Capt. Terry “TC” Carter is a fourth generation Floridian who has spent most of his life on or around the water. While growing up on the sandy shores of St. Petersburg, he developed a deep love for the sea and began feeling the calling of distant shores. After his service in the US Air Force, he moved back to the Sun Coast where he started an entertainment company specializing in providing music for a wide range of audiences. When you couple that with his enjoyment of mixing a delightful libation, it quickly becomes evident he is drawn to ensuring a good time is had by all. His passion for orchestrating a festive experience has melded itself beautifully with his desire to live on the ocean. The consummate professional combined with the quintessential entertainer is certain to leave you wishing for one more day on your Caribbean getaway.
Chef Suzanne “Z” Carter hails from Philadelphia, PA where she studied under some of the best Italian cooks on the east side. She learned at an early age that perfectly blended herbs and spices will bring your dish to the next level. Her family moved to St. Petersburg, FL where her eyes were immediately drawn to the sea. Through the years her need to be in the islands never waned nor did her desire to create mouth watering meals. Her dishes are best described as elegantly simplistic. A wide range of culinary styles beautifully blended with fresh local ingredients, a superb mixture of herbs and spices, and sprinkled with a pinch of Mama’s love will have you begging for seconds. But trust me, you are going to want to save room for dessert!
Capt. TC and Chef Z began sailing together 10 years ago when they decided to leave their corporate jobs and head for the islands. They both obtained their Captain’s licenses and spent a few years chartering sunset cruises and day sails on their boat before departing for the US Virgin Islands. They bounced from island to island through the Bahamas, Turks and Caicos, USVIs, BVIs, and down to Grenada and back. During that time as they honed their skills on the water, Z expanded her knowledge of Caribbean cuisine. Upon returning to St. Thomas, it was obvious to them they were meant to charter guests. So if you’re looking for picturesque anchorages, snorkeling with sea turtles and spending your evenings soaking up Mai Tai’s and sunsets, think of Capt TC and Chef Z. They are “The Letter Crew” sailing the Virgin Islands on “Let’s Play Two.”
Pick Up Locations
2 X Yanmar diesels 45HP each.
6KW Northern Lights generator
Ricotta Strawberry French Toast topped with honey and mint
Build your own omelette served with crispy potatoes and warm baked croissants
Spinach and Cheese Quiche with sausage patties and roasted seasoned potatoes
Fresh Blueberry Pancakes with a warm maple butter syrup served with an egg scramble and thick cut bacon
Salmon Lox with red onion and capers with choice of bagels and assorted cream cheese.
Avocado Brioche Toast topped with fresh mozzarella, tomato and arugula
Blackened Shrimp Caesar Salad with parmesan crisps
Homemade Crab Cakes topped with an aioli sauce served with classic Cole slaw
Mahi Mahi Fish Tacos, pineapple and mango salsa and a spicy sriracha mayo
Sausage, Broccoli Rabe, and Mozzarella Flatbread
Turkey Burger sliders with warm homemade potato salad
Jerk Chicken Wrap with salsa, homemake guacamole and crispy corn tortillas
Charcuterie board with assorted cheese, meats, nuts and dried fruits
Baked Brie with apricot jam served with assorted artisan crackers
Lemony Mushroom Crostini with shallot and chive Boursin
Pancetta Crisps with goat cheese and pear
Fresh baked bread with olive oil, pesto, and hummus
Classic Chicken Marsala with sautéd mushrooms in Madeira sauce, roasted broccolini and rosemary mashed potatoes
Grilled Tuna Steaks served with mango salsa and coconut rice
Pan Seared Filet Mignon, green beans with caramelized shallots and roasted red potatoes
Balsamic glazed Salmon with asparagus and honey brown sugar sweet potatoes
Asian Orange Chicken served with sugar snap peas and jasmine rice
Pork Tenderloin over mushroom risotto
Lemon Squares topped with powdered sugar and fresh mint
Warm Apple Crisp a la mode with a caramel drizzle
Champagne cake with fresh strawberries
Chocolate Brownie squares with vanilla bean ice cream
Fruit Sorbet with fresh seasonal berries
Peanut Butter Pie
*Vegetarian Menu Options
Tomato Avocado Toast with fresh mozzarella and basil
Veggie Breakfast Tacos
Pineapple Upside Down Pancakes
Mediterranean Couscous Salad
Spicy Kale and Coconut Fried Rice
Tangy Veggie Wraps with crispy corn tortilla chips and salsa
Portabella Mushroom Burgers served with warm homemade potato salad
Roasted Sweet Potato and Onion Tart with goat cheese served with fresh greens
Ricotta Gnocchi in Lemon butter sauce
Roasted Mushroom Risotto
Cheese Tortellini with roasted tomato vodka sauce
**Menu can be adapted for Gluten Free guests
Winter 2020 to 2021
Winter 2021 to 2022
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
$125 PER CABIN SLEEP ABOARD, MINIMUM 2 CABINS: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins. EXCLUDES: Christmas and New Year's weeks.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$13,850 3/$14,275 4/14,700 5/$15,125 6/$15,500
CHRISTMAS: 1-6 guests @ $17,600 with 7 night minimum
NEW YEARS: 1-6 guests @ $18,400 with 7 night minimum
New Year's must start no earlier than 12/27
Christmas must end no later than 12/26
***SPECIAL OFFERS ***
None at this time.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client