Crewed Caribbean Yacht Charters
Specifications |
||
|---|---|---|
| Guests | Cabins | Length |
| 8 | 4 | 57ft |
| Guest cabin configuration: | ||
| 4 Queen en-suite guest cabins with A/C | ||
| Designer | Lagoon | |
| Built | 2006 (Refit Gen in 2018) | |
| Children Allowed | Yes | |
| Home port | Red Hook, St Thomas, US Virgin Islands | |
| Scuba |  Available onboard |
|
Save 10% off any new 7-night reservations sailing the Virgin Islands in 2018, excluding Christmas and New Year weeks.
Summer season runs until 31 July 2018 and Winter Season resumes 1 November 2018. This special offer can be combined with other discounts.
Home port: Red Hook, St Thomas, US Virgin Islands
Winter cruising area: Caribbean Virgin Islands
Summer cruising area: Caribbean Virgin Islands
This yacht features 4 Queen berths, full A/C, ensuite toilets and wet heads.
Colin & Juliana
| Passengers: | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
|---|---|---|---|---|---|---|---|
| Summer 2018 | $15,500 | $16,250 | $17,000 | $17,750 | $18,500 | $19,250 | $20,000 |
| Winter 2018 to 2019 | $15,500 | $16,250 | $17,000 | $17,750 | $18,500 | $19,250 | $20,000 |
| Summer 2019 | $15,500 | $16,250 | $17,000 | $17,750 | $18,500 | $19,250 | $20,000 |
| Winter 2019 to 2020 | $15,500 | $16,250 | $17,000 | $17,750 | $18,500 | $19,250 | $20,000 |
Listed below are any confirmed reservations or unavailability, as well as current holds / options. Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
| Jul 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2018 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2019 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Hours required between charters: 24 hours
Contact us for rates and current availability or to book a charter aboard Tabula Rasa!
Sample MenuBreakfasts
Greek yogurt parfait with sweet honey, candied walnut granola and fruit
Traditional Italian sausage frittata with fresh vegetables
Lemon ricotta pancakes with orange infused maple syrup, topped with whipped cream and fresh orange slices
Eggs Benedict Oscar with king crab and lemon and cayenne aioli
Continental breakfast with fresh fruit smoothies
Fresh Caribbean lobster omelet with sautéed scallions and spinach, sprinkled with parmesan
Monte Cristo with honey roasted ham, oven cooked turkey and gouda between brioche bread and a powdered sugar dusting
Lunches
Blackened Mahi sandwich with a mango cilantro sauce and orzo vegetable melange
Caribbean jerk chicken kabobs with avocado three bean salad
Cubano sandwich with fried sweet plantains
Greek turkey burger with tzatziki sauce and taboolah
Caprese panini with fresh watermelon, feta, and mint salad
Chicken Avocado Caesar Salad
Locally caught grilled Wahoo tacos with pineapple and mango salsa with spicy sriracha mayo
Appetizers
Roasted tomato and spinach bread
Grilled bacon wrapped asparagus topped with whipped ricotta
Baked pear and brie crostini with thyme and balsamic
Charcuterie board with assorted cheese, apple slices and mango chutney
Fresh spring rolls with grilled shrimp and a peanut and hoisin satay
Pan-seared scallops topped with a Dijon avocado sauce
Roasted red pepper hummus with toasted pita and cucumber slices
Dinners
Grilled garlic shrimp linguine with creamy parsley alfredo sauce
Roasted pineapple and rum chicken with a brown sugar reduction and creamy vegetable risotto
Pan-Seared herb-crusted salmon with a sweet Thai basil cream sauce, wild rice and steamed broccoli
Grilled pork tenderloin and red wine and herb gravy with sweet potato puree
Pasta fagioli with spicy Italian sausage, peppers, and onions
California spicy nigiri tuna stack with tangy ponzu sauce
Flame grilled let mignon with potatoes and roasted asparagus
Desserts
Vanilla bean Crème brûlée
Dark chocolate espresso tiramisu
Homemade salted caramel ice cream with crispy pizzelle
Chocolate and vanilla mousse tri e with layers of strawberries and whipped cream
Molten lava cakes with vanilla ice cream, fresh raspberries, whipped cream, and mint
Mini almond joy cheesecakes Homemade key lime pie with fresh whipped cream
