Ed Hamilton & Co.

PELICAN

  • Guests 10
  • Cabins 5
  • Model Cat
  • Year Built 2002

Rates Per Week

Crew Profiles

Specifications

Accommodations

5 Luxury Queen Berths with dry heads
AC in each cabin with independent control
Toiletries supplied for each cabin
Complimentary wireless internet access

Sample Menu

DAY BREAK

Bananas Foster Brioche French Toast with a side of Bacon

Baked Eggs in Ricotta Parmesan Creamed Spinach served with Toast and Smoked Salmon

Homemade Eggs Benedict served with Fresh Tomatoes, Arugula, and Homefries on the side

Avocado  Toast with Poached eggs, Pickled Red Onions, and Cotija

Southern Maryland Biscuits and Sausage Gravy served with Fresh Fruit

Soft and Fluffy Cinnamon Rolls with Eggs your way and Sausage

MID DAY

Blackberry Balsamic Grilled Chicken Salad

Ahi Tuna Tacos with Fresh Mango Salsa

Cuban Sandwiches and Chips

Grilled Salmon atop a bed of Fresh Greens with Mandarin Oranges, Pecans, Craisins, and a Raspberry Vinaigrette

Southwestern Salad with Seasoned Chicken, Roasted Corn, Avocado,  Tortilla Strips and a Chipotle Ranch Dressing

Captains Burger with Pepper Jack, Lettuce, and Tomato accompanied by Tater Tots and an Apple Slaw

HORS D’OEUVRES

Caprese Salad Skewers

Raspberry Baked Brie

Coconut Strawberry Chia Pudding

Pulled Pork Filled Puff Pastries

Strawberry and Herb Goat Cheese Bruschetta

Charcuterie board

Creamy Fresh Hummus served with Warm Pita and Assorted Dipping Veggies

Smoked Salmon Crostini with Goat Cheese, Capers, Red onion, and Dill

MAIN

Blueberry Glazed Steak (or Salmon) with Roasted Fingerling Potatoes and Asparagus

Pan Seared Garlic and Herb Lamb Lollipops with Jewel Roasted Vegetables and Mashed Potatoes

Lemon Garlic Glazed Swordfish with a Vegetable Couscous

Jamaican Jerk Chicken with Caribbean Rice with Beans and a Grilled Pineapple Salsa

Honey Garlic Glazed Pork Tenderloin served with a Butternut Squash Risotto

Teriyaki Shrimp and Chicken Skewers with Pineapple, Onion, and Peppers served with Coconut Rice

DESSERT

Mocha Chocolate Parfait

Bourbon Peach Cobbler a la mode

Baileys Chocolate Mousse  with Fresh Whipped Cream and Raspberries

Berry Torte

Rum Cake with a Butter Rum Glaze

SHIP’S BAR

Vodka: Tito’s

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

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

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

This vessel is legal to conduct charters in the BVI

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 6

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense. 2@$19,800 3@$20,200 4@$20,600 5@$21,000 6@$21,400 7@$21,800 8@22,200 9@24,600 10@25,500

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense. 2@$19,850 3@$20,225 4@$20,700 5@$21,125 6@$21,550 7@$21,975 8@22,400 9@24,825 10@25,750

● HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $28,500 Must begin no sooner than Dec 27th

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 7 Guests 8 Guests 9 Guests 10 Guests
Winter 2022 to 2023 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500
Summer 2023 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000 $25,500 $26,500

Additional Rate Information

This vessel is legal to conduct charters in the BVI

● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.

