Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
| Summer 2025 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
| Winter 2025 to 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
| Summer 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,000 | $35,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Capt. Kennon Jones
Originally from Georgia, Kennon has been sailing since 2011 when he decided to buy a 23’ sailboat from craigslist for $500. It was all downhill from there as sailing fever took hold. He went on to complete a two and a half year double handed circumnavigation (2018 – 2020) aboard his 1971 Tartan 34C Temujin which he still lives aboard and cruises in the off season. With over 33,000 nautical miles of experience, he holds a USCG Master Near Coastal license and works as a freelance captain for deliveries, charters, and sailing/cruising instruction. Prior to making a living on the water, Kennon worked for the Department of State in Washington, D.C. and extensively cruised the Chesapeake Bay. He has a degree in Economics and Chinese (Mandarin) from Wake Forest University and speaks Spanish, French, Mandarin, and Italian as well as bits of Indonesian, Russian, and Arabic. When not sailing Kennon enjoys scuba diving, spearfishing, wakeboarding, reading, dabbling in data science, and continuing to avoid climates where socks are necessary (though an exception is made for snow skiing).
Chef Stephanie Johnson
Stephanie was raised in beautiful Oregon but has spent 20 years throughout the Caribbean. She feels lucky to be able to call both naturally beautiful spots home. After graduating with a Marine Biology degree Stephanie discovered the yachting industry which combined her love of adventure, marine life, sharing food, meeting new people, and generally celebrating life.
Stephanie and her husband owned their own 72ft boat for 15 incredible years. They chartered all winter and traveled in the off season. When her husband passed away she decided she wasn’t done being on the water and had more to learn and explore so, she is back for more adventure. She holds a 100ton USCG Captains license and is excited to share her cooking skills developed in the Pacific Northwest and honed on her travels around the world.
Stephanie’s cooking tends to be on the lighter healthier side bringing in as many of the local ingredients as possible. However, her motto in life is, “Everything in moderation, including moderation!”
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kennon Jones | USA | 1988 | English(Native), Spanish(Advanced), French(Advanced), Mandarin (Intermediate), Italian(Intermediate), Indonesian(Basic), Russian (Basic), Arabic (Basic) |
| Crew | Stephanie Johnson | USA |
Captain
Kennon Jones
Chef/First Mate
Stephanie Simpson
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
BBQ on flybridge and cockpit
Custom built "champagne deck" - large multi-person sunbed to rear of cockpit
Altesse accommodates up to 8 people in 3 spacious queen cabins and 1 luxury master suite
DAY BREAK
Apple Croissant French Toast
Buttery croissant slices soaked in a sweet cinnamon-apple custard, then toasted to golden perfection and topped with caramelized apples, maple syrup, and a dusting of powdered sugar.
Ebelskivers
Delightful Danish-style pancakes, fluffy and round, filled with sweet berry compote or chocolate and served with a side of maple syrup or fresh whipped cream.
Prosciutto & Caramelized Onion Quiche
A savory quiche filled with rich custard, tender prosciutto, sweet caramelized onions, and melted cheese, all baked in a buttery, flaky crust.
Dill and Goat Cheese Scramble
Fluffy scrambled eggs infused with fresh dill and creamy goat cheese, creating a perfect balance of savory and herbaceous flavors.
Blood Orange Mascarpone and Fruit-Filled Crepes
Delicate crepes filled with creamy mascarpone and topped with fresh, vibrant blood orange slices and a variety of seasonal fruits for a refreshing, citrusy twist.
Veggie Toast with a Poached Egg
Toasted whole grain bread topped with a medley of sautéed vegetables, like spinach, mushrooms, and tomatoes, and finished with a perfectly poached egg.
Lobster Benedict
A luxurious twist on the classic eggs benedict, featuring sweet lobster tails atop poached eggs, a toasted English muffin, and smothered in rich, velvety hollandaise sauce.
MIDDAY
Asian Summer Noodles
Light and refreshing cold noodles tossed with crisp vegetables, fresh herbs, and a tangy sesame-soy dressing, perfect for a summer day.
Pulled Pork Minis with Sweet Potato Fries
Tender pulled pork piled high on soft mini buns, paired with crispy, golden sweet potato fries for the ultimate comfort bite.
Tangled Tiger Shrimp Salad
Juicy shrimp tossed in a zesty dressing, served over a bed of mixed greens with shredded carrots, cucumber, and a sprinkle of sesame seeds.
