RIPPLE

Temporada	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Winter 2025 to 2026	$37,000	$37,500	$38,000	$38,500	$39,000	$39,500	$40,000
Summer 2026	$33,000	$33,500	$34,000	$34,500	$35,000	$35,500	$36,000
Winter 2026 to 2027	$39,000	$39,500	$40,000	$40,500	$41,000	$41,500	$42,000

DAY BREAK
Shakshuka
Eggs poached in tomato gravy with feta, parsley, toast, and crispy bacon.

French Toast
Buttermilk French toast topped with berries and powdered sugar, served with bacon.

Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.

Frittata
Eggs baked with cheese, spinach, and peppers, served with toast and bacon.

Avocado Toast
Crunchy bread topped with mashed avocado, tomato, and microgreens, with eggs made to order and fresh fruit.

Homestyle Breakfast
Potatoes, crispy bacon, and eggs any style.

Gluten-Free Banana Muffins
With honey butter, fresh fruit, and soft-boiled eggs.

Brioche French Toast
With bacon and eggs.

Yogurt Parfait
Fruit and granola parfait with croissant and soft-boiled eggs.

Frittata & Mimosas
Departure breakfast with fresh-baked frittata and mimosas.

 

MIDDAY
Classic Shrimp Caesar
Shrimp with crisp romaine, Romano, parmesan, cracked black pepper, and homemade Caesar dressing.

Harvest Chicken Salad
Pulled roasted chicken with spring mix, strawberries, and grapes.

Gourmet Hamburger
Grilled on a brioche roll with provolone, tomato, lettuce, sautéed onions, pickle, and garlic aioli, served with crisps and lemongrass bush tea.

Caribbean Jerk Grilled Wings
With carrot and celery sticks.

Cuban Sandwich
Pulled pork, ham, Swiss, pickles, and mustard pressed on toasted bread, served with chips.

Authentic Mexican Street Tacos
Sirloin steak with onions and cilantro lime aioli on corn tortillas.

 

HORS D’OEUVRES
Shrimp Pinchos
Grilled shrimp skewers served with local rhum punch.

Roasted Cauliflower
With cranberries, toasted almonds, pickled onion, mint, and warm lemon tahini drizzle.

Meat, Cheese & Cracker Board

Melon Prosciutto Salad
With fresh mint and honey drizzle.

Assorted Local Fish
Served sashimi-style.

Fresh Hummus & Olive Crostinis

Grilled Pineapple

Charcuterie Board
Cheeses, cured meats, grapes, olives, dried fruit, crackers, and nuts.

Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.

Hummus Platter
With celery, peppers, and flatbreads.

 

MAIN
Puerto Rican Pollo Guisado
Stewed chicken with rice, beans, and yuca.

Local Rainbow Runner
Pan-simmered in lemon ginger sauce.

Bacon-Wrapped Pork Loin
With fennel & arugula salad, sweet potato purée, and gravy.

Roasted Local Snapper
With sautéed spinach and cheese polenta.

Surf & Turf
Grilled ribeye and shrimp with mushrooms, onions, and roasted parmesan-garlic potatoes.

Linguini alla Carbonara
Handmade pasta with parmesan reggiano and guanciale sauce.

Fresh Caribbean Lobster
Grilled lobster served with mac & cheese casserole.

Scallops & Mushroom Risotto
Seared scallops over creamy risotto.

Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.

Chicken Fajita Bowls
Grilled chicken with jasmine rice, onions, peppers, corn, avocado, sour cream, and cheese.

Ribeye Steak
With garlic mashed potatoes, asparagus, carrots, and steak sauce.

 

DESSERT
Fresh Local Mango Sorbet
Light and refreshing sorbet made with ripe local mangoes.

Toasted Coconut Rice Pudding
Creamy rice pudding topped with toasted coconut.

Apple Rose Turnover
Delicate pastry shaped like a rose, drizzled with honey.

Warm Gluten-Free Brownies
Served with vanilla ice cream.

