moment of their holiday.

THIRD STEWARDESS
SOPHIA KAZADI
Sophie is a girl from Boise, Idaho, who left to see what else the world had to offer. After graduating from college, she left on a solo trip to Australia, and then lived in the Netherlands for a short period of time before joining yachting. She enjoys trying new things, experiencing new cuisine, and making great friends along the way. She is a bubbly, outgoing girl who is always ready to lend a helping hand. Sophie enjoys all things about the water, with a long background in competitive swimming. She loves to relax on secluded beaches with a book and some good music. She has a silly and sassy sense of humour and can always be counted on for a laugh or a specialty cocktail that will enhance your taste buds.

DECKHAND
TYLER FRANKS
Tyler was born in Memphis, Tennessee. He grew up playing on his high school basketball and golf team. Tyler then moved to Knoxville where he attended the University of Tennessee to study marketing. During his time there, he started up his own valet company which became very successful and is still going strong to this day. Throughout his life, Tyler has been boating on lakes all through Tennessee. Since then, he has been pursuing a boating career which brought him down to Fort Lauderdale, and eventually onboard Lady J. During his spare time Tyler enjoys playing golf, basketball, fishing, and spikeball on the beach.

Title Name Nation Born Languages
Captain Jarryd Vermaak South African 0 English

CAPTAIN

JARRYD VERMAAK

Accomodation

Electric Heads 7

Ammenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 142 ft
Pax 12
Cabins 5
Refit 2016
Year Built 1997
Cruise Speed 12

Leisure

Dinghy 32' Interpid tender
Dinghy Hp 2x300hp
Adult W Skis Yes
Wave Run 2
Knee Board Yes
Stand Up Paddle 2
Gear Snorkel Yes
Wake Board Yes
1 Man Kayak 2
2 Man Kayak 2
Games Beach Yes
Fishing Gear Yes

Other Specs

size Feet 142.00 Ft
Beam 25'8 Ft
Draft 6'6 Ft
King 3
Queen 2
Jacuzzi Yes
Gym No
Stabilizers At Anchor
Elevators No
Pref Pickup St. Thomas
Other Pickup St. Maarten
Turn Around 48 hours
Builder Palmer Johnson
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Sun Awning Yes
Deck Shower Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Kids Skis Yes
Sea Bob No
Sea Scooter No
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 6
Num B C S 6
Num Regs 6
Other Entertain DVD and CD Library
DSS satellite TV - Europe/USA/Bahamas/Caribbean
AppleTV in Main Salon and Skylounge
Ac Night Yes
Other Toys 32' Intrepid towed Tender 2x300 Yamaha
13 ft AB jet tender 2020 (AB 380 series) 170HP
2 x 3-person wave runners
2 x Stand Up Paddle Boards
2 x double kayaks plus 2 x single kayaks
Water skis (slalom, adults and children)
Snorkel gear for 12 (adults and children)
Wakeboards, kneeboards, towable toys (Rave, Banana boat, 2x3-person, 2x1-person, trampoline)
Full array of Fishing Equipment
Exercise Equipment: Free weights, yoga mats and instruction DVD's, resistance bands, pull-up bar.
SCUBA the yacht is equipped with 6 full dive sets and commercial grade dive compressor for certified divers only.
Sun Deck Jacuzzi with oversized sun pads
Wii and XBOX 360, huge assortment of games
Board Games
Audio-Visual Library
BBQ beach gear with gazebo

ON DECK MASTER STATEROOM: Forward. Upon entering, there is an office to starboard and a small drinks refrigerator. The master stateroom is full beam with walk-around king size bed, sofa, and vanity. There are two separate entrances to the en-suite his-and-hers bathroom with twin sinks. His with stall shower, hers with Jacuzzi tub. Private head. Entertainment system featuring 27′ flat screen TV/DVD/CD with individual satellite receiver, and iPod docking station. Large windows create abundant natural light in the Master Stateroom if desired.

BELOW DECKS GUEST STATEROOMS:
AFT TO PORT: Situated mid-ships. Walk-around queen-sized bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20′ flat screen TV/DVD/CD.

AFT TO STARBOARD: Situated midships: Walk-around queen-size bed. En-suite features tub with shower overhead, sink, bidet and head. Entertainment system featuring 20′ flat screen TV/DVD/CD.

FORWARD TO PORT: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20′ flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

FORWARD TO STARBOARD: Spacious stateroom with twin beds and one trundle*, with the option to convert the twins to a walkaround king bed. Entertainment system features 20′ flat screen TV/DVD/CD. En-suite features a tub with shower overhead, sink and head.

All staterooms include individual satellite receivers, individual climate control, port holes allowing natural light, robes, slippers, hairdryers, reading lights, night lights, iPod docking stations, and luxurious bath products.

AFT DECK: Covered al fresco dining area for 6-10 guests utilizing the expandable aft deck dining table. 4 chaise lounges with cocktail tables aft. Centerline stairwell to the swim platform.

MAIN SALON: L-shaped sofa with coffee table and 2 club chairs. Entertainment center with 50′ retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

FORMAL DINING for 10 guests in comfort.

SKYLOUNGE on BRIDGE DECK: Sofa with coffee table, plus a game table. Bar area. Entertainment center with 50′ retractable plasma TV/DVD/CD with individual satellite receiver, surround sound, and iPod docking station.

BRIDGE DECK AFT: Magnificent oversized deck with generous seating for al fresco dining. Optional umbrellas provide ample shade.

SUN DECK: Oversized sun pads, full wet bar, Jacuzzi, and two chaise lounges.

