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Touch The Sky

sailing catamarans · 2013 · 10 GUESTS · 5 cabins · 58 ft.

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Specifications

Length: 58 ft.

Builder: Leopard

Year: 2013

Beam: 28 ft.

Draft: 6 ft.

From $24,700 to $35,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Catamaran Touch the Sky offers crewed yacht charters in the BVI. She features a crew of 2 and accommodations for up to 10 guests in 5 Queen cabins.

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 5
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Bed Measurements in inches:
Lower fwd cabins 58x79 each
Lower stbd aft cabin 58x79

CREW RELOCATION OPTION: The crew will give their twin cabin for guest use for a relocation fee of $1,000 upon approval prior to booking.

Amenities

  • AC: Full
  • Voltages: 110V
  • Hairdryer: Yes
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Defibrilator

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: 5 years or Water safe
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: No
  • # Dine In: 10
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Smoking allowed on sugar scoop

Water Sports

  • Dinghy: 15’ Highfield Rib center console
  • Dinghy Horsepower: 60hp Tohatsu
  • Dinghy Pax: 6
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Snorkel Gear: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: 2
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Subwing
    10ft Inflatable circular mesh ring
    Two-person towable tube

    REFIT DETAILS: During the 2022/2023 season, Touch the Sky has had these items replaced or upgraded:
    New 20KW Northern Lights Generator
    New Air Conditioner Chiller System
    New Lewmar Windlass & Deck repair
    New Interior Decor & Linens
    New hull paint & New Bottom Paint
    new dinghy outboard & bottom paint
    New Tenderlift/Swim Platform
    starlink internet installation

Diving

  • License: -
  • Scuba: Yacht offers Rendezvous Diving only
  • Air Compressor: Not Onboard

  • Location Details: BVI - BAHAMAS <font color="#e36532->Touch The Sky will be conducting charters in the BAHAMAS May - July 2025</font>
  • Summer Base Port: Bahamas
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Base Port: Virgin Islands
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola
  • Other Pickups: AYH/Red Hook
  • Turnaround: 72 hrs, Inquire for 48

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2024 to 2025 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $29,000 $30,000 $0 $0
Summer 2025 $30,500 $30,750 $31,000 $31,250 $31,500 $32,000 $32,500 $34,000 $35,000 $0 $0
Winter 2025 to 2026 $25,000 $25,500 $26,000 $26,500 $27,000 $27,500 $28,000 $29,000 $30,000 $0 $0
PRICE DETAILS

**VIRGIN ISLANDS 2024/2025 SEASON** Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands Pick Up/Drop Off: Tortola preferred, inquire about other options Yacht: BVI-Based Crew: Annual Work Permits ​BVI Customs & Cruising Permit Fees: Included MINIMUM NIGHTS: 5, Inquire for less. For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard. CREW RELOCATION OPTION: The crew will give their twin cabin for guest use for a relocation fee of $1,000 upon approval prior to booking. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. 2@$24,700 | 3@$25,050 | 4@$25,400 | 5@$25,750 | 6@$26,100 | 7@$26,450 | 8@$26,800 | 9@$27,650 | 10@$28,500 LOCAL-FARE OPTION: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$24,850 | 3@$25,275 | 4@$25,700 | 5@$26,125 | 6@$26,550 | 7@$26,975 | 8@$27,400 | 9@$26,325 | 10@$29,250 24/25 HOLIDAYS: CHRISTMAS/NEW YEARS: 7 night minimum. CHRISTMAS: 1-10 pax @ $35,000 *Already Booked* NEW YEARS: 1-10 pax @ $37,000 *Already Booked* * 24 hour turn only offered from Christmas to NYE charter * **BAHAMAS: MAY - JULY 2025** Cruising Grounds: ​​Bahamas ​Pick Up/Drop Off: Marsh Harbour Taxes & Permit Fees: 14% Included MINIMUM NIGHTS: 7 required due to expansive sailing area, Inquire for less. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard. FULL-BOARD: Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional. 2@$30,500 | 3@$30,750 | 4@$31,000 | 5@$31,250 | 6@$31,500 | 7@$32,000 | 8@$32,500 | 9@$34,000 | 10@$35,000 RELOCATION FEES: + 14% tax Marsh Harbour - No relocation fee Nassau - $750 one-way - $1,500 round-trip Staniel Cay - $700 one-way - $1,500 round-trip Georgetown - $1,000 one-way - $2,000 round-trip ARRIVAL/DEPARTURE TIMES: Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred. **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

August 15, 2024-October 15, 2024: Unavailable: Annapolis, MD* to Annapolis, MD*

October 16, 2024-November 8, 2024: Transit: Annapolis, MD* to St Thomas, USVI*

November 9, 2024-November 16, 2024: Unavailable: British Virgin Islands* to British Virgin Islands*

November 17, 2024-November 21, 2024: Unavailable: Unavailable to Unavailable

November 22, 2024-November 30, 2024: Booked: Yacht Haven Grand to Yacht Haven Grand

December 19, 2024-December 26, 2024: Booked: St Thomas USVI to St Thomas USVI

December 28, 2024-January 4, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

January 8, 2025-January 15, 2025: Booked: British Virgin Islands* to British Virgin Islands*

January 25, 2025-February 1, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

February 4, 2025-February 11, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

February 14, 2025-February 22, 2025: Booked: Yacht Haven Grand to Yacht Haven Grand

February 25, 2025-March 5, 2025: Booked: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*

March 22, 2025-March 29, 2025: Booked: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*

March 31, 2025-April 6, 2025: Booked: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*

April 12, 2025-April 18, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 20, 2025-April 26, 2025: Booked: Red Hook, St. Thomas, USVI* to Red Hook, St. Thomas, USVI*

April 27, 2025-May 11, 2025: Transit: St Thomas, USVI* to Marsh Harbour, Bahamas*

August 1, 2025-October 31, 2025: Unavailable: Unavailable to Unavailable

the crew

Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat" There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.

