Ad Astra

$25,000 - $30,000 / WEEK

BUILT/REFITYEAR 2019
YachtLength 56.00 Ft
NUMBER OFCABINS 6
NUMBER OFGUEST 12
TOTALCREW 2
CHARGESFROM $25,000




Boat Details

Cabins: 6
Queen: 6
Single Cabins: 1
Showers: 6
Wash Basins: 6
Heads: 6
Electric Heads: 6

Pick Up Locations

Pref. Pick-up: Marsh Harbour/Red Hook/St. Geo
Other Pick-up: Nassau/Tortola/St. Vincent

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: 8 Knots
Max Speed: 12 KnotsUS Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Bahamas
Summer Area: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 110V
Water Maker: Yes
Water Cap: 1200L - 315 GAL
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: No

Water Sports

Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: 12
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Poles, tackles and rod holders
Rods: -
Adam Schuemaker grew up on Kentucky Lake with his family, which is where he fell in love with the water and boats. After graduating from Middle Tennessee State University in 2013, he moved to the Virgin Islands. This is when he knew he had found his calling.

He has crewed and worked on all types of boats during his time in the Virgin Islands as well as mastering free diving, spear fishing. He loves all aspects of being in, on and under the water. With these skills Adam offers "Sea to Table" options bringing fresh caught dinner to the table.

Adam has his USCG 100 GT Master Captain license and has logged over 1000 miles sailing and boating around the Virgin Islands. He genuinely loves being on the water and giving his guests an experience of a lifetime. This is Adams third year as a captain in the Virgin Islands and he loves sharing his secret spots with his guests as well as showing them all the local flavor the US and British Virgin Islands has to offer.

Emily Romer gained her ‘sea legs’ growing up in St. Augustine Fl. Living beside the ocean inspired her love for the water and encouraged her to excel as a competitive swimmer and recreational surfer. During her early years, she traveled to the Keys regularly with her family on lobstering trips, molding her passion for fresh seafood and a love to be out on the water.

She began her career in the hospitality industry in high school. Emily eventually moved to South Florida where she took nutrition classes and learned the art of bartending. It was during that time, she developed her desire for cooking and creating healthy dishes without compromising flavor.

It was Emily’s love of being on the water that eventually led her to pack her bags and move to St.Thomas 5 years ago. The Virgin Islands are where she fell in love with snorkeling, Caribbean cuisine and fostered her interest in photography. She is excited to share these passions with her guests to ensure memories that last a lifetime!


Breakfast

 

Banana Bread French Toast with Seasonal Fruit

Chia pudding with fresh fruit and toasted almonds

Savory breakfast scramble with eggs, mushrooms, mozzarella cheese and tomato

Southern biscuits and gravy

Belgian waffles topped with a blueberry compote finished with homemade whipped cream and served with a side of bacon

Made to order omelets of your choice

Caribbean lobster eggs benedict 

Available Everyday: Yogurt, Fresh Fruit, Granola, Coffee, Tea and Juice. 

 

Lunch

Blackened shrimp spinach salad with goat cheese fritters and balsamic dressing

Truffle, bacon, mac and cheese burger accompanied by a fresh garden salad

Fish tacos with pineapple slaw and spicy cilantro lime cream 

Roasted red pepper and turkey panini with fresh mozzarella cheese and a chipotle aioli dipping sauce 

Island style crab cakes with fresh green salad 

3 Cheese lobster quesadillas served with fresh Pico de Gallo and sour cream

 

Hors d’oeuvres

Bacon wrapped stuffed dates 

BBQ chicken flat bread

Shrimp scargot 

Baked brie with crisp apple slices and crostini’s

Charcuterie cheese board 

Prosciutto wrapped scallops with a spicy passion fruit glaze 

 

Dinner

Sous vide lamb chops finished with a port wine reduction, garlic mashed potatoes and grilled asparagus

Grilled fillet mignon topped with blue cheese crumbles, au gratin potatoes and crispy kale

Soy glazed salmon, jasmine rice and wok vegetables 

Rosemary brined pork chops and broccolini on a bed of quinoa, topped with sweet thyme poached apples

Bacon wrapped stuffed chicken with seasonal vegetables

Blackened shrimp Linguini in a creamy parmesan sauce 

Cajun fresh catch served over Charleston southern grits

 

Dessert

Key Lime Pie

Banana Fosters

Warm Brownies topped with Vanilla Ice Cream 

Peanut Butter Pie 

Creme Brûlée