Day 1: Leave the Red Hook dock at Noon and head to Leinster bay on St. John for a wonderful snorkel around Waterlemon Cay and a good opportunity to see some sea turtles!

Day 2: Enjoy beakfast before a short sail takes you over to Soper’s Hole, Tortola to check into customs. Visit the cute little wharf side village where Blue Water Divers is located . Sail to the Bight at Norman Island for anchoring in the eve. Enjoy Pirates Beach Bar or the Willy T for after dinner dancing and revelry.

Day 3: The next morning would be a great time for your first dive at the nearby RMS Rhone (famous wreck). The rest of the group will enjoy snorkeling at the Indians and the famous Caves nearby. A sail to Cooper Island would end the day. The lovely resort there has a restaurant, a rum bar and a cute boutique.

Day 4: Morning would bring another dive opportunity while the rest of the group enjoys snorkelling at Cooper Island’s Cistern Point. Then a sail brings you over to Spanish Town, Virgin Gorda and a taxi up into the hills for lunch at Hog Heaven (a secret jewel of a BBQ places with the best view in the islands) and then a late afternoon tour of The Baths -after all the cruise ship crowds have left you have it to yourself after 3 pm. Sail into North Sound from there for a stop at Leverick Bay to see the famous Michael Beans show at night.

Day 5: Head next to the magical flat island of Anegada. Once there, a short taxi ride or scooter ride takes you to pristine Cow Wreck Beach for lunch. On the way, keep a lookout for the flock of Pink Flamingos that can be seen wading in the shallow salt ponds in the middle of the island.
Loblolly Bay has an interesting snorkeling site off of the beach, so bring your gear along!
At night try Potter’s for the famous BBQ lobster dinner on the beach.

Day 6: Leaving Anegada enjoy a beautiful sail to Marina Cay for lunch and excellent snorkeling at Monkey Point. Overnight at Cane Garden Bay – many fun beach bars and restaurants are to be found here, too, with live Reggae music most nights.

Day 7: Sail over to Jost Van Dyke, White Bay to hit the famous beach bars there including the Soggy Dollar Bar. Anchor in Great Bay for dinner or dancing at Foxy’s.

Day 8: Morning Sail over to Cruz Bay to check back into the USVI. Enjoy some great shopping among the many cute boutiques and artisan workshops located within a 3 block radius of this. Sail back to Red Hook for noon drop off.

Life in the Virgin Islands is laid back – and that’s part of the pleasure! The idea is to relax and not let inconveniences upset you. For example, if you fly to St. Thomas or Tortola via San Juan, Puerto Rico, there is a high possibility that your luggage may not arrive on the same shuttle flight because of weight considerations on the aircraft. So carry valuables toiletries and a swimsuit in your hand luggage. Your checked bags WILL arrive eventually and your captain will have them delivered to the yacht. The best way to avoid this situation all together is to bring carry on luggage only.

At St. Thomas airport you will find that you deplane directly onto the runway tarmac and then have to walk about 100 yards to the airport entrance and baggage area. At your request we can arrange a taxi to pick you up or right outside the baggage claim you will see many taxi vans parked and the blue-shirted drivers standing by. There is a desk there with a dispatcher and the rates for each location posted. Let the dispatcher know your destination and he will assign you to a taxi and tell you the rate. The taxis hold around 15 passengers, so you will find yourself traveling with other newly arrived visitors. It is a fun ride with exited guests ready to start their vacations. The taxi may stop at a hotel or resort before bringing you to your final destination.

If you arrive a day or so earlier than your charter and are staying at a hotel remember that you should board no earlier than noon of the day your charter starts.

Breakfast
Asparagus and Soft Eggs on toast, crispy bacon, freshly shaved parmesan cheese and topped with a hollandaise sauce.

Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs over easy, peppers, salsa, scallions, cilantro, feta cheese and avocado.

Country power scrambler with scrambled eggs, country bacon, breakfast sausage, cremini mushroom, onions, tomatoes and fried plantains and triangles of toast
Soft boiled eggs in a creamy cheese sauce with a dash of sherry and arugula on rye

Freshly flipped French crepes of your choice – cinnamon sugar with a touch of lemon, fresh strawberries and cream, plantains and caramel sauce or egg, spinach, salsa and grated cheddar cheese.

Breakfast fruit platter, granola and yoghurt served with crunchy bran and marmalade French toast on the side.

New York breakfast with pumpernickel bread, thinly sliced smoked salmon, whipped cream cheese topped with slithers of red onion, diced tomato and fresh chives.
*Breakfast served with your choice of coffee or tea, juices and fresh fruit.

Bloody Mary’s and Mimosa’s on request

Lunches
Greek Quinoa and avocado salad with spinach, finely chopped onions, tomatoes, avocado slices and sprinkled with crumbled feta cheese.

Grain and greens Mediterranean salad consisting of mixed greens, lentils, lemon and oregano grilled chicken, hummus, Kalamata olives and cabbage slaw

Gammon, Mushroom and Cheese Quiche served with a garden salad and mustard dressing.

Fusilli Pasta Salad with shrimp, artichokes, olives and goat’s cheese

Blackened Mahi Mahi fish tacos with avocado lime salsa

Tarragon Chicken salad served on a bed of arugula with celery, apple, fresh parsley and cashews

Spicy California Seafood Stack with brown rice, cubed cucumber, avocado and chives topped with a spicy mayonnaise and a sprinkle of rice seasoning.
*Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine

Hors D’ Oeuvres

Seared beef tenderloin tips with horseradish cream sauce and crostini

Shrimp Ceviche with bell peppers, fresh mango and cilantro

Smoked Salmon Mousse with dill and capers served on endive spears

Caprese salad skewers drizzled with balsamic glaze

Stuffed mushroom caps with garlic and parmesan cheese

Anti-Pasta platter with a selection of meats, pimento olives and grapes accompanied by an assortment of cheese, pickles and crackers.

BBQ rainbow veggie kabobs with cherry tomato, broccoli, mushroom and zucchini basted with a coriander, paprika and cumin marinade.

Prosciutto wrapped melon slices

Entrees

Shrimp Thai curry with coconut and coriander served with fluffy white rice.

Parmesan crusted chicken with roasted vegetables and couscous

Herb pork tenderloin served with a marmalade and Dijon mustard sauce, roasted potatoes and a side of green vegetables

Fettucine with white truffle butter and mushrooms served with arugula salad

White wine poached salmon with lemon butter sauce, a simple side of grilled asparagus and mashed potatoes

Slow-roasted lamb shanks with leek risotto and carrot bundles

Oven roasted sea bass with ginger and lime sauce, steamed rice and snow peas

*Enjoy your meal with wine, water, a cocktail or the beverage of your choice

Desserts
Homemade strawberry granita with mint infused strawberries on the side

Espresso panna cotta with whipped cream and chocolate shavings

Individual molten chocolate cakes served with vanilla ice cream

Mini cheese cakes served with passion fruit coulis

Rose wine gelatin with fresh blackberries

Lemon and Mango Syllabub

South African Malva Pudding with vanilla ice cream, custard, whipped cream or all of the above

*End your day with an after dinner drink, coffee or tea