JUSTIFIED HORIZONS

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests	10 Guests
Winter 2025 to 2026	$57,000	$58,000	$59,000	$60,000	$61,000	$62,000	$63,000	$64,000	$65,000
Summer 2026	$57,000	$58,000	$59,000	$60,000	$61,000	$62,000	$63,000	$64,000	$65,000
Winter 2026 to 2027	$57,000	$58,000	$59,000	$60,000	$61,000	$62,000	$63,000	$64,000	$65,000
Summer 2027	$57,000	$58,000	$59,000	$60,000	$61,000	$62,000	$63,000	$64,000	$65,000

Chef Sara's Sample Menu

Breakfast

Eggs Benedict with poached eggs, smoked salmon, hollandaise sauce over English muffins

Avocado Toast with sauteed mushrooms, tomatoes, fried egg with parmesan cheese 

Homemade pancakes with blueberry compote and whipped cream

Shakshuka with crispy bread

Breakfast sandwiches with assorted fruit

Chia seed pudding with assorted fruit and toast

Sausage biscuits and gravy with fried egg

 

Lunch

Soba noodle salad, grilled chicken with soy ginger dressing

Steak salad with creamy poppy seed dressing

Bang bang shrimp tacos with homemade tortillas

Cheeseburgers with homemade buns and kettle cooked salt and vinegar chips

Homemade pepporini pizza

Lime and cayenne chicken skewers with corn relish and crispy polenta

Fancy grilled cheese with pasta salad

 

Dinner


Proscuitto wrapped chicken breast stuffed with goat cheese served with romesco sauce and fondont potatoes

Homemade fettucini with seared salmon and lemon caper butter sauce

Filet Mignon with sweet potato pomme pure, bacon wrapped grean beans with chimichurri sauce

Seared swordfish with apple and fennel salad with marinated tomatoes

Seared jumbo shrimp with creamy polenta feta and basil pesto

Seared scallops with celeriac pure, sauteed kale with caper crumbs

Corriander encrusted Ahi Tuna carrot and cucumber slaw with wasabi vinaigrette

 

Dessert

Olive oil cake with homemade caramel sauce and macerated strawberries

Creme Brulee

Flourless chocolate cake with chocolate espresso ganache

Lemon and blueberry verbena tartlettes

Churro popovers with caramel and chocolate sauce

Blueberry basque cheesecake

Honey and greek yogurt panna cotta with tropical fruit salad


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• TENDER: 15 f Highfield, 60 HP engine, with room for 9
• Water skis for adults
• 2 standup paddleboards
• Snorkeling gear
• Inflatable tube
• Wakeboard
• 2-person kayak
• Seabob
• Sea scooter
• Fishing Gear
• Underwater camera/video
• Seabob

Resumen de buceo

Detalles de precios de buceo

Michael was born in Northwestern Pennsylvania by Lake Erie. Being around lakes and fresh water rivers fishing and boating was a big part of
growing up. After attending university at Edinboro PA for business/accounting his career plans took a turn when he took an interest in Maritime in San Francisco in 2015. The rest is history and his love of the ocean, care and safety of vessels, and providing the best experience to guests and friends around him to the top standards has become his main goal.
Michael worked as an engineer on larger yachts before adventuring into a captain role aboard catamarans. He ran Floatation
Therapy a 450 lagoon for 3 seasons as well as Liquid Zen a Lagoon 52' for one season, and always provides the best guest experience and highest standards of vessel maintenance.

Sara was born in Texas and lived her younger years in San Antonio. At 13 years old her parents decided to move onto their 41’morgan out island sailboat. She lived onboard invincible until she was 18. During those 5 years onboard, she traveled through the eastern and western Caribbean learning Spanish, surfing, sailing, and living a life on the ocean. Growing up on the ocean inspired her to pursue a career in maritime. She loves entertaining and sharing her knowledge of the water to ensure the most spectacular time for her guests and friends alike. Being the chef onboard it will be her pleasure for her to provide you the absolute best entrees and hors d’oeuvres. Sara with her sense of adventure, love for the water, and culinary skills she will ensure you to have the best experience on any vessel. Sara has taken her cooking to the next level over the past 3 seasons on Floatation Therapy and 1 season on Liquid Zen, attending culinary courses, and always coming up with the next best dish in her menu.

Michael and Sara first met on a 160’ sailing yacht in New York City working as crew. Michael was the engineer and Sara was the deckhand/crew chef. They hit it off instantly developing a relationship both professionally and romantically. The couple worked for 2 years together sailing and exploring New York, Newport in the summer, the Caribbean, and Bermuda in the winter. Michael and Sara took their skills to the sailing catamaran Floatation Therapy for 3 seasons and Liquid Zen for 1 season, providing the best experience for all their charter guests. They are thrilled for new adventures aboard Justified Horizons.

Shelley was born and raised in sunny California. She fell in love with the ocean at a young age and would often sail to Catalina island with her family. After studying graphic design in college she started working on a private yacht in Mexico. Exploring all around Baja California deepened her desire to travel and she has been doing so across different boats for the last 8 years.

Shelley enjoys yoga, freediving, mixology and any board sport. She will be happy to lead you in morning yoga or get you up on the efoils in no time!

Going into her third season on the beautiful Justified Horizons, Shelley excels in curating unique experiences for every occasion. From theme parties with specialty cocktails, to snorkel adventures and water sports, or wine paring one of Sara’s phenomenal dinners- she’s got you covered!


Captain Michael Plotner

Qualifications:

USCG 100 ton Masters
PADI Dive Instructor
AEC 1
AEC 2
STCW

Chef Sara Hogan

Qualifications:
USCG 100 ton Masters
RYA Day Skipper
STCW
PADI Open Water
CULINARY ARTS CERTIFICATE Ashburton


First Mate Shelley Black

Qualifications:

STCW

PADI open water

YT200

WSET level 1

Crew fully vaccinated