Homemade Cheesecake
Classic cheesecake topped with guava syrup.

Lemon Panna Cotta
Silky lemon custard set with cream, topped with fresh zest.

Rhum Cake
Moist Caribbean cake infused with local rum.

Brownies & Ice Cream
Rich chocolate brownies paired with vanilla ice cream.

Lemon Posset
Tangy lemon custard topped with fresh raspberries and mint.

Strawberry Mousse
Fluffy strawberry mousse topped with fresh cream.

Crème Brûlée
Traditional custard finished with a caramelized sugar crust.


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• TENDER: 15ft, 50 HP engine, with room for 8
• Water skis for adults
• Kneeboard
• Standup paddleboards
• Snorkeling gear
• Inflatable tube
• Wakeboard
• 2-person kayak
• Sea scooter
• Kite boarding
• If guests are interested in Kite boarding, the crew will build this into the itinerary and make the necessary arrangements. We carry two twin tip boards, 1 bar and 1 beginner harness as well a 10m and 12m kites
• Fishing Gear
• Underwater camera/video
• E-foil
• Floating mat

Resumen de buceo

Detalles de precios de buceo

Captain Mark
Meet Mark, your accomplished and adventurous captain aboard Ripple. Born in Japan and raised in England by American parents, Mark has always possessed a deep-seated passion for voyaging and all things nautical.
Mark's sailing journey began at the tender age of 13 when he completed his RYA day skipper course on a 32' sloop, navigating the picturesque French and English coasts. His love for the sea led him to pursue a degree in Marine Biology and Coastal Ecology at the University of Plymouth, where he also obtained his Yacht Master certification. During this time, Mark worked as a local dive guide and RIB pilot, honing his skills and knowledge of the marine environment.
Driven by a desire to explore the world, Mark embarked on a career as a professional dive guide and instructor, working in various locations across the globe. With thousands of dives under his belt, including a remarkable 4.5-hour dive to 260' on a rebreather to explore a war wreck in Vanuatu, Mark's expertise in the underwater realm is unparalleled.
Over the past 17 years, Mark has been an integral part of the luxury yachting industry, earning his MCA Master 3000 and Y4 engineer licenses. One notable highlight of his career was his time spent with the race vessel 'Earthrace,' where he and a team of four crew members circumnavigated the globe in a record-breaking 60 days aboard a 78' motor yacht – a World Record that still stands today!
As your captain on Ripple, Mark brings his wealth of experience, knowledge, and passion for exploration to ensure that your charter experience in the Virgin Islands is nothing short of extraordinary. His love for the region and its vibrant culture, coupled with his expertise in all aspects of yachting, guarantees an unforgettable adventure filled with fun, discovery, and natural wonders.
With Mark at the helm, you can rest assured that your journey aboard Ripple will be safe, exciting, and tailored to your every desire. Get ready to embark on a voyage like no other, guided by a true master of the seas.



Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.

Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.

Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.

A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.

When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.

“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn




Deckhand / Stew Caitlin Green
With a deep love for the ocean and a drive for adventure, Caitlin Green has spent the past three years working aboard sailing and power catamarans along the East Coast and beyond. She has logged over 8,000 nautical miles, from the quiet anchorages of Chesapeake Bay to Fort Lauderdale’s busy waterways and through the locks of the Panama Canal.

As a Deck/Stew, Caitlin brings a solid foundation in both exterior and interior yacht operations. Whether handling lines, assisting with water sports, standing watch, or setting up for guest arrivals, she approaches every task with focus and enthusiasm. She’s equally at home mixing an Espresso Martini as she is running the deck, and her dedication to seamanship and safety is reflected in her recent achievement of a 200 Ton Captain’s License.

Earlier in life, Caitlin worked in hospitality, first waitressing and later managing a bed and breakfast overlooking a bay known for its whales. Those experiences honed her eye for detail and service, skills she now brings to life at sea.

Joining Ripple is a proud step for Caitlin, and she’s eager to help create smooth sails, good memories, and plenty of laughs for guests along the way.