Accomodations:

Crew Profile

Captain - Bill Wassmer

Captain Bill learned to sail in Long Island Sound and raced in regattas up and down the sound (Manhasset Bay, Larchmont, Stamford, Cold Spring Harbor etc) from 9 years old until the end of high school. Throughout his college years, he raced on larger sailboats and even skippered four 12-meter America's Cup yachts - Intrepid, Columbia, Heritage and American Eagle. At one point he was crewing for Ted Turner on American Eagle. Also during college Captain Bill was the head sailing instructor of the Sagamore Yacht Club Junior Sailing Program in Oyster Bay, New York, with a summer sailing program of up to 85 kids and 20 plus one design sailboats. During these summers, he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race.
In 1996, Captain Bill re-entered yachting on a 50-foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle, WA, then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66-foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire west coast of the USA, Mexico and Central America and then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine.
Captain Bill has taken M/Y LEXINGTON from Key West To Maine and back, up and down the USA East coast 8 times as well as numerous side trips to the Bahamas. Captain Bill is also a licensed private pilot and can fly seaplanes as well as being a PADI Certified Open Water Diver.


Chef - Ranada Riley

Chef Ranada started cooking with her family in their farmhouse kitchen in Hillsboro, Ohio. She learned from a long line of home cooks who put their heart and soul into their Southern based cooking. Her fondest memories included rolling egg rolls and tending a garden to canning corn and green beans with her mother when she was a small child, and most moms were making Hamburger Helper. Ranada learned to make a great roux and gumbo from her Irish father and the best breakfast and biscuits and gravy from her Eastern Kentucky grandmother.
Ranada has traveled the nation and most recently internationally to cook beside some of the greatest chefs in the business. She has catered and cooked for multiple Grammy Music award winners, executives, sports teams and even a US President.
As an independent restauranteur settled in Lexington KY, all three of Ranada's restaurants won multiple local and state awards from Taste of the Bluegrass Best Fine Dining to a three-time award winner for best new restaurant in Lexington, Kentucky. When Ranada stepped away from being a restaurant owner post-Covid, she boarded M/Y LEXINGTON and immediately out of the gate as a freshman yacht chef - brought a in a First-Place win with Best Cocktail at the Newport Charter Show in 2022.
She loves listening to and playing music on her guitar, art, history, writing, and producing some creative meals sure to wow our guests on board. With the most stunning galley view, she loves early morning coffee with the crew and captain, but Ranada really enjoys connecting with our guests in the galley area to provide the best possible meals with attention to every stunning detail. She will even offer to teach our guests a thing or two so don’t hesitate to spend some time with her in the galley aboard M/Y LEXINGTON.

Mate - Sehan Du Toit

Originally from South Africa Sehan grew up playing rugby the national sport of South Africa and was a member of the first team in Paarl South Africa in high school. He also received a scholarship to play at the University of Stellenbosch and was drafted to play professional rugby for the Pretoria Bulls.
After playing professional rugby, Sehan developed and opened two retail locations selling supplements and vitamins similar to GNC stores here in the USA. After selling both retail locations, Sehan went to work at the Cape Royal Yacht Club in waterfront Cape Town doing sailboat rigging and studied for and passed his Royal Yachting Association 200-ton license.
In 2022 Sehan was working on several large yachts in the Mediterranean and has been on deck cruising in the South of France then Italy and Croatia and Montenegro with crossings of the Adriatic Sea and Ionian Sea and the Tyrrhenian Sea.
Sehan joined the crew of the M/Y LEXINGTON in fall 2022 and has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in Winter/Spring 2022/2023. Sehan looks forward to welcoming you on board and is excited to show you around M/Y LEXINGTON.

Deck/Stew - Dre' Engelbrecht

Dré was born and raised in Cape Town, South Africa. He played professional rugby for the Cell C Sharks after school and an unfortunate career ending injury propelled him to pursue his second passion, boating.
After receiving his qualifications, he booked a flight to Fort Lauderdale, FL. He completed daywork for 3 weeks on a 90 foot yacht before finding his permanent home on M/Y LEXINGTON.
Dré has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in winter/spring 2022/2023. Dré cannot wait to show you and your party the picturesque harbours of New England. Including the lighthouses, bays and historic points.

Sample Menu

DAY 1

Noon arrival
Lunch - 1230
FIRST
White Velvet Soup
Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata
SECOND
Coronation Prawn Salad
Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,
cilantro, tender baby lettuces, mango and scallions
THIRD
Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle

CANAPES/TAPAS
4PM
Steamed Clams Italiano
Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and
grilled toast points

530PM
CHARCUTERIE DISPLAY
Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta
cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,
grapes, apples and artisinal crackers and grilled baguette

WELCOME COCKTAIL AND DAILY COCKTAIL
BOURBON BEES KNEES
Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb
OFF BOARD FOR DINNER

DAY 2

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples
Banana Mocha and Almond Nut Smoothies
830am
Athletes Omelet
3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh
berries drizzled with honey and torn mint

Lunch
12 noon
FIRST
White Miso Soup with tofu, spring onion and napa cabbage
SECOND
Sesame Seared Tuna Tataki Salad
Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber
curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing
THIRD
Japanese Milk Pudding
Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers

Canapes/Snack/Tapas
4pm
Pickled Herring Canape
Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon
zest
530pm
Herb Whipped Feta Artistic Board Display
Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady
apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points

DINNER
630PM
FIRST
Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,
house made ceasar dressing
SECOND
Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams
THIRD
Black Forest Cannoli
A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries
DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH

DAY 3

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Fresh baked Banana Muffins with whole bananas, oranges and apples
Tropical Berry and Kale with Oat Milk Smoothies
830am
Crustless Quiche Lorraine
Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon

Lunch
12 noon
FIRST
Classic Vicchysoise
SECOND
Beef Carpaccio
Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried
capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette
THIRD
Classic Blueberry Crisp
Sweetened whole blueberries with cinnamon and oatmeal crumble

Canapes/Snack/Tapas
4pm
Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion
5pm
Guacamole Board Artistic Display
House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin
dusted flash fried tortillas, grilled shrimp, chimmichurri
6pm
Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements

DAY 4

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Cinnamon rolls with whole bananas, oranges and apples
Avocado Strawberry Smoothie with Almond Milk and Protein
830am
Sweet and Savory Crepes
Spinach with mushroom medley and herbed goat cheese
Flambeed banana, strawberry and hazelnut spread
Served with fresh cut local melon

Lunch
12 noon
FIRST
Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO
SECOND
Lobster Nicoise Salad
Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,
balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette
THIRD
Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble

Canapes/Snack/Tapas

4pm
Tempura Maryland Soft Shell Crab with three sauces
Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce
5pm
Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri
DAILY SUGGESTED COCKTAIL
LIQUER 42 KEY LIME MARTINI

DAY 5

Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Zucchini and Banana Bread with fresh whole fruits
830am
Crab Cake Bloody Mary Benedict
Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,
bloody mary hollandaise and olive tepanade
CHEFS CHOICE THANK YOU TO GO BOX
Assorted baked and canned goods to remember us by