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PLAN A YACHT CHARTER
40m / 131'3 overmarine 2007.
- Previous Yacht
Special Features:
- Interior design from Overmarine
- Cruising speed of 27 knots
- Sleeps 12 guests
- 5m/16'5" Castoldi
- Able to access shallow bays and coves
Luxury yacht Plan A is the perfect charter platform for yachting vacations spent entertaining in style
The 39.65m/130'1" 'Plan A' open yacht built by the Italian shipyard Overmarine is available for charter for up to 12 guests in 5 cabins. This yacht features interior styling by Italian designer Overmarine.
Impressive open yacht Plan A is custom-built for socialising and relaxing, offering a stylish haven away from the crowds as you soak up the rays on her array of sumptuous sunpads and lounges. Water lovers will also relish her swim platform, which provides the perfect base for watersports and refreshing dips in the sea.
Guest Accommodation
Families will particularly love Plan A thanks to her child-friendly setup. Built in 2007, She offers guest accommodation for up to 12 guests. There are 8 beds in total, including 1 king, 1 queen, 2 doubles, 2 singles and 2 pullmans. She is also capable of carrying up to 7 crew onboard to ensure a relaxed luxury yacht charter experience.
Onboard Comfort & Entertainment
A charter on Plan A is comfortable and convenient thanks to the provided amenities such as a gym with all the latest equipment to maintain your fitness routine. Sit back with a glass of champagne in the deck jacuzzi.
Plan A benefits from some excellent features to improve your charter such as Wi-Fi connectivity, allowing you to stay connected at all times, should you wish. Guests will experience complete comfort while chartering thanks to air conditioning.
Performance & Range
Built with a GRP hull and GRP superstructure, she has impressive speed and great efficiency thanks to her planing hull. Powered by twin MTU engines, she comfortably cruises at 27 knots, reaches a maximum speed of 32 knots. With a shallow draft of 1.35m/4'5" Plan A can anchor closer to coves and sheltered bays overnight.
Plan A has a good selection of water toys and accessories to entertain you and your guests whilst on charter. Take to the sea on the Jet Skis offering you power and control on the water. Additionally, there is a SEABOB, that allow you to skim along the surface or steer under the crystal water and see a variety of aquatic sea life. In addition there is a wakeboard so guests can show off at speed. Plan A also sports a 5m/16'5" Castoldi to transport you with ease.
Plan A is a unique open yacht and the ideal platform for an adventure charter that will guarantee unforgettable memories.
TESTIMONIALS
There are currently no testimonials for Plan A, please provide .
Plan A Photos
Amenities & Entertainment
For your relaxation and entertainment Plan A has the following facilities, for more details please speak to your yacht charter broker.
Plan A is reported to be available to Charter with the following recreation facilities:
- 5m / 16'5 Castoldi
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
- + shortlist
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
'Plan A' Charter Rates & Destinations
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Charter Plan A
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PLAN A Yacht for Charter
2007 / 2016
Overview | Exterior | Interior | Accommodation | Photos | Layout | Price
PLAN A PRICE
From:$125,000p/week
Windward Islands
PLAN A CHARTER YACHT
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Contact our charter brokers about chartering this yacht.
Related Yachts
26m | Azimut | 2019
52m | Sanlorezo | 2017
NORTHERN SUN
50m | Nagasaki Shipyard | 1976
DESTINATIONS
Leeward Islands
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PLAN A Westport | From US$ 125,000/wk
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Windward Islands
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Starship | From US$ 125,000/wk
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PLAN A Westport | From US$ 125,000 /wk
Motor yacht PLAN A (previously "RESOLUTE") was built by Westport Yachts in 2007 and refitted in 2014. She features naval architecture by William Garden and measures 39.62m (129.11ft). M/Y PLAN A cruises the East Coast of the USA and the Bahamas seasonally, offering deluxe crewed yacht charters for up to 10 guests.
NOTABLE FEATURES for PLAN A: Open plan salon and dining ~ Spacious sky lounge ~ On deck master stateroom ~ Large country style galley with casual dining table ~ Large aft deck with alfresco dining and a bar ~ Social seating on the bow ~ Generous sundeck with alfresco dining ~ Jacuzzi ~ Water toys ~ Gym equipment ~ Wifi ~ Stabilizers
The PLAN A yacht is a tri-deck design, boasting expansive interior and exterior areas to enjoy. Her interior décor is elegant and warm, rich cherry wood panels, neutral soft furnishings and subtle lighting create an inviting ambiance throughout. The salon and dining is an open plan, featuring the generous lounge aft and formal dining forward. A full entertainment system to the rear of the salon, is perfect for indoor entertainment. A foyer on the starboard side leads past the large galley, to the full beam master stateroom with king size bed, private study and spacious en-suite. The upper deck offers a skylounge, with large sofa, occasional chairs, desk, games table and full entertainment system. Below decks, a further 4 cabins accommodate an additional 8 guests, each with en-suite facilities.
PLAN A Specifications
Aboard the crewed Westport motor yacht PLAN A is ample exterior living, on 3 decks. Adjacent to the salon is the shaded aft deck, complete with seating, alfresco dining and a wet bar, perfect for social events. On the upper deck, aft of the skylounge is a further seating area and exterior lounge. The sundeck is ideal for relaxing by day or night, offering an alfresco dining option, sunning space and deluxe Jacuzzi tub. M/Y PLAN A has an extended swim platform, from which guests will find the vast array of water toys on offer, easily accessed.
PLAN A is powered by 2 x 2,735hp engines, boasting cruising speeds of 18 knots, and top speeds of 24 knots. The PLAN A motor yacht is fitted with at anchor stabilizers, minimizing sea conditions and providing a comfortable luxury charter yacht experience.
Yacht Charter Accommodation
Motor yacht PLAN A accommodates up to 10 charter guests in 5 en-suite cabins. The master stateroom is on the main deck, forward of the salon and galley with a full beam layout, king size bed and private study space. Below decks, 2 guest cabins offer king size beds, 1 has a queen size bed and a further guest cabin offers side by side twin beds. All the guest accommodations aboard PLAN A are light, airy and spacious, each cabin is welcoming and boasts the perfect place to relax and unwind.
Charter Amenities and Extras
Toys and tenders: 34' Regulator Center Console Towed Tender 2 x Waverunners 1 x Jet Surf 2 x (2) Man Kayaks Adult Water Skis, Kneeboard, Wakeboard 2 x Towing Tubes Floating Mats Snorkel Gear - Adults & Kids 6 x Fishing Rods, Deep Sea Fishing BBQ Swim Platform & Boarding Ladder Deck Shower Sun Awnings Audio Visual Equipment and Deck Facilities: SAT TV, DVD Salon Stereo, IPod Hookups Communications: VSAT,SAT Phone,Cell Phone, VHF, SS Band Radio, SAT Com
Charter Yacht Disclaimer
This document is not contractual. The yacht charters and their particulars displayed in the results above are displayed in good faith and whilst believed to be correct are not guaranteed. CharterWorld Limited does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. All information is subject to change without notice and is without warrantee. A professional CharterWorld yacht charter consultant will discuss each charter during your charter selection process. Starting prices are shown in a range of currencies for a one-week charter, unless otherwise marked. Exact pricing and other details will be confirmed on the particular charter contract. Just follow the "reserve this yacht charter" link for your chosen yacht charter or contact us and someone from the CharterWorld team will be in touch shortly.
PLAN A Enquiry
'Westport's exhaustive design, tooling and build engineering processes result in a range of yachts that meet known standards for speed, draft, seakeeping abilities and range. Those performance standards include exceptional cruise speeds, allowing fast crossings and more frequent daylight arrivals at destination ports.' - Westport
IL SOLE | From EUR€ 125,000/wk
LOTUS | From EUR€ 125,000/wk
CUPCAKE | From US$ 125,000/wk
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- Link to search page
- US: +1 (561) 833 4462
- US: +1 (206) 209-1920
- MC: +377 99 90 74 63
PLAN A Yacht for Sale
PLAN A Yacht for Sale - 130' Westport
Open Gallery
Contact Us For More Information
Detailed information.
Content Sections
Differentiators:
- Only 130 Westport with teak cap rails
- Only 130 Westport with Skylights in the Master Bath
- Upgraded Generators from 65KW to 80KW
- NEW Paint September 2022
- Ditec Paint Preservation system 2023
- Zero-Speed Stabilizers
- Seamless Transfer
- New Boat Deck Awning system
- Flybridge driving Station
- Teak Aft Deck Bar, Teak Flybridge Bar and tables, Teak forward bow table, Teak aft deck dining table, Teak decks
- Complete New AV system 2021
- Stewardess pantry added to the galley
- Air-Conditioning Compressors rebuilt 2021
- Majority of air handlers have been replaced
- Bottom Job completed 2023
Additional Information
This 130 Westport accommodates 10 guests in 5 cabins. Plus crew.
The master cabin has a king-size bed, shower, and toilet. Two Guest cabins have a king-size bed, shower, and toilet. A fourth cabin has a queen-sized bed, shower, and toilet. The fifth cabin has a twin bed, shower, and toilet.
Flybridge Jacuzzi
INTERIOR: Woodwork refinished in Master Stateroom, Main Salon, and Dining Room Master Stateroom: The main closet was enlarged, with two new closets, six new medicine cabinets, two new skylights, LED lighting, new carpet, electric blinds controlled by iPad, new furniture, two bidet faucets added at heads, and a new mirror over the bed. Guest Staterooms: New wall coverings, new carpet, new wood panels on the stairway, new mirror in the foyer, a bed to fold up in twin room, sliding port hole screens, LED lighting, new TVs, and satellite receivers with the new AV systems. Sky Lounge: New wine cabinet, new carpet, new furniture, new wall coverings in head and overhead, new TV satellite receiver with the AV system, marble entry. Main Salon and Dining Room: New couches with storage, all new furniture, new carpet, new dining room table, chairs, new marble entry, and the aft salon has new end cabinets with storage, LED lighting, new wall lamps, and table lamps, new coffee tables with ottomans. Crew Area: New carpet, new crew mess floor, new overhead, new escape hatch door, new TV and satellite receiver with AV system, new refrigerator and freezer, new faucet, crew showers redone, storage shelves and racks made. Engineer's Cabin: New carpet, closet, head, bed added, wall coverings, air handlers redone. Starboard Crew Room: Bed added. Guest Foyer: New floor and wall coverings.
GALLERY: SubZero refrigerator and freezer Viking stovetop, 6-burner Gaggenau ovens, two Instant hot water Double-sided sink with garbage disposal. TV and satellite receiver. Miele dishwasher Exhaust hood and fire suppression. Sharp microwave Exterior galley door with sea lock. Food storage rack added over phone area. LED lighting.
WHEELHOUSE: VHF Radios: ICOM M602, five (Bridge 2, Crew mess 1, Galley 1, Upper helm 1) ICOM command microphones, two (one at each wing station) new Hailer horn to bridge VHF new Portable VHF radios, two, West Marine and Standard Horizon Crew communications, eight ICOM M88 radios new 1/14 B&G Hydra 200 Depth and wind with remote panels Furuno GP-90 GPS, two units on the bridge NEC Monitors, six on the bridge Furuno depth sounder FCV-1200 L upgraded Nobeltec chart plotter with standalone computer and programming new 1/14 Transas chart plotter with standalone computer and programming new 1/14 Monthly updates Furuno radars 21" X band, two units on the bridge with arpa upgraded 1/14 FLIR night vision camera with remote display and control new (connected to AV system) Security cameras, three teams: one aft deck, starboard side deck, and engine room. Connected to AV Monitoring system by Westport with 4 rad displays Furuno Bridge alarm system, 3 displays IMO approved new B&G 1000 depth sounder standalone Furuno Sat C with printer and display upgraded Saileo 250 Broadband Sat phone newly connected to PBX ICOM M802 SSB with DSC Furuno FA-150 AIS upgraded Furuno Navtex NX-700 with printer and paper upgraded Panasonic phone system,3 cordless phones, and 9 ext phones. Globe surfer cell phone connected to PBX KVH HD 11 Sat TV dome new KVH dome for Sea tel V sat unit new Simrad AP50 autopilot with remote station upgraded Simrad Gyro compass Brother J6920DW printer on ships network new 6/15 GCS wifi network with email server new Ritchie magnetic compass Kahlenberg auto horn panel was new, and horns were rebuilt at the same time. Exalto wiper control and wipers upgraded Fastrom rudder and rudder command gauges lighted 3x Dell laptops Triton ships management program new 12/13 ACR SR203 emergency radios on the bridge, two new LED lights in wheelhouse new New upholstery wheelhouse seats Bookcases are built, and storage draws new Carlisle searchlight with remote panel Weems & Path barometer Weems & Path clock 1 pair of Fujinon 7x50 Binoculars new AV equipment was replaced with iPads for each room
EXTERIOR: Canvas covers for all outside furniture new Canvas covers for tenders, wave runners, kayaks, bikes, paddle boards, gym equipment, hand railings, boarding ladder, aft deck enclosure bags New cushions through the entire yacht outside. With new covers Hot tub heater Wheelhouse exterior doors were rebuilt with new rollers and track 600 ft. chain port and starboard anchor with new swivels Chain locker divider added Lighting and 120 power were added to the chain locker Bow staff remade Towing light added over stern light Not Under Command lights added Two new KVH domes were added on the mast for TV and V Sat Life racks, two on each side Tender and wave runner cradles Sunshade on the boat deck Fair leads fitted with rollers Anchor plates refitted Rudder bearings replaced Strut bearings replaced Shafts straightened Realigned main engines Storage lockers added, front of wheelhouse, bow seats, bunny pad, aft deck. Installed new name board lighting, both sides and transom Teak decks replaced, bow, sun deck, win platform and Cap rails added, main deck and boat deck, sun deck. and Bar tops replaced Exterior furniture refinished Deck furniture new The railing around the aft deck added Enclosure added aft deck and sun deck Ice maker sun deck new Drink machine new Wing stations rebuilt Bow cleats remounted with stainless steel plates. Swim platform hardware remounted with stainless steel plates
SAFETY EQUIPMENT: Ditch Bags, four, all equipment up to date new Medaire 02 kits, two AEDs, two new Medical supplies from Medaire are all up to date and renewed Survitec / Zodiac 2 10-man life rafts new recert Survitec / Zodiac 2 20-man life rafts new recert Life rings, four, with MOB lights and smoke and throw lines Fire suits, four, new recert Life Jackets, 45, new Child life jackets, 10 Immersion suits, 9 total cert. 5/14 Portable emergency lights with brackets, 10 new Fire hose 300' new Portable fire pump with new hose Fire ax control room door new EPIRBS, two, New by ACR Sarts, four, one in each ditch bag, new and up to date.
