Length: | 65 ft |
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Builder: | Lagoon |
Year Built: | 2021 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 3 |
Fuel Use: | 34 US Gall/Hr |
Beam: | 33 ft |
Draft: | 5 ft |
Base Port: | Nanny Cay, BVI |
Scuba: | Onboard |
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Resort Course: | $200 per Resort Course |
Full Course: | Referral Course is $400 |
License Info: | Instructor |
Compressor: | Not Onboard |
Dive Tanks: | 10 |
BCs: | 10 |
Regs: | 10 |
Divers: | 10 |
Dives: | 3 per week |
Dive Info: | |
Captain Michael is a dive instructor | |
Dive Costs: | |
Cost per dive per person: $75 Referral Open Water Certification Dives. $400 Discover Scuba Diving: $200 |
Dinghy: | 15 f Highfield |
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Dinghy HP: | 60 |
Dinghy Pax: | 9 |
Adult Skis: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Float Mats: | Yes |
Swim Platform: | Yes |
Boarding Ladder: | Yes |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | trawling, Casting |
# Fish Rods: | 2 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Sail Instruct.: | Yes |
Other Toys: | |
Flybridge dinning Sub wings 2 efoils |
Internet: | Onboard WIFI |
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VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | Yes |
Num CDs: | Yes |
CamCorder: | Yes |
Board Games: | Yes |
Num Books: | Yes |
iPod: | Yes |
Other: | |
Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen | |
Amenities | |
Voltages: | 110 |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Yes |
Guest Smoke: | Transom only |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Michael was born in Northwestern Pennsylvania by Lake Erie. Being around lakes and fresh water rivers fishing and boating was a big part of
growing up. After attending university at Edinboro PA for business/accounting his career plans took a turn when he took an interest in Maritime in San Francisco in 2015. The rest is history and his love of the ocean, care and safety of vessels, and providing the best experience to guests and friends around him to the top standards has become his main goal.
Michael worked as an engineer on larger yachts before adventuring into a captain role aboard catamarans. He ran Floatation
Therapy a 450 lagoon for 3 seasons as well as Liquid Zen a Lagoon 52' for one season, and always provides the best guest experience and highest standards of vessel maintenance.
Sara was born in Texas and lived her younger years in San Antonio. At 13 years old her parents decided to move onto their 41’morgan out island sailboat. She lived onboard invincible until she was 18. During those 5 years onboard, she traveled through the eastern and western Caribbean learning Spanish, surfing, sailing, and living a life on the ocean. Growing up on the ocean inspired her to pursue a career in maritime. She loves entertaining and sharing her knowledge of the water to ensure the most spectacular time for her guests and friends alike. Being the chef onboard it will be her pleasure for her to provide you the absolute best entrees and hors d’oeuvres. Sara with her sense of adventure, love for the water, and culinary skills she will ensure you to have the best experience on any vessel. Sara has taken her cooking to the next level over the past 3 seasons on Floatation Therapy and 1 season on Liquid Zen, attending culinary courses, and always coming up with the next best dish in her menu.
Michael and Sara first met on a 160’ sailing yacht in New York City working as crew. Michael was the engineer and Sara was the deckhand/crew chef. They hit it off instantly developing a relationship both professionally and romantically. The couple worked for 2 years together sailing and exploring New York, Newport in the summer, the Caribbean, and Bermuda in the winter. Michael and Sara took their skills to the sailing catamaran Floatation Therapy for 3 seasons and Liquid Zen for 1 season, providing the best experience for all their charter guests. They are thrilled for new adventures aboard Justified Horizons.
Shelley Black was born and raised in California. She fell in love with the ocean at a young age and would often sail to Catalina island with her family. After studying art and graphic design in college she started working on a private yacht in Mexico. Exploring all around Baja California deepened her desire to travel and for the last four years she has been working as a deck/ stew on several different yachts. Having been on deck, she excels in water sports and enjoys free diving. Shelley loves to curate personalized experiences for her guests, from specialty cocktails to table decor and theme parties. She’s ready to create new and exciting experiences this season in the Virgin Islands.
Captain Michael Plotner
Qualifications:
USCG 100 ton Masters
PADI Dive Instructor
AEC 1
AEC 2
STCW
Chef Sara Hogan
Qualifications:
USCG 100 ton Masters
RYA Day Skipper
STCW
PADI Open Water
CULINARY ARTS CERTIFICATE Ashburton
First Mate Shelley Black
Qualifications:
STCW ( exp 2029)
Tender driving
Crew fully vaccinated
Chef Sara's Sample Menu
Breakfast
Eggs Benedict with poached eggs, smoked salmon, hollandaise sauce over English muffins
Avocado Toast with sauteed mushrooms, tomatoes, fried egg with parmesan cheese
Homemade pancakes with blueberry compote and whipped cream
Shakshuka with crispy bread
Breakfast sandwiches with assorted fruit
Chia seed pudding with assorted fruit and toast
Sausage biscuits and gravy with fried egg
Lunch
Soba noodle salad, grilled chicken with soy ginger dressing
Steak salad with creamy poppy seed dressing
Bang bang shrimp tacos with homemade tortillas
Cheeseburgers with homemade buns and kettle cooked salt and vinegar chips
Homemade pepporini pizza
Lime and cayenne chicken skewers with corn relish and crispy polenta
Fancy grilled cheese with pasta salad
Dinner
Proscuitto wrapped chicken breast stuffed with goat cheese served with romesco sauce and fondont potatoes
Homemade fettucini with seared salmon and lemon caper butter sauce
Filet Mignon with sweet potato pomme pure, bacon wrapped grean beans with chimichurri sauce
Seared swordfish with apple and fennel salad with marinated tomatoes
Seared jumbo shrimp with creamy polenta feta and basil pesto
Seared scallops with celeriac pure, sauteed kale with caper crumbs
Corriander encrusted Ahi Tuna carrot and cucumber slaw with wasabi vinaigrette
Dessert
Olive oil cake with homemade caramel sauce and macerated strawberries
Creme Brulee
Flourless chocolate cake with chocolate espresso ganache
Lemon and blueberry verbena tartlettes
Churro popovers with caramel and chocolate sauce
Blueberry basque cheesecake
Honey and greek yogurt panna cotta with tropical fruit salad
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Winter 2024 to 2025 | $57,000 | $59,000 | $61,000 | $63,000 | $65,000 |
Summer 2025 | $57,000 | $59,000 | $61,000 | $63,000 | $65,000 |
Winter 2025 to 2026 | $57,000 | $59,000 | $61,000 | $63,000 | $65,000 |