SEAHOME Yacht Charter Catamaran
SEAHOME Yacht Charter Catamaran
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Crew Profile
CREW STARTING NOVEMBER 2019
Captain Colin Lange hails from the shores of Lake Ontario, NY where he lived
out his childhood on the water learning to sail Laser’s and 420’s. He further honed his sailing skills, racing throughout New York and Canada, including three years racing in the Junior Olympics. It was during this time that Colin earned his place as a certified US Sailing Instructor, coaching youth in sailing and racing. It was while completing his bachelor’s degree and preparing to join “the rat race”, Colin decided to confront his passions head on and shortly thereafter, moved to the Virgin Islands to begin his next great adventure as a full-time sailor. He is also a NAUI Dive Instructor.
Chef and First Mate Julianna Leone likes to say that while she was raised in Rochester, NY, her most formidable memories come from the summers she spent on Owasco Lake, in a cottage built by her great-grandparents. It was in the Finger Lakes in upstate New York that Julianna spent the summers of her youth swimming, adventuring and even water skiing before she could walk! As a young woman, she stayed local, attending the Rochester Institute of Technology where she got her degree in Graphic Design. In between classes should could be found going to yoga classes, painting, or cooking for her roommates (Best. Roommate. Ever.). After finishing her degree, Julianna spent a stint in the advertising/ marketing agency world, but soon decided to follow her roots back to the water. This time, a little further from home. Julianna brings a fresh and colorful menu to Tabula Rasa, inspired by her passion for travel, art and the idea that food should be shared “together”.
Colin and Julianna share a love of culture, travel, and spending time on the water. Their passion for life brought them together on an unconventional, but totally epic, career path in the Virgin Islands. Colin’s experience on a wide variety of sailboats and powerboats, along with a deep knowledge of the Caribbean Seas makes him the perfect tour guide. As a certified private chef, Julianna utilizes family knowledge passed down from three generations of Italian cooks directly to Seahome's galley. In addition to her Italian influence, she loves experimenting with local Caribbean cuisine, gluten-free and vegan cooking as well. These two bring a high level of service, fine attention to detail and a wealth of knowledge and personality to the Seahome family.
Colin and Julianna are a passionate, motivated, water-loving team, whose specialty skills and knowledge make them your perfect crew for any and all charter adventures.
Captain Colin and Chef Julianna are joined aboard Seahome by a third crew
member.
Captain Colin Lange Qualifications
U.S. Coast Guard Masters 100GT Captain’s License - STCW, Auxiliary Sail and Assistance Towing Endorsement
NAUI Dive Instructor
American Red Cross Life Guard
American Red Cross Emergency First Responder U.S. Sailing Instructor
Chef Julianna Leone Qualifications
Experienced, Award-winning (2018 VIPCA Culinary Contest) Charter Chef Experienced Bartender, and Barista
Specialized Fine Wine Knowledge
NAUI Certified Advanced SCUBA Diver
STCW and Emergency Responder Certified Social Media and Marketing Expert
Skilled Designer, Photographer, Videographer Yoga Instructor
Water Entertainment
Tender is a Highfield 460 with 8 pax capacity
12 x Snorkel Gear
Seahome can now fish in BVI waters, Certificate # JMP 16037 (12/20/16)
Scuba Diving
Open Water Certification Dives. $350
Discover Scuba Diving: $150
Onboard Entertainment
Flybridge and Foredeck cushions in dark grey and graphite shades
4 x Ocean LED under-water spot lights
Flybridge Fridge
USB sockets in cabins
Fans in Cabins, Galley and Salon
Washer/Dryer
TV in Salon with Electric lift in Central Galley
Xbox with car racing games
Inflatable Pegasus and T Rex floats
Menu
Breakfast
Greek yogurt parfait with sweet honey, candied walnut granola & fresh fruit
Traditional Italian sausage frittata with fresh vegetables & herbs
Breakfast grains & poached berries with fresh fruit smoothies
Fresh Caribbean lobster omelette with sautéed scallions & spinach
Lemon ricotta pancakes with orange infused maple syrup, topped with whipped cream & fresh orange slices
Eggs Benedict Oscar with king crab and lemon & cayenne aioli
Ham & Brie Monte Cristo french toast sandwiches with strawberry preserves & a powdered sugar dusting
Lunch
Curried chicken and grape wrap with sweet green apples & pecans
Homemade Greek turkey burgers with tzatziki sauce & tabbouleh
Grilled Tuna over butter lettuce with micro greens & champagne & pear vinaigrette
Caprese panini with fresh watermelon, feta & homegrown mint salad
Blackened Mahi sandwich with a mango cilantro sauce & orzo vegetable melange
Chicken avocado caesar salad made with locally grown V.I. greens
Locally caught grilled Wahoo fish tacos with a pineapple and mango salsa & spicy sriracha mayo
Starters
Charcuterie board with assorted cheeses, apple slices, nuts & mango chutney
Grilled bacon wrapped asparagus served with whipped ricotta
Crispy coconut shrimp with an avocado tartar dipping sauce
Fresh spring rolls with Julienned veggies, homegrown herbs & a peanut hoisin satay
Baked pear and brie crostini with fresh picked thyme & balsamic fig glaze
Roasted tomato, spinach & mozzarella flatbread
Homemade roasted red pepper hummus with toasted pita & cucumber batons
Entrees
Grilled garlic shrimp linguini with creamy parsley alfredo sauce
Coffee crusted filet mignon with sweet potato puree & roasted broccolini
Roasted pineapple and rum chicken with a brown sugar reduction & creamy vegetable risotto
Pan-Seared herb-crusted salmon with a sweet thai basil cream sauce, wild