TRES SUENOS

TRES SUENOS

BUILT/REFITYEAR 2011
YACHTLENGTH 61.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 6
TOTALCREW 3
RATESFROM $25,000

Captain Francisco was born and raised in San Juan, Puerto Rico. Lucky enough to be part of a big family who loved the water he spent his summers exploring every corner of the U.S., Spanish, and British Virgin Islands. Sailing, boating, and snorkeling together are the wonderful experiences that drew him to the water, and he loves sharing those secret spots with guests.

This active lifestyle gave way to a love for surfing, participating in local competitions and traveling abroad representing Puerto Rico. Windsurfing was a natural progression, as was his love of stand up paddle boarding and kitesurfing.

After spending many years enjoying his hobbies on the water, but working as a Sales Executive, Francisco decided to make the change and received his commercial captains license. He began with boat deliveries out of Puerto Rico for multiple companies. Francisco sailed up and down the coast of Puerto Rico, even helping after the devastating hurricanes of 2017. Exploring the waters he grew up sailing on, in this new way gave him a fresh perspective and he knew it was time to truly share his passion with guests.

Sailing on Tres Sueños is a culmination of all the rich experiences Francisco has had. Combining his wide knowledge of the entire Virgin Island chain, his love and experience sailing, and his incredible ability to instruct and encourage watersports from foiling to stand up paddle boards and beyond he is truly the captain to make a charter go from great to amazing.

Chef Elise Esposito
Born and raised in southern New Jersey just outside Philadelphia and Delaware. Elise has a strong Italian background with a love of food, family and travel. Her earliest memories start with cooking with her grandmother. They loved to cook authentic Italian dishes from scratch. Growing up in a large Italian family meant big Sunday dinners were a tradition in our household. This was the start of her love for cooking.

Elise studied Business and Economics in College while continuing traveling and exploring different culinary delights with every venture abroad. She soon moved to New York City to start a business career among the hustle and bustle of city life. She quickly found that her earlier love of travel, exploration of local cuisines, and sailing the blue green waters of the Mediterranean and Caribbean kept calling her away.

Before long, she had traveled 35 countries and all throughout the states with some destinations visited several times only to find an intense realization that her heart’s desire was in sharing her sailing and culinary life experiences with others to create a memorable vacation adventure.
With years of knowledge acquired during her travels and with great passion, Elise creates healthy, deep flavored dishes and well-planned combinations prepared with the highest quality ingredients. My cooking style is healthy and pure with great flavor for the palate and prepared the traditional way but served with a modern twist for your enjoyment. Any diets and personal preferences are always welcomed.

Mate Troy Vile
Troy grew up in Philadelphia and spent most of his life traveling. Summers on the East Coast sailing, surfing and fishing; and winters skiing across the US and Europe. His sense of adventure came from his family’s love of traveling. As a child, Troy lived in London and by the time he was 20, he had sailed, skied, surfed, hiked, and fished in over 30 different countries. His most frequented location over the past ten years has been the Virgin Islands which has enabled him to build deep knowledge of the best spots the islands have to offer.

Troy looks forward to sharing his knowledge of watersports including the sport that makes Tres Suenos different from many of the other boats in the Islands, EFoiling. He fell in love with Efoiling the first time he tried it and was surprised by the easy learning curve of this product. Troy will help the passengers aboard Tres Suenos develop the same love for this new sport that he has mastered. Troy is looking forward to meeting you and ensuring you have fun on the water.







Specifications

Type Catamaran
BuilderPrivilege
Year Built2011
Size61.00 Ft
Beam30 Feet
Draft5,5 Feet
Guests6

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Yacht Haven Grand
Other Pick-up: Red hook

Details

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

Engine Details

2 x 180 HP YANMAR 2 / ONAN 13,5 KW
Fuel Consumption: 18
Cruising Speed: 10
Max Speed: 12 US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 200 L/H
Special Diets: Yes
Kosher: No
BBQ: No
# Dine In: -
Minimum Age: Water safe - bring life vest
Generator: 2 ONAN 13.5 KW
Inverter: -
Voltages: 240/220 V
Water Maker: 200 L/H
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Yes
Dinghy hp: 50 HP
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: -
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: 2
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -

Culinary and Libations

Breakfast

Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins. 

