VENTANA
VENTANA
In 2003, Richard moved to the Virgin Islands and acquired his USCG Master’s License. Since then, he has worked in the charter industry as Captain or Engineer on various sailing and motor yachts up to 160 feet. Calling St. Thomas home for more than 15 years. Richard has sailed thousands of miles through the islands and beyond, and he loves sharing some of the best kept secret anchorages and dive locations along the way along with his knowledge of the stars under the beautiful Caribbean night skies.
A true New Yorker born and raised in Staten Island from two parents who grew up in Brooklyn, Christina prides herself on her personality and respectful family values. She believes this is what has shaped her personality which has been the foundation for her life. As an Italian American, food has always been an important part of her life. She believes there is no better way to spread love than with a home cooked meal, some great wine, and really good company.
After graduating with a Masters Degree in Special Education, Christina worked as a preschool teacher in the greater New York area for over 5 years. It wasn’t until she took a trip to South Africa to teach English did she realize that her passion for travel, culture, and exploration exceeded her expectations. It was then that she realized she was settling for a comfortable life which she was good at, but ultimately it did not feed her soul.
Unexpected events, call it serendipitous or not, have brought her to the sea and she could not have been more grateful. She has worked two seasons as a chef in destinations such as Greece, Croatia, and Montenegro. She has worked on a variety of different sailboats which allowed her to really grow her passion for sailing.
As a chef Christina likes to keep her meals as healthy and tasty as possible. To her, flavor is most important and shouldn’t be compromised. Christina likes to cook with the best ingredients she can find, and believes freshness is key. Her cuisine is very exploratory in that she likes to use a variety of flavors, spices, and herbs rather than stick to one specifically. Christina believes people should have a cultural culinary experience when they are eating. She wants you to remember your sailing experience from that moment you see the breathtaking morning sunrise over the horizon to the smell of roasted chicken coming fresh out of the boat’s oven. She truly believes that sailing is an experience for your senses and she’s fully on board to give the best experience she possibly can.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2018 |
| Size | 52.00 Ft |
| Beam | 29 Feet |
| Draft | 5 Feet |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | - |
| Electric Heads: | 6 |
Pick Up Locations
| Pref. Pick-up: | YHG |
| Other Pick-up: | RH, BVI |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| Twin 75HP diesels 11 Kw generator | |
| Fuel Consumption: | 3 |
| Cruising Speed: | 8 |
| 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: | Yes |
| # CD's: | iPod |
| Camcorder: | Yes |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 30GPH |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | None |
| Generator: | 21.5 Kw |
| Inverter: | Yes |
| Voltages: | 110v/220v |
| Water Maker: | 30GPH |
| Water Cap: | 220 |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Lots |
| Guests Smokes: | Aft scoop steps only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | None |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
Water Sports
| Dinghy size: | 12ft RIB center console |
| Dinghy hp: | 40hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | 1 |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder (Loc/Type): | Off scoops |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 2 Trolling and 1 Casting |
| Rods: | 1 |
BREAKFAST
Maple rum french toast served with fresh berries
English breakfast includes scrambled eggs and bacon served with a side of toast and fresh fruit
Yogurt oat bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey
Lemon ricotta pancakes served with side of smoked bacon
Chorizo breakfast tacos served with home fries
Avocado toast served with side of creme-bruleed grapefruit
Mediterranean frittata served with smoked mozzarella, spinach, onions and kalamata olives topped with fresh arugula
Smoked salmon tartine with fresh dill, red onion, and capers served with a yogurt parfait
Canadian bacon breakfast sandwiches served with side of fresh fruit
LUNCH
Fish tacos served with a cilantro lime cabbage slaw, avocado, and a mango salsa. Served with side of black beans & wild rice
Quinoa salad served with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo (choice of grilled chicken or eggplant)
Korean beef quesadillas served with side of guacamole, and lime infused sour cream.
Fig and brie burger served on a whole grain bun with a side of rosemary sweet potato wedges
Warm spinach salad served with crispy pancetta, cherry tomatoes, and cucumbers drizzled with honey-lemon olive oil
Bow-tie pasta with cherry tomatoes, red onion, rustic black olives, fresh basil, and mozzarella tossed in a pesto sauce
Italian sausage and peppers served as a hero or plated accompanied with a side slaw salad
Moroccan chickpea salad served with a cilantro mint dressing accompanied with side of grilled naan bread
Seared Tuna Poke bowls served over coconut rice
Grilled Chicken pitas served with homemade tzatziki sauce and side of hummus
Tuna Nicoise salad drizzled with a balsamic reduction
APPETIZER/SMALL BITES
Prosciutto, fig, fresh basil and burrata drizzled with honey served on crostini
Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli
Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds
Mini crab cakes with garlic and chive sauce
Maple and walnut crusted brie served with multigrain bread
Charcuterie board served with rustic Italian bread
Fresh made guacamole and served with corn tortillas
DINNER
Homemade Italian sauce with choice of gnocchi or spaghetti served with a side of Italian garlic bread and caprese salad
Grilled Vegetables served over balsamic farro served with a side salad and garlic pesto baguette
Roasted beer chicken served over saffron rice with a side salad
Caribbean swordfish served over southwestern quinoa and side of grilled Mexican street corn
Grilled herbed Filet served over horseradish mashed potatoes and a side of roasted cauliflower
Roasted pork tenderloin served over a bed of string beans and squash
Citrus glazed salmon with roasted fennel served over wild rice and a side of parmesan roasted asparagus
Grilled Shrimp served over creamy polenta served with side of honey-butter biscuits
Grilled Chicken on the BBQ served with side of rustic baked potatoes
DESSERTS/SWEET TREATS
Individual key lime pies served with fresh lime whipped cream
Homemade warm chocolate chip cookies
Fresh strawberry frozen yogurt pie
Spiced apple crumble
Homemade cookie crumble served over ice cream (flavors vary)
Grilled pineapple served with a coconut whipped cream
Chocolate pudding pie
Strawberry s’mores bites served with chocolate fudge drizzle
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $20,500 | $21,500 | $22,000 | $22,750 | $23,500 | $24,250 | $25,000 | $25,750 | $26,500 |
| Summer 2021 | $20,500 | $21,500 | $22,000 | $22,750 | $23,500 | $24,250 | $25,000 | $25,750 | $26,500 |
| Winter 2021 to 2022 | $20,500 | $21,500 | $22,000 | $22,750 | $23,500 | $24,250 | $25,000 | $25,750 | $26,500 |
| Summer 2022 | $20,500 | $21,500 | $22,000 | $22,750 | $23,500 | $24,250 | $25,000 | $25,750 | $26,500 |
GENERAL NOTES: LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. MINIMUM NIGHTS: 6 inquire for less BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost SLEEP ABOARD Sleep aboard the night before charter dates. Available for $200 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks. HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$20,200 3@$21,050 4@$21,400 5@$22,000 6@$22,600 7@$23,200 8@$23,800 9@$24,400 10@$25,000 LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense. 2@$20,350 3@$21,275 4@$21,700 5@$22,375 6@$23,050 7@$23,725 8@$24,400 9@$25,075 10@$25,750 CHRISTMAS/NEW YEARS: 7 night minimum, VIRGIN ISLANDS CHRISTMAS: 1-10 pax $35,000 end by 12/26 NEW YEARS: 1-10 pax $36,800 12/27 start or later ***SPECIAL OFFERS *** None at this time. |
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| MCA Compliant | |||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | |||||||||
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