WHITE HOUSE

Yacht Description

WHITE HOUSE yacht is a 50.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands, Caribbean Leewards and winter season in Caribbean Virgin Islands. It was built by Lagoon in 2012. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features Yanmar 75 hp Onan 13kw engines and a generator.

Captain Only

6

Guests

3

Cabins

2

Crew

Lagoon

Built by

€15,500 - $18,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Books: Web Based
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Water Capacity: 300 gallons
Ice Maker: Yes
Number Of Dvds: Web Based
Number Of Cds: Web Based
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Number Of Port Hatches: many...
Crew Smokes: No
Children Ok: Yes
Generator: Onan 13kw
Inverter: 3000 watt
Voltages: 220/110

Price Details

Price from: €15,500

High season rate: $18,500

Christmas Flat Rate $22,000
New Years Flat Rate $25,000

HALF-BOARD RATES (7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
***Does not combine with child discounts***

CHILD DISCOUNT: $250 off for each child age 15 and under.
***Age is based on the charter date NOT the date of booking***
*** Max discount - 4 children***

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 $1,000

***Half board and / or children's discounts do not apply when using special discounted rates***

Specifications

Tube: Yes
Guests: 6
Pref Pickup: American Yacht Harbor
Draft: 5
Cruising Speed: 10
Helipad: No
Maxspeed: 14
Other Pickup: USVI
Built: 2012
Turnaround: 24 Hrs.
Cabins: 3
Queen: 3
Showers: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Onan 13kw
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: Master
Tanks: 8
Wet Suits: 0
Number Of Dives: 3 included
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 6
Weight Sets: 6
Number Of Divers: 6
Dive Lights: 0
Dive Costs: 3 dives per week included for certified divers - charters 6 nights or more.

Additional dives $25 per person per dive.
Scuba On Board: Onboard

Water Sports

Dinghy Size: 14ft
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 40hp Yamaha
Floating Mats: 0
Dinghy Pax: 8 pax
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: Sugar Scoop ladders
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Trawling, Casting, tackle
Windsurfer: 0
Rods: 2
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Taylor Smith

Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are all about. Having sailed their 30’ monohull extensively from Maine to Grenada and lived aboard while exploring the Virgin Islands, they know how to turn the dream of a sailing adventure into a reality.

Taylor grew up in Central Virginia, splitting summers between living on the lake driving ski boats and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor started pursuing his passion for living. Playing in a touring rock band transitioned to trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing, taking American Sailing Association courses, walking the docks for crew work, completing safety certifications, and before he knew it he was working day sailing charters in the Virgin Islands.

Margaret also hails from the Blue Ridge Mountains of Virginia and has sailboat chartering in her blood from her Dad, who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and an appreciation for the way a good meal can bring families and friends together. An ambitious explorer as well, Margaret attended the National Outdoor Leadership school before earning her bachelors degree from the University of Colorado in Boulder. She is a certified yoga teacher and recently returned to where she received her training in India, joining a month long motorcycle expedition over the highest drivable passes in the Himalayas.

Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet until they were both living in Colorado. Shortly there after their dream of sailing the islands took off and they moved to Saint John where they worked day sailing charters and eco kayak tours. After that season they bought their sailboat and began cruising full time, meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing the good life with others and providing a truly bespoke charter.
Margaret and Taylor offer a vacation experience informed by years of local knowledge and a menu of their favorite island recipes personally gathered from the Bahamas to Grenada. From diving for conch that are later served up as fritters to helping someone catch their first wave surfing, providing lasting memories in one of the world’s most special places is something this team never tires of. Together they bring personalized service and engagement, with true authenticity and passion for sharing the island experience with others.

Menu

Margaret’s Menu






*chef’s favorite **captain’s favorite


 


Breakfast






Eggs-in-a-Bread






A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit


 


Coconut Waffles with Strawberry Rhubarb Compote


Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes


 


Menemens (Traditional Turkish Style Eggs)


A traditional Turkish breakfast staple - a savory combination of meltingly soft onions, stewed local tomatoes + spicy green peppers, finished with eggs scrambled and cheese until just set. Served with grilled halloumi cheese, split sausage + an airy loaf of bread straight from the oven


 


Health Bowl*


A choice of overnight oats or greek yogurt topped with crushed almonds, popped amaranth, cinnamon, agave, fresh dragon fruit + side of caramelized plantains


 


Baked Greens Frittata


Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic


 


Southern Style Sausage and Gravy Biscuits**


Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy


 


Eggs and Potatoes


Choice of fried or poached eggs served on a bed of rosemary sweet potato fries, choice of meat, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)


 










Lunch






Baltimore-Style Crab Cakes


Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing


 


Local Mahi Tacos


Tequila lime mahi mahi on roasted corn tortillas topped with cabbage, avocado, mango salsa, drizzled with a lime cilantro aioli


