Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2025	$17,500	$17,500	$17,500	$18,550	$19,600	$20,650	$21,700
Winter 2025 to 2026	$17,500	$17,500	$17,500	$18,550	$19,600	$20,650	$21,700
Summer 2026	$17,500	$17,500	$17,500	$18,550	$19,600	$20,650	$21,700
Winter 2026 to 2027	$17,500	$17,500	$17,500	$18,550	$19,600	$20,650	$21,700

Sample Menus ‐ Breakfast

Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans

*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.

Sample Menus ‐ Lunch

Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
BBQ Reef Burger served with a watermelon feta salad
Belizean Chorizo and Rum-infused Black Bean Soup
Chicken Tostadas with Pico de Gallo
Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
Shrimp Sushi Stack
Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce

Sample Menus ‐ Hors D'Oeuvres

Baked Brie, Mango Chutney, and Pear Croustade
Chicken Satay Skewers with Peanut Sauce
Creamy Herb Shrimp Scampi Dip with Tortilla Chips
Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
Seacuterie Board

*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.

Sample Menus ‐ Dinner

BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
Brazilian Shrimp "Moqueca" served with Saffron Rice
Chef's Masterful Creation with the Catch of the Day
Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille

*Dinner is served with a selection of wines.

Sample Menus ‐ Desserts

Chocolate Rum Salami with Chocolate Drizzle
Coconut Chocolate Brownies with Berry Compote
Dragonfruit Cheesecake
Key Lime Ginger Crunch
Mini Tiramisu Cups

*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.

TENDER: 1, 15 HP, with room for 8
2 standup paddleboards
Snorkeling gear
Fishing Gear

Captain Shane Young — Captain

Shane Young

Chef / First Mate Ellen Nicholas — Chef / First Mate

Ellen Nicholas

We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.

Shane Young

Shane's affinity for the sea began at the tender age of 6, navigating boats in the picturesque fisherman's village of Placencia, Belize. With over 11 years of immersion in tourism, Shane's journey has seen him excel as a Tour Operator, Guide, and Dive Master. Additionally, boasting 9 years of expertise as a Catamaran Skipper, Shane brings a wealth of knowledge and skill to every voyage.

Shane's commitment to marine conservation and research initiatives is not just a professional obligation, but a personal mission. His dedication is evident in his six-year tenure on the Placencia Tour Guide Association board, where he actively contributed to sustainable practices and community development.

As a seasoned mariner and enthusiast of fresh catches, Shane is not just a captain but your ultimate guide and companion for an unforgettable sailing charter in Belize. With his expert guidance, expect a collection of cherished moments and authentic Belizean experiences that will linger in your memory for years.

Ellen Nicholas

Born and raised in Belize's quintessential "Go Slow" island of Caye Caulker, Ellen is a gracious island girl and a warm host, first mate, and chef de cuisine.

She has been in the hospitality industry for many years and with Belize Sailing Vacations for 5, bringing to the table - quite literally - her passion for gourmet cuisine paired seamlessly with exquisite service. Her attention to detail is unmatched, and she enjoys spoiling her guests with her creative flair and decadent concoctions.

As a health and wellness enthusiast, Ellen's ultimate dream is to become a certified yoga instructor and own a yoga retreat on her home island.

Caribbean

Western Mediterranean

Eastern Mediterranean

South Pacific

First Tracks

'First Tracks' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in Belize City.