King Master below
1 Twin stateroom
1 Queen stateroom
- Double Beds: 3
- Twin Beds: 1
Captain Adam Sturman’s love of the ocean began when he was a few weeks old aboard their family boat sailing Biscayne Bay, Florida. This passion has guided his career, and Adam currently holds his USCG Master 1600GRT upon Oceans License. Adam has been working on sailing and power vessels since he was 15 and has spent extensive time in the Bahamas, giving him an excellent knowledge of the waters and activities in the islands. After finishing college at the University of Florida, Adam spent a few years in Colorado and has since made yachting his full-time passion and profession for the last 12 years. He has run yachts in the waters of the Caribbean, Cuba, Bahamas, the U.S. Eastern Seaboard from Key West to Maine, Canadian Maritimes, St. Lawrence Seaway, and the Great Lakes. Adam has also project managed a few extensive structural and mechanical refits. Adam is a PADI Scuba Instructor, avid fisherman, spear fisherman, free diver, and photographer. His patience, objectivity, knowledge, and work ethic combine to give guests a memorable charter experience. He truly enjoys sharing his experience with others and is always looking for a new adventure.
Jessi Baker, Chief Stewardess
Originally from Nashville, TN; Jessi has always had a zest for life and a strong desire for travel and meeting new people. During her 8 ½ years in the yachting industry, she has worked on sailing, expedition, and motor yachts in both the private and charter sector. Her areas traveled are The Great Lakes, Canada, the US eastern seaboard from Maine to Florida, Keys, Bahamas, Cuba, and the Caribbean. To ensure that guests receive the safest and most luxurious experience possible, Jessi has received both her STCW and Silver service training and a culinary degree from The Culinary Institute of Charleston. Most recently Jessi was the solo interior designer on the refit of M/Y My Way, her second yacht design project. Jessi also has a bachelor’s degree in the music business and public relations is an active REDKEN specialized cosmetologist and a trained makeup artist. During her free time, you can catch Jessi participating in water sports, reading books, listening to music, and studying art, films, interior design, hair, and makeup. She believes it’s important to never stop learning and can’t wait to welcome you on board!
Katie Lyons, 2nd Stew/ Deck
Katie’s yachting experience started when she was diving off of liveaboards in Thailand. As a PADI scuba instructor, her traveling quickly progressed to places like the Red Sea, Chuuk Lagoon, Palau, Philippines, and Mexico. When not traveling Katie has spent the last ten years in the fine dining service industry in a little place called Jackson Hole Wyoming. Working in restaurants for the ski resort and Four Seasons gave her a broad base of wine and food knowledge. She also took time to explore the mountains skiing, hiking, and biking. Katie attributes her travel bug to her education in her home state at the University of Montana studying Anthropology. She says learning about humans and culture spurred this desire to visit other countries to see how others live. She joined yachting not only for her love of the ocean and its creatures but to discover this mysterious world of yachties and how it all works. In her free time, she likes reading and making friends. While onboard don’t hesitate to ask Katie about her travel or any scuba questions you may have, she will be thrilled to lend her time and expertise.
Mate/ Engineer - Bio Coming soon
Mark Montgomery, Chef - Bio Coming soon!
- Captain: Adam Sturman
- Crew: 5
- Crew Smokes: No
- Crew Has Pets: No
SAMPLE MENU
Chef Michael
Day 1.
Lunch: Pan seared Local Red snapper Salad, Apple, fennel, orange segments, shaved red and green peppers and Sweet Vidalia onions.
Desert: Dragon Berry Sorbet
Dinner: Starter: Char grilled Octopus, Hoisin and cilantro glazed Boiled to absolutely Tenderness, Grilled for crispy texture everyone wants.
Main: Slow Braised Veal Shank in Port wine and served with fresh Roasted root Vegetables (whatever I can get local or fresh) Topped with Crispy Shallots and drizzled with a pan sauce Reduction.
Desert: Espresso Crème Brulee raw brown sugar torched, with hand whipped Vanilla Cream and fresh Berries.
Day 2.
Breakfast: Lobster Benedict over fresh made sweet biscuits, with Annatto Hollandaise
Lunch: Ciappino, Heirloom tomato and basil sauce, seafood blend of Local fish, black muscles, Shrimp, Lump Crab meat, and half a lobster tail, topped with Remoulade – parsley, cilantro, lemon juice, garlic, shallots.
Desert: Mini Key lime Tartlets Served with Fresh ice cream of the day.
Dinner. Starter: Vichyssoise Soup, Cold Potato and leek with a touch of cream, drizzled with truffle oil and chives.
Main: Herb Roasted Australian Rack of Lamb, Balsamic glazed Asparagus, Aged Goat cheese Polenta Cakes, Mint port wine reduction.
Desert: Balsamic and Port wine Poached Pear, Cracked Honey Vanilla Ice cream, with Anisette, cinnamon sauce.
Day 3.
Breakfast: Fresh baked Zucchini Bread, Honey butter, Tropical fruit Platter, Omelets Made your way, Steak cut maple glazed Bacon.
Lunch: Ribeye Bruschetta, toasted Baguettes, Sliced grilled Harris Ranch Farm Ribeye, Cilantro and basil Pico de guillo, drizzled with balsamic reduction.
Desert: Blackberry Chocolate Mousse Cake, crème englase sauce.
Dinner. Starter: Fresh cut seafood Ceviche, flash marinated in Lime and orange juice, Orange Liquor Candied Lemon wheel.
Main: Veal Pillard – Thin sliced veal top round pounded out Breaded in Italian bread crumbs basil shaved parmesan, Truffle Arugula salad, Baby Marble roasted Potatoes, Served with a light veal jus.
Desert: Orange Soufflé, light and fluffy, served with mixed berry compote.
Day 4.
Breakfast: Shrimp and lobster Grits, pimento cheese and fresh fruit
Lunch: Chicken Capresse, grilled chicken, sliced heirloom tomatoes. Fresh Mozzarella Cheese, shaved parmesan, drizzled with balsamic glaze.
Desert: Banana Fosters, flambéed in Brandy cinnamon and sugar.
Dinner. Starter: Tuna Poke, Hoisin Glazed, Diced Bell Peppers, Cilantro, Crispy rice Noodles
Main: Miso glazed Chilean Seabass, grilled lemon broccolini, Seafood Saffron Broth.
Desert: Grilled peach cobbler in Tartlet shell with peanut butter ice-cream.
Day 5.
Breakfast: Nutella stuffed Creeps Fresh strawberries, yogurt Parfets on the side, fresh pastries.
Lunch: BBQ bacon wrapped Scallops, Plump sea scallops smoked hickory bacon, White bean and basil salad, with a pancetta cream sauce.
Dinner. Starter: Traditional Greek Salad, Tomatoes, Cucumbers, Peppers, Onions, Oregano, Feta, Kalamata Olives, Red Wine Vinegar.
Main: Beef Wellington, Filet with truffle Mushrooms wrapped in puff pastry. Dutch’s Potatoes, Grilled Cauliflower.
Desert: Chocolate Lava cake With a Black berry Glaze, whipped cream and hazelnuts
Day 6.
Breakfast: Eggs, Bacon, French toast, and fruit.
Lunch: Sushi a great variety on cooked and raw, edamame, miso soup
Desert: Thai Tea Sorbet
Dinner. Starter: Cold Gazpacho Soup
Main. Firecracker shrimp, Mandarin oriental Salad, shaved almonds, sesame vinaigrette.
Desert: Peanut blond bars and an apple roulette
Day 7.
Breakfast: Quiche Florentine, Southwest Potato Hash browns, Fresh fruit, Avocado Toast.
- Air Conditioning
- Ipod
- Jacuzzi
- Sun Awning
- Tube