Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$31,500–$35,500 / week

Inclusive

2 guests: $31,500
3 guests: $32,000
4 guests: $32,500
5 guests: $33,000
6 guests: $33,500
7 guests: $34,000
8 guests: $34,500
9 guests: $35,000
10 guests: $35,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

May 1, 2027 – Oct 31, 2027

Summer 2027

$31,500–$35,500 / week

Inclusive

2 guests: $31,500
3 guests: $32,000
4 guests: $32,500
5 guests: $33,000
6 guests: $33,500
7 guests: $34,000
8 guests: $34,500
9 guests: $35,000
10 guests: $35,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

Nov 1, 2027 – Apr 30, 2028

Winter 2027 to 2028

$31,500–$35,500 / week

Inclusive

2 guests: $31,500
3 guests: $32,000
4 guests: $32,500
5 guests: $33,000
6 guests: $33,500
7 guests: $34,000
8 guests: $34,500
9 guests: $35,000
10 guests: $35,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

May 1, 2028 – Oct 31, 2028

Summer 2028

$31,500–$35,500 / week

Inclusive

2 guests: $31,500
3 guests: $32,000
4 guests: $32,500
5 guests: $33,000
6 guests: $33,500
7 guests: $34,000
8 guests: $34,500
9 guests: $35,000
10 guests: $35,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

Rate Notes & Conditions

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI

• STT-Foreign Based Unlimited
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $39,000 | 2–10 guests
• Must end on or before December 26

New Year’s Week
• $43,000 | 2–10 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK

All breakfasts are served with freshly baked breads and pastries, seasonal fruit, yogurt with granola, freshly squeezed juices, and coffee.

Quiche Lorraine
A classic savory quiche with smoky bacon and a rich, silky custard in delicate pastry.

Potato & Kale Frittata
A rustic baked frittata with tender potato and kale.

Open-Faced Smoked Salmon Bagel
Herb cream cheese, cucumber, tomato, and capers with an olive oil drizzle.

Traditional Popovers
Golden, airy popovers served warm with huckleberry jam.

Egg White Bowl
Egg whites with air-fried sweet potato, sautéed spinach, cherry tomatoes, goat cheese, and avocado.

Portobello & Baked Egg
Herby roasted portobello mushroom with a baked egg, feta, and basil oil.

Citrus Salad with Mint & Pomegranate
Seasonal citrus, fresh mint, and pomegranate in a bright vinaigrette.

MIDDAY

Vietnamese Prawn Glass Noodle Salad
Prawns, glass noodles, fresh herbs, and tomatoes in a bright fish sauce dressing.

Layered Crab & Avocado Salad
Fresh crab layered with avocado, tomato, radish, scallion, and crisp bacon.

Mediterranean Octopus Salad
Tender octopus with fresh vegetables, orzo, and asparagus.

Ahi Poke Bowl
Ahi tuna served with brown rice, greens, avocado, and wasabi-ponzu vinaigrette.

Chicken Chimichurri Bowl
Grilled chicken with chimichurri over farro, finished with pickled onions.

Seasonal Chickpea & Avocado Salad
Chickpeas, corn, cucumber, peppers, herbs, and avocado.

Prosciutto & Arugula Artisan Pizza
Hand-finished artisan pizza topped with prosciutto and peppery arugula.

HORS D’OEUVRES

Deviled Eggs with Caviar
A classic bite elevated with caviar and fresh herbs.

Prosciutto-Wrapped Asparagus
Tender asparagus wrapped in prosciutto.

Seasonal Grazing Board
Cured meats, cheeses, fresh produce, and accompaniments.

Lightly Blackened Prawns
Served with avocado mousse, mango relish, and cilantro.

Salmon Crudo
Fresh salmon with Fresno chili, avocado, and lime.

Coconut Shrimp
Crispy shrimp with sambal aioli, daikon slaw, and furikake.

Crispy Cauliflower Bites
Served with garlic chili cashew crème.

Caramelized Onion & Leek Tartlets
Finished with watercress and shaved parmesan.

Watermelon & Feta Salad
Watermelon, feta, mint, and watercress with balsamic reduction.

MAIN

Pan-Seared Scallops
Golden scallops basted with butter, herbs, and aromatics.

Herb-Crusted Rack of Lamb
Rosy roasted lamb with a savory herb crust and seasonal greens.

Grilled Filet Mignon
Served with wild mushroom risotto, broccolini, and pan jus.

Local Sea Bass
Finished with miso brown butter and served with coconut bamboo rice and citrus carrots.

Seafood Paella
Prawns, mussels, peas, and herbs in a deeply savory saffron rice.

Chicken Manestra
Chicken served over seasoned rice with olives and Mediterranean flavors.

Beet Gnocchi with Brown Butter & Sage
Earthy beet gnocchi finished with nutty brown butter and aromatic sage.

DESSERT

Chocolate Ganache Cake
Dark ganache with sugared raspberries, white chocolate, and flaked salt.

Banana Brûlée Tart
Torched banana custard tart finished with fresh strawberry.

Fresh Berry Tart
Pastry cream tart with strawberries, blueberries, and blackberries.

Panna Cotta with Macerated Berries
Silky set cream with poppy seed and macerated berries.

Carrot Cake with Cream Cheese Frosting
Topped with toasted cashews and carrot curls.

Strawberry Trifle
Layers of sponge, cream, and fresh strawberries.

Saffron Lemon Crème Brûlée
Silky custard with burnt vanilla and macerated strawberries.

Grilled Peach with Brioche Crumble
Warm peaches with brown butter, pecans, and ice cream.

1 Rider+ E-Foil w/ Quick Connect Mast

Tender

13' Yachtline 4.0 for 6ppl with 50hp outboard

2 SUPs w/ Kayak Seat/Paddle Conversion Kits Boarding Ladder Fishing Gear— 1 Rod and 2 hand reels Floating Mats Kayak (1-person) Sea Scooters Snorkel Gear Stand-up Paddleboards Tube