GRACE Lagoon 52

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2026	$30,000	$30,500	$31,000	$31,500	$32,000	$0	$0
Winter 2026 to 2027	$29,000	$29,500	$30,000	$30,500	$31,000	$31,500	$32,000
Summer 2027	$29,000	$29,500	$30,000	$30,500	$31,000	$31,500	$32,000

Chef Joseph's Sample Menu 

BREAKFAST

Home made breads:  Blueberry Muffins, Cranberry Orange Scones, Banana Bread, Coffee Cake, Pumpkin Butterscotch Muffins, Chocolate Peanut Butter Chip Muffins, Almond Poppyseed Muffins served daily with breakfast along with fresh squeezed orange juice, coffee and assorted teas.

Belgian Waffles

Buttermilk Pancakes

Traditional Eggs Benedict

Homemade Biscuits and Sausage Gravy

Frittata with Mushrooms, Asparagus, Tomatoes and Cream Cheese

Quiche with Smoked Salmon, Broccoli, Gruyere, Baby Arugula Salad

Pain Au Lait French Toast with Baileys 

 

LUNCH

Freshly Ground Beef Shortrib Hamburger

 Sharp Cheddar, Homemade Potato Chips, Pain Au Lait Buns

Grilled Cornish Hens

 Green Zatar, Couscous Royale, Golden Raisins, Goats Milk Feta, White Wine Veal Reduction, Fresh Herbs

Carnitas Tacos

 Homemade Organic Tortilla, Cotija, Lime Crema, Freshly Made Tortilla Chips, Pico De Gallo, Guacamole, Spanish Rice, Homemade Refried Beans

Jerk Marinated Bone In Pork Chop

 Roasted Acorn Squash Puree, Grilled Corn and Mango Salad, Pomegranate Veal Reduction

Homemade Ricotta Agnolotti

 Charred Tomato Sauce, Basil, Anchovy, Parmigiano

Whole Roasted Chicken

Salsa Verde, Roasted Mushroom Pilaf, Grilled Summer Squash

Grouper Ala Plancha

New Potato Salad, Smoked Bacon, Capers, Soft Boiled Egg, Dijon Lemon Vinaigrette, Shaved Brussel Sprout Salad

Deserts To Follow

Chocolate Chip Cookies, Peanut Butter Cookies, Snickerdoodle’s, Oatmeal Golden Raisin 

Churros con Chocolate

Chocolate Mousse

Bananas Foster, Candied Pecans, Homemade Vanilla Bean Gelato

Assortment of Homemade Ice Creams and Sorbets: Vanilla Bean Gelato, Local Banana Gelato,  Chocolate Chip Mint Gelato, Grapefruit Sorbet, Raspberry Sorbet, Soursop Sorbet, Mango Sorbet, Maple Ginger Gelato, Honey Saffron Gelato, Chocolate Sorbet, Mascarpone Sorbet 

 

STARTERS

Salad Laitue

Butter Lettuce, Creamy Champagne Vinaigrette, Toasted Hazelnuts, Port Reduction

Beef Carpaccio

Tenderloin, Capers, Toasted Pine Nuts, Baby Arugula, Lemon, Olio Nuevo, Parmagiano

Seared Foie Gras

Homemade Brioche French Toast, Persimmon Veal Reduction, Local Radish Sprouts, Fluer De Sel, Acetto Balsmico

Cream of Celery Root Bisque

Grilled Caribbean Lobster and Poblano Salad, Saffron Butter Vinaigrette 

Spanish Octopus

Grilled Cephalopod, Sauce Puttanesca, Crispy Basil, Extra Virgin Olive Oil

Bacalao Fritters

Local Salt Fish, Potato, Sofrito, Parmesan Aioli

Kale and Cauliflower Salad

Cesar Dressing, Toasted Pine Nuts, Crispy Parmagiano

 

DINNER

Braised Rabbit Sugo

Homemade Maltagliati Pasta, Roasted Mushroom and Cipollini Onions, Fresh Herbs, Regiano 

Seared U10 Sea Scallop

Parsnip Puree, Hericot Vert, Pickled Sugar Snap Peas, Black Bean Truffle Vinaigrette 

Roasted Margaret Duck Breast

Braised Faro, Leeks, Grilled Rapini, Port Veal Reduction

Grilled Local Mahi

Potato Gnocchi, Fresh Artichoke Hearts, Shaved Fennel, Brussel Sprout Leaves, White Wine, Fresh Herbs

