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Island Hoppin' 55

sailing catamarans · 2024 · 8 GUESTS · 4 cabins · 55 ft.

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Specifications

Length: 55 ft.

Builder: Lagoon

Year: 2024

Beam: 31 ft.

Draft: 5 ft.

From $37,000 to $40,000 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Catamaran Island Hoppin' offers luxury crewed yacht charters in the BVI, and the Grenadines upon inquiry. She features a crew of 2, on-board scuba diving and instruction, and accommodations for up to 8 guests in 4 Queen cabins.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 250 Gallons
  • Water Maker: yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Complementary USVI and BVI map to track your charter


    Shampoo
    Body Wash
    Leave-In Conditioner
    Body Lotion
    Reef Safe 30SPF Sunscreen

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Transom Only

Water Sports

  • Dinghy: Highfield 420
  • Dinghy Horsepower: 60hp
  • Water Skis: (Adult)(Kids)
  • Tube: Yes
  • Snorkel Gear: Yes
  • Kayak: (1 Man)
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Lift 4 Electric Surfboard

Diving

  • License: Instructor
  • Costs: 3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.

    Referral course $400
    DSD $200
  • Number of Dives: 6
  • Tanks: 8
  • BCs: 8
  • Regulators: 8
  • Resort Course: $200
  • Full Course: $400
  • Scuba: Onboard
  • Air Compressor: Onboard

  • Location Details: She will be in the British Virgin Islands in Spring and Summer of 2024.
  • Summer Base Port: West End, Tortola
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (BVI)
  • Winter Base Port: West End, Tortola
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: West End, Tortola
  • Other Pickups: Please inquire
  • Turnaround: 48 HR Required

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
Summer 2025 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
Winter 2025 to 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000 $0 $0 $0 $0
PRICE DETAILS

*6 Night Minimum* Boat Requires 48hr Turns 2024 Holiday Rates: Christmas Week 2024 $45,000 New Years Week 2023 50,000 HALF-BOARD RATES: Discount Applied First (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
 ***3 lunches and 4 dinners ashore at client expense*** 

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE: (Rate / 6 X #Nights)
 ***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N. 

SLEEP ABOARD: $2,500 Sleep aboard the night before the charter departs Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon. CHILD DISCOUNTS: Discount Applied First Children 15 and under $500 discount ***must be 15 or under at the time of charter***  Exclusive Water Taxi available! The Caribe Express provides private transportation to and from your charter yacht on a comfortable Aquila 36. Enjoy complimentary cocktails while our professional crew handles Customs and Immigration Please inquire for pricing.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

July 2, 2024-October 23, 2024: Unavailable: Unavailable to Unavailable

October 24, 2024-October 30, 2024: Booked: Tortola, West End, BVI to Tortola, West End, BVI

November 6, 2024-November 12, 2024: Boat Show: Yacht Haven Grand to Yacht Haven Grand

November 14, 2024-November 21, 2024: Booked: Tortola, West End, BVI to Tortola, West End, BVI

November 25, 2024-December 1, 2024: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 15, 2024-December 22, 2024: Booked: Tortola, West End, BVI to Tortola, West End, BVI

December 27, 2024-January 4, 2025: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

January 8, 2025-January 16, 2025: Booked: Owner Use to Owner Use

January 28, 2025-February 5, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

February 8, 2025-February 16, 2025: Booked: Red Hook to Red Hook

February 19, 2025-February 27, 2025: Booked: Owner Use to Owner Use

March 1, 2025-March 8, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 12, 2025-March 18, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 22, 2025-March 29, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

March 30, 2025-April 6, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

April 25, 2025-May 2, 2025: Booked: Scrub Island to Scrub Island

May 24, 2025-June 1, 2025: Booked: Tortola, West End, BVI to Tortola, West End, BVI

June 23, 2025-June 28, 2025: Booked: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

the crew

Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan's laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.

Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.

Captain Bryan Keoskie

Qualifications

USCG 100 ton
PADI Dive Instructor
STCW


Chef/First Mate Patricia Burns

Qualifications

STCW
Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan's laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.

Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.

Captain Bryan Keoskie

Qualifications

USCG 100 ton
PADI Dive Instructor
STCW


Chef/First Mate Patricia Burns

Qualifications

STCW
Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan's laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.

Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.

Captain Bryan Keoskie

Qualifications

USCG 100 ton
PADI Dive Instructor
STCW


Chef/First Mate Patricia Burns

Qualifications

STCW
Bryan was born and raised in Jupiter, Florida where his love for the ocean began. As a teenager he would spend his days with his friends at the beach, often free diving just off of the shore or near the Jupiter Inlet for lobsters. After graduation Bryan spent a few years working in the hospitality industry, in various country clubs and restaurants but always yearned for more. At 21 he got a job as a deckhand on board a charter boat in St. Croix, USVI, and never looked back. Eventually working his way up to becoming a well respected catamaran sailing Captain. He is an avid adventurer who enjoys shark diving, sailing, hiking, and anything to do with the ocean. Bryan's laid back but charismatic personality seems to be the perfect combo for entertaining and providing an excellent experience on board, and has a long list of great reviews from guests who were able to call Bryan their captain.

Patti grew up in Jupiter, Florida where she worked in the hospitality industry for several years at numerous restaurants in the south Florida area. In 2016 she met Bryan at a beach party and they immediately hit it off, spending the next several years traveling all throughout the states and even lived on St.Croix in the USVI for a year. They eventually were offered a dream job in 2020 on a charter catamaran in the USVI, and have worked in tandem since then. Patti enjoys cooking all kinds of cuisines and can easily work around any dietary restrictions one might have. On her off time she enjoys going to the beach to read a book or paddle board and also finds happiness in finding new recipes to try out for future guests.

Captain Bryan Keoskie

Qualifications

USCG 100 ton
PADI Dive Instructor
STCW


Chef/First Mate Patricia Burns

Qualifications

STCW

menu

*Inquire about customized or special menus.

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

Chef Patricia's Sample Menu

Breakfast
(Will be served with fruit platter)

Blueberry Buttermilk Pancakes

Bacon and Egg Toast Cups

Avocado toast with balsamic drizzle

Acai bowls with fresh fruit on top

Scrabbled eggs over biscuits and gravy

Spinach and prosciutto frittata muffins

Baked Mexican breakfast taquitos with fresh salsa

 

Lunch
Classic avocado BLT with sweet potato fries

Crab cakes with spicy remoulade over mixed greens

Grilled chicken caesar salad wraps

Blackened shrimp tacos with avocado salsa

Caprese chicken paninis

Strawberry poppyseed salad with pan seared mahi mahi

Ahi tuna poke quinoa bowl

Appetizers

Charcuterie Board

Prosciutto and basil-wrapped peaches

Chicken skewers with sweet and spicy marmalade

German beer cheese spread served with crackers or vegetables

Coconut shrimp with a sweet thai dipping sauce

Parsley garlic hummus with assortment of veggies

Fresh bruschetta on crispy crostini

 

Dinner
Beef chili with homemade cornbread

Pork tenderloin over cauliflower mash with bacon wrapped asparagus

Filet mignon with port wine reduction over garlic mash with roasted carrots

Pan seared salmon with a creamy dill sauce over cous cous with green beans

Chicken Milanese over angel hair pasta with mixed greens and balsamic glaze on top

Butter chicken over basamiti rice and homemade naan bread

Spicy jambalaya with sausage and shrimp

EXCEPTIONAL EXPERIENCES

"We would highly recommend Bryan & Patti and also Island Hoppin' 55!! Both made this family vacation absolutely perfect!"

Sindy M - Florida

Inquire about Island Hoppin' 55

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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