● MINIMUM NIGHTS: 6

● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client’s expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client’s expense. 2@$19,800 3@$20,200 4@$20,600 5@$21,000 6@$21,400 7@$21,800 8@22,200 9@24,600 10@25,500

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client’s expense. 2@$19,850 3@$20,225 4@$20,700 5@$21,125 6@$21,550 7@$21,975 8@22,400 9@24,825 10@25,750

● HOLIDAY RATES:

CHRISTMAS: 10% surcharge to be applied to standard charter rates. Must end no later than Dec 26th.
NEW YEARS: Flat rate $28,500 Must begin no sooner than Dec 27th

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 Casey

As a prior captain of historic sailing vessels, Casey brings a wealth of maritime history and a unique perspective to your cruising experience. Casey’s passion for boating began as a young student participating in a sail training program aboard the 137ft sailing vessel Denis Sullivan of his hometown, Milwaukee, Wisconsin. Growing from that exposure, Casey has since enjoyed 11 years of magnificent tall ship sailing, traversing the East and West coasts of the U.S., as well as 4 of the 5 Great Lakes, and the Caribbean. While aboard tall ships, Casey has cultivated a love of sharing exceptional sailing adventures with his guests. He also enjoys a broad appreciation for various cultures, experiences, and cuisines, and is not afraid of showing his culinary enthusiasm in the galley as well.

Whether he is firing off a 50 pound cannon during a historic reenactment, or a flame grilled captain’s burger for your charter, Casey is sure to make a booming impact on your trip. With his 100ton USCG license, STCW certificate, and copious offshore sailing experience, Casey is ready to show your company all the relaxation and excitement of a sailing vacation in the beautiful USVIs.

He and his new wife, Angela look forward to providing your group with a sailing experience to touch your soul, just as the sea has touched theirs.

Chef Angela

Angela started her life’s journey on the Chesapeake Bay, crabbing and oystering with her grandfather. She then found true love in the sea and her partner, Casey, through a career on tall ships. From guiding students through the act of sailing a 200 year old vessel, to dishing up a hearty and delicious offshore meal, she has found joy in every aspect of a water based lifestyle. Her nautical culinary voyage has taken her from cooking in the beautiful Nantucket Sound, to shaking up a delicious Caribbean Hurricane Cocktail on Lake Erie.

With a familial background in local agriculture, in addition to water keeping, Angela enjoys incorporating local fresh produce into her creations. She finds herself browsing farmers’ markets wherever she goes, and appreciates the variety of bright colors and flavors brought forth by the freshest ingredients.

Angela and Casey met each other six years ago aboard the 122ft sailing vessel Lynx and have become an un-sinkable team since. They are both USCG certified 100 ton Captains with sailing endorsements. As such, they each take part in the responsibilities of both sailing and cooking up magnificent fare on the vessel. While Angela takes the helm of the galley most often, she is not afraid to take the helm of the boat for an adventurous spin.

This dynamic couple greatly enjoys sharing their fantastic sea stories, and looks forward to inviting you aboard to cultivate memories of your own!

Title Name Nation Born Languages
Captain Casey Laaro 1994 English
Crew Chef / First Mate

Captain

Casey Laaro

Chef/First Mate

Angela Wilt

Accomodation

Electric Heads 5

Ammenities

Ac Full
Hair Dryer Yes
Generator 2
Ice Maker Yes

Electronics

Sat Tv No
Ipod Yes

General

Length 58 ft
Pax 10
Cabins 5
Refit 2009
Year Built 2002
Cruise Speed 8 Knots
Guest Smoke transoms
Guest Pet No
Children Allowed Yes
Min Child Age 5 years, Water savvy pref'd

Leisure

Dinghy 15 ft
Dinghy Hp 70
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear Yes
Dive Info This yacht offers rendezvous diving only

Equipment onboard:
12 tanks
9 BCD’s
6 regulators
Masks
Fins
Weights

Other Specs

size Feet 58.00 Ft
Beam 31
Draft 5.6
Queen 5
Pref Pickup AYH
Other Pickup YHG
Turn Around 48 hrs, Inquire for 24
Builder VOYAGE yacht
Vcr Dvd No
Salon Stereo Yes
Board Games Yes
Num Books 20
Cam Corder No
Num Dine In 10
Sun Awning Yes
Hammock No
Wind Scoops No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Num Hatch 29
Inverter Yes
Voltages 110
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Fish Gear Type 2x Trolling Rods and 1 spinnin
Num Fish Rods 3
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain 24-hour internet access (wireless connections are slow in the BVI)
Pelican carries a variety of card and board games for your enjoyment, including Chess and Checkers, Backgammon, Monopoly, Jenga, Scrabble, Pictionary, Uno and more.
Tp In Heads Yes
Ac Night Yes
Other Toys NEW UPGRADES FOR THE 2022/2023 SEASON

New main sail and Genoa
New 70 hp dinghy motor
New 105# mantis anchor w/ 240 feet 10mm chain
10x10 bote inflatable dock and 6 bote deck chairs
2 new paddle boards
3 person towable water toy
New 105 liter dometic cooler in the cockpit
New touch screen chart plotter
New radar
New auto pilot
New rain man watermaker 40 gpa
New inverter/ charger
New 24v charger on engine
All lighting changed out to LED cockpit, salon and cabins
New wire in the mast, lights and antenna
Complete service of engines/ sail drives and both gensets
Bottom paint/ we were scheduled for painting the hulls, but the painter flaked out. We did a good polish and wax. Next year hull paint.
Painted interior and cockpit, everything that is not gelcoat.
New mattress pads, pillows and linens
All new interior art and decor
New cockpit shades
Recover cockpit cushions
Reupholster salon seating and stools/ navy blue
New range/ oven
New drawer dishwasher
New londeck interior floor, Redo floor caulking .
Clean and paint bilges
Repair leak in stbd water tank,,, pain in the butt job!!!
Inspected and reseated all connections on the black water systems, new joker valves all around.
4 each; regulators, bcd, tanks. Giving up 8 very good scuba sets and 12 tanks
4 underwater scooters
Assorted snorkel gear

5 Luxury Queen Berths with dry heads
AC in each cabin with independent control
Toiletries supplied for each cabin
Complimentary wireless internet access

DAY BREAK

Bananas Foster Brioche French Toast with a side of Bacon

Baked Eggs in Ricotta Parmesan Creamed Spinach served with Toast and Smoked Salmon

Homemade Eggs Benedict served with Fresh Tomatoes, Arugula, and Homefries on the side

Avocado  Toast with Poached eggs, Pickled Red Onions, and Cotija

Southern Maryland Biscuits and Sausage Gravy served with Fresh Fruit

Soft and Fluffy Cinnamon Rolls with Eggs your way and Sausage

MID DAY

Blackberry Balsamic Grilled Chicken Salad

Ahi Tuna Tacos with Fresh Mango Salsa

Cuban Sandwiches and Chips

Grilled Salmon atop a bed of Fresh Greens with Mandarin Oranges, Pecans, Craisins, and a Raspberry Vinaigrette

Southwestern Salad with Seasoned Chicken, Roasted Corn, Avocado,  Tortilla Strips and a Chipotle Ranch Dressing

Captains Burger with Pepper Jack, Lettuce, and Tomato accompanied by Tater Tots and an Apple Slaw

HORS D’OEUVRES

Caprese Salad Skewers

Raspberry Baked Brie

Coconut Strawberry Chia Pudding

Pulled Pork Filled Puff Pastries

Strawberry and Herb Goat Cheese Bruschetta

Charcuterie board

Creamy Fresh Hummus served with Warm Pita and Assorted Dipping Veggies

Smoked Salmon Crostini with Goat Cheese, Capers, Red onion, and Dill

MAIN

Blueberry Glazed Steak (or Salmon) with Roasted Fingerling Potatoes and Asparagus

Pan Seared Garlic and Herb Lamb Lollipops with Jewel Roasted Vegetables and Mashed Potatoes

Lemon Garlic Glazed Swordfish with a Vegetable Couscous

Jamaican Jerk Chicken with Caribbean Rice with Beans and a Grilled Pineapple Salsa

Honey Garlic Glazed Pork Tenderloin served with a Butternut Squash Risotto

Teriyaki Shrimp and Chicken Skewers with Pineapple, Onion, and Peppers served with Coconut Rice

DESSERT

Mocha Chocolate Parfait

Bourbon Peach Cobbler a la mode

Baileys Chocolate Mousse  with Fresh Whipped Cream and Raspberries

Berry Torte

Rum Cake with a Butter Rum Glaze

SHIP’S BAR

Vodka: Tito’s

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

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

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.