Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Additional Rate Information
Summer 2021 – New England
$21,500 plus all expenses for 6 pax.
Melinka can take up to 12 guests Day Sailing.
Rates are subject to change without notice. Please verify rates.
Location Details
Summer Area: USA – New England
Location Details: Summer 2020 New England, including Maine and private island for picknicking and hiking; daysail fleet available.
$21,500/6
plus all expenses – fees, local cruising taxes, dock and communications, food, beverages & bar
Captain Forrest Shropshire, American
Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK�s 3000- on Master�s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.
Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.
Chef Cathleen Trafton, American
Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations – from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.
Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.
First mate Caroline Fraser
Caroline where she learned to sail where she grew up — Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry. Caroline is experienced in boat handling, whether for a 50 or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint Leo University, Florida, She was a member of the women’s lacrosse team there for
four years.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Forrest Shropshire | US | 0 | |
| Crew | Cathleen Trafton | US |
Captain
Forrest
Chef
Cathleen
First Mate
Caroline
Amenities
General
Leisure
MELINKA accommodates 6 guests in 3 cabins. She can also take up to 12 day sailing.
The master cabin has 2 twin beds 80″ long — one against each bulkhead, plus ensuite shower and head.
Amisships are 2 additional guest cabins — one to port and the other to starboard — each has upper / lower single beds 77″ long and an ensuite head and shower.
MELINKA is fully air conditioned through out.
Crew quarters are forward with separate companionway. Crew have own head and shower.
Melinka Menu
BREAKFAST
Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice
Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup
Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup
Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes
Garden Vegetable and Fresh Herb Strata
Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion
Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New
Potatoes
Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar
COCKTAIL HOUR
Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade
Antipasto With Olives, Italian Meats, And Pickled Vegetables
Basil And Mascarpone Torta With Toasted Garlic Rounds
Vegetable Tarts
HORS DEVOURS
Curried Lentil Crostini
Spinach And Roasted Red Pepper Bruschetta
Smoked Salmon With Mini Potato Pancakes
Crab Cakes With Cayenne Lemon Remoulade
Gourges With Asparagus Mousse
Jumbo Shrimp With Spicy Cocktail Sauce
Mini Biscuits Stuffed With Pulled Pork
Tallegio Bundles With Sweet Garlic And Onion Jam
Vegetable Nori Rolls With Asian Dipping Sauce
Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo
SALADS
Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette
Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette
Romaine with Red Onion and Avocado and Grapefruit Dressing
LUNCH
Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil
Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce
Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons
Watercress Chicken Salad on Croissant
Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers
Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo
Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough
MAIN
Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce
Marinated Duck Breast with Zinfandel Reduction
Romano and Herb Crusted Rack of Lamb
Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks
Salmon Fillet with Dijon Maple Glaze
Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar
Sautéed Soft Shell Crab with Heirloom Tomato Cruda
VEGETABLES
Roasted Asparagus Bundles
Sauté Of Sweet Green Beans and Fresh Nutmeg
Roasted Summer Vegetables with Caramelized Onion and Herbed Butter
Cayenne Roasted Red Potatoes
Vegetable Cous Cous
Sweet Potato Mash with Scallions and Touch of White Balsamic
Vinegar
Creamed Spinach with Pernod
Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts
DESSERT
Assorted Cookies, Biscotti, and Shortbread
Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato
Warm Fragipange Crepes with Chocolate Sauce
Lemon Tarts with Raspberry Peach Sauce
Fresh Fruit Tarts with Rum Spiced Whipped Cream
Ricotta Cheese Cake with Fresh Berries
Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies
Chocolate Espresso Cake with a Coffee Glaze
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.