Captain Forrest Shropshire, American

Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK�s 3000- on Master�s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.

Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.

Chef Cathleen Trafton, American

Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations - from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.

Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.

First mate Caroline Fraser
Caroline where she learned to sail where she grew up -- Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry. Caroline is experienced in boat handling, whether for a 50 or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint Leo University, Florida, She was a member of the women's lacrosse team there for
four years.


Type Sailing Yachts
BuilderSparkman & S
Year Built1981
Size80.00 Ft
Beam19 Feet
Draft9 Feet

Boat Details

Cabins: 3
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -


Refit: 2003
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: -
Cruising Speed: -
Max Speed: -


Winter Area: -
Summer Area: USA - New England


Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: yes
# CD's: yes
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: 110
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Zodiac / 14ft
Dinghy hp: 60HP
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: Yes
Windsurfer: 1
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: 2
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

Melinka Menu


Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice

Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup

Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup

Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes

Garden Vegetable and Fresh Herb Strata

Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion

Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New

Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar

Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade
Antipasto With Olives, Italian Meats, And Pickled Vegetables
Basil And Mascarpone Torta With Toasted Garlic Rounds
Vegetable Tarts

Curried Lentil Crostini
Spinach And Roasted Red Pepper Bruschetta
Smoked Salmon With Mini Potato Pancakes
Crab Cakes With Cayenne Lemon Remoulade
Gourges With Asparagus Mousse
Jumbo Shrimp With Spicy Cocktail Sauce
Mini Biscuits Stuffed With Pulled Pork
Tallegio Bundles With Sweet Garlic And Onion Jam
Vegetable Nori Rolls With Asian Dipping Sauce
Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo

Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette

Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette
Romaine with Red Onion and Avocado and Grapefruit Dressing

Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil

Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce

Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons
Watercress Chicken Salad on Croissant

Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers

Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo

Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough

Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce

Marinated Duck Breast with Zinfandel Reduction

Romano and Herb Crusted Rack of Lamb

Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks

Salmon Fillet with Dijon Maple Glaze

Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar

Sautéed Soft Shell Crab with Heirloom Tomato Cruda

Roasted Asparagus Bundles
Sauté Of Sweet Green Beans and Fresh Nutmeg
Roasted Summer Vegetables with Caramelized Onion and Herbed Butter
Cayenne Roasted Red Potatoes
Vegetable Cous Cous
Sweet Potato Mash with Scallions and Touch of White Balsamic
Creamed Spinach with Pernod
Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts

Assorted Cookies, Biscotti, and Shortbread
Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato
Warm Fragipange Crepes with Chocolate Sauce
Lemon Tarts with Raspberry Peach Sauce
Fresh Fruit Tarts with Rum Spiced Whipped Cream
Ricotta Cheese Cake with Fresh Berries
Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies
Chocolate Espresso Cake with a Coffee Glaze

No rates details available.

(15 December -30 April)
(1 May - 14 December)
USA - New England

Please Contact Us For Availability

No Yatch Insight Available.