ITHAKA
56.00 Ft
$23,000 - $28,600 / per Week
| Summer Base Port: | St. Thomas, USVI |
| Summer Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Winter Base Port: | St. Thomas, USVI |
| Winter Operating Area: | Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Price: $23,000 - $28,600 / Per Week
Length: 56.00 Ft
Guests: 8
Speed: N/A Knots
Cabins: 4
Build year: 2022
Refit year: N/A
Crew: 2
King Cabin: N/A
Queen Cabin: 4
Double Cabin: N/A
Twin Cabin: N/A
Rates
High Rate: $28,600 per week
Low Rate: $23,000 per week
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
**Please inquire about charters in the Spanish Virgin Islands and St. Martin***
Additional Rate Details:
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.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $36,500 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,500 - charter may not start prior to 12/28
DAY CHARTERS: Ithaka is available for day charters. Inquire for availability. $2,800 up to 8 guests, includes lunch, and drinks
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Based from Yacht Haven, cruising the BVI.
Inquire with CA about Spanish Virgin Islands and other Caribbean Islands
Availability
Available
Booked
Hold
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Captain
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Chef/Mate
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Breakfasts
*All breakfasts are served with assorted fruit, breakfast meat and a bread or pastry*
Baked frittata with fresh herbs, peppers, onions, mushrooms & cheddar
Avocado toast with dill, crumbled feta, pickled red onion with choice of either smoked salmon or poached egg
Huevos rancheros – corn tortilla, refried beans, sunny side up eggs, fresh Pico de Gallo, cotija cheese, sliced avocado
Shakshuka – eggs poached in a sauce of tomatoes, peppers, onions and garlic, topped with fresh herbs and feta cheese & served with crispy bread
Orange zest Crème brulee French toast topped with a mixed berry compote
Fluffy lemon ricotta pancakes topped with blueberry compote
Lunches
Sweet and tangy braised beef or fish tacos – island cabbage slaw, mango salsa, jalapenos, served with red rice and fresh guacamole
Mediterranean turkey or beef meatballs, served with turmeric rice, cucumber tomato salad, pickled onions, tzatziki, hummus, and warm pita bread
Flatbreads – BBQ chicken, margherita, prosciutto & fig, or pepperoni
Coconut shrimp salad – mixed greens, mango, cucumber, red onion, cherry tomato, toasted almonds, sesame vinaigrette
Tandoori grilled chicken breast with massaged kale salad – crispy chic peas, cranberries, shaved parm, tahini dressing
Artisanal sandwiches – turkey club, Reuben, mozzarella & prosciutto served with a chilled quinoa salad
Appetizers
Crudite and charcuterie platters – assortment of chopped veggies, cheeses, meats, fruits, and spreads
Spicy shrimp cocktail – shrimp cooked in old bay, lemon and herbs served with a fiery hot horseradish cocktail sauce
Bacon wrapped scallops served with a balsamic mayo dipping sauce
Prosciutto & brie puff pastry bites
Caprese skewers – cherry tomato, buffalo mozzarella, fresh basil, balsamic drizzle
Spicy tuna & crispy rice bites – creamy and spiced ahi tuna on top of seasoned crispy rice, with fresh avocado slices and jalapeno
Dinners
Surf & Turf – grilled lobster and filet served with twice baked potatoes, roast asparagus & ginger lime compound butter
Pomegranate braised short ribs – served over warm parmesan polenta with honey balsamic roast carrots
Chicken Milanese – breaded chicken cutlets served with parmesan arugula salad, side of roast vegetables
Miso glazed salmon – served with wasabi mash, roast lemony broccolini
Linguine with a burst cherry tomato garlic butter sauce & grilled shrimp
Locally caught fresh fish cooked in a lemon pepper sauce, served with Caribbean rice and sweet plantains
Desserts
Southern style peach or apple cobbler – served with vanilla ice cream
Key lime pie – graham cracker crust, delicious key lime custard filling
Flourless chocolate cake with fresh berries
Crème Brulee
Vanilla bean panacotta – fresh berries, shaved pistachio
Dark lava chocolate cake with a blackberry filling