Salon Dinning Aft Deck Upper Deck On Deck Master Master Bath King Bed Stateroom King Bed Stateroom that Converts to Twins

RENAISSANCE

Yacht Description

RENAISSANCE yacht is a 116.00 ft long motor yacht monohull and spends the summer in Bahamas, New England, Florida and winter season in Bahamas, Florida. It was built by Hargrave in 2016. A refit was done in NEW YACHT. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 king cabins, 2 twin cabins.

The motor yacht features Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers engines and a generator.

Accommodation

NEW yacht ready to charter

STATEROOMS:

Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.
10

Guests

5

Cabins

6

Crew

Hargrave

Built by

€85,000 - $85,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Number Dine In: Din
Water Maker: Yes
Ice Maker: Yes
Board Games: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: On Deck
Crew Smokes: No
Children Ok: Yes
Generator: 45KW Northern Lights
Voltages: 220V, 110V, 24V, 12V

Price Details

Price from: €85,000

High season rate: $85,000

Daily Rate is the high rate divided by 6 for charters less than 5 days.

Specifications

Tube: Yes
Guests: 10
Draft: 6
Helipad: No
Built: 2016
Turnaround: 48 hours
Cabins: 5
King: 5
Twin: 2
Showers: 5
Heads: 6
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: 45KW Northern Lights
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 25' Chris Craft
Kayaks 1 Pax: 0
Kayaks 2 Pax: 2
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Marquipt
Water Skis Kids: 0
Sailing Dinghy: YES
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: Yes
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

CAPTAIN

Chief Stewardess

Deckhand

Second Stewardess

Captain: Douglas Meier

CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

CHEF TBDI

FIRST MATE TBD

STEWARDESS Brittany Harris
Brittany was born and raised in South Florida. After attending college courses and working at a preschool for 4 years she was in search for a bit of adventure, at the age of 22 she followed the advice of a fellow captain friend and joined the yachting industry. It has been almost 4 years since then and she has never regretted her decision. During Brittany’s down time she enjoys hanging out with friends, being on the water/beach, hiking and playing tennis.

DECKHAND Kevin Mulhern
Kevin is from the lighthouse town of Jupiter, Florida where the love of the water was only natural being oh so close. He worked as an electrician and also at Jupiter Pointe Marina assisting the incoming boats. A proud Eagle Scout Kevin always does his best. He was introduced to the industry through friends and is excited to join the Renaissance Crew. When Kevin isn’t working, he likes to hit the greens with his buddies or go offshore fishing.

SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

Menu

One week of menu choices


Day one


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Crab and Spinach Eggs Benedict with Chive Hollandaise


Lunch:


Lyonnaise Salad


Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed


Croutons. Topped with soft poached Eggs


Hor d’ Oeuvres:


Charcuterie Platter (Chef’s selection of Meat and Cheeses)


Spiced Nuts


Dinner:


1st Course:


Roasted Cauliflower Soup


2nd Course:


Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger


with White Wine Sauce


3rd Course:


Pot du Creme with Anise Hazelnut Sable and Chantilly Creme


 


Day Two


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts


and Powdered Sugar


Lunch:


Tuna Nicoise Salad


Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,


and Soft boiled Egg


Hor d’ Oeuvres:


Beef Brochette with Harissa Deviled Egg Mousse


Cucumber and Hummus Coin


Dinner:


1st Course:


Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts


2nd Course:


Bouillabaisse


Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth


with Rouille Crouton and Fennel Salad


3rd Course:


Meskouta Cake with Lemon Curd and Strawberries


 


Day Three


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo


Lunch:


Fish Tacos Family Style


Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and


cilantro. With assorted sauces, Pico de Gallo, and Sour Cream


Hor d’ Oeuvres:


Gazpacho “Shots”


Conch Salad


Dinner:


1st Course:


Butternut Soup with Candied Bacon and Creme Fraiche


2nd Course:


Chicken Roulade


Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce


3rd Course:


Ice Cream “Smore”


Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and


Merengue Brûlée


 


Day Four


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Turkey Hash


Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup


Lunch:


Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.


Topped with Grilled Shrimp


Hor d’ Oeuvres:


Crudite and Relish Tray


Phyllo Bites


Dinner:


1st Course:


Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios


2nd Course:


Fish and Chips


Halibut battered and fried, served with Truffle Parmesan French Fries


and Spicy Remoulade Sauce


3rd Course:


Apple Crisp ala Mode


 


Day Five


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Baked Eggs Andalusia


Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego


Lunch:


Grouper Tartine


Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,


shaved Radish, and Bull’s Blood Microgreens


Hor d’ Oeuvres:


Spanakopita


Crab Cakes


Dinner:


1st Course:


Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil


2nd Course:


Shrimp Creole


Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce


Served over Jasmine Rice


3rd Course:


Berries and Cream


 


Day Six


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, and Homefries


Breakfast Special:


Handmade Biscuits with a Porcini Sausage Gravy and Chives


Lunch:


Jerk Caesar Salad


Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan


Topped with Grilled Jerk Chicken Breast


Hor d’ Oeuvres:


Sweet Pea Puree with Feta and Prosciutto


Bacon wrapped Scallops


Dinner:


1st Course:


Tomato Fennel Soup


2nd Course:


Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.


Drizzled with Chive Oil


3rd Course:


Butterscotch Creme Brulee


 


Day Seven


Breakfast:


Seasonal Fruit Platter


Selection of Lowfat Yogurts


Eggs cooked any style (Egg whites available)


Sausage, Bacon, Homefries


Breakfast Special:


Salmon Scramble with Chèvre, Leeks and Fines Herbs


Lunch:


Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,


and aged Balsamic Vinegar


Hor d’ Oeuvres:


Fois Gras on Pain Perdu with Pickled Figs


Shrimp Cocktail


Dinner:


1st Course:


Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche


2nd Course:


Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing


3rd Course:


Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise


4th Course:


Chocolate Mousse with Raspberries

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