*Trundle berths measure: 26” W x 70” L – suitable for young children.

Day 1

Breakfast
Eggs Benedict or Florentine,
Cinnamon apple muffins,
Eggs to order available every day

Lunch Buffet
Herb-seared salmon,
Grilled Airline chicken breast,
Glazed Butternut Squash & quinoa salad with toasted pine nuts and confit apricots,
Chickpea & roasted red pepper salad with lemon yoghurt dressing,
Marinated beetroot and arugula salad with feta and aged balsamic vinaigrette,
Lemon lavender Crème Brulée.

Dinner
1st Course
Avocado and smoked salmon terrine with crispy sweet potato, red pepper coulis, parsley coulis
2nd Course
Sous vide New Zealand lamb chop on truffle risotto, seared porcini mushrooms, parmesan tuile
3rd Course
French meringue “Pavlova” with fresh fruits, mango coulis, raspberry sauce

Day 2

Breakfast
Continental Style

Lunch Plated
Grilled swordfish, mango black bean salsa, broiled sweet potato, avocado, tahini dressing

Dinner
1st Course
Scallop and zucchini carpaccio, watercress puree, baby greens and shaved truffle
2nd Course
Reverse seared filet mignon, sweet potato gnocchi, roasted brussels sprouts, Bordeaux and beetroot coulis
3rd Course
Grand Marnier Soufflé

Day 3

Breakfast
Mediterranean vegetable frittata,
Lemon blueberry muffins

Lunch Plated
Vegetable Minestrone,
Herb crusted Mahi Mahi on baby greens, sundried tomato, champagne vinaigrette,
Blueberry Claffoutis

Dinner
1st Course
Warm spinach salad, sauteed apples and raisins, caramelized shallots, sherry dressing
2nd Course
Prosciutto stuffed chicken breast on Spanish romesco, grilled asparagus
3rd Course
Chocolate molten cake

Day 4

Breakfast
Sausage, egg and cheese burritos,
Whole grain bran muffins

Lunch Buffet
Marinated Angus beef skewers,
Grilled chicken Souvlaki,
Crispy chickpea falafel,
Hummus,
Greek Salad,
Heirloom tomato, cucumber and mint salad,
Iced ginger/pineapple Granita

Dinner
1st Course
Savory pork sui mai (steam dumplings)
2nd Course
Szechuan marinated Maple Farms duck breast, seasoned rice cake, kimchi, and green tea/pear jus
3rd Course
Lemon meringue tartlette

Day 5

Breakfast
Continental

Lunch
Niçoise salad with grilled tuna, quail egg, kalamata olives, potato, green bean, cherry tomatoes, French vinaigrette
Tiramisu verrines

Dinner
1st Course
Carrot ginger soup with herbed sourdough croutons, roasted chili oil
2nd Course
Parmesan crusted halibut on Julienne vegetables and saffron cream sauce
3rd Course
Raspberry white chocolate swirl cheesecake

Day 6

Breakfast
Spinach and wild mushroom quiche,
Banana nut muffins

Lunch Buffet
Southwestern beef, chicken, or vegetable fajitas
Shaved cabbage slaw, smoked paprika dressing
Tossed green salad with sweet corn, black beans, red onions, tomatoes and cucumber
Deconstructed Key Lime pie

Dinner
1st Course
Stone crab claws, romaine chiffonade, honey mustard sauce
2nd Course
Seared Caribbean lobster tail, saffron rice pilaf, garlic roasted broccolini
3rd Course
Crème Caramel

Day 7

Breakfast
Continental

Lunch
Roasted sea bass, marinated zucchini salad, feta, and caramelized almonds,
Vanilla cake parfaits with fresh fruits and whipped cream

Dinner: A taste of Japan
Sesame crusted bluefin tuna tataki,
Crispy pork belly on shaved fennel, fizzy orange,
Baby bok choy salad with Shiro miso dressing,
Crab Rangoon with sweet and sour sauce,
Teriyaki chicken stir fry on udon noodles,
Assorted sushi rolls,
Strawberry and chocolate mousse entrêmet

3-Day Vegan Menu

Breakfast
Chia Seed Pudding,
Date & Almond Energy Balls,
Tofu, Tomato, & Scallion Scramble,
Carrot, Ginger, Apple & Turmeric Juice,
Vegan Banana Pancakes,
Tofu Southwest Breakfast Bowl

Lunch
Quinoa Sweet Potato’s Salads,
Arugula & Beetroot Salad,
Crispy Polenta Salad w/ Fennel Salsa & Cilantro Orange Vinaigrette,
Linguine w/ Truffle Pesto & Porcini Mushrooms,
Northeastern Sea Vegetable Chowder,
White Bean Bisque w/ Radish Relish & Crispy Shallots

Dinner
Stuffed Acorn Squash filled with Wild Rice, Walnuts, Baby Spinach & Swiss Chard,
Charred Broccolini on Whole Wheat Couscous & Saffron Sweet Potato Puree,
Lentil Stew w/ warm Moroccan flatbread,
Pan Fried Tofu w/ ginger & Lemongrass on a crispy jasmine Rice Cake
Tempeh, Leek & Mushroom Sui Mai Dumpling

Desserts
Pineapple Granite,
Banana, Orange, & Coconut Tower w/ Vegan Chocolate Sorbet,
Black Bean Brownie w/avocado Mousse,
Vegan Strawberry Cheesecake w/Raw Date Crust,
Vegan Lemon Tartlette w/ White Chocolate Tuile,
Macerated Berries w/Almond Milk Crème Anglaise

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.