ENGINE ROOM: Main engines, two, MTU 4000 Maintained to MTU standards. (2) Brand New Northern Lights 80KW Generators Installed 4/2016 Shore power cords, two 75 feet each, were replaced Fire and bilge pumps are interchangeable with new fire hydrants in Fresh water pumps, two, Headhunter installed new in flushed all piping on ship Hot water heaters instant hot, two Bosch installed new Asea inverters, two, rebuilt into 75kva Oil change system added in new pump and all new piping. Silver Ionizer water treatment added to meet IMO standards for the Med. Electric fuel valves, five, installed new for bunkering fuel. Atlas power management switchboard panel with seamless transfer and auto start installed new Naiad stabilizers added in zero speed Engine room intake fan filter system installed Black and grey pumps installed new Headhunter Tampon catchers installed on black system Shower sump pumps installed new, four of them LED lighting was installed throughout the ship's control room, engine room, and bilge areas. Storage in the engine room was added for parts storage, and The Aqua air AC chiller was replaced, and system upgrades, including new sea water pumps on Murphy screen installed for generator operations Atlas alarm panel installed in engineer's cabin for the main switchboard. Alfa Laval rebuilt Main engine exhaust risers remade Washer and dryer added to Lazarette AC connections added in Lazarette for external water supply for AC chillers when on the hard or on a ship 30 amp outlet added for a tender plug-in.
Aqua whisper watermakers, two, 2800 gallons per day A portable fire system was added with a 75 ft. hose reel for the engine room. 7/15
TANKAGE: Water Tanks, two, each 810 gallons, Total 1620 Gallons Black Tanks, two, Forward 580 gallons Aft 780 gals. Total 1360 gallons. Tanks opened up and cleaned. Fuel Tanks, five, forward port& starboard 1024 gallons each, port & starboard main 2882 gallons each center main 2132 gallons. Total 9944 gallons Waste oil tank 178 gallons Clean oil tank 178 gallons The gas tank 97 gallons tank was refinished, and a new pump was installed with nozzle and hose, and cleaned. Shower sump tanks, three, 5 gallons each.
Additional Contact information
Email: [email protected]
Cell: +1 (561) 866-5164
Office: 305-538-2022
MARCOS MORJAIN
Cell: 305-796-0040
- YACHTS FOR CHARTER
- DESTINATIONS
PLAN A, YACHT FOR CHARTER
INQUIRE ABOUT PLAN A
‘Plan A’ is a 129.99ft /39.62m Westport 130 motor yacht built in 2007 by Westport and last refitted in 2016. The yacht was previously named Resolute, and her luxurious interior is designed by Westport and her exterior styling is by Gregory C. Marshall.
Plan A’s spacious interior layout sleeps up to 10 guests in 5 rooms, including a master suite, 3 double cabins and 1 twin cabin. She is easily capable of carrying up to 8 crew members onboard to ensure you and your guests enjoy the most exquisite charter experience, making use of the superyacht’s impressive amenities.
Her impressive leisure and entertainment facilities make her perfect for entertaining friends and family on your charter vacation. There’s space for enjoying lavish lunches, delicious dinners on deck, or simply lounging in the sunshine. You’ll find AV systems onboard perfect for adding a soundtrack as you sail, or catching up on TV shows or movies.
She is built with a GRP hull and GRP superstructure, and has a cruising speed of 14 knots, a maximum speed of 20 knots and a range of 3,000nm from 37,476litre fuel tanks. She is a great example of a yacht that combines both performance and style.
This impressive yacht comes complete with a modern stabilization system to reduce roll motion even during rough seas, and the yacht also has ‘at anchor stabilizers’ to keep things smooth even at anchor/zero speed.
A deck Jacuzzi is just perfect for relaxing with friends and family, while taking in the breath-taking views after a long day of exploration.
You’ll find Wi-Fi connection throughout, so you’ll be able to check emails or share your experience on social media. A gym onboard, equipped with the latest exercise equipment, means you’ll never miss a work out.
Air conditioning keeps conditions comfortable throughout the cabins, even on the hottest of days or nights.
You’ll find a great portfolio of toys onboard to keep guests entertained, including Waterslide, 2 x 2 Person Kayaks, 2 x Waverunners, Wake Board, Kneeboard, Water-Ski, Snorkelling Equipment, and Fishing Equipment.
Plan A Photos & Videos
Plan a features & pricing.
• AIR CONDITIONING • DECK JACUZZI • FISHING • GYM • KAYAKING • KNEEBOARD • SNORKELING • STABILIZERS • WAKEBOARD • WATER SKI • WAVERIDER • WI FI
CHARTER RATES
1 x 35ft /10.67m Scout Center Console Towed
Waterslide 2 x 2 Person Kayaks 2 x Waverunners Wake Board Kneeboard Water-Ski Snorkelling Equipment Fishing Equipment
Plan A Is Available at These Locations
CHARTER PLAN A
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Open Gallery
PLAN A Yacht Charter Motor Boat
Size / Year Built / Builder
Other specifications
- Beam 26' Feet
- Draft 7' Feet
- Type Motor Boat
Accommodations
Deck jacuzzi, air conditioning, deck shower, hair dryers, port/hatches, wheelchair access, stabilizers, onboard entertainment, salon tv/dvd, salon stereo/music, board games, ipod/mp3 hookups, gym equipment, water entertainment, water skis - adult, wave runners, snorkel gear, kayaks - 2 man, floating mats, beach games, fishing gear, under water camera, under water video, stand-up paddle, sea scooters, deep sea fishing, sailing instructions, swim platform, boarding ladder (loc/type), fishing gear type, scuba diving, license info, air compressor, general diving info, technical details, cruising speed, water maker, water capacity, communications, charter types, special diets, kosher diets, gay charters, nudist charters, crew smokes, pets onboard, guest pets allowed, children allowed, guest smokes, green initiatives, make drinking water tested for purity, re-usable water bottles, nationality, languages spoken by crew.
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
“Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione
Strawberry papaya w/ lavender honey, toasted macadamia nuts
Thai Indo-‐Chinese Buffet or family style lunch
Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,
Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.
Grilled butterflied flank steak medallions - Marinated with lemongrass,
ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.
Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.
Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.
Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms
Beer battered cod with kosher pickle aioli
Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream
Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, scallions, diakon radish.
Sumac roasted duck breast medallions, Pumpkin spoon bread,
petite vegetable medley, Sauternes reduction, Champagne grapes.
Chocolate-‐chocolate tart w/ vanilla bean whipped cream
Chocolate curls, & raspberry garnish
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter
Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs
Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons
Italian vegetable ciabatta
Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,
Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto
Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French green beans, balsamic cured shallots & basil
Lamb, chic pea and coriander kofta w/ mint pesto
Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney
Golden tomato soup, basil, panko sautéed chevre, basil oil
Alaskan king salmon
White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis
Banana trifle
Yellow cake, banana
Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ spices & stewed figs, dates & plums
Assorted toasted bagels
Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese
Egg salad, with avocado and radish
Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter lettuce
Ham n’ cheese - Gruyere, black forest ham, Brie,
Tomato, aioli, caramelized onion, sourdough
Cena Toscana
L’Antipasti
Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese
Assorted olives, cured crimini Cena Toscana
Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini
L’primo
Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle oil and Pecorino cheese
Secondi e Contorni
Ribollita - Tuscan stew or cannellini beans, mire poix
Pancetta wrapped roasted squab
Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale
Zuccotto Allo Zafferno
Amaretto sponge cake with Saffron cream
Coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Eggs any style
Roasted red potatoes with rosemary and garlic Diced onions, and spices
Pork breakfast sausage patties
Made with sage, maple syrup and steel cut oats
Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender hydrosol honey vinaigrette,
Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with
Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea shoots, pecorino cheese, roasted lemon segments, peas
Marinated eggplant
Wrapped in southwest seasoned bacon with Chipotle aioli
Braised tri-‐tip meat empanadas Smoked tomato coulis
Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan
Mushroom duxelle stuffed chicken breast
Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe
Triple chocolate tart Frangelico cream
Jasmine lemongrass simple syrup
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Spiced buckwheat pumpkin pancakes
Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter
Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats & cheeses
Roasted bacon
Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette
Roquefort cheese, pickled red onions and beets
Dungeness Crab cannelloni
Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel
5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice waffles w/ mushroom walnut pate
Duck strudel Mandarin ginger coulis
California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil White balsamic, black salt
Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed potatoes Sautéed vegetable medley
Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade
coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Citrus supreme
Ruby grapefruit, navel orange & mandarin segments
Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter frosting
Avocado & egg tacos,
Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & cilantro Napa cabbage slaw
Gazpacho, avocado mousse, chilies, cucumber Parisian ball
Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with foccacia Nori croutons, Parmesan reggiano, Anchovies
Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with Lemon verbena poached Alaskan salmon
Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette
Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice timbale, chanterelle flan
Raspberry sorbet
Gingersnap cup, fresh berries, mint
Coffee, tea selection, fresh fruit platter, and whole grain granola,
Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with feta and rosemary broiled eggs & grilled franchisee bread
Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage
Five spiced hoison baby back ribs
Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette
Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill
Chorizo and pimento stuffed squid with Marsala butter sauce
Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc pear
Cold seafood platter
Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce & pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare sesame wontons, wasabi cream, oysters with mignonette
Broiled halibut, Alaskan red shrimp
Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox
Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt
Eggs Florentine
Poached organic eggs over steamed spinach
Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage
Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl onions, candied pecans & avocado, tossed in a creamy roma tomato dressing
Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine rice w/spinach& nigella seed
Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage
Fresh vegetable crudités
Assorted raw & blanched vegetable medley
Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas, French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco sauce, Goat cheese ranch dressing
Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs
Cognac mushroom sauce, fresh fava beans
Purple Peruvian potatoes, spring onions
Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit
Pizza station: Made to order pizzas, with the toppings and cheese
Panko crusted buttermilk chicken tenders
Baked macaroni and cheese
Spaghetti with meatballs
Chicken and kale fritters
Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots
Roasted lamb, mint jelly, French fries, broccoli
Turkey schnitzel, spaetzel with brown butter, green beans
Minestrone soup, pesto with bruschetta
Matzo ball soup with rich chicken stock
Taco -‐fajita platter, Spanish rice, black beans
Sweet and sour prawns, vegetable stir fry with brown rice
Similar yachts to PLAN A
Sleeps 10 guests in 5 Cabins
Size: 130 Ft
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DMA Yachting
Carer de Saridakis, 3A 07015 Palma de Mallorca, Spain
DMA Yachting on Trustpilot - verified 3rd party reviews
Get in touch on WhatsApp
Athens, Greece +30 211 198 3501
Miami, FL +1 813 314 7947
Palma de Mallorca, Spain +34 518 808 582
About/Contact Page
Daniel Asmus
Owner, charter broker, active cyba member, iyba, ecpy.
[email protected]
+34 678 368 304 1 484 978 8668
Martina Asmus
1 814 831 7032 1 814 831 7032
Yanna Pristas
Senior charter broker, associate cyba member.
1 850 876 5440
Chris de Kock
Charter broker.
1 618 389 4180
Andrea Pristas
1 863 694 0737
Sarah Klische
1 989 787 3928
William Mc Nally
1 814 526 7505
Marcelle Hailwax
1 814 831 6812
Alex Hailwax
1 484 699 0621
Louis Lamprell
1 518 765 1956
Nadja Asmus
+1 (239) 260-4410
Gareth Whitehead
1 470 835 5010
CharterGuru
- ALL Locations in The Exumas
PLAN A Yacht Charter
Plan a yacht description.
PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.
Offered by DMA Yachting, the majestic charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the summer and winter season in the Bahamas. She was constructed by the ship builder Westport in 2007. A well-done refit was fulfilled in 2014. The spacious yacht layout features 5 generous cabins and comfortably accommodates a maximum of 10 guests.
PLAN A is classified as a superyacht. The roomy aft deck leads to the well-equipped and inviting main saloon. The main saloon is a comfortable space for early mornings or late evenings and boasts a number of entertainment options. 5 welcoming cabins are laid out with vison for maximum room, access, comfort and privacy.
The motor yacht features 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 engines and a generator.
Accommodation
What is the cabin arrangement of plan a.
- 3 Master cabins
- 1 VIP cabin
- 1 Twin cabin
Weekly price: $125,000 - $143,750
Low Season | High Season
- Length: 130'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 7
- Builder: Westport
- Consumption: 120 US Gall/Hr
- Cruising Speed: 19
- Max. Speed: 22
- Built Year: 2007
- Refit: 2014
PLAN A Yacht Charter Price
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $125,000
High season rate: $143,750
For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
Price Terms
PLAN A Yacht Charter Locations
Summer season.
Winter Season
Caribbean Virgin Islands (US/BVI)
Leeward Islands
Windward Islands
Caribbean virgin islands (us), caribbean virgin islands (bvi), specifications.
More Specifications
Diving yacht offers rendezvous diving only, green initiatives.
Water Sports
Crew information.
Captain: JD Ducanes
CAPTAIN JD DUCANES United States JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016. FIRST OFFICER Robert Winter South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day. He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide. ENGINEER Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling. CHEFS Carlos Valle-Italy/Argentina Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements. Chief Stewardess Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do. Deckhand Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure. Stewardess Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. Nakita also enjoys special effects makeup artistry, bartending, culinary and performing arts, fire dancing, and flower arrangement.