 


Caribbean Chicken Rotis**


Found locally throughout our islands, enjoy a spicy and savory combination of shredded chicken and potatoes seasoned with turmeric, curry, ginger, cumin, paprika + peppers paired with a sweet mango chutney


 


Grilled Portobello Sandwich*


Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun


 


Shrimp on Cauliflower Fried Rice Bowl


This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors


 


Caribbean Conch Salad*


Freshly cracked, local caught conch marinated in lime juice with bell peppers, onion, jalapeño + cilantro served with crunchy plantain chips


 


Salmon Arugula Salad


Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette


 


Appetizers










Fresh Cracked Caribbean Conch Fritters


Ultra fresh, local caught conch chopped and combined with scallions, bell peppers, and a spice blend + a chili lime dipping sauce and lime wedge


 


Tomato and Stone Fruit Crostini with Creamy Feta


A drizzle of tangy feta over juicy tomatoes + sweet stone fruit over a crispy rice cracker


 


Bountiful Charcuterie Board


A board full of variety: Bold meats (prosciutto, salami, sopressata...) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti...)
+ delectable spreads (fig jam, stone ground mustard, olive tapenade, truffle...) + pickled vegetables (beets, jalapenos, pepperoncinis...) + seasonal fruits


 


Homemade Falafel


Ground chickpeas, minced onion, chopped parsley, and Arabic spices + homemade tzatziki sauce of yogurt, cucumber, sea salt, and fresh dill


 


Watermelon Goat Cheese Salad


Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint


 


Prosciutto Wrapped Melon


Skewers of melon strips and prosciutto + drizzles of honey + rock salt


 


Baked Arancini and Bruschetta


Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad


 


Sizzling Shrimp Roll


Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce


 






Dinner


Ahi Tuna Tower with Plantain Crisps


A tower of sushi grade tuna, sushi rice, mango-avocado-cucumber salad, arugula + a side of salty plantains crisps


 


Blackened Sesame Chicken Stir Fry


Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos


 


Simply Elegant Pasta


Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers


 


Baja Shrimp on Tostones


Grilled jumbo shrimp on twice-fried plantains + cucumber salsa, honey and lime


 


Filet Mignon


Grilled to ordered, paired with baked brussel sprouts + sautéed minced cauliflower “mashed potatoes”


 


Truffle Gnocchi***


Shallots and white wine reduced and combined with melted butter, truffle oil and fresh thyme tossed gnocchi + truffle salt and fresh cracked pepper


 


Desert


Homemade Chia Pudding


Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit


 


Key Lime Pie


Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust


 


Crème Brûlée


In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel





 


Almond Peach Blueberry Crumble


A mouth watering, balanced combination of peach and blueberries topped with a crispy almond crumble


 


Cashew Nut Cheesecake


Vegan styled cheesecake consisting of cashews, coconut milk + lemon juice supported by an almond + date crust


 


Cocoa Banana Phyllo Cups


A creamy combination of ripened bananas, 100% cocoa, maple syrup + cream cheese filled phyllo cups topped with kiwi or caramelized pears


 


Snacks


Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, and cilantro garlic yogurt dip, to name a few.


 


“Once around the World” Dinner Menu


As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels


Indian


Curry served with naan


 


Italian


Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini


 


Portuguese


Fresh caught whole fish grilled, bed of rice, grilled vegetables


 


South American


Skirt steak with chimichurri sauce


 


Caribbean


Coconut crusted grouper fillets with fried plantain


 


Moroccan


Vegetable or Chicken Tagine with tri-color quinoa


 


Somthing Familiar


Quarter pound select beef hamburgers and truffle rosemary fries


 


Specialty Cocktails


Guavarita (Margaret’s Special)


Fresh squeezed lime and grapefruit juice, guava juice, reposado tequila, Cointreau, shaken well, finished with a splash of soda


Bahamian Sky Juice


Fresh coconut water, gin, splash of sweetened condensed milk, and a dash of bitters


Peruvian Pisco Sour


Pisco served up with fresh squeezed lemon, egg white, splash of simple syrup


Traditional Old Fashioned 


Rye whiskey, sugar cube, dash of bitters, luxardo maraschino cherry + orange twist 


VI 75


Fresh squeezed lime, passion fruit, gin, splash of simple, topped with prosecco and served in a flute


Florentine Spritz


Aperol, prosecco, sparkling mineral water, and an orange twist served in a flute


Old San Juan Espresso Martini (Taylor’s Special)


Vodka, Frangelico, Kahlua, Baileys, chilled espresso, dash of cream and a splash of simple served up


Nantucket Lemonade


Vodka, fresh squeezed lemon and lime juice, cranberry juice, muddled ginger, splash of simple, topped with soda and ginger ale


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