PLAN A

PLAN A

BUILT/REFITYEAR 2014
YACHTLENGTH 130.00 Ft
NUMBER OFCABINS 5
NUMBER OFGUESTS 10
TOTALCREW 7
RATESFROM $90,000

Captain - JD Ducanes
JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending FAU he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL and remained Captain over the following four years. JD has been a project manager on four new yacht build projects and continues to manage vessels for clients. He has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A”.

Chief Stewardess – Nikola Cowie
With roots that stretch from Cape Town, South Africa to Sunny San Diego, California, Nikola has grown up amidst two vibrant cultures. An early love and fascination of people, diversity and travel prompted her to study a BA degree, majoring in Psychology and Sociology. Surrounded by the beautiful and internationally renowned vineyards of Stellenbosch University, Nikola developed a passion for food, wine and the hospitality industry. An avid streak for adventure saw her set sail for the seas where she found her course in yachting. Here, she tackles obstacles with little fear and eagerly embraces every experience as one in which to strengthen and grow. Nikola loves to keep fit and endure everything that life has to offer. Her ultimate goal is to deliver the highest quality of service and to ensure that your stay on board is not only excellent but unforgettable.

Chef – Nicholas Hedemann
Nicholas is well versed in global flavors acquired from extensive travel throughout over 30 countries. With 25 years of professional cooking, Nick has run the gamut of positions within the industry, as a hotel chef, executive chef for various restaurants, yacht chef and catering company owner. He has working privately as a freelance private chef throughout the entirety of his career. He began as a specialist in health supportive cuisine working directly with clients to best accommodate their dietary specific needs. He is well-versed in most all popular diets from macrobiotic, herbal enhanced cuisine, vegan, Keto, Paleo, Gluten-free, Celiac etc. as a caterer in wine country of California Nicholas has worked in hundreds of wineries spearheading farm to table events, large weddings, wine pairing dinners and otherwise general events throughout the nation on yachts or abroad. Nicholas enjoys a diverse spectrum of clientele, including celebrities, prominent families, wineries, and health practitioners.


2nd Stewardess - Amber Petroelje
Amber was born and raised on a farm in Holland Michigan where she developed a love for nature and an incredible work ethic. At the age of eighteen she moved to Hawaii to be a nanny and although she only planned on living there for a year, the island life sucked her in and she ended up staying for almost a decade. The ocean became a huge passion of hers and she spent many years working for a nonprofit organization where she was heavily involved in the education department, as well as with the research and conservation of humpback whales, sea turtles, dolphins and the Hawaiian marine life in general. During her time in Hawaii she attained a bachelor’s degree in education and in her spare time she could often be found scuba diving, hiking, camping, or participating in a local triathlon. Over the years Amber has jumped at every opportunity to travel or move to new destinations, some of which include, New Zealand, Uganda, Alaska, Iceland, Europe and South East Asia. Throughout these adventures Amber spent time working at a winery where she was thrilled to gain knowledge and experience in the world of wine. She also spent time working as a barista where she was able to learn the skill of latte art and gain a knowledge of coffee that matched her enthusiasm for it. Yachting has provided her the opportunity to combine her love of high-end hospitality with the adventurous and traveling nature that the industry provides.

First Officer - Lee Couve
Lee is from a small surfer town called Ballito on the North Coast of Durban, South Africa. He studied International Marketing Management after school before starting his yachting career in 2013. Growing up and living on the coast Lee now considers the ocean as his home. He enjoys surfing when the swell is up and fishing on the calmer days.

Engineer – More info. coming soon.

Deckhand – Richard Le’tang
Richard was born and raised in sunny Durban. From an early age he participated in various sports including surfing, cycling and skateboarding. With a background in hospitality he has been conditioned to liaise with guests and work in demanding environments. He entered the yachting industry in 2017 and has been accumulating knowledge from his fellow team members ever since.










Specifications

Type Power Yachts
BuilderWestport
Year Built2007
Size130.00 Ft
Beam26' Feet
Draft7' Feet
Guests10

Boat Details

Cabins: 5
Queen: 1
Single Cabins: 1
Showers: 5
Wash Basins: 7
Heads: 7
Electric Heads: -

Pick Up Locations

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

Details

Refit: 2014
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014
Fuel Consumption: 120
Cruising Speed: 19
Max Speed: 22 US Gall/Hr

Locations

Winter Area: Bahamas
Summer Area: New England

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: VSAT
SAT Phone
Cell Phone VHF
Single Side band
SATCOM
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: Ins
Minimum Age: -
Generator: (2) Brand New Northern Lights
Inverter: Yes
Voltages: 110v
Water Maker: yes
Water Cap: 1600 gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: No
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 34' Regulator Center Console Towed Tender
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
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: Light & Heavy
Rods: -

Day 1

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, whole grain granola yogurt,
and milk, whole grain bread, assorted jam, and sweet whipped butter

“Italian-­‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione

Strawberry papaya w/ lavender honey, toasted macadamia nuts

 

Thai Indo-­‐Chinese Buffet or family style lunch

Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,

Cherry tomatoes and peanuts tossed in a Kafir lime-­‐rice vinegar fish sauce vinaigrette.

 

Grilled butterflied flank steak medallions - Marinated with lemongrass,

ginger, soy-­‐chili, cilantro and scallions Ponzu Demi glace.

 

Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.

 

Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.

 

Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms

 

Appetizers

Beer battered cod with kosher pickle aioli

Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream

 

Dinner

Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews,
scallions, diakon radish.

Sumac roasted duck breast medallions, Pumpkin spoon bread,

petite vegetable medley, Sauternes reduction, Champagne grapes.

 

Dessert

Chocolate-­‐chocolate tart w/ vanilla bean whipped cream

Chocolate curls, & raspberry garnish


Day 2

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola

Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter

Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs

Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons

 

Lunch

Italian vegetable ciabatta

Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,

Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto

Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French
green beans, balsamic cured shallots & basil

 

Appetizers

Lamb, chic pea and coriander kofta w/ mint pesto

Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney

 

Dinner

Golden tomato soup, basil, panko sautéed chevre, basil oil

Alaskan king salmon

White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis

 

Dessert

Banana trifle

Yellow cake, banana

Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg


Day 3

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola

Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/
spices & stewed figs, dates & plums

Assorted toasted bagels

Smoked salmon platter, tomato, caper, cured red onion, Dill-­‐Dijon cream cheese

Egg salad, with avocado and radish

 

Lunch

Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter
lettuce

Ham n’ cheese - Gruyere, black forest ham, Brie,

Tomato, aioli, caramelized onion, sourdough

 

Cena Toscana

L’Antipasti

Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese

Assorted olives, cured crimini Cena Toscana

Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini

L’primo

Panzanella-­‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle
oil and Pecorino cheese

Secondi e Contorni

Ribollita -­ Tuscan stew or cannellini beans, mire poix

Pancetta wrapped roasted squab

Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale

Dolce

Zuccotto Allo Zafferno

Amaretto sponge cake with Saffron cream


Day 4

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola,
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter

Eggs any style

Roasted red potatoes with rosemary and garlic Diced onions, and spices

Pork breakfast sausage patties

Made with sage, maple syrup and steel cut oats

 

Lunch

Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender
hydrosol honey vinaigrette,

Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with

Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea
shoots, pecorino cheese, roasted lemon segments, peas

 

Appetizers

Marinated eggplant

Wrapped in southwest seasoned bacon with Chipotle aioli

Braised tri-­‐tip meat empanadas Smoked tomato coulis

 

Dinner

Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan

Mushroom duxelle stuffed chicken breast

Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe

 

Dessert

Triple chocolate tart Frangelico cream

Jasmine lemongrass simple syrup


Day 5

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola

Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter

Spiced buckwheat pumpkin pancakes

Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter

Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats
& cheeses

Roasted bacon

 

Lunch

Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette

Roquefort cheese, pickled red onions and beets

Dungeness Crab cannelloni

Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel

 

Appetizer

5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice
waffles w/ mushroom walnut pate

Duck strudel Mandarin ginger coulis

Dinner

California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil
White balsamic, black salt

Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-­‐glace, rosemary garlic mashed
potatoes Sautéed vegetable medley

 

Dessert

Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade


Day 6

coffee, tea selection, fresh fruit platter, and whole grain granola,
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter

Citrus supreme

Ruby grapefruit, navel orange & mandarin segments

Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter
frosting

Avocado & egg tacos,

Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad &
cilantro Napa cabbage slaw

 

Lunch

Gazpacho, avocado mousse, chilies, cucumber Parisian ball

Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with
foccacia Nori croutons, Parmesan reggiano, Anchovies

 

Appetizer

Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with
Lemon verbena poached Alaskan salmon

 

Dinner

Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette

Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice
timbale, chanterelle flan

 

Dessert

Raspberry sorbet

Gingersnap cup, fresh berries, mint

 

Day 7

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola, 

Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter

Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with
feta and rosemary broiled eggs & grilled franchisee bread

 

Lunch

Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage

Five spiced hoison baby back ribs

Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and
cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette

 

Appetizer

Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill

Chorizo and pimento stuffed squid with Marsala butter sauce

 

Dinner

Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc
pear

Cold seafood platter

Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce
& pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare
sesame wontons, wasabi cream, oysters with mignonette

Broiled halibut, Alaskan red shrimp

Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox

 

Dessert

Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt


Day 8

Continental breakfast bar

Coffee, tea selection, fresh fruit platter, and whole grain granola

Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter

Eggs Florentine

Poached organic eggs over steamed spinach

Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage

 

Lunch

Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl
onions, candied pecans & avocado, tossed in a creamy roma tomato dressing

Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine
rice w/spinach& nigella seed

 

Appetizer

Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage

Fresh vegetable crudités

Assorted raw & blanched vegetable medley

Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas,
French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco
sauce, Goat cheese ranch dressing

 

Dinner

Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs

Cognac mushroom sauce, fresh fava beans

Purple Peruvian potatoes, spring onions

 

Dessert

Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit


Kids Menu

Pizza station: Made to order pizzas, with the toppings and cheese

Panko crusted buttermilk chicken tenders

Baked macaroni and cheese

Spaghetti with meatballs

Chicken and kale fritters

Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots

Roasted lamb, mint jelly, French fries, broccoli

Turkey schnitzel, spaetzel with brown butter, green beans

Minestrone soup, pesto with bruschetta

Matzo ball soup with rich chicken stock

Taco -­‐fajita platter, Spanish rice, black beans

Sweet and sour prawns, vegetable stir fry with brown rice

 

No rates details available.


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


Available:
Hold/Option:
Booked:
Unavailable:

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