West Coast Fish Tacos
Freshly grilled white fish wrapped in soft tortillas, topped with a tangy slaw, avocado slices, and a zesty lime crema.
Italian Sausage & Pepper Pasta
Spicy Italian sausage and sautéed peppers mixed with al dente pasta, tossed in a rich tomato sauce with a hint of garlic and fresh basil.
Farmers Market Salad
A medley of seasonal vegetables, ripe tomatoes, crunchy cucumbers, and crisp greens, dressed in a light vinaigrette and topped with crumbled feta or goat cheese.
Thai Green Curry
A fragrant and creamy coconut-based curry loaded with fresh vegetables, tender chicken or shrimp, and a perfect balance of spicy, sweet, and savory flavors, served over steamed jasmine rice.
HORS D’OEUVRES
Tuna Nachos
Crispy tortilla chips piled high with fresh tuna, avocado, jalapeños, and a drizzle of spicy mayo and tangy soy sauce.
Mani Bites
Crispy and savory spiced chickpea bites served with a zesty dipping sauce, a perfect snack with bold flavors.
Greek Baked Feta
Creamy feta cheese baked with olive oil, garlic, oregano, and fresh herbs, served warm with crusty bread for dipping.
Spicy Edamame Beans
Steamed edamame beans tossed in a spicy chili garlic sauce, offering a perfect balance of heat and savory goodness.
Caprese Bites
Mini skewers with fresh mozzarella, ripe cherry tomatoes, and basil, drizzled with balsamic glaze for a bite-sized taste of Italy.
Tomato Tart
Flaky puff pastry topped with roasted tomatoes, fresh herbs, and a light goat cheese spread, baked until golden and delicious.
Classic Cheese & Charcuterie Board
An elegant selection of aged cheeses, cured meats, crackers, olives, nuts, and fruit, creating the perfect balance of flavors for sharing.
MAIN
Pistachio Encrusted Sea Bass
Delicately pan-seared sea bass crusted in pistachios, served on a refreshing lump crab salad, and drizzled with a smooth coconut lemongrass emulsion for a flavorful twist.
Bourbon Fig and Roasted Garlic Stuffed Pork Tenderloin
Tender pork tenderloin stuffed with a rich blend of bourbon-infused figs and roasted garlic, served with roasted new potatoes and fresh asparagus, creating a savory yet subtly sweet dish.
Asian-Mexican Fusion Tuna Stack
Fresh tuna layered in an innovative fusion of Asian and Mexican flavors, paired with a creamy wasabi cauliflower mash for a perfect balance of heat and smoothness.
Steak Sublime
Juicy, perfectly cooked steak served alongside a rich fennel mascarpone risotto, combining the earthiness of fennel with the creaminess of mascarpone for an indulgent pairing.
5 Spice Crispy Duck Breast
Crispy duck breast seasoned with aromatic five-spice, paired with a smooth and sweet potato mash that complements the rich flavor of the duck.
Caribbean Lobster
Succulent Caribbean lobster served alongside cheesy polenta and roasted veggies, a delightful and indulgent dish that brings out the natural sweetness of the lobster.
DESSERT
S’more’s Chocolate Pot de Crème
Decadent and creamy chocolate pot de crème, topped with a toasted marshmallow and graham cracker crumble, capturing the essence of a classic s’more in a refined dessert form.
Triple Layer Key Lime Pie
A zesty, tangy key lime filling layered over a buttery graham cracker crust, finished with a smooth, whipped cream topping for a refreshing citrus indulgence.
Lemon Bomb
A frozen lemon mousse with a bright and refreshing lemon curd filling, all set on a crunchy ginger crumble crust that offers a delightful balance of tart, creamy, and spicy notes.
Cranberry Curd Tartlet
A tart and tangy cranberry curd nestled in a crisp pastry shell, offering a balance of sweet and tart flavors in each bite.
Pistachio Tiramisu
A twist on the classic, this pistachio-infused tiramisu features delicate layers of pistachio cream and espresso-soaked ladyfingers, topped with a dusting of cocoa for an unexpected yet comforting treat.
Blueberry Bread Pudding with Bourbon Crème Anglaise
Warm, rich bread pudding studded with fresh blueberries, served with a luxurious bourbon-spiked crème anglaise that adds a deep, smooth finish.
Apple Crisp Cardamom Cake
A spiced cardamom cake topped with a crunchy apple crisp topping, offering the perfect balance of warm autumn flavors in a comforting, moist dessert.
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