Explorá Miss Elizabeth

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests
Winter 2025 to 2026	$17,199	$17,949	$18,699	$19,499	$20,199

Chef Katie's Sample Menu

Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
- Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest. - Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge. - Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes - Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread. - Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe. - Belgium style waffles with butter rum pecans and flambéed bananas. - Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough. Lunch: - Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad. -Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad. - Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries. - Shrimp and chicken green curry over saffron rice. - Caribbean jerk style pork chop with pineapple slaw. - Serrano wrapped balsamic chicken with blistered grapes and quinoa salad. - Creamy sundried tomato pasta with fresh burrata and basil. Starters: -Fresh conch ceviche with plantain chips -Sweet potato croquettes with feta avocado mousse -Bruschetta with Serrano ham burrata and grilled peaches -Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges. -Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread. -Bhajis: more commonly known as onion pakora served with tamarind and mint sauce. -Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce. Mains -Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans. -Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto -Boat made pasta tagliatelle with clams, mussels, and calamari. -Sesame seared tuna steaks with ginger lime edamame salad -Giant Mediterranean style prawns over herbed pearl couscous and Greek salad -Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley. -Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts. Dessert -Lavender infused crème brûlée -Pistachio baklava with vanilla ice cream -Fresh strawberry sorbet with mint sauce -Tiramisu -Berry cobbler with vanilla ice cream -NY style cheesecake with blueberry sauce and lemon zest -Carrot rum cake with cream cheese frosting

TENDER: 16 FT, 70 HP engine, with room for 8
No standup paddleboards
Fishing Gear

Captain: Jason Stone

Jason grew up in Texas City, raised on video games, not yet knowing the opportunities that awaited out at sea. He eventually took a leap and joined the Army for four years. Then after working as an oil refinery operator for another five years, Jason was determined to find a way to escape the rat race. On a whim, he flew to Romania for lasik eye surgery and with the money saved, he booked a train to Greece and took a two week sailing course. Instantly, Jason fell in love with the lifestyle and quickly bought his own boat which he has been cruising on for the past 10 years.

With now over 60,000 miles of Caribbean island hopping experience, 10 Gulf of Mexico crossings, 2 trans-Atlantic crossings, Jason is always eager to share this world with others. A natural teacher and expert “Coconut Husker”, guests are easily entertained and welcomed to have as much of a hands-on, interactive sailing experience as they like. Jason also takes his knack for entertaining from behind the helm, to beneath the hull. As a PADI Dive Instructor an avid deep sea and spearfishing enthusiast, there’s so much to see and and new activities to try with his guidance. There’s nothing more rewarding than enjoying your own fresh catch, and learning the Captain’s famous Smoked Fish recipe!

The Exumas in the Bahamas have consistently been Jason’s favorite, especially for chartering. He loves how the winds are plentiful, but the choppy seas are minimal as the waterways are blocked by the barrier reef islands. Simultaneously, these reef islands offer so much within a small region that is smooth to navigate. Constantly exploring new places, Jason and Katie spend 6 months chartering to fund 6 months of getting further around the world in their monohull, Windy. Presently in Pacific Mexico, their next leg is Tahiti via Hawaii!

Chef/ Mate: Katie O’Hara

Katie was raised in northern Idaho spending her winters skiing and summers swimming and sailing on lake Coeur d’Alene. Because her dad grew up in Hawaii, she enjoyed extended family vacations there from a young age, giving her an even stronger love of the ocean and waves. Healthy eating was always a huge part of her childhood and way of life. From a young age she fondly remembers having a large vegetable garden and fresh eggs from their family’s chickens, learning the delights of farm-to-table dining.

Before she could even reach the sink or stove, Katie loved pulling up a chair to help with meal preparation. She was taught all about cooking primarily by her father with an emphasis on fresh, healthy, quality food. Her earliest jobs were also centered around the kitchen training under various chefs. Once Katie started to travel, she found that she could combine her culinary experience with her passion for sailing.

As a yacht chef for the past three years, Katie has had some of her most memorable experiences in both Greece and Croatia, where she was in awe of the outstanding produce found in the Balkan region. She looks forward to this next chapter in the Bahamas on Miss Elizabeth where she can feature the local seafood with some Mediterranean twists!

The most incredible experience aboard Miss Elizabeth!

We had the most incredible experience aboard Miss Elizabeth from April 5–12, 2025. From the moment we stepped on board, we were welcomed with drinks and charcuterie, setting the tone for an unforgettable week. Our captain was amazing—knowledgeable, attentive, courteous, and a fantastic storyteller. He guided us to all the must-see spots like the Baths, caves, bubble pools, the Soggy Dollar, and even snorkeled with us, pointing out sea life along the way. He made everything seamless, from mooring to customs. Katie, our crew and chef, was nothing short of phenomenal. The meals she prepared were over the top—homemade pasta and bread, fresh snapper, seared tuna, surf and turf, and stuffed French toast breakfasts that had us looking forward to every meal. She remembered everyone’s preferences and made each dish with care. The yacht was clean, comfortable, and spacious, with plenty of shaded areas to relax. The crew truly made this trip special—we even invited them to join us after dinner for storytelling. The pace of the trip was perfect, with flexible daily itineraries and a great mix of adventure and relaxation. The only downside was the expense—we’d do this more often if it weren’t so pricey. That said, I would absolutely charter Miss Elizabeth again. The experience was exceptional thanks to the wonderful crew and thoughtful touches throughout. - Snyder