Overview

⮞ Guests (7)

⮞ Length (88.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (3)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2--NORTHERN LIGHTS 25KW)

⮞ Year Buillt (2016)

Accomodations

⮞ MASTER SUITE, FORWARD; VIP SUITE, AFT; DOUBLE TWIN, MIDSHIP; SINGLE TWIN, MIDSHIP, Three ensuite Cabins

Locations

⮞ Summer Port : USA - New England

⮞ Winter Port : Bahamas

Crew Profile

Chris & Jacki Lane are based between Newport, RI and West Palm Beach, FL, bringing experience, energy, and a true love of the water to every trip. Chris is a 100-Ton Licensed Captain and former personal trainer, focused on safety and seamless adventure. Avid surfers, snorkelers, swimmers, and ocean lovers, Chris and Jacki are ready to take you on your next unforgettable vacation—whether you’re seeking wellness, adventure, or pure relaxation.

CHEF JACKI LANE

Jacki is a versatile yacht chef and personal trainer known for creating exceptional meals tailored to both taste and lifestyle. Whether it’s elevated comfort food, Blue Zone–inspired healthy cuisine, or fitness-focused, macro-balanced dishes, Jacki brings creativity and precision to every plate. Her menus are thoughtfully crafted around the freshest local ingredients available at each destination, ensuring a dynamic and seasonal dining experience. Collaborative by nature, she welcomes guest feedback and ideas, making every meal both personalized and memorable

Jacki Lane is a Gym Owner, Personal Trainer and Health Coach in Newport, Rhode Island.

From growing up in an Italian food, home cooking household, to working at fine dining restaurants in high-end vacation towns like Newport, RI and Stowe, Vermont, to spending adult years help clients eat for either overall health or weight loss ~ she has developed a passion for cooking and service that compliments her health, fitness, and yacht charter lifestyle. "It's a dream to be able to help charter guests either enjoy decadent, comfort food vacation meals or healthy, nutritious options while on their charter. Whatever the guests are in the mood for I'm thrilled to create!"

She has published a macro correct weight loss cook book "Goal Weight 130" and is an award winning fitness studio owner, operator and trainer. "I think what makes me special enough to win awards is that I know that creating the best plan for a group - whether it's my staff, a workout group or a charter group - takes feedback from all, consideration of all, and ability to make timely decisions that work uniformly for all -- with a smile of course!"

Jacki has created a fitness community in Newport, RI and Palm Beach, FL and is thrilled to bring her passion for fitness, food and FUN to her charters around New England and the Carribbean!

Sample Menu

FEBRUARY/MARCH VACATION WEEK MENU
2/26 Nassau: Arrival Group 1: Happy Birthday Dan!
Appetizers upon request: Crabbies, Veggie Tray & Cheese Board.
Dinner out 7:30 p.m.
2/27 Highbourne: Brunch Group 1
Spinach & Feta, Bacon & Cheddar and Ham & Gruyere Egg Quesadillas
Shrimp Cocktail
Deviled Egg Selection
Parsley Garlic Homefried Potatoes
Dinner out 7:30 p.m.
2/28 Compass: Dinner Group 1
Scallop/Bacon & Tuna Tartare Appetizers
Brie Basil Pasta with Sauteed New England Lobster
Caprese Salad over Mixed Greens
Brunch Out Time TBD
3/1 Emerald: Brunch Group 1
Smoked Salmon and Egg & Cheese Bagel Sandwich Selection
Side of Bacon & Ham
Fresh Fruit Tray
Guests Switch
Dinner out 7:30 p.m.
3/1 Emerald: Appetizers Group 2
Shrimp Cocktail
Crabbies
Asian Dumplings and/or Artichoke Dip & Crackers
3/2 Staniel: Dinner Group 2
Charcuterie and/or Crab Avocado Tower Appetizers
Panseared/Baked Fresh Fish from Staniel Cay
Roasted Garlic Mashed Potatoes
Arugula Sunflower Salad with Shaved Parmesan and Cherry Tomatoes
3/3 Highbourne: Brunch Group 2
Freshly baked muffins & croissants
Fresh Fruit Selection
Egg Mini Quiche & Vegetable “Muffin” Selection
Side of Bacon & Sausage
3/4: Nassau: Brunch Group 2
Scrambled Eggs with Ham & Cheese
Egg White & Veggie Frittata
Smoked Salmon Platter
Homefried Potatoes

 

HOLIDAY WEEK MENU
12/26 - HURRICANE HOLE OR LYFORD CAY
Lunch
Rotisserie Chicken Salad, Turkey, or Tuna Salad Mini Croissant Sandwiches
Selection of Chips & Pickles
Cocktail Hour Apps
Charcuterie Board Spread
Dinner
Out - Hurricane Hole
12/27 - COMPASS
Breakfast
Deviled Eggs, Bacon & Fruit Plate
Croissants/Muffins
Lunch
Burrata Avocado Proscuitto or Grilled Chicken Salads with Feta
Pita Crisps
Cocktail Hour Apps
Shrimp Cocktail, Veggies & Dip
Dinner Onboard
Filet,, Shrimp Pesto Pasta, Arugula Parm & Cherry Tomato Salad with Garlic Bread
12/28 - GEORGETOWN
Breakfast
Egg Quesadillas, Breakfast Sausages, Fruit Plate
Lunch
Greek Snack Plate for Lettuce Wraps: Hummus, Chicken, Veggies
Pickles on the side
Cocktail Hour Apps
Artichoke Dip & Crabbies
Dinner
Out
12/29 - GEORGETOWN
Breakfast
Eggs Benedict or Egg Sandwiches, Fruit Plate
Lunch
Grilled Panini Spread - Cheese & Tomato, Roast Beef & Boursin, Chicken Caprese
Cocktail Hour Snacks
Guacamole, Salsa & Chips
Dinner
Out
12/30 - Tutchers Depart
Breakfast
Yogurt Parfaits, Muffins
Backup Dinner Ingredients Onboard
Turkey Meatballs, Gnocchi, Caesar Salad