During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.

I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.




Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.

During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.

Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!
Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat" There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.

During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.

I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.




Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.

During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.

Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!
Capt. Nate Riley
In 1989, I assisted my parents in their preparation for a transatlantic crossing from California to Scotland. Though I did
not get to make that voyage, it did ignite my passion for sailing and the ocean. I grew up in Michigan around the water
and it always fascinated me. So, when a friend called one January asking, “Can you turn wrenches on a sailboat" There
was no decision to be made and off I went. I began my career as an engineer on a crew of 5 and eventually earned my
200GRT/500 GT USCG license. Since then, I have worked on vessels of varying sizes; 65’ to 245’. From scuba dive
liveaboards to Alaskan Summer adventure boats.

During these past 25 years of being in this industry, there have been so many wonderful adventures. I have participated
in organized shark feeds, visited many Islands (Bahamas, Turks and Caicos, Puerto Rico, USVI’s, and BVI’s), explored
uninhabited Islands, crossed the Gulf Stream countless times, and even wrote a #1 Amazon scuba travel guide. Bahamas
Bucket List for Divers: Bimini Edition.

I find enjoyment sharing my passion and knowledge for the ocean and navigation. When on land, I enjoy entering in 5k
races and have also participated in a few marathons. I love to fish when on charter and have recently gotten into surfing.
If there is one thing you can be certain of, I will do everything within the realm of weather and safety to make sure your
vacation is the most memorable one ever. It would be my pleasure to be your Captain.




Chef Hilary Gieber
It was a typical Michigan Winter in the Upper Peninsula (iykyk), January 2011. I was packing in the middle of a blizzard
and was headed to the US Virgin Islands. It would be my first time traveling to The Caribbean. I knew nothing about
sailing, and even less about the ocean and scuba diving. Growing up around the Great Lakes I had great respect for the
water, but no Ocean experience. I had agreed to a job on a 104’ Custom Sailing Vessel that traveled between the Virgin
Islands and the Bahamas, diving everywhere in between (Puerto Rico, Turks and Caicos, BVI). Immediately I was in heaven
and twelve years later here I am.

During that time, I soaked up everything I could about sailing, scuba diving, and the ocean world below us. I had found
the lifestyle that suited me during these years, but truly found my home in the Galley. From Florida and The Caribbean all
the way to Alaska I have enjoyed feeding and entertaining guests from all over the world. Using local ingredients along
the way andaAlways taking in the latest food and drink trends. My Fiancé and Captain would call me a “foodie,” but I just
love and get excited about food.

Being a part of guests’ underwater experiences has been a great pleasure of my life. Teaching them about the world
below is another true passion of mine. I now hold my Rescue Diver certification, STCW, and have over ten years of sea
time. On a typical day you can find me up early to exercise and getting my mind right, before starting breakfast and food
prep for the day. I enjoy afternoon snorkeling, getting together with family and friends, playing cards, and anything
involving the outdoors. This life has allowed me to continue traveling and exploring the world we live in, and I hope to
share that and my food with all of you!

menu

*Inquire about customized or special menus.

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

Breakfast

*Fresh fruit served each day

Extra Fluffy “Japanese style” Pancakes Served with Berry Compote

Banana Bread French Toast and Warm Maple Syrup

Olive Oil Toast Eggs Benedict with Orange Hollandaise (traditional or smoked salmon)

American breakfast: Cheesy Scrambled Eggs, Thick Cut Bacon, and Breakfast Potatoes

Quiche two ways:
*Ham and Cheese
*Spinach, Feta, and Kalamata Olive

 

Lunch

Blackened Fish Tacos with red cabbage slaw, pickled onion, fresh crema, and cilantro

Mixed Greens and Herb Salad with Shallot Vinaigrette and Whole Roasted Chicken

Family Style Chicken/Steak/Vegetable Skewers with grilled vegetables, couscous salad, cucumber dill sauce, fresh bread

Seared Ahi Tuna Poke Bowls with rice, avocado, citrus smashed cucumber, edamame, spicy volcano sauce

Classic Smash Burgers: thin seasoned burger patties, with melty onions, American cheese, and so many pickles

 

Appetizers

*Signature Smooth Happy Hour Cocktails Upon Request*

Steak and Mushroom Crostini

Crab Cakes with Remoulade Sauce

Smoked Salmon Canapes

Shrimp Cocktail

Fresh Baked Break with Ricotta and Fig

Charcuterie with Assorted Cheese, Meats, Nuts, and other treats

Mini Gourmet Sandwiches with Soup Shooters

*Daily Cookies and Fresh Baked Goods*

 

Entrees

Pan Seared Scallops with Mushroom Umami Risotto finished with a Garlic Parsley Butter

Olive Oil and Brown Sugar Roasted Chicken Breasts over Blistered Carrots and Kimchi “Ranch”

Blackened Catch of the Day served with Spicy Coconut Green Beans and a Citrus Salsa

Homemade Gnocchi and Braised Short Rib in Rosemary Cream Sauce

Seared Ribeye Steak paired with Sour Cream and Chive Whipped Potatoes and Red Wine Pan

Sauce

 

Desserts

Salted Chocolate Pudding with Whipped Cream and Chocolate Shavings

Apple Galette Crumble with Ice Cream

Tiramisu Affogato

Napoleon with Fresh Pastry Cream and Fresh Berries

Key Lime Pie Cheesecake

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