Owner Operator Captain Wes Heinmiller is joined by a chef, and an optional 3rd crew member for larger groups. For Summer 2020 Wes and a Chef had smaller groups of 4 or less aboard, to Rave Reviews.
Pick Up Locations
Renovated in 2007-2008
2 x 770 h.p. G.M. V-12 Turbo-Charged Diesels (new/rebuild 2007)
Cruising Speed: 10-20 knots
10 gallons per hour at 9.5 knots
80 gallons per hour at 20 knots
Twin 21 Kw Onan generators (new 2007)
23 US Gall/Hr
For internet and email, guests should bring their own devices set to run on cellular data. They can create a personal hotspot for a laptop or tablet without a cell chip. This gives each guest a fast direct connection rather than one shared wifi connection (so wifi is not onboard).
For the San Juan Islands, guests should add a roaming package to extend their data into Canada devices may connect to Canadian towers.
2 VHF radios
2 Cell phones
# of Videos:
# Dine In:
220, 120, 24, 12
# Port Hatches:
Designated outside area only
Please inquire with Pet description. May be possible with $750 carpet cleaning and $3,000 security deposit.
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
All cuisine is tailored to guest preferences.
Sample Breakfast Menu
Copper River Sandwich
Cold Smoked Sockeye Salmon accompanied with Capers, Red Onion, Avocado, Lemon Arugula Salad, and Garlic Aioli.
Three Egg Omelet
Roasted Root Vegetables with Hint of Tarragon and English Pea Puree. White Truffle Essence.
Hot Cereal with Grapefruit.
Stone Oats, Ruby Red Grapefruit Drizzled with Brown Sugar Maple Glaze.
Bacon and Eggs
French Omelet shimmied with Seattle’s Best Cured Bacon. Sauce Hollandaise.
Free Bird Sandwich
Red Bird Chicken, Roasted Red Bell Pepper, Red Onion, Avocado Aioli. Served with French Onion Soup.
Steamed Artichoke, Pernod and fennel Broth. Grilled Brioche.
Miso Honey Marinated Fillet Topped with Alder Smoked Tomato Compote.
Open Face King Crab Cake Sandwich
Tarragon Aioli, Roasted Corn, Fig Balsamic.
Sample Dinner Menu
Peppadew Mash. Beet Pico de Gillo
Traditional with Morels, White Chanterelles, and Fiddle Heads. Chef’s Choice Sauce.
9oz Center Cut, Roasted Shallots, Mushroom Duexelle, Truffle Mash, and Seattle’s Freshened Garden Greens.
Fresh Catch Three Ways
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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