Continental breakfast bar
Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
“Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione
Strawberry papaya w/ lavender honey, toasted macadamia nuts
Thai Indo-‐Chinese Buffet or family style lunch
Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,
Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.
Grilled butterflied flank steak medallions - Marinated with lemongrass,
ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.
Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.
Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.
Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms
Beer battered cod with kosher pickle aioli
Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream
Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, scallions, diakon radish.
Sumac roasted duck breast medallions, Pumpkin spoon bread,
petite vegetable medley, Sauternes reduction, Champagne grapes.
Chocolate-‐chocolate tart w/ vanilla bean whipped cream
Chocolate curls, & raspberry garnish
Coffee, tea selection, fresh fruit platter, and whole grain granola
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter
Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs
Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons
Italian vegetable ciabatta
Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,
Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto
Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French green beans, balsamic cured shallots & basil
Lamb, chic pea and coriander kofta w/ mint pesto
Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney
Golden tomato soup, basil, panko sautéed chevre, basil oil
Alaskan king salmon
White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis
Banana trifle
Yellow cake, banana
Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ spices & stewed figs, dates & plums
Assorted toasted bagels
Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese
Egg salad, with avocado and radish
Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter lettuce
Ham n’ cheese - Gruyere, black forest ham, Brie,
Tomato, aioli, caramelized onion, sourdough
Cena Toscana
L’Antipasti
Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese
Assorted olives, cured crimini Cena Toscana
Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini
L’primo
Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle oil and Pecorino cheese
Secondi e Contorni
Ribollita - Tuscan stew or cannellini beans, mire poix
Pancetta wrapped roasted squab
Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale
Zuccotto Allo Zafferno
Amaretto sponge cake with Saffron cream
Coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Eggs any style
Roasted red potatoes with rosemary and garlic Diced onions, and spices
Pork breakfast sausage patties
Made with sage, maple syrup and steel cut oats
Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender hydrosol honey vinaigrette,
Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with
Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea shoots, pecorino cheese, roasted lemon segments, peas
Marinated eggplant
Wrapped in southwest seasoned bacon with Chipotle aioli
Braised tri-‐tip meat empanadas Smoked tomato coulis
Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan
Mushroom duxelle stuffed chicken breast
Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe
Triple chocolate tart Frangelico cream
Jasmine lemongrass simple syrup
Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Spiced buckwheat pumpkin pancakes
Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter
Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats & cheeses
Roasted bacon
Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette
Roquefort cheese, pickled red onions and beets
Dungeness Crab cannelloni
Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel
5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice waffles w/ mushroom walnut pate
Duck strudel Mandarin ginger coulis
California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil White balsamic, black salt
Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed potatoes Sautéed vegetable medley
Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade
coffee, tea selection, fresh fruit platter, and whole grain granola, Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter
Citrus supreme
Ruby grapefruit, navel orange & mandarin segments
Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter frosting
Avocado & egg tacos,
Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & cilantro Napa cabbage slaw
Gazpacho, avocado mousse, chilies, cucumber Parisian ball
Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with foccacia Nori croutons, Parmesan reggiano, Anchovies
Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with Lemon verbena poached Alaskan salmon
Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette
Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice timbale, chanterelle flan
Raspberry sorbet
Gingersnap cup, fresh berries, mint
Coffee, tea selection, fresh fruit platter, and whole grain granola,
Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with feta and rosemary broiled eggs & grilled franchisee bread
Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage
Five spiced hoison baby back ribs
Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette
Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill
Chorizo and pimento stuffed squid with Marsala butter sauce
Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc pear
Cold seafood platter
Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce & pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare sesame wontons, wasabi cream, oysters with mignonette
Broiled halibut, Alaskan red shrimp
Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox
Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt
Eggs Florentine
Poached organic eggs over steamed spinach
Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage
Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl onions, candied pecans & avocado, tossed in a creamy roma tomato dressing
Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine rice w/spinach& nigella seed
Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage
Fresh vegetable crudités
Assorted raw & blanched vegetable medley
Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas, French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco sauce, Goat cheese ranch dressing
Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs
Cognac mushroom sauce, fresh fava beans
Purple Peruvian potatoes, spring onions
Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit
Pizza station: Made to order pizzas, with the toppings and cheese
Panko crusted buttermilk chicken tenders
Baked macaroni and cheese
Spaghetti with meatballs
Chicken and kale fritters
Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots
Roasted lamb, mint jelly, French fries, broccoli
Turkey schnitzel, spaetzel with brown butter, green beans
Minestrone soup, pesto with bruschetta
Matzo ball soup with rich chicken stock
Taco -‐fajita platter, Spanish rice, black beans
Sweet and sour prawns, vegetable stir fry with brown rice
- cyaID: 4143
- wpcf_mourl:
- mo_cabins: 5
- wpcf_power: Power
- wpcf_powercat: N
- wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg
- wpcf_persons: 10
- wpcf_summerarea: Bahamas, USA - Florida East Coast
- wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - Florida East Coast, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_length: 130.00
- wpcf_beam: 26'
- wpcf_draft: 7'
- wpcf_toys: 34' Regulator Center Console Towed Tender<br /> 2 x Waverunners<br /> 2 x (2) Man Kayaks<br /> Adult Water Skis, Kneeboard, Wakeboard<br /> 2 x Towing Tubes<br /> Snorkel Gear - Adults & Kids<br /> 6 x Fishing Rods, Deep Sea Fishing <br /> BBQ<br /> Swim Platform & Boarding Ladder<br /> Deck Shower<br /> Sun Awnings<br /> Elliptical machine<br /> Stationary bike<br />
- wpcf_amenities: a:35:{s:12:"salon_stereo";s:3:"Yes";s:8:"salon_tv";s:3:"Yes";s:6:"sat_tv";s:3:"Yes";s:17:"multimedia_system";s:3:"Yes";s:4:"nude";s:3:"Yes";s:5:"books";s:3:"Yes";s:9:"crew_pets";s:2:"No";s:8:"pet_type";s:0:"";s:10:"guest_pets";s:2:"No";s:9:"camcorder";s:1:"0";s:14:"number_dine_in";s:3:"Ins";s:11:"water_maker";s:3:"yes";s:14:"water_capacity";s:8:"1600 gal";s:9:"ice_maker";s:3:"Yes";s:14:"number_of_dvds";s:0:"";s:13:"number_of_cds";s:0:"";s:11:"board_games";s:3:"Yes";s:10:"sun_awning";s:3:"Yes";s:6:"bimini";s:1:"0";s:13:"special_diets";s:3:"Yes";s:6:"kosher";s:2:"No";s:3:"bbq";s:3:"Yes";s:12:"gay_charters";s:3:"Yes";s:17:"yachtNudeCharters";s:3:"Yes";s:10:"hairdryers";s:3:"Yes";s:22:"number_of_port_hatches";s:3:"Yes";s:7:"smoking";s:2:"No";s:11:"crew_smokes";s:2:"No";s:11:"children_ok";s:3:"Yes";s:17:"minimum_child_age";s:0:"";s:9:"generator";s:30:"(2) Brand New Northern Lights ";s:8:"inverter";s:3:"Yes";s:8:"voltages";s:4:"110v";s:7:"hammock";s:0:"";s:10:"windscoops";s:0:"";}
- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: (2) Brand New Northern Lights
- wpcf_engines: 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014
- wpcf_year: 2007
- wpcf_builder: Westport
- wpcf_accommodation: 1 Master Stateroom en suite with King bed (on Main Deck)<br /> Below Main deck:<br /> 2 X Guest Staterooms en suite with King Beds<br /> 1 Guest Stateroom en suite with Queen bed<br /> 1 Guest Stateroom en suite with Twin beds (one of which can be folded away like a pullman to make space for exercise equipment or cot)
- currency: USD
- yachtCurrencySymbol: $
- property_price: 125000
- mo_price: 125000
- wpcf_high_price: 143750
- wpcf_price_details: For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
- wpcf_crew: a:16:{s:4:"info";s:6016:"CAPTAIN<br /> JD DUCANES<br /> United States JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016.<br /> <br /> FIRST OFFICER<br /> Robert Winter<br /> South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day. <br /> He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide. <br /> <br /> ENGINEER<br /> Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling. <br /> <br /> CHEFS<br /> Carlos Valle-Italy/Argentina <br /> Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements.<br /> <br /> Chief Stewardess<br /> Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do.<br /> <br /> Deckhand<br /> Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure.<br /> <br /> Stewardess<br /> Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. Following school she chose a life at sea and has traveled the entire coastline of Italy, West to East. Her travels have taken her across the Atlantic to the Bahamas which she spent the last year. She has a passion for her work and aspires for perfection. She has thoroughly enjoyed her career in yachting and her goal is to be Chief Stewardess one day. Nakita also enjoys special effects makeup artistry, bartending, culinary and performing arts, fire dancing, and flower arrangement.";s:5:"photo";s:0:"";s:4:"size";s:1:"7";s:12:"captain_name";s:11:"JD Ducanes ";s:14:"captain_nation";s:8:"American";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:16:"English, Spanish";s:9:"crew_name";s:0:"";s:16:"crew_nationality";s:1:".";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:7:{i:1;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew2.jpg";s:4:"desc";s:16:"Chief Stewardess";}i:3;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew3.jpg";s:4:"desc";s:8:"Engineer";}i:4;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew4.jpg";s:4:"desc";s:14:"2nd Stewardess";}i:5;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew5.jpg";s:4:"desc";s:4:"Mate";}i:6;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew6.jpg";s:4:"desc";s:8:"Deckhand";}i:7;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143crew7.jpg";s:4:"desc";s:4:"Chef";}}}
- wpcf_mainimg: /wp-content/uploads/yacht/c/plan-a/plan-a-main-image-uprayc-1676101746.jpg
- wpcf_mainimg_description: PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.
- wpcf_img: a:18:{i:2;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure2.jpg";s:4:"desc";s:5:"Salon";}i:3;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure3.jpg";s:4:"desc";s:13:"Formal Dining";}i:4;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure4.jpg";s:4:"desc";s:8:"Aft Deck";}i:5;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure5.jpg";s:4:"desc";s:18:"Upper Deck Hot Tub";}i:6;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure6.jpg";s:4:"desc";s:17:"Master Stateroom ";}i:7;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure7.jpg";s:4:"desc";s:20:"Guest King Stateroom";}i:8;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure8.jpg";s:4:"desc";s:15:"Guest Stateroom";}i:9;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure9.jpg";s:4:"desc";s:10:"Guest Bath";}i:10;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure10.jpg";s:4:"desc";s:27:"Twin Stateroom with Pullman";}i:11;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure11.jpg";s:4:"desc";s:15:"Guest Stateroom";}i:12;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure12.jpg";s:4:"desc";s:8:"Top View";}i:13;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure13.jpg";s:4:"desc";s:10:"Guest Bath";}i:14;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure14.jpg";s:4:"desc";s:5:"Salon";}i:15;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure15.jpg";s:4:"desc";s:8:"Aft Deck";}i:16;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure16.jpg";s:4:"desc";s:3:"BOW";}i:17;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure17.jpg";s:4:"desc";s:10:"Upper Deck";}i:18;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure18.jpg";s:4:"desc";s:23:"Upper Deck with Hot Tub";}i:19;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure19.jpg";s:4:"desc";s:10:"Upper Deck";}}
- wpcf_menu: <p style="text-align: center;"><strong>Day 1</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, <br />and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">“Italian-­‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione</p> <p style="text-align: center;">Strawberry papaya w/ lavender honey, toasted macadamia nuts</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Thai Indo-­‐Chinese Buffet or family style lunch</strong></p> <p style="text-align: center;">Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,</p> <p style="text-align: center;">Cherry tomatoes and peanuts tossed in a Kafir lime-­‐rice vinegar fish sauce vinaigrette.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled butterflied flank steak medallions - Marinated with lemongrass,</p> <p style="text-align: center;">ginger, soy-­‐chili, cilantro and scallions Ponzu Demi glace.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Beer battered cod with kosher pickle aioli</p> <p style="text-align: center;">Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, <br />scallions, diakon radish.</p> <p style="text-align: center;">Sumac roasted duck breast medallions, Pumpkin spoon bread,</p> <p style="text-align: center;">petite vegetable medley, Sauternes reduction, Champagne grapes.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate-­‐chocolate tart w/ vanilla bean whipped cream</p> <p style="text-align: center;">Chocolate curls, & raspberry garnish</p> <p style="text-align: center;"><br /><strong>Day 2</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter</p> <p style="text-align: center;">Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs</p> <p style="text-align: center;">Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Italian vegetable ciabatta</p> <p style="text-align: center;">Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,</p> <p style="text-align: center;">Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto</p> <p style="text-align: center;">Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French <br />green beans, balsamic cured shallots & basil</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Lamb, chic pea and coriander kofta w/ mint pesto</p> <p style="text-align: center;">Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Golden tomato soup, basil, panko sautéed chevre, basil oil</p> <p style="text-align: center;">Alaskan king salmon</p> <p style="text-align: center;">White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Banana trifle</p> <p style="text-align: center;">Yellow cake, banana</p> <p style="text-align: center;">Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg</p> <p style="text-align: center;"><br /><strong>Day 3</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ <br />spices & stewed figs, dates & plums</p> <p style="text-align: center;">Assorted toasted bagels</p> <p style="text-align: center;">Smoked salmon platter, tomato, caper, cured red onion, Dill-­‐Dijon cream cheese</p> <p style="text-align: center;">Egg salad, with avocado and radish</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter <br />lettuce</p> <p style="text-align: center;">Ham n’ cheese - Gruyere, black forest ham, Brie,</p> <p style="text-align: center;">Tomato, aioli, caramelized onion, sourdough</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Cena Toscana</strong></p> <p style="text-align: center;"><strong> L’Antipasti</strong></p> <p style="text-align: center;">Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese</p> <p style="text-align: center;">Assorted olives, cured crimini Cena Toscana</p> <p style="text-align: center;">Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini</p> <p style="text-align: center;"><strong>L’primo</strong></p> <p style="text-align: center;">Panzanella-­‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle <br />oil and Pecorino cheese</p> <p style="text-align: center;"><strong>Secondi e Contorni</strong></p> <p style="text-align: center;">Ribollita -­ Tuscan stew or cannellini beans, mire poix</p> <p style="text-align: center;">Pancetta wrapped roasted squab</p> <p style="text-align: center;">Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale</p> <p style="text-align: center;"><strong>Dolce</strong></p> <p style="text-align: center;">Zuccotto Allo Zafferno</p> <p style="text-align: center;">Amaretto sponge cake with Saffron cream</p> <p style="text-align: center;"><br /><strong>Day 4</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Eggs any style</p> <p style="text-align: center;">Roasted red potatoes with rosemary and garlic Diced onions, and spices</p> <p style="text-align: center;">Pork breakfast sausage patties</p> <p style="text-align: center;">Made with sage, maple syrup and steel cut oats</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender <br />hydrosol honey vinaigrette,</p> <p style="text-align: center;">Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with</p> <p style="text-align: center;">Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea <br />shoots, pecorino cheese, roasted lemon segments, peas</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Marinated eggplant</p> <p style="text-align: center;">Wrapped in southwest seasoned bacon with Chipotle aioli</p> <p style="text-align: center;">Braised tri-­‐tip meat empanadas Smoked tomato coulis</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan</p> <p style="text-align: center;">Mushroom duxelle stuffed chicken breast</p> <p style="text-align: center;">Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Triple chocolate tart Frangelico cream</p> <p style="text-align: center;">Jasmine lemongrass simple syrup</p> <p style="text-align: center;"><br /><strong>Day 5</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Spiced buckwheat pumpkin pancakes</p> <p style="text-align: center;">Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter</p> <p style="text-align: center;">Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats <br />& cheeses</p> <p style="text-align: center;">Roasted bacon</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette</p> <p style="text-align: center;">Roquefort cheese, pickled red onions and beets</p> <p style="text-align: center;">Dungeness Crab cannelloni</p> <p style="text-align: center;">Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice <br />waffles w/ mushroom walnut pate</p> <p style="text-align: center;">Duck strudel Mandarin ginger coulis</p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil <br />White balsamic, black salt</p> <p style="text-align: center;">Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-­‐glace, rosemary garlic mashed <br />potatoes Sautéed vegetable medley</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade</p> <p style="text-align: center;"><br /><strong>Day 6</strong></p> <p style="text-align: center;">coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Citrus supreme</p> <p style="text-align: center;">Ruby grapefruit, navel orange & mandarin segments</p> <p style="text-align: center;">Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter <br />frosting</p> <p style="text-align: center;">Avocado & egg tacos,</p> <p style="text-align: center;">Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & <br />cilantro Napa cabbage slaw</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Gazpacho, avocado mousse, chilies, cucumber Parisian ball</p> <p style="text-align: center;">Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with <br />foccacia Nori croutons, Parmesan reggiano, Anchovies</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with <br />Lemon verbena poached Alaskan salmon</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette</p> <p style="text-align: center;">Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice <br />timbale, chanterelle flan</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Raspberry sorbet</p> <p style="text-align: center;">Gingersnap cup, fresh berries, mint</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Day 7</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, </p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with <br />feta and rosemary broiled eggs & grilled franchisee bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage</p> <p style="text-align: center;">Five spiced hoison baby back ribs</p> <p style="text-align: center;">Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and <br />cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill</p> <p style="text-align: center;">Chorizo and pimento stuffed squid with Marsala butter sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc <br />pear</p> <p style="text-align: center;">Cold seafood platter</p> <p style="text-align: center;">Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce <br />& pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare <br />sesame wontons, wasabi cream, oysters with mignonette</p> <p style="text-align: center;">Broiled halibut, Alaskan red shrimp</p> <p style="text-align: center;">Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt</p> <p style="text-align: center;"><br /><strong>Day 8</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Eggs Florentine</p> <p style="text-align: center;">Poached organic eggs over steamed spinach</p> <p style="text-align: center;">Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl <br />onions, candied pecans & avocado, tossed in a creamy roma tomato dressing</p> <p style="text-align: center;">Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine <br />rice w/spinach& nigella seed</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage</p> <p style="text-align: center;">Fresh vegetable crudités</p> <p style="text-align: center;">Assorted raw & blanched vegetable medley</p> <p style="text-align: center;">Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. 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Deck";s:11:"yachtLayout";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg";s:18:"yachtFullEbrochure";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/4143/3";s:14:"yachtFullRates";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/4143/4";s:14:"yachtOtherToys";s:392:"34' Regulator Center Console Towed Tender<br /> 2 x Waverunners<br /> 2 x (2) Man Kayaks<br /> Adult Water Skis, Kneeboard, Wakeboard<br /> 2 x Towing Tubes<br /> Snorkel Gear - Adults & Kids<br /> 6 x Fishing Rods, Deep Sea Fishing <br /> BBQ<br /> Swim Platform & Boarding Ladder<br /> Deck Shower<br /> Sun Awnings<br /> Elliptical machine<br /> Stationary bike<br /> ";s:19:"yachtOtherEntertain";s:0:"";s:16:"yachtCommunicate";s:83:"VSAT <br /> SAT Phone<br /> Cell Phone VHF <br /> Single Side band<br /> SATCOM";s:15:"yachtSummerArea";s:33:"Bahamas, USA - Florida East Coast";s:15:"yachtWinterArea";s:172:"Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - Florida East Coast, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:1:"5";s:15:"yachtWashBasins";s:1:"7";s:10:"yachtHeads";s:1:"7";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:23647:"<p style="text-align: center;"><strong>Day 1</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, <br />and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">“Italian-­‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione</p> <p style="text-align: center;">Strawberry papaya w/ lavender honey, toasted macadamia nuts</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Thai Indo-­‐Chinese Buffet or family style lunch</strong></p> <p style="text-align: center;">Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,</p> <p style="text-align: center;">Cherry tomatoes and peanuts tossed in a Kafir lime-­‐rice vinegar fish sauce vinaigrette.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Grilled butterflied flank steak medallions - Marinated with lemongrass,</p> <p style="text-align: center;">ginger, soy-­‐chili, cilantro and scallions Ponzu Demi glace.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.</p> <p style="text-align: center;"> </p> <p style="text-align: center;">Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Beer battered cod with kosher pickle aioli</p> <p style="text-align: center;">Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, <br />scallions, diakon radish.</p> <p style="text-align: center;">Sumac roasted duck breast medallions, Pumpkin spoon bread,</p> <p style="text-align: center;">petite vegetable medley, Sauternes reduction, Champagne grapes.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate-­‐chocolate tart w/ vanilla bean whipped cream</p> <p style="text-align: center;">Chocolate curls, & raspberry garnish</p> <p style="text-align: center;"><br /><strong>Day 2</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter</p> <p style="text-align: center;">Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs</p> <p style="text-align: center;">Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Italian vegetable ciabatta</p> <p style="text-align: center;">Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,</p> <p style="text-align: center;">Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto</p> <p style="text-align: center;">Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French <br />green beans, balsamic cured shallots & basil</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Lamb, chic pea and coriander kofta w/ mint pesto</p> <p style="text-align: center;">Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Golden tomato soup, basil, panko sautéed chevre, basil oil</p> <p style="text-align: center;">Alaskan king salmon</p> <p style="text-align: center;">White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Banana trifle</p> <p style="text-align: center;">Yellow cake, banana</p> <p style="text-align: center;">Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg</p> <p style="text-align: center;"><br /><strong>Day 3</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ <br />spices & stewed figs, dates & plums</p> <p style="text-align: center;">Assorted toasted bagels</p> <p style="text-align: center;">Smoked salmon platter, tomato, caper, cured red onion, Dill-­‐Dijon cream cheese</p> <p style="text-align: center;">Egg salad, with avocado and radish</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter <br />lettuce</p> <p style="text-align: center;">Ham n’ cheese - Gruyere, black forest ham, Brie,</p> <p style="text-align: center;">Tomato, aioli, caramelized onion, sourdough</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Cena Toscana</strong></p> <p style="text-align: center;"><strong> L’Antipasti</strong></p> <p style="text-align: center;">Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese</p> <p style="text-align: center;">Assorted olives, cured crimini Cena Toscana</p> <p style="text-align: center;">Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini</p> <p style="text-align: center;"><strong>L’primo</strong></p> <p style="text-align: center;">Panzanella-­‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle <br />oil and Pecorino cheese</p> <p style="text-align: center;"><strong>Secondi e Contorni</strong></p> <p style="text-align: center;">Ribollita -­ Tuscan stew or cannellini beans, mire poix</p> <p style="text-align: center;">Pancetta wrapped roasted squab</p> <p style="text-align: center;">Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale</p> <p style="text-align: center;"><strong>Dolce</strong></p> <p style="text-align: center;">Zuccotto Allo Zafferno</p> <p style="text-align: center;">Amaretto sponge cake with Saffron cream</p> <p style="text-align: center;"><br /><strong>Day 4</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Eggs any style</p> <p style="text-align: center;">Roasted red potatoes with rosemary and garlic Diced onions, and spices</p> <p style="text-align: center;">Pork breakfast sausage patties</p> <p style="text-align: center;">Made with sage, maple syrup and steel cut oats</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender <br />hydrosol honey vinaigrette,</p> <p style="text-align: center;">Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with</p> <p style="text-align: center;">Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea <br />shoots, pecorino cheese, roasted lemon segments, peas</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizers</strong></p> <p style="text-align: center;">Marinated eggplant</p> <p style="text-align: center;">Wrapped in southwest seasoned bacon with Chipotle aioli</p> <p style="text-align: center;">Braised tri-­‐tip meat empanadas Smoked tomato coulis</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan</p> <p style="text-align: center;">Mushroom duxelle stuffed chicken breast</p> <p style="text-align: center;">Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Triple chocolate tart Frangelico cream</p> <p style="text-align: center;">Jasmine lemongrass simple syrup</p> <p style="text-align: center;"><br /><strong>Day 5</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Spiced buckwheat pumpkin pancakes</p> <p style="text-align: center;">Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter</p> <p style="text-align: center;">Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats <br />& cheeses</p> <p style="text-align: center;">Roasted bacon</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette</p> <p style="text-align: center;">Roquefort cheese, pickled red onions and beets</p> <p style="text-align: center;">Dungeness Crab cannelloni</p> <p style="text-align: center;">Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice <br />waffles w/ mushroom walnut pate</p> <p style="text-align: center;">Duck strudel Mandarin ginger coulis</p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil <br />White balsamic, black salt</p> <p style="text-align: center;">Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-­‐glace, rosemary garlic mashed <br />potatoes Sautéed vegetable medley</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade</p> <p style="text-align: center;"><br /><strong>Day 6</strong></p> <p style="text-align: center;">coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Citrus supreme</p> <p style="text-align: center;">Ruby grapefruit, navel orange & mandarin segments</p> <p style="text-align: center;">Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter <br />frosting</p> <p style="text-align: center;">Avocado & egg tacos,</p> <p style="text-align: center;">Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & <br />cilantro Napa cabbage slaw</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Gazpacho, avocado mousse, chilies, cucumber Parisian ball</p> <p style="text-align: center;">Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with <br />foccacia Nori croutons, Parmesan reggiano, Anchovies</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with <br />Lemon verbena poached Alaskan salmon</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette</p> <p style="text-align: center;">Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice <br />timbale, chanterelle flan</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Raspberry sorbet</p> <p style="text-align: center;">Gingersnap cup, fresh berries, mint</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Day 7</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, </p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with <br />feta and rosemary broiled eggs & grilled franchisee bread</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage</p> <p style="text-align: center;">Five spiced hoison baby back ribs</p> <p style="text-align: center;">Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and <br />cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill</p> <p style="text-align: center;">Chorizo and pimento stuffed squid with Marsala butter sauce</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc <br />pear</p> <p style="text-align: center;">Cold seafood platter</p> <p style="text-align: center;">Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce <br />& pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare <br />sesame wontons, wasabi cream, oysters with mignonette</p> <p style="text-align: center;">Broiled halibut, Alaskan red shrimp</p> <p style="text-align: center;">Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt</p> <p style="text-align: center;"><br /><strong>Day 8</strong></p> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p> <p style="text-align: center;">Eggs Florentine</p> <p style="text-align: center;">Poached organic eggs over steamed spinach</p> <p style="text-align: center;">Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Lunch</strong></p> <p style="text-align: center;">Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl <br />onions, candied pecans & avocado, tossed in a creamy roma tomato dressing</p> <p style="text-align: center;">Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine <br />rice w/spinach& nigella seed</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Appetizer</strong></p> <p style="text-align: center;">Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage</p> <p style="text-align: center;">Fresh vegetable crudités</p> <p style="text-align: center;">Assorted raw & blanched vegetable medley</p> <p style="text-align: center;">Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas, <br />French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco <br />sauce, Goat cheese ranch dressing</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dinner</strong></p> <p style="text-align: center;">Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs</p> <p style="text-align: center;">Cognac mushroom sauce, fresh fava beans</p> <p style="text-align: center;">Purple Peruvian potatoes, spring onions</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit</p> <p style="text-align: center;"><br /><strong>Kids Menu</strong></p> <p style="text-align: center;">Pizza station: Made to order pizzas, with the toppings and cheese</p> <p style="text-align: center;">Panko crusted buttermilk chicken tenders</p> <p style="text-align: center;">Baked macaroni and cheese</p> <p style="text-align: center;">Spaghetti with meatballs</p> <p style="text-align: center;">Chicken and kale fritters</p> <p style="text-align: center;">Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots</p> <p style="text-align: center;">Roasted lamb, mint jelly, French fries, broccoli</p> <p style="text-align: center;">Turkey schnitzel, spaetzel with brown butter, green beans</p> <p style="text-align: center;">Minestrone soup, pesto with bruschetta</p> <p style="text-align: center;">Matzo ball soup with rich chicken stock</p> <p style="text-align: center;">Taco -­‐fajita platter, Spanish rice, black beans</p> <p style="text-align: center;">Sweet and sour prawns, vegetable stir fry with brown rice</p> <p style="text-align: center;"> </p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143menu3.jpg";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"7";s:14:"yachtCrewSmoke";s:2:"No";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:11:"JD Ducanes ";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:16:"English, Spanish";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:1:".";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:6016:"CAPTAIN<br /> JD DUCANES<br /> United States JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending University he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL. He remained Captain over the following four years traveling to Bermuda, Alaska and extensively through-out the Caribbean. JD has been a project manager on four new yacht build projects some with helicopter and submarine operations. In 2010 he was tasked at building and then piloting the first triton ABS Certified submersible to go on a yacht. Since he came into yachting, he has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. JD also holds a yacht brokers license with Reel Deal Yachts. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A” which he has been the captain of since 2016.<br /> <br /> FIRST OFFICER<br /> Robert Winter<br /> South Africa Rob was raised on a farm in Estcourt (near Durban), South Africa. He moved to Cape Town after high school and obtained his architecture drafting license. Where he worked fir the next three years. He was looking for a change and decided to take to the seas and has been working on yachts ever since. He has been in the yachting industry for just over 4 years now and on a range of different yachts traveling the Mediterranean, Bahamas, Caribbean, US East Coast, South Atlantic and South Indian Oceans. He is on track to complete his Master 350GT, Chief Mate and Master 500 and his goal is to be a Captain one day. <br /> He enjoys sailing, surfing, kayaking, scuba diving, motocross, rock climbing, travel, horseback riding and is a certified river guide. <br /> <br /> ENGINEER<br /> Ogliver Ovalles-Venezuela Jose was born and raised in Venezuela. He attended a military high school for 5 years and proceeded to continue his education and graduating from a Maritime University with a bachelor degree in Marine Engineering Systems. After graduation he worked in commercial vessels making his way up working as Third, Second and First Engineer. He has extensive experience in the yachting industry working as an Engineer on some of the top mega yacht builders. Jose Interests includes; a wide variety of music, eating out in new local restaurants, enjoying the outdoors, jogging and traveling. <br /> <br /> CHEFS<br /> Carlos Valle-Italy/Argentina <br /> Carlos found his passion for food early in life and has over twenty years experience working in hospitality since 1998. He has worked all over the world - from awarded restaurants and five star hotels to private boutique chalets and 150 meter Superyachts. He began his professional career in Yachting in 2011 and has had the pleasure of working for the Italian Royal Family, ministers from Qatar and China and a host of household names, including Sting, Robbie WIlliams and Coldplay. He holds a professional Culinary Arts diploma and a European Master of Gastronomy degree. Carlos is also the author of two cookbooks : “ 5 from my Galley “ & “ 5 from the orchard”. Carlos combines his wealth of experience and expertise with engaging interpersonal skills to produce unforgettable dining experiences. His cooking inspiration is drawn from a broad spectrum of global cuisine, including Italian, classic French, light Mediterranean, Japanese, Middle Eastern and other regional specialities. He is adept at tailoring menus to suit personal preferences and dietary requirements.<br /> <br /> Chief Stewardess<br /> Fernanda Cruz-Mexico Fernanda considers herself to be a very energetic and positive person. She is always looking forward to the next challenge. She has an extensive background in the hospitality business, beginning in the cruise ship industry at the age of twenty. She loves hosting and taking care of people. She also loves traveling and seeing new places. Fernanda is a very family oriented person cherishing time spent with family and friends. Seeing the variety of beaches while on her travels is one of her favorite things to do.<br /> <br /> Deckhand<br /> Yage Bunce-South Africa Yage grew up in Hout Bay a small seaside village just outside of Cape Town. It used to be a small fishing village established in 1867 by Dutch Settlers. During his teenage years he attended SACS. SACS is a traditional all boys school and it is the oldest high school in South Africa, founded in 1829. As a student he enjoyed economics, physics and design and played both rugby and waterpolo as his summer and winter sports. After high school he decide to join the yachting industry and traveled to Palma de Mallorca a few months after graduating. He spent two years working on a classic sail yacht before deciding to return home to South Africa to pursue a Business commerce degree in economics. After five years at home he returned to yachting seeking some travel and adventure.<br /> <br /> Stewardess<br /> Nakita Alexander-South Africa Nakita is from Pietermaritzburg (near Durban), South Africa. She is an energetic, creative and a ray of sunshine. She grew up loving the ocean, both above and below. 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- location_details:
- helipad: No
- sailing_instructor: No
- lengthm: 39.00 m
- consumption: 120
- consumption_units: US Gall/Hr
- yachtRange: 3000
- price_details: For day rate use high rate divided by 6. No delivery fees to Nassau for term charters of 5 days or more. 10 day minimum for Christmas / New Year's charter or a 1 week Christmas charter must end by Dec. 27 to accommodate any New Year's charter.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: Denison Yachting
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/4143/4
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- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:17:"Light & Heavy";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: Jamaica
- captain_nation: American
- crew_nationality: .
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1693529853
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- cya_content: a:2:{s:4:"time";i:1663491623;s:3:"cya";s:1892:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> PLAN A Yacht Description</h2></div><p>PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She just completed a 2021 refit with many upgrades. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar. You can relax on the Portuguese deck, which leads down to a magnificent seating area on her bow. Equipped with cutting-edge electronics and communications, including V-Sat, Wi-Fi, zero speed stabilizers and many additional upgrades. PLAN A not only offers a comfortable platform to soak up the sun, entertain or simply be pampered, but also provides a wide variety of water sports and toys for entertaining guests while underway. Book her today and experience a luxury vacation on the water only she can deliver.</p><p>Offered by DMA Yachting, the majestic charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the summer and winter season in the Bahamas. She was constructed by the ship builder Westport in 2007. A well-done refit was fulfilled in 2014. The spacious yacht layout features 5 generous cabins and comfortably accommodates a maximum of 10 guests. </p><p>PLAN A is classified as a superyacht. The roomy aft deck leads to the well-equipped and inviting main saloon. The main saloon is a comfortable space for early mornings or late evenings and boasts a number of entertainment options. </br></br>5 welcoming cabins are laid out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features 2x MTU 12V 4000 M90 @ 2735hp Diesel 2X Northern Light Generators 65kw rebuilt 2014 engines and a generator.</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of PLAN A"> <img height="1653" width="1920" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of PLAN A" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht4143/4143brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Captain" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Chief Stewardess" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-2.jpg' /> </a> Chief Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Engineer" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-3.jpg' /> </a> Engineer </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-4.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|2nd Stewardess" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-4.jpg' /> </a> 2nd Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-5.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Mate" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-5.jpg' /> </a> Mate </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-6.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Deckhand" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-6.jpg' /> </a> Deckhand </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/plan-a/plan-a-crew-large-7.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of PLAN A|Chef" data-src='/wp-content/uploads/yacht/c/plan-a/plan-a-crew-small-7.jpg' /> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: JD Ducanes </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain - JD Ducanes<br /> JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending FAU he became a dive instructor and went on to become a licensed United States Coast Guard Captain on a dive charter vessel out of Boca Raton. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993, he became the project manager and Captain for a 105ft motor yacht built at Broward Marine in Ft Lauderdale, FL and remained Captain over the following four years. JD has been a project manager on four new yacht build projects and continues to manage vessels for clients. He has traveled extensively covering the Caribbean, Bahamas, East and West Coast of the US, Central America, British Columbia, Alaska and the Mediterranean. He is always excited to share his passion for the sea and warmly welcomes you aboard “Plan A”.<br /> <br /> Chief Stewardess – Nikola Cowie<br /> With roots that stretch from Cape Town, South Africa to Sunny San Diego, California, Nikola has grown up amidst two vibrant cultures. An early love and fascination of people, diversity and travel prompted her to study a BA degree, majoring in Psychology and Sociology. Surrounded by the beautiful and internationally renowned vineyards of Stellenbosch University, Nikola developed a passion for food, wine and the hospitality industry. An avid streak for adventure saw her set sail for the seas where she found her course in yachting. Here, she tackles obstacles with little fear and eagerly embraces every experience as one in which to strengthen and grow. Nikola loves to keep fit and endure everything that life has to offer. Her ultimate goal is to deliver the highest quality of service and to ensure that your stay on board is not only excellent but unforgettable.<br /> <br /> Chef – Nicholas Hedemann <br /> Nicholas is well versed in global flavors acquired from extensive travel throughout over 30 countries. With 25 years of professional cooking, Nick has run the gamut of positions within the industry, as a hotel chef, executive chef for various restaurants, yacht chef and catering company owner. He has working privately as a freelance private chef throughout the entirety of his career. He began as a specialist in health supportive cuisine working directly with clients to best accommodate their dietary specific needs. He is well-versed in most all popular diets from macrobiotic, herbal enhanced cuisine, vegan, Keto, Paleo, Gluten-free, Celiac etc. as a caterer in wine country of California Nicholas has worked in hundreds of wineries spearheading farm to table events, large weddings, wine pairing dinners and otherwise general events throughout the nation on yachts or abroad. Nicholas enjoys a diverse spectrum of clientele, including celebrities, prominent families, wineries, and health practitioners.<br /> <br /> <br /> 2nd Stewardess - Amber Petroelje<br /> Amber was born and raised on a farm in Holland Michigan where she developed a love for nature and an incredible work ethic. At the age of eighteen she moved to Hawaii to be a nanny and although she only planned on living there for a year, the island life sucked her in and she ended up staying for almost a decade. The ocean became a huge passion of hers and she spent many years working for a nonprofit organization where she was heavily involved in the education department, as well as with the research and conservation of humpback whales, sea turtles, dolphins and the Hawaiian marine life in general. During her time in Hawaii she attained a bachelor’s degree in education and in her spare time she could often be found scuba diving, hiking, camping, or participating in a local triathlon. Over the years Amber has jumped at every opportunity to travel or move to new destinations, some of which include, New Zealand, Uganda, Alaska, Iceland, Europe and South East Asia. Throughout these adventures Amber spent time working at a winery where she was thrilled to gain knowledge and experience in the world of wine. She also spent time working as a barista where she was able to learn the skill of latte art and gain a knowledge of coffee that matched her enthusiasm for it. Yachting has provided her the opportunity to combine her love of high-end hospitality with the adventurous and traveling nature that the industry provides. <br /> <br /> First Officer - Lee Couve<br /> Lee is from a small surfer town called Ballito on the North Coast of Durban, South Africa. He studied International Marketing Management after school before starting his yachting career in 2013. Growing up and living on the coast Lee now considers the ocean as his home. He enjoys surfing when the swell is up and fishing on the calmer days.<br /> <br /> Engineer – More info. coming soon.<br /> <br /> Deckhand – Richard Le’tang <br /> Richard was born and raised in sunny Durban. From an early age he participated in various sports including surfing, cycling and skateboarding. With a background in hospitality he has been conditioned to liaise with guests and work in demanding environments. He entered the yachting industry in 2017 and has been accumulating knowledge from his fellow team members ever since. </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 1" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-1.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 2" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-2.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-large-3.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard PLAN A # 3" data-src = '/wp-content/uploads/yacht/c/plan-a/plan-a-food-onboard-small-3.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p style="text-align: center;"><strong>Day 1</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, whole grain granola yogurt, <br />and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">“Italian-‐ toast” Pantone served flambé With brandy sautéed pears & zabaglione</p><br /> <p style="text-align: center;">Strawberry papaya w/ lavender honey, toasted macadamia nuts</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Thai Indo-‐Chinese Buffet or family style lunch</strong></p><br /> <p style="text-align: center;">Som Tom - Arugula, Napa cabbage, shredded green papaya, Thai chilies,</p><br /> <p style="text-align: center;">Cherry tomatoes and peanuts tossed in a Kafir lime-‐rice vinegar fish sauce vinaigrette.</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Grilled butterflied flank steak medallions - Marinated with lemongrass,</p><br /> <p style="text-align: center;">ginger, soy-‐chili, cilantro and scallions Ponzu Demi glace.</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Crispy fish - Mirin marinated Swai filets Sweet chili fish stock gastrique Basil and green onion.</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Rice noodle with shrimp tomato julienne veg coconut green curry Pasilla peppers, cilantro.</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;">Wok fry Chinese long bean with basil garlic peanut and Oyster mushrooms</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizers</strong></p><br /> <p style="text-align: center;">Beer battered cod with kosher pickle aioli</p><br /> <p style="text-align: center;">Sesame seared Ahi Tuna, wonton cup, spiced slaw, and wasabi cream</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Mixed greens & matchstick vegetables w / Sesame ginger miso vinaigrette Braised tofu, cashews, <br />scallions, diakon radish.</p><br /> <p style="text-align: center;">Sumac roasted duck breast medallions, Pumpkin spoon bread,</p><br /> <p style="text-align: center;">petite vegetable medley, Sauternes reduction, Champagne grapes.</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Chocolate-‐chocolate tart w/ vanilla bean whipped cream</p><br /> <p style="text-align: center;">Chocolate curls, & raspberry garnish</p><br /> <p style="text-align: center;"><br /><strong>Day 2</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p><br /> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped, butter</p><br /> <p style="text-align: center;">Zucchini frittata with mozzarella and cheddar, caramelized onions, Baked with fresh organic eggs</p><br /> <p style="text-align: center;">Arrugula with mustard seed tarragon vinaigrette Pickled red onions and bacon lardons</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Italian vegetable ciabatta</p><br /> <p style="text-align: center;">Grilled vegetable medley on ciabatta bread- Zucchini, bell peppers, red onion,</p><br /> <p style="text-align: center;">Portobello mushrooms Marinated and grilled, mozzarella, arrugula and pesto</p><br /> <p style="text-align: center;">Mixed green salad with white balsamic vinaigrette, pine nuts, chevre Sweet 100 tomatoes, French <br />green beans, balsamic cured shallots & basil</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizers</strong></p><br /> <p style="text-align: center;">Lamb, chic pea and coriander kofta w/ mint pesto</p><br /> <p style="text-align: center;">Samosa of chicken curry, apple caramelized carrot and onion With a coriander mango chutney</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Golden tomato soup, basil, panko sautéed chevre, basil oil</p><br /> <p style="text-align: center;">Alaskan king salmon</p><br /> <p style="text-align: center;">White asparagus, potato vichyssoise sauce Beluga lentils, watercress, cress coulis</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Banana trifle</p><br /> <p style="text-align: center;">Yellow cake, banana</p><br /> <p style="text-align: center;">Vanilla custard, Frangelico caramel Whipped cream, shaved nutmeg</p><br /> <p style="text-align: center;"><br /><strong>Day 3</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p><br /> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter Sweet brown rice w/ <br />spices & stewed figs, dates & plums</p><br /> <p style="text-align: center;">Assorted toasted bagels</p><br /> <p style="text-align: center;">Smoked salmon platter, tomato, caper, cured red onion, Dill-‐Dijon cream cheese</p><br /> <p style="text-align: center;">Egg salad, with avocado and radish</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Nicoise salad, Seared tuna, Haricot vert, Nicoise olives Pickled red onions, egg, anchovies, butter <br />lettuce</p><br /> <p style="text-align: center;">Ham n’ cheese - Gruyere, black forest ham, Brie,</p><br /> <p style="text-align: center;">Tomato, aioli, caramelized onion, sourdough</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Cena Toscana</strong></p><br /> <p style="text-align: center;"><strong> L’Antipasti</strong></p><br /> <p style="text-align: center;">Prosciutto ham, soppresatta “Yerba Santa” chevito goat cheese</p><br /> <p style="text-align: center;">Assorted olives, cured crimini Cena Toscana</p><br /> <p style="text-align: center;">Fegato - Tuscan Pate’ of chicken, Caper, anchovy, grilled bread, olive oil and Crostini</p><br /> <p style="text-align: center;"><strong>L’primo</strong></p><br /> <p style="text-align: center;">Panzanella-‐ Wild arrugula, foccacia croutons, pignolis White balsamic vinaigrette with truffle <br />oil and Pecorino cheese</p><br /> <p style="text-align: center;"><strong>Secondi e Contorni</strong></p><br /> <p style="text-align: center;">Ribollita - Tuscan stew or cannellini beans, mire poix</p><br /> <p style="text-align: center;">Pancetta wrapped roasted squab</p><br /> <p style="text-align: center;">Muscato and game reduction, wild rice with herbs & chestnuts, Braised escarole & Tuscan kale</p><br /> <p style="text-align: center;"><strong>Dolce</strong></p><br /> <p style="text-align: center;">Zuccotto Allo Zafferno</p><br /> <p style="text-align: center;">Amaretto sponge cake with Saffron cream</p><br /> <p style="text-align: center;"><br /><strong>Day 4</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">Eggs any style</p><br /> <p style="text-align: center;">Roasted red potatoes with rosemary and garlic Diced onions, and spices</p><br /> <p style="text-align: center;">Pork breakfast sausage patties</p><br /> <p style="text-align: center;">Made with sage, maple syrup and steel cut oats</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Radicchio di Treviso, frizeé, endive, cambozola cheese en croute, Marcona almonds, lavender <br />hydrosol honey vinaigrette,</p><br /> <p style="text-align: center;">Semolina mahi mahi - Buttermilk marinated Dipped in semolina flour, sautéed and served with</p><br /> <p style="text-align: center;">Boiled and grilled yucca with a Meyer lemon chicken stock buerre blanc, Prosciutto, snap peas, pea <br />shoots, pecorino cheese, roasted lemon segments, peas</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizers</strong></p><br /> <p style="text-align: center;">Marinated eggplant</p><br /> <p style="text-align: center;">Wrapped in southwest seasoned bacon with Chipotle aioli</p><br /> <p style="text-align: center;">Braised tri-‐tip meat empanadas Smoked tomato coulis</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Carpaccio of Filet Mignon, Truffle aioli Seared capers, Mache & shaved Parmesan</p><br /> <p style="text-align: center;">Mushroom duxelle stuffed chicken breast</p><br /> <p style="text-align: center;">Cherry port beef demi, Sautéed wild mushrooms, Lemon steamed carrots Garlic sautéed broccoli rabe</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Triple chocolate tart Frangelico cream</p><br /> <p style="text-align: center;">Jasmine lemongrass simple syrup</p><br /> <p style="text-align: center;"><br /><strong>Day 5</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p><br /> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">Spiced buckwheat pumpkin pancakes</p><br /> <p style="text-align: center;">Sautéed bananas w/Barbados Rum maple syrup Whipped nutmeg butter</p><br /> <p style="text-align: center;">Omelet bar classic omelets, & egg white meringue omelets Prepared accompaniments, vegetables, meats <br />& cheeses</p><br /> <p style="text-align: center;">Roasted bacon</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Mixed greens and romaine lettuces Pink peppercorn and sherry vinaigrette</p><br /> <p style="text-align: center;">Roquefort cheese, pickled red onions and beets</p><br /> <p style="text-align: center;">Dungeness Crab cannelloni</p><br /> <p style="text-align: center;">Champagne crab bisque sauce, grilled asparagus Finished w/ minced tomato and fennel</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizer</strong></p><br /> <p style="text-align: center;">5 spiced rock shrimp rice chips, Asian micro mix, and Bonito habanero aioli Pumpkin and wild rice <br />waffles w/ mushroom walnut pate</p><br /> <p style="text-align: center;">Duck strudel Mandarin ginger coulis</p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">California Capresse salad, Heirloom tomato varieties Watercress, shredded mozzarella, basil oil <br />White balsamic, black salt</p><br /> <p style="text-align: center;">Porcini & pink peppercorn encrusted rack of lamb Zinfandel demi-‐glace, rosemary garlic mashed <br />potatoes Sautéed vegetable medley</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Meyer lemon cheesecake, golden kiwi coulis Kafir lime leaf chiffonade</p><br /> <p style="text-align: center;"><br /><strong>Day 6</strong></p><br /> <p style="text-align: center;">coffee, tea selection, fresh fruit platter, and whole grain granola, <br />Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">Citrus supreme</p><br /> <p style="text-align: center;">Ruby grapefruit, navel orange & mandarin segments</p><br /> <p style="text-align: center;">Fresh baked banana, bran & walnut muffins w/ ginger molasses butter Pumpkin bread w/ nutmeg butter <br />frosting</p><br /> <p style="text-align: center;">Avocado & egg tacos,</p><br /> <p style="text-align: center;">Fresh tortillas, egg & avocado salad, salsa verde, queso fresco Served with black bean salad & <br />cilantro Napa cabbage slaw</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Gazpacho, avocado mousse, chilies, cucumber Parisian ball</p><br /> <p style="text-align: center;">Braised and smoked brisket, rye bread, horseradish crème fraiche, watercress Caesar salad with <br />foccacia Nori croutons, Parmesan reggiano, Anchovies</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizer</strong></p><br /> <p style="text-align: center;">Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar Buttermilk crepes filled with <br />Lemon verbena poached Alaskan salmon</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Petite arrugula, toasted pine nuts, Parmesan shaved, truffle vinaigrette</p><br /> <p style="text-align: center;">Juniper & thyme roasted loin of Venison Blackberry wine reduction, wild asparagus Wild rice <br />timbale, chanterelle flan</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Raspberry sorbet</p><br /> <p style="text-align: center;">Gingersnap cup, fresh berries, mint</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Day 7</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola, </p><br /> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">Braised Italian sausages, bell peppers, fennel, escarole & cipollini onions Creamy polenta with <br />feta and rosemary broiled eggs & grilled franchisee bread</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Stir fried soba noodle, wakame seaweed, julienne poblano peppers, and cilantro, Chinese cabbage</p><br /> <p style="text-align: center;">Five spiced hoison baby back ribs</p><br /> <p style="text-align: center;">Tempeh salad, Tamari and agave baked tempeh croutons Seared baby shiitake caps, mung sprouts, and <br />cherry tomatoes Mizuna and Tot soi w/ mustard seed flax oil vinaigrette</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizer</strong></p><br /> <p style="text-align: center;">Smoked Salmon, English cucumbers, shallots Nasturtium cream, capers & dill</p><br /> <p style="text-align: center;">Chorizo and pimento stuffed squid with Marsala butter sauce</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Fennel and chevre flan Petite greens with gewürztraminer vinaigrette Honey toasted almonds & Bosc <br />pear</p><br /> <p style="text-align: center;">Cold seafood platter</p><br /> <p style="text-align: center;">Cajun seasoned gulf prawns, and stone crab claws, accompanied with Spiced cocktail sauce <br />& pimento aioli, Crab Louis in endive leaf, Thousand island dressing, diced tomatoes. Ahi tartare <br />sesame wontons, wasabi cream, oysters with mignonette</p><br /> <p style="text-align: center;">Broiled halibut, Alaskan red shrimp</p><br /> <p style="text-align: center;">Shrimp roe beurre blanc, tomato gastrique Verbena poached white asparagus, celeriac bruniox</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Apple tartin, vanilla ice cream, brandy caramel, Himalayan salt</p><br /> <p style="text-align: center;"><br /><strong>Day 8</strong></p><br /> <p style="text-align: center;"><strong>Continental breakfast bar</strong></p><br /> <p style="text-align: center;">Coffee, tea selection, fresh fruit platter, and whole grain granola</p><br /> <p style="text-align: center;">Yogurt, and milk, whole grain bread, assorted jam, and sweet whipped butter</p><br /> <p style="text-align: center;">Eggs Florentine</p><br /> <p style="text-align: center;">Poached organic eggs over steamed spinach</p><br /> <p style="text-align: center;">Whole wheat English muffin topped w/ yogurt hollandaise Kalamata Greek turkey sausage</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Lunch</strong></p><br /> <p style="text-align: center;">Shiitake salad Lightly smoked baby shitake mushroom caps w/ tender greens, tomato concassé, pearl <br />onions, candied pecans & avocado, tossed in a creamy roma tomato dressing</p><br /> <p style="text-align: center;">Yellow tail snapper, curry beurre blanc Cucumber, tomatillo, tomato, salsa, crispy yams Jasmine <br />rice w/spinach& nigella seed</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Appetizer</strong></p><br /> <p style="text-align: center;">Gnocchi al Romana quarter sized rounds topped with Gorgonzola & sage</p><br /> <p style="text-align: center;">Fresh vegetable crudités</p><br /> <p style="text-align: center;">Assorted raw & blanched vegetable medley</p><br /> <p style="text-align: center;">Asparagus, summer squash, spring onions, Portobello mushrooms Tri colored peppers. Sugar snap peas, <br />French green beans Carrots, radishes, Belgium endive, served on a bed of purple kale Romesco <br />sauce, Goat cheese ranch dressing</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dinner</strong></p><br /> <p style="text-align: center;">Lobster bisque, cream fraiche, red pepper and smoked paprika oil Braised short ribs</p><br /> <p style="text-align: center;">Cognac mushroom sauce, fresh fava beans</p><br /> <p style="text-align: center;">Purple Peruvian potatoes, spring onions</p><br /> <p style="text-align: center;"> </p><br /> <p style="text-align: center;"><strong>Dessert</strong></p><br /> <p style="text-align: center;">Mango sorbet, passion fruit Pavlova meringue, kiwi coulis, star fruit</p><br /> <p style="text-align: center;"><br /><strong>Kids Menu</strong></p><br /> <p style="text-align: center;">Pizza station: Made to order pizzas, with the toppings and cheese</p><br /> <p style="text-align: center;">Panko crusted buttermilk chicken tenders</p><br /> <p style="text-align: center;">Baked macaroni and cheese</p><br /> <p style="text-align: center;">Spaghetti with meatballs</p><br /> <p style="text-align: center;">Chicken and kale fritters</p><br /> <p style="text-align: center;">Turkey meatloaf, chicken gravy, mashed potatoes, peas and carrots</p><br /> <p style="text-align: center;">Roasted lamb, mint jelly, French fries, broccoli</p><br /> <p style="text-align: center;">Turkey schnitzel, spaetzel with brown butter, green beans</p><br /> <p style="text-align: center;">Minestrone soup, pesto with bruschetta</p><br /> <p style="text-align: center;">Matzo ball soup with rich chicken stock</p><br /> <p style="text-align: center;">Taco -‐fajita platter, Spanish rice, black beans</p><br /> <p style="text-align: center;">Sweet and sour prawns, vegetable stir fry with brown rice</p><br /> <p style="text-align: center;"> </p> </div> </div> </div> </div> </div>
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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht4143/4143brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">PLAN A</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $125,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 130 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Westport </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 10 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2014 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 120 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/plan-a-130-ft-westport/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/plan-a/plan-a-main-image-uprayc-1676101746.jpg?ssl=1" data-title = "PLAN A" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/plan-a-130-ft-westport/" data-price = "125000">Inquire</button></p> </div> </div> </div> </div>
Most expenses are deducted from an Advance Provisioning Allowance (APA), a fund that is added on top of the charter price. The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption). You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled). The remainder of the APA is returned after charter.">Price Terms: Plus Expenses
Price from $125,000/week
High season $143,750/week
Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!
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More About PLAN A
PLAN A Yacht
Motoryacht plan a.
The PLAN A yacht is a 130ft / 39.6m luxury yacht built and launched by yacht builder Westport . Delivered to a proud yacht owner in 2007 and refit in 2016, this luxury yacht sleeps up to 10 guests in 5 staterooms and has accommodations for 7 crew. She has a beam of 26ft / 7.9m, a draft of 6ft / 1.8m, and she measures in at 298 gross tons. Her hull is fiberglass. Her max speed is 20 knots and cruising speed is 14 knots. She is propelled by MTU engines at 4,079 hp each.
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Contact: Merle Wood & Associates | web(Contact us at)merlewood.com | +1.954.525.5111
* Not offered for sale or charter to U.S. residents while in U.S. waters unless under a boat show bond or in an FTZ.
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PLAN A Yacht Price & Rate
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When it comes to purchasing a luxury yacht, like the yachts themselves, pricing may vary greatly. In the event there is no PLAN A yacht price , the industry knowledge of Merle Wood & Associates will help you with everything you need to know in order to make the right decisions when buying a luxury yacht. If you’d like to know the availability of the PLAN A yacht for charter and the weekly rate, view the PLAN A yacht charter price and summary .
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PLAN A Yacht Specifications
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PLAN A Yacht Location
In South East Florida
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PLAN A Yacht Enquiry
For more information or to enquire about the PLAN A luxury yacht, simply contact a qualified yacht broker at Merle Wood & Associates for assistance.
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Motor Yacht
Plan A is a semi-custom motor yacht launched in 2007 by Westport and most recently refitted in 2014.
Since 1964 Westport has taken a long-term view of the future, and invested heavily in people, design, naval architecture, infrastructure, engineering and proven technologies to secure its position at the forefront of the superyacht industry.
Plan A measures 39.62 metres in length, with a max draft of 2.01 metres and a beam of 7.92 metres. She has a gross tonnage of 309 tonnes. She has a deck material of teak.
Plan A has a GRP hull with a GRP superstructure.
Plan A also features naval architecture by William Garden.
Plan A is a semi-custom Westport 130 model.
Performance and Capabilities
Plan A has a top speed of 28.00 knots and a cruising speed of 24.00 knots. She is powered by diesel engines and uses a twin screw propulsion system.
Plan A has a fuel capacity of 37,476 litres, and a water capacity of 6,132 litres.
She also has a range of 2,300 nautical miles.
Accommodation
Plan A accommodates up to 10 guests in 5 cabins. She also houses room for up to 7 crew members.
Other Specifications
Plan A has a hull NB of 1518.
Plan A flies the flag of Jamaica.
She is also fitted with a jacuzzi (on deck).
- Yacht Builder Westport View profile
- Naval Architect William Garden No profile available
- Exterior Designer Gregory C. Marshall No profile available
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- This New 144-Foot Superyacht Has a Glassed-In Dining Room With Ocean Views
Azimut's new 44M Grande flagship breathes quiet luxury, but its scale is impressive. Plus, its sustainable tech is a game-changer.
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What if you’re a boatbuilder and publicly draw a line in the sand to not build past a certain length? But then a new design comes along that is so compelling that you just have to break your own rule.
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At Palm Beach, the yacht’s designers showed initial renderings of the largest-ever Azimut. Marijana Radovic and Marco Bonelli of Milan-based m2atelier were responsible for the interior and Alberto Mancini did the exterior.
Mancini, a veteran yacht designer, told Robb Report that this was only the second yacht of hundreds in his career where he was given carte blanche over the exterior, so it ended up morphing past 40 meters into the Grande 44M. Typically, he said, the shipyard gets involved with the details of the design, and most owners want to have a say, so most designs end up as compromises. This time, says Mancini, Azimut not only left him alone, but let him go wild.
And he did.
The yacht itself is revolutionary in some ways, with a 550-square-foot upper deck that can be converted into an owner’s space—the owner’s “enclave”—with two primary suites and a forward glassed-in area that works as an office or dining room, with the world’s best view. Its four stern decks are tiered, emphasizing large exterior spaces and easy movement between the interior and exterior spaces.
Then there’s the 12-person dining table on the aft cockpit above a swimming pool with a transparent window looking out over the ocean. This optical illusion is one of several wow factors, but mostly the yacht overwhelms with quiet luxury.
Radovic and Bonelli said their goal was to create a simple interior with muted tones and splashes of color, as part of the Azimut DNA. The pair are not yacht designers, so brought a new approach from their residential architecture and private clubs to the design.
“We wanted to clean up the space and enhance it, not overwhelm it,” said Radovic. “For instance, we designed the dining table to be a reflection of the pool, and in every case, we made sure to follow what was happening on the exterior.”
Bonelli added that the goal was to “enhance the flow” between the interior and exterior. “It seems simple, but there’s a lot of effort to finding that balance,” he said.
The shipyard also focused on the technical components of the build, claiming that it will produce 10 to 30 percent fewer fuel emissions than yachts of the same size and displacement. Federico Ferrante, president of Azimut Americas, said the 44M will have a hydrodynamic wing under the dual-mode hull that provides better fuel efficiency at the same speeds. “It also reduces the pitch—the annoying movement of the boat—and smooths out the wake,” said Ferrante.
The 44M also has lithium batteries that allow it to run the boat’s hotel (non-propulsion) load for 4 hours during the day and eight hours at night, at anchor. The vessel also has two electric generators in the shafts that recharge the batteries when under way. “Most yachts typically run their diesel generators 24/7, which causes lots of noise, emissions and cost,” said Ferrante. “This system cuts that in half.”
The 44M’s molds are being constructed at Azimut’s Livornia shipyard in preparation for the first build. The first five units have been sold to current Azimut owners.
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Originally born in the North of France, Ingrid started her career at American Express, organizing complex international business trips for a portfolio of large corporate accounts and family offices. Her grandfather, a speedboat builder, was her inspiration and the one
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Kristina grew up on the North Shore of Boston where she fully took advantage of living on the ocean; she spent every waking minute of her Summers on the water and at the beach. She started boating at a young
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Megan was raised in Ogden, Utah. From a young age, she was fortunate to grow up alongside her father, who instilled in their family a love for the ocean. They embarked on numerous voyages along the West Coast, exploring as
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Molly started working in the yachting industry over 15 years ago and very quickly fell in love with luxury yachts and all that they encompass. With experience of chartering across both sail and power, on board yachts up to 70m
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Based in Fort Lauderdale, Natalia Clarke is a yacht charter broker with a passion for helping people embark on luxury yacht vacations around the world. With roots tracing back to Poland, Natalia proudly represents the first American generation in her
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Rose Jolis grew up near Greenwich, Connecticut. Hers was a family that loved fine food and international travel, and Rose carried that love into a career in food and travel – yachting in particular. After studying culinary arts in New
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Diddy's private jet tracked to caribbean island amid raids in u.s., diddy loveair private jet tracked amid raids down on caribbean island.
Diddy 's homes were raided in the U.S. to kick off the week -- but the guy's own private jet is miles away in a completely different nation ... although it's unclear if he's aboard himself.
TMZ has tracked Diddy's personal LoveAir LLC jet -- the well-known black Gulfstream 5 that Diddy has flaunted and flown for years now -- and it looks like the aircraft is currently on the ground in Antigua ... which is down in the Caribbean.
Based on the flight activity, viewed by TMZ, Diddy's jet has been up and down California between Sunday and Monday -- taking off from Sacramento Executive Airport Sunday evening around 5:30 PM PT and landing at Palm Springs Int'l Airport about an hour later.
An hour after that, around 7:30 PM PT, Diddy's jet took off from Palm Springs yet again and landed at Van Nuys Airport, which is in the L.A. area, about 30 minutes later around 8:00 PM PT. Around 9 AM PT Monday, the jet took off from Van Nuys airport and landed at some point in Antigua.
The plane is currently grounded there, although the flight data has yet to update and register him as having officially landed. In any case, it's definitely Diddy's jet ... no question.
The only thing that remains unanswered is whether Diddy is on the plane -- we don't have any evidence he is at this point ... and we also don't know what's happening on the scene.
As we reported ... two of Diddy's homes, in L.A. and MIami, were swarmed by federal law enforcement agencies Monday -- and armed officials stormed the properties, taking some people into custody ... including his sons Justin and King . Unclear if any arrests took place.
The raids are believed to have stemmed from accusations hurled at Diddy in multiple lawsuits -- which have touched on alleged human and sex trafficking, among other claims ... all of which he's vehemently denied.
We've reached out to Diddy's rep and lawyers ... so far, no word back.
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16 Yacht Charters That Make for a Strangely Affordable Family Vacation
Posted: December 11, 2023 | Last updated: December 12, 2023
While a yacht may be the first thing that pops to mind when you think of the ultra-wealthy, chartering one might not be as expensive as you think. When you're splitting the costs between several family members or friends you are paying for transportation and stay and it can make sense financially.
You can also keep money in your wallet by selecting an older vessel or taking charge of sailing yourself (hiring a crew always costs extra).
So let’s take a look at options that may be within reach for people who aren’t living paycheck to paycheck but aren’t brunching with the Kardashians either.
Editor's note: prices are subject to change and may vary depending on the time of the year.
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San Antonio motor yacht
The San Antonio is a luxury motor yacht measuring 146 feet in length that was built in 2018. This huge vessel is capable of accommodating 36 guests in 18 cabins.
The cost to charter it starts at $21,000 per week plus expenses, not including a crew of eight (which we recommend).
Divide the cost by capacity, and that’s only $583 per person per week to start. That’s practically unbeatable for a boat of this size, allowing you to make other savvy moves with your money .
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Virginia Mia motor yacht
Constructed in 2001 (with several subsequent refits), the Virginia Mia is another luxury motor yacht that’s 95 feet in length.
Custom-designed by Nuvolari Lenard, this vessel can sleep eight guests in four cabins as well as an additional crew of four.
Still, thanks to the age of the yacht, the cost of chartering starts at $15,000 plus expenses per week, or just under $2,000 per guest sans crew.
Nautilus sailing yacht
White motor yachts are convenient and luxe, sailing yachts promise a more traditional experience.
At nearly 125 feet, the Nautilus is a large option styled by Robert Delus. Built in 2008, it sleeps 10 guests in five cabins. At this size, you'll likely need a crew of six.
The cost to charter this beauty starts at $17,500 per week sans expenses, again just under $2,000 per person — which really isn't bad for all you're getting.
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Aegean Clipper sailing yacht
The Aegean Clipper is another sailing vessel, this one built all the way back in 1999 — which translates into cost savings for you.
The yacht is another biggie at nearly 135 feet. With 11 cabins, the boat can accommodate up to 24 guests plus five crew members as needed.
In total, your group will have to shell out a minimum of $13,000 plus expenses per week — just over $379 per person. That's a great deal, comparatively speaking.
Silver Fox expedition yacht
If you're looking for something a little smaller that can go the distance, the Silver Fox expedition yacht might be for you.
Built in 2009, the 72-foot yacht accommodates six guests in three cabins for a more intimate experience. There's room for a crew of two if you need their expertise.
With a starting cost of $16,500 per week, the Silver Fox will run each person over $2,700 per week, but the small group may be worth it.
Tivoli expedition yacht
Traveling with a group of the same size but want more length and a bigger crew?
The Tivoli expedition yacht, constructed in 2001 and remodeled in 2010, can fit four crew members. This stunner is just over 90 feet long and can take you on those long hauls.
Yes, it will cost more at $25,000 per week, or over $4,100 per person. But if you can afford it, it’s a dream come true out on the open water.
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Shangri-La classic yacht
Classics are classics for a reason, as they stand the test of time. Such is the case with the Shangri-La, a vintage yacht sure to take you to that magical place.
This vessel sleeps six in three cabins and promises to be child-friendly. The Shangri-La was constructed way back in 1965, and it is 82 feet long with space for three crew members.
A week on this rig will cost you $16,500, or just over $2,700 a pop.
Sai Kung classic yacht
Another vintage beauty, the Sai Kung classic yacht was born in 1975 and got a makeover in 2015. That updated this 79-foot vessel that can sleep nine people in four cabins.
Be sure you’re a nautical whiz, as there’s no room for additional crew here, but that will only save you money.
All told, the Sai Kung will set your group back $17,500 per week, just under $2,000 per person.
Glorious open yacht
Outdoor yachts are designed for those who truly want to live outside, which you can do easily on the Glorious.
This sporty 72-footer is ready to help you dive, scuba, and more, with room for six guests in three cabins. You can bring a crew of two for extra help, of course.
Built in 2007 and remodeled nine years later, chartering the Glorious will run you $16,500 per week, again $2,700 per person.
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Speedy T open yacht
Looking for a bigger open yacht that’s perfect for swim buffs? Charter the Speedy T, a vessel that’s 80 feet long and primed for dips in refreshing ocean waters.
Like many of the yachts on this list, it accommodates six guests in three cabins and has room for three crew members.
All told, one week on this sleek ship — built in 1994 and renovated in 2011 — is $19,500 before expenses, translating to $3,250 per head. But the adventure promises to be unforgettable.
Etoile Magique catamaran yacht
With extra stability even at higher speeds, catamaran yachts like the Etoile Magique are great options for adventure.
This 80-foot vessel is roomy for its size, with room for 16 guests in eight cabins. There’s space for a three-person crew, too.
Constructed in 2004 and remodeled a decade later, this is a budget-friendly adventure in the making. At $18,710 per week before expenses, that shakes out to a bit over $1,100 apiece.
Fuerte 3 catamaran yacht
Meaning “strong” in Spanish, the Fuerte 3 catamaran yacht — built in 2004 and renovated in 2010 — offers a more intimate experience than the Etoile Magique, with space for nine guests in four cabins.
On the smaller side, at 67 feet, you can bring two crew members along if you need them. The price tag for one week is around $22,000, or just over $2,400 a pop. This vessel is best in shallower waters.
Astrape sport fishing yacht
If your idea of the perfect vacation is sport fishing, this boat is for you. The Astrape sport fishing yacht comes with top-of-the-line fishing equipment so you can catch your dream fish.
Built in 2008 and remodeled in 2016, the 76-foot vessel sleeps eight in four cabins. It also has room for three crew members.
On the pricier side at $29,000, a week will cost each person nearly $3,700 — worth it if you can show off that once-in-a-lifetime catch, though!
Barefoot sport fishing yacht
Giving us some real Orca energy, the Barefoot sport fishing yacht was built in 2006 — much later than that famed vessel from "Jaws."
The 64-foot boat is designed for fishing in shallower waters, perfect for you and five friends who will share three cabins. Two crew members can fit, too.
This yacht is cheaper than the Astrape at $17,500, so six folks will pay just under $3,000 a head per week.
Prenses Lila gulet yacht
Gulet yachts are known for their tall masts, ample deck space, and Turkish origins — perfect for a Mediterranean voyage.
To that end, the Prenses Lila is an excellent option for groups of 18. At 114 feet with eight cabins and space for five crew members, this boat beckons.
You can charter Prenses Lila — built in 2009 and remodeled in 2009 — for $17,500 per week in September.
Dreamland gulet yacht
The second gulet yacht and the final boat we’re covering is Dreamland, which will surely take you there.
Constructed in 2006, 12 guests can sleep in six suites on this 105-foot vessel as well as five crew members.
You can book Dreamland for around $26,000 in high season. Divide that by 12, and you land on about $2,200 per person. That might require some financial fitness , but yachts like this don’t come around every day.
Bottom line
Spending your days sunning and swimming aboard a luxurious yacht may seem like an out-of-reach proposition, but we’re here to tell you it’s possible.
In fact, with planning and savvy budgeting, you can score your dream seafaring adventure. You can even use your favorite credit card to book and earn travel rewards .
Traveling by charter yacht is also more environmentally friendly than flying, which means you can feel good about your sailing vacation.
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DeSantis is prepping for a wave of Haitian migrants. Advocates say he's grandstanding
A wooden migrant boat lies grounded on a reef alongside mangroves, at Harry Harris Park in Tavernier, Fla., last year. The U.S. Coast Guard says that since October, has it intercepted and returned about 130 migrants to Haiti . Rebecca Blackwell/AP hide caption
A wooden migrant boat lies grounded on a reef alongside mangroves, at Harry Harris Park in Tavernier, Fla., last year. The U.S. Coast Guard says that since October, has it intercepted and returned about 130 migrants to Haiti .
Officials in Florida are worried the chaos and violence in Haiti will trigger a surge in migrants attempting to come to the U.S. by boat. so far, the Coast Guard says it has not seen an increase in the number of Haitians attempting the hazardous crossing.
But Florida Gov. Ron DeSantis says he wants to be ready. He's sending more than 250 officers and National and State Guard troops to the southern part of the state. Some Haitian-American leaders believe it's more about politics than preparedness.
More than a half million Haitians live in Florida. For decades, the state has been a primary destination for people fleeing political turmoil and economic hardship on the island. Florida's large Haitian-American community is closely monitoring the crisis. Tessa Petit. who was born and raised in Haiti now directs the Florida Immigrant Coalition , an advocacy group. She's been in touch with people on the island and says, "Folks in Haiti are living in complete panic. Supermarkets don't have food. People are running out of food. There's no electricity. Communication is very difficult. And people are living in fear."
A glimpse of the chaos in Haiti, a country reeling with effectively no leader
DeSantis says the Guard troops he's sending, along with state law enforcement officers will help intercept any migrants who attempt to come from Haiti to the U.S. by boat and then turn them over to the Coast Guard. "Given the situation that's happening in Haiti," he says, "some brutal reports that are happening, we want to make sure we're protecting Floridians."
DeSantis was speaking at a news conference where he signed measures to crack down on undocumented immigrants in Florida. Later that day, in an interview on Fox News, he again spoke of the potential threat to Florida posed by any surge of migrants from Haiti. "We want to be prepared," he said. "I was asked today at our press conference, 'Why are you doing this when there has not actually yet been a massive influx?' I said, 'What are you supposed to do, wait for it to happen?' So, we're putting our assets in place to be able to defend the state."
The Coast Guard says it has intercepted and returned about 130 migrants to Haiti since October. And it has not seen a rise in interdictions since the recent violence began there.
Petit says she's been disappointed by the way DeSantis and other Republicans are framing a humanitarian crisis for one of the U.S.'s closest neighbors.
"The narrative now is that immigrants are the enemy," she says. "We're the criminals. We're the thieves. We're the drug dealers. It is unfortunate and sad to see that the state that has the largest Haitian community, that's how our governor is responding to it."
Florida Gov. Ron DeSantis says he's sending law enforcement officers and Guard troops because "given the situation that's happening in Haiti, some brutal reports that are happening, we want to make sure we're protecting Floridians." Phil Sears/AP hide caption
Florida Gov. Ron DeSantis says he's sending law enforcement officers and Guard troops because "given the situation that's happening in Haiti, some brutal reports that are happening, we want to make sure we're protecting Floridians."
Other Republican officials are also raising alarms about the threat they believe the Haitian crisis poses for Floridians. U.S. Rep. Matt Gaetz and three other Republican members of Congress from Florida want President Biden to declare an "anticipated mass migration of aliens." Florida Sens. Rick Scott and Marco Rubio sent President Biden a letter stating, "Floridians and the rest of the American public will not tolerate your administration again opening the floodgates for countless, unvetted foreign nationals."
State Rep. Dotie Joseph was born in Haiti and represents a district in North Miami that's home to many from the island. She calls DeSantis' talk about "being prepared" for a wave of migrants "political grandstanding." She's one of a number of Haitian-American leaders calling on the governor to help close the pipeline of guns from Florida that's helping arm gangs on the island. A U.N. report last year found the primary source of firearms and ammunition in Haiti is the U.S., particularly Florida.
"If [DeSantis] wanted to send law enforcement to do something productive as opposed to for show," Joseph says, "then he would work with our federal partners to make sure that they're helping screen not just at our ports, but at a lot of the private places along the Miami River, where we know these things are coming from."
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Haiti's chaos puts both patients and health-care workers at risk.
And if there is a surge in migration, Joseph says, the U.S. must treat Haitians humanely. She's concerned about plans outlined by a U.S. military official last week to possibly house Haitian migrants intercepted at sea at the naval station in Guantanamo, Cuba. "Seeking asylum or refugee status is not something that is criminal," Joseph says. "It's legal. And treating people like criminals with these kind of detention policies, be they at Guantanamo or elsewhere is quite frankly, unacceptable."
Even DeSantis acknowledges that a wave of migrants in boats might not materialize. In recent years, vastly more Haitians have come to the U.S. over the Southern border than by making the hazardous boat crossing to Florida.
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The 39.62m/130' 'Plan A' motor yacht built by the American shipyard Westport Yachts is available for charter for up to 10 guests in 5 cabins. This yacht features interior styling by American designer Westport Yachts. Boasting an array of sumptuous living areas laid out invitingly to create a warm and welcoming atmosphere onboard, motor yacht ...
Luxury yacht Plan A combines style, performance and comfort for unforgettable charter vacations. The 39.65m/130'1" 'Plan A' open yacht built by the Italian shipyard Overmarine is available for charter for up to 12 guests in 5 cabins. This yacht features interior styling by Italian designer Overmarine. Sporting a sleek design, impressive speed ...
PLAN A Yacht Price. Plan A's pricing is reflective of the unparalleled luxury, impeccable craftsmanship, and top-tier amenities it offers. With a meticulous attention to detail in both design and functionality, the vessel ensures a superior and unforgettable yachting experience. The advanced engineering, state-of-the-art technology, and a ...
Plan A is a 130ft Westport motor yacht available for charters in the Bahamas and New England. Plan A can accommodate 10 charter guests in 5 cabins.
The 39.62m/130′ motor yacht 'Plan A' by American shipyard Westport Yachts accommodates up to 10 guests in 5 cabins and features interior design by American designer Westport Yachts. Motor yacht Plan A is the ideal luxury charter yacht for friends and family, boasting an array of sumptuous living areas laid out invitingly to create a warm ...
PLAN A is a 39.65 m Motor Yacht, built in Italy by Overmarine Group and delivered in 2007. She is one of 5 Mangusta 130 S models. Her top speed is 39.5 kn and she boasts a maximum range of 530.0 nm when navigating at cruising speed, with power coming from two MTU diesel engines. She can accommodate up to 10 guests in 5 staterooms, with 6 crew ...
PLAN A. Motor yacht PLAN A (previously "RESOLUTE") was built by Westport Yachts in 2007 and refitted in 2014. She features naval architecture by William Garden and measures 39.62m (129.11ft). M/Y PLAN A cruises the East Coast of the USA and the Bahamas seasonally, offering deluxe crewed yacht charters for up to 10 guests.
Explore PLAN A yacht for sale; through beautiful photos and a full walk-through description of this impressive Westport 130' Motor Yacht.
The yacht was previously named Resolute, and her luxurious interior is designed by Westport and her exterior styling is by Gregory C. Marshall. Plan A's spacious interior layout sleeps up to 10 guests in 5 rooms, including a master suite, 3 double cabins and 1 twin cabin.
By now, you know whether you are planning to captain the yacht yourself or hire a skipper to do the work for you. You know who in your group will be onboard with you, and how many total people there are. You know where in the world you plan to set sail and you have a window of dates to work with. Now, you need to select your perfect yacht to ...
Plan A is a 39.62 m / 130′0″ luxury motor yacht. She was built by Westport in 2007. With a beam of 7.92 m and a draft of 2.01 m, she has a GRP hull and GRP superstructure. She is powered by MTU engines of 5470 hp each giving her a maximum speed of 28 knots and a cruising speed of 24 knots. The motor yacht can accommodate 10 guests in 5 cabins and an exterior design by Gregory C. Marshall.
PLAN A is a 130' Westport Classic superyacht delivered in 2007 and powered by twin MTU 16V4000's. She offers breadth, luxury and comfort with plenty of room for guests to stretch out and relax, accommodating up to 10 in 5 staterooms - plus crew.
Lurssen • $44,900,000 • 61.26 m • 12 guests. PLAN A is a 39.62m superyacht built by Westport in United States of America and delivered in 2006. Explore her photos and specifications here.
PLAN A Yacht Charter is a 130.0 Ft Motor Boat built in 2007 by Westport. She can accommodate 10 guests in 5 cabins. Book it at Ritzy Charters
Offered by DMA Yachting, the majestic charter yacht PLAN A is a 130 ft motor yacht featuring a hot tub. PLAN A spends the summer and winter season in the Bahamas. She was constructed by the ship builder Westport in 2007. A well-done refit was fulfilled in 2014. The spacious yacht layout features 5 generous cabins and comfortably accommodates a ...
Plan A is a 39.62 m / 130′0″ luxury motor yacht. She was built by Overmarine in 2007. With a beam of 7.76 m and a draft of 1.4 m, she has a GRP hull and GRP superstructure. This adds up to a gross tonnage of 256 tons. She is powered by MTU engines of 3645 hp each giving her a maximum speed of 34 knots and a cruising speed of 28 knots. Plan A's maximum range is estimated at 530 nautical ...
The PLAN A yacht is a 130ft / 39.6m luxury yacht built and launched by yacht builder Westport. Delivered to a proud yacht owner in 2007 and refit in 2016, this luxury yacht sleeps up to 10 guests in 5 staterooms and has accommodations for 7 crew. She has a beam of 26ft / 7.9m, a draft of 6ft / 1.8m, and she measures in at 298 gross tons.
Plan A is a luxury motor yacht built in 2007 by Westport. Click for more information about this superyacht, including specifications, images, video and mor…
Plan A is a motor yacht with an overall length of m. The yacht's builder is Westport Yachts from United States, who launched Plan A in 2006. The superyacht has a beam of m, a draught of m and a volume of . GT.. Plan A features exterior design by Westport Yachts and interior design by Westport Yachts. Up to 10 guests can be accommodated on board the superyacht, Plan A, and she also has ...
The 39.62 metre tri-deck motor yacht Plan A, jointly listed for sale by Reel Deal Yachts with Denison Yachting, has had a price reduction of $550,000.. Built in GRP by US yard Westport with naval architecture by William Garden and exterior styling by Gregory C Marshall, Plan A was delivered in 2007 as a Westport 130 model. She had a major refit in 2014 costing over $4.3 million and now boasts ...
The 130 sits at the top of the pile in terms of size and performance, so, Ocean Independence is thrilled to present one of the finest examples of the Mangusta 130 for sale at the 2023 Monaco Yacht Show, PLAN A. Launched in 2007, PLAN A stands as a testament to the Italian marque's undeniable build quality, and meticulous maintenance from her ...
That's what Azimut did last week at the Palm Beach International Boat Show when it released initial renderings for its 144-foot Grande 44M, which replaces its 125-foot Azimut Trideck as the ...
PLAN A is a fantastic example of the popular 130' luxury charter yachts built by Westport. She offers accommodations for 10 in five luxurious staterooms as well as a stylish, spacious and comfortable interior, complimented by exterior areas that provide panoramic views from the sun deck bar.
3/25/2024 4:22 PM PT. Getty/X / @_aviationian_. Diddy 's homes were raided in the U.S. to kick off the week -- but the guy's own private jet is miles away in a completely different nation ...
This yacht is cheaper than the Astrape at $17,500, so six folks will pay just under $3,000 a head per week. Vasyl/Adobe ... In fact, with planning and savvy budgeting, you can score your dream ...
Plan A is a 39.62 m / 130′0″ luxury motor yacht. She was built by Overmarine in 2007. With a beam of 7.76 m and a draft of 1.4 m, she has a GRP hull and GRP superstructure. This adds up to a gross tonnage of 256 tons. She is powered by MTU engines of 3645 hp each giving her a maximum speed of 34 knots and a cruising speed of 28 knots. Plan A's maximum range is estimated at 530 nautical ...
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U.S. President Joe Biden pledged that the federal government will pay the full cost to rebuild the Francis Scott Key Bridge in Baltimore, one of the nation's busiest arteries that collapsed hours ...
A wooden migrant boat lies grounded on a reef alongside mangroves, at Harry Harris Park in Tavernier, Fla., last year. The U.S. Coast Guard says that since October, has it intercepted and returned ...
Here are four parallels: 1. Assemble the right crew. Divide and conquer is the name of the game when you're sailing a large boat. But even a crew of two or three needs to have a clear ...