  • Pineapple Pancakes - Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup.
  • Vegetable Frittata - Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs.
  • Create Your Own Omelet - A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions.
  • Eggs Benedict With Jumbo Lump Crab - Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs.
  • Perfectly Golden French Toast - Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup.
  • Cast Iron Shakshuka - Poached Eggs in a spicy tomato sauce with fresh herbs and avocado.
  • Classic American Breakfast - Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait. 

 

Lunch

  • Crab Cakes - Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade.
  • Spicy Shrimp Sushi Tower - Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds.
  • Seafood Bouillabaisse - Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread.
  • Seared Scallops - Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée. 
  • Summer Peach Spinach Salad - Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette.
  • Shrimp Tacos - Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce.
  • Baked Lemon Pepper Chicken - Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables. 

 

Appetizers

Served with refreshing Cocktails, Wine or Champagne. 

  • Charcuterie Board
  • Sushi Assortment
  • Mahi Mahi Ceviche
  • Creamy Cucumber Gazpacho
  • Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze
  • Bacon Wrapped Grilled Peaches
  • Teriyaki Salmon Bites
  • Grilled Caprese toast with burrata cheese and grilled avocados
  • Tuna Sashimi and avocado wonton cups
  • Homemade Pumpkin and Ricotta Ravioli

 

Dinner 

  • Steak Oscar - Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus
  • Parmesan Pesto Tilapia - Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables.
  • Lamb Kleftiko - Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce.
  • Baked Wild Striped Sea Bass - Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce
  • Honey Garlic Salmon - Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers
  • Cabernet Braised Short Ribs - Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables.
  • Apricot Dijon Glazed White Fish - Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.

 

Desserts 

  • Poires Belle Helene - Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds.
  • Chocolate Hazelnut Mousse - Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder.
  • Lemon Semifreddo - Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest.
  • Panna Cotta - Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote.
  • Almond Joy Pie - Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping.
  • Tiramisu - Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies.
  • Mango Mousse Cake - This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.

 

Ships Bar (or equivalents subject to island availability.)

Soft drinks, sodas, water, beers & well drinks are available all day for your enjoyment.

  • Spirits include: Tito’s Vodka, Bombay Sapphire Gin, Jack Daniels, Jose Quervo and Patron Tequilas, A variety of local Rums and an assortment of liqueurs.
  • Wines pairings (Chefs discretion) with each dinner. Custom wine orders available through the preference sheet process.
  • Beer is stocked per your request (subject to availability in the Islands.) Options include: Bud & Bud Lite, Coors Lite, Corona, Michelob Ultra, Miller Lite, Caribe and Presidente / Presidente lite

If your preferred premium wines and/or spirits are not included in the above please let us know and we will do our best to have them on board (subject to island availability) at additional cost.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Winter 2020 to 2021 $25,000 $25,500 $26,000 $26,500 $27,000
Summer 2021 $25,000 $25,500 $26,000 $26,500 $27,000
Winter 2021 to 2022 $25,000 $25,500 $26,000 $26,500 $27,000
Summer 2022 $25,000 $25,500 $26,000 $26,500 $27,000
GENERAL NOTES:
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 PORTS: Add $400 for any port other than West End and JVD.



E-FOIL BY LIFT FOIL SPECIAL OPTION:
E-foil week is available, $4,000 https://youtu.be/_a3olblw8aY (Copy and paste to your browser)
Ever dreamed of flying over the water. Feeling weightless but in control of where you’re going. E-Foiling has arrived in the US Virgin Islands. This exciting new E-watersport feels like carving deep snow or riding a magic carpet. Our playground is the spectacular coastal waters of the Caribbean.
Private unlimited lessons and use of the board throughout the week.
Check out the Youtube channel for more info: https://www.youtube.com/channel/UC-YtLQ9BhQ1UZF3sAk-1OGg (copy and past to browser)

$125 PER CABIN SLEEP ABOARD: 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.

HALF-BOARD RATES: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
2/$24,700 3/$25,050 4/$25,400 5/$25,750 6/$26,100

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$24,900 3/$25,350 4/$25,800 5/$26,250 6/$26,700

SVI CHARTERS: For one way charter STT-FAJ please add $1,700.


CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-6 guests @ $31,000 with 6 night minimum
NEW YEARS: 1-6 guests @ $32,400 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.

N/A
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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