JUSTIFIED HORIZONS
JUSTIFIED HORIZONS
Captain Ryan took to the great outdoors from the very start, growing up in the countryside of Ohio. Whether he was playing football or baseball, boating on the many nearby lakes, or taking family fishing trips to the lakes of Canada, he could be found enjoying what nature had to offer. Ryan brings that same appreciation for the outdoors to his career as a professional charter captain. He holds a 100-ton Coast Guard Credential with a sailing endorsement and gained a wealth of critical knowledge over the past 4 years, captaining a sailing catamaran all throughout the Caribbean. Diving is such an extreme passion for Captain Ryan that he is a PADI certified dive instructor with over 400 recorded dives. Ryan is also known to whip up award-winning cocktails, having won Best Cocktail at the Fall VICL Yacht Show 2 years in a row!
Chef Dani brings along an adventurous spirit that is bound to rub off on those around her. Also growing up in Ohio, she spent her time being very active whether it was playing softball, golfing, fishing or, most of all, being in or near the water. Her first trip to the Virgin Islands at age 17 made her realize that one day she would trade the ponds and lakes for the ocean. She made that trade in 2012 and has been immersing herself in the Caribbean culture ever since. For the last 4 years she has been the chef aboard her charter catamaran, honing her culinary skills and delighting her guests' taste buds with a wide range of cuisines. She has been professionally trained and holds a Certificate in Culinary Arts from Ashburton Chefs Academy, a CTH Level 2 Award in Culinary Skills, and an HABC Level 2 Award in Food Safety. She has also taken classes at the Culinary Institute of America. The passion that she has found in food continues to inspire new and creative dishes which led to her winning 2nd place in the dessert category at the annual VIPCA Yacht Show. Her attention to detail and great sense of humor leaves her guests well-fed and entertained! She is up for any challenges to create new and exciting meals that fit her guests' preferences and desires.
Ryan and Dani are excited to deliver high-end vacations to their guests, offering friendly, personable service and professionalism that matches the luxury, comfort and accommodation of Stop Work Order. Over the course of the last 5 years they have sailed over 7,000 nautical miles spanning all the way to Grenada. Their passion for people, food, love of the water and sailing creates both an adventurous and a welcoming environment felt by all.
Dani has been professionally trained and has received the following awards:
Certificate in Culinary Arts from Ashburton Chefs Academy
CTH Level 2 Award in Culinary Skills
HABC Level 2 Award in Food Safety
Her training has expanded her knowledge and inspired her to continue down the creative path of culinary arts. She cannot wait to share her passion of food with her guests!
Ryan and Dani will be accompanied by a third crew member.

Specifications
Type | Catamaran |
---|---|
Builder | Lagoon |
Year Built | 2021 |
Size | 65.00 Ft |
Beam | 10 Feet |
Draft | 5 Feet |
Guests | 10 |
Boat Details
Cabins: | 5 |
Queen: | 5 |
Single Cabins: | 1 |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | 5 |
Electric Heads: | 5 |
Pick Up Locations
Pref. Pick-up: | Red Hook, St. Thomas |
Other Pick-up: | - |
Details
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Engine Details
15% Split Commission with Travel Agents | |
Fuel Consumption: | 344 |
Cruising Speed: | - |
Max Speed: | - |
Locations
Winter Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Amenities
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA. |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
Camcorder: | Yes |
Books: | Yes |
Board Games: | Yes |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Yes |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | - |
Generator: | - |
Inverter: | Yes |
Voltages: | 220 |
Water Maker: | Yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Yes |
Hairdryers: | Yes |
# Port Hatches: | Yes |
Guests Smokes: | Transom only |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | No |
Windscoops: | No |
Water Sports
Dinghy size: | 15 f Highfield |
Dinghy hp: | 110 |
Dinghy # pax: | 13 |
Water Skis Adult: | Yes |
Water Skis Kids: | No |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | No |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | Yes |
Floating Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | trawling, Casting |
Rods: | 2 |
Scuba Diving Details
Stop Work Order Sample Menu
Breakfast
Traditional Eggs Benedict
Pancakes with Maple Bacon Creme
Prosciutto Wrapped Asparagus with Poached Eggs and Toast
Almond Pain Perdu with Mascarpone Creme and Fresh Berries
Veggie Frittata with Local Fruit Salad
Yogurt Parfait with Dragonfruit
Homemade Biscuits with Eggs, Sausage and Country Gravy
Lunch
Lemon Basil Shrimp Pasta
Seared Salmon with Chilled Orzo Salad, Pistachios, and Feta Cheese
Quinoa Burrito Bowls
Mahi Mahi Tacos and Braised Black Beans
Chef Salad with Shrimp and Lime Vinaigrette
Wasabi Pea Crusted Ahi Tuna Salad
Chorizo and Corn a la Francaise with Grilled Chicken
Appetizers
Serrano and Manchebo Croquettes
Tostones with Roasted Garlic Aioli
Panko Crusted Crab Cakes with Roasted Red Pepper Aioli
Bacon Jam and Brie Tartlets
Calamari with Peppercorn Sauce
Prosciutto, Melon, and Balsamic Skewers
Charcuterie Board with Select Cheeses, Meats, and Jams
Dinner
Coconut Curry Shrimp served over Jasmine Rice
Local Wahoo, Cauliflower Puree, Sautéed Kale, and Tomato Thyme Vinaigrette
Filet Mignon, Dauphinoise Potatoes, and Sous Vide Honey Herb Carrots
Handmade Linguine with Local Sous Vide Lobster and a Creamy Vino Sauce
Miso Glazed Sea Bass with Truffled Broccoli Puree, Roasted Veg, and Forbidden Rice
Sous Vide Pork Tenderloin with Sweet Potato Mash and Maple Garlic Glaze
Ragu Bolognese with Fresh White Bread Rolls
Dessert
Key Lime Pie with Raspberry Caviar
Milk Chocolate Mousse with Himalayan Sea Salt
Red Wine Poached Pears with Honeyed Mascarpone Filling
Sous Vide Salted Caramel Cheesecake with Dulce de Leche
Coconut Panna Cotta with Toasted Coconut and Fresh Berries
Chocolate Ganache Truffles with White Chocolate Drizzle
Raspberry Shortbread with French Vanilla Ice Cream and Chocolate Shavings










2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
---|---|---|---|---|---|---|---|---|---|
Winter 2020 to 2021 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
Summer 2021 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
Winter 2021 to 2022 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
Winter 2021 to 2022 | $46,000 | $47,000 | $48,000 | $49,000 | $50,000 | $51,000 | $52,000 | $53,000 | $54,000 |
***BOAT REQUIRES 48 HOUR TURNS*** *7 Night Minimum* Inquire for short charters. HOLIDAYS: 2021 Christmas Flat Rate $60,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2019 New Years Flat Rate $60,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2019 |
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No Captain only.... | |||||||||
MCA Compliant | |||||||||
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat |
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No Yatch Insight Available.

