$29,500 - $34,000 / per Week
Price: $29,500 - $34,000 / Per Week
Length: 68.00 Ft
Guests: 6
Speed: 10 knots Knots
Cabins: 3
Build year: 2024
Refit year: N/A
Crew: 2
King Cabin: 0
Queen Cabin: 3
Double Cabin: 0
Twin Cabin: 0
Single Cabin: 0
Pullman Cabin: 0
Rates are : Plus Expenses
New England - Summer 2025
Leeward Islands Winter 2025/6
Based in Antigua for Winter season 2025/6
Crew Profiles
Meet Captain Erik & Chef Elizabeth – Your Hosts Aboard S/Y CIRRUS — a married American couple whose shared passion for sailing, fine cuisine, and warm hospitality ensures an unforgettable charter experience.Erik Samuels
CAPTAIN
Elizabeth Deringer
CHEF
7-Day Charter Sample Menu - Chef Elizabeth Deringer
Day 1
Breakfast: Fresh fruit salad, chia yogurt parfait, warm banana muffins (GF option available)
Lunch: Grilled chicken salad with avocado, heirloom tomatoes & lemon vinaigrette
Dinner: Pan-seared halibut with cauliflower purée, asparagus & citrus beurre blanc
Dessert: Vanilla bean panna cotta with berry compote
Day 2
Breakfast: Scrambled eggs with chives, roasted sweet potatoes, and sautéed greens
Lunch: Zucchini noodle bowl with shrimp, cherry tomatoes & basil pesto
Dinner: Herb-crusted rack of lamb, truffle mash, and roasted root vegetables
Dessert: Flourless chocolate cake with whipped cream and raspberries
Day 3
Breakfast: Smoothie bowls with coconut, fresh mango & granola
Lunch: Seared ahi tuna salad with cucumber, radish, and sesame dressing
Dinner: Grilled filet mignon with wild mushroom risotto & broccolini
Dessert: Honey-roasted peach tartlets with almond crust (GF)
Day 4
Breakfast: Avocado toast with poached eggs and microgreens on GF sourdough
Lunch: Roasted vegetable and quinoa bowl with lemon tahini dressing
Dinner: Baked salmon with dill cream, sautéed spinach & lemon rice
Dessert: Coconut crème brûlée
Day 5
Breakfast: Omelets made to order with cheese, herbs, and seasonal vegetables
Lunch: Shrimp tacos with cabbage slaw and avocado-lime crema
Dinner: Chicken roulade with goat cheese, baby carrots, and herb jus
Dessert: Chocolate-dipped strawberries and pistachio shortbread
Day 6
Breakfast: Almond flour pancakes with maple syrup and berry compote
Lunch: Grilled vegetable and hummus wrap with arugula salad
Dinner: Lobster tail with garlic butter, corn purée, and grilled zucchini
Dessert: Lemon mousse with blackberry coulis
Day 7
Breakfast: Greek yogurt bar with toppings: nuts, seeds, honey, and fruit
Lunch: Cold soba noodle salad with edamame, carrots & sesame vinaigrette
Dinner: Braised short ribs with parsnip mash and glazed carrots
Dessert: Salted caramel pots de crème
Cirrus accommodates 6 pax in 3 queen cabins. Forward of the galley is the master, with a queen berth and a comfortable sofa. There is a lot of storage for guests and the head is large for a vessel of this size. The shower is oversized as well and separate.
Aft of the salon is a navigation station on the starboard side, aft of that is a day head and a convertible queen/twin cabin. The port side has a similar convertible cabin, and the head also has a shower which can be accessed from either the salon or the port cabin head.
The crew quarters are forward with a separate companionway entrance.
#Pax:6
Draft:9.1
Cabin Configuration:3Queen(s)
Wash Basins:3
TP in Heads:Yes
A/C:Full
Cruising Speed:5 knots
Length:68.6 Feet
Make:
Showers:2
Heads:0
Helipad:No
Max Speed:10 knots
Beam:17.10
# Cabins:3
Tubs:0
Elec. Heads:3
Jacuzzi:
Year Built:2024
Dinghy hp:9.9
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:4
Wake Board:0
SU Paddle Boards:0
Boarding Ladder (Loc/Type):
Gear Type:
U/Water Camera:0
Kite Boarding:
Dinghy # pax:
Water Skis Adult:0
Kneeboard:0
Tube:0
Kayaks 1 Pax:0
Floating Mats:0
Beach Games:0
Rods:
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:0
Fishing Permit :
Sea Bobs:No