Grilled Sword Fish

Fregola Sardo, Flageolette Beans, Italian Sausage, San Marzono Tomatoes, Marjoram, Extra Virgin Olive Oil

Roasted Kabocha Ravioli

Homemade Pasta, Crispy Sweetbreads, Fried Sage, Burre Noisette, Port Reduction

Filet Mignon

Grilled Beef Tenderloin, Pomme Puree, Asparagus, Homemade Onion Rings, Cabernet Veal Reduction

Homemade Breads For The Table: 

Baguette, Pain Au Lait, Italian, French, Focaccia, Cibatta

 

DESSERT

Budino

Chocolate Almond Pudding Cake, Ganache, Creme Chantilly, Candied Pecans

Creme Brûlée

Tahitian Vanilla Bean and Coconut Infused, Caramelized Sugar

Pot De Creme

Dark Chocolate Custard, Creme Chantilly

Souffle 

Lime and Vanilla Bean, Caramel Sauce

Rosemary Shortcake

Port Soaked Fresh Berries, Tarragon, Whipped Mascarpone, Acetto Balsamic 

Zeppole

Italian Doughnuts, Homemade Apricot Jam Filling, Flat Icing

Pear Crisp

Roasted Bosc Pears, Almond and Black Current Streusel, Warm Almond Cream

Birthday Cake: Opera Gateau

Almond Meal Sponge Cake, Caramel French Buttercream, Espresso Syrup, Chocolate Glacage


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• TENDER: 14' Highfield, 40 HP engine, with room for 8 pax
• Water skis for adults
• Water skis for kids
• Kneeboard
• 4 standup paddleboards
• Snorkeling gear
• Inflatable tube
• Wakeboard
• 2-person kayak
• Sea scooter
• Fishing Gear
• Underwater camera/video

Resumen de buceo

Detalles de precios de buceo

Joseph and Britta grew up a world apart but ended up finding each other and true love in the beautiful Virgin Islands. He grew up on a small family farm in the Pacific Northwest and she grew up with her toes in the sand on the white sandy beaches of Florida. Before moving to the Caribbean, Joseph received degrees the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon. In 2009, he packed his bags for the islands where he immediately bought and resided on his new boat in the Virgin Islands. Britta came to St Croix as a PADI dive instructor in 2005. She worked in local dive shops and in the hospitality industry, while taking advantage of the best scuba diving in the Caribbean. She honed in her skills as being one of the premiere dive guides and instructors while living in St Croix. While the couple lived in St John Britta spent time aboard a 36' Pearson- "Kiote" offering day sailing excursions the shallow reefs that fringe the East end of the island. Her love of all things underwater is apparent by her enthusiasm to share her discoveries of animal and plant life while on your water adventures! Whether you're a beginner snorkeler or advanced scuba diver, her knowledge and expertise always delivers an amazing custom designed experience for everyone.

Before embarking on the New Luxury Catamaran "Grace", Joseph and Britta were on the 50ft Catamaran "Dianna Rose" for 3 years and worked in tandem, perfecting a concierge experience with world class cuisine and custom tailored scuba and snorkel adventures for all levels. Proud to partner with the Virgin Island community, Joseph and Britta take a lot of pride in buying local. These key relationships with farmers and fisherman has elevated their status as having the freshest ingredients on board at all times and has been a key to their success. Prior to "Dianna Rose", Joseph spent 5 years aboard 120' Broward Motor Yacht "Freedom" as chef perfecting the art of fine cuisine adapting the premiere culinary French ideology of "Mise en Place" within the luxury yachting experience.

Our extensively trained dynamic duo, Captain/Chef - Joseph and his First Mate/Dive Instructor/Mermaid - Britta are excited to take you away on a beautiful journey aboard "Grace". She's a brand new impeccable 2020 52' Lagoon Catamaran and is "The Grand Madame" like no other in the islands. "Grace" is the perfect Trifecta: World Class Sailing in Luxury Accommodations + Superb Cuisine coupled with Incredible Water Adventures while surrounded by the Beautiful Virgin Islands = The Best Luxury Yachting Experience. Grace and her crew will surely Bless you with Memories of a Lifetime. We look forward to you joining us and Sharing a Magical Sunset in the Beautiful Virgin Islands. Grace Awaits!

Crew Are Vaccinated