Ad Astra
$25,000 - $30,000 / WEEK
Boat Details
| Cabins: | 6 |
| Queen: | - |
| 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: | - |
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
