Overview

⮞ Guests (8)

⮞ Length (106.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Heads (6)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (on aft deck)

⮞ Generator (2 )

⮞ Year Buillt (2003)

Accomodations

⮞ Comfortably sleeping 8 in an exceptional 4 x stateroom layout that features an exquisite master suite and three VIP suites. The master has an ADJOINING study which may be used as an additional cabin. Crew quarters are located in aft and accommodate 4.

Locations

⮞ Summer Port : USA - New England, USA - North East

⮞ Winter Port : Bahamas, USA - Florida East Coast

⮞ Preffered Pickup : Fort Lauderdale, FL

Specification

Price Details

⮞ Shorter term charters accepted (use daily rate) 35% APA (unless otherwise discussed) AYCA Contracts unless otherwise discussed 4th crew member (chef) not included on day charters South Florida DAY CHARTERS 2024/2025 Winter Daily Rate: $9,000 15% Pre-Collected Gratuity Departs Fort Lauderdale Miami Delivery: $2,500 New England DAY CHARTERS 2025 Summer Daily Rate: $12,000 15% Pre-Collected Gratuity Departs Clinton, CT Montauk, Sag Harbor, East Hampton delivery available New England TERM CHARTER Weekly Rate: $72,000 (20% holiday premiums)

Crew Profile

Brent Holleman - CAPTAIN
Brent Holleman's love for the sea started at an early age when he became a young sailor racing sailboats at the local yacht club in Miami, Florida. He kept his skills honed over the coming years by owning and bareboat chartering 40-60’ power and sailing vessels. He received his 200-ton MCA/RYA Yachtmaster license, and USCG 500-ton Master Merchant Marine Officer license, and is also a certified diver.

He has logged thousands of nautical miles over the East Coast of the United States, Bahamas, Caribbean, Atlantic and Pacific oceans. In the summer, he loves sailing and working on his Pearson sloop in the Long Island Sound with his family and friends.

Brandon Reid - FIRST MATE
Brandon's upbringing in a shoreline Connecticut town, coupled with summers spent on New Hampshire lakes, fostered his lifelong love for water activities and adventure. Starting from boat yards in New England, his journey led him to helm larger cruising yachts, exploring the Eastern Seaboard, Bahamas, and the Gulf of Mexico. With an unwavering spirit for fun and a penchant for making lasting memories, Brandon ensures every guest aboard his vessel experiences an unforgettable journey. His polite, friendly demeanor and dedication to guest satisfaction make him a trusted and passionate crew member, committed to creating timeless memories on every voyage.

Isabella (Izzie) Stice - STEW
Izzie grew up on a lake in the Ozarks, her love for the water started at an early age with water skiing, and wake boarding. Since then, it has developed into a new passion for all the ocean has to offer; whether that be boating, snorkeling, or sport fishing. She prides herself on excellent service and creating a fun and effortless experience for guests. She thrives in team oriented environments and enjoys curating personalized environments, and is deeply committed to creating memorable moments from start to finish.

Sample Menu

Appetizers
    •    Jumbo Stone Crabs
Served with a creamy mustard dipping sauce.
    •    Key West Pink Shrimp
Accompanied by a zesty Cajun cocktail sauce.
    •    Seared Bluefin Tuna
Finished with delicate soy pearls.
    •    Truffle Arancini
Paired with a toasted avocado purée.
    •    Seared Foie Gras
Complemented by a blueberry compote, served atop fresh croustade.

Entrées
    •    Bone-In Veal Chop
Paired with prosciutto-wrapped green beans, bourbon sweet potato purée, candied Baby Carrots and a beech mushroom veal demi-glacé.
    •    Crispy Skin Red Snapper
Served with lemon risotto, asparagus tips, roasted baby zucchini, fire-charred baby tomatoes, and finished with a citrus beurre blanc.
    •    Caribbean Lobster Caprese Salad
Featuring fresh burrata cheese, microgreens, basil olive oil, and basil pearls.

Desserts
    •    Tiramisu
Topped with fresh chocolate shavings and a raspberry gastrique.
    •    Walnut Tart
Served with homemade coffee gelato, praline sauce, and finished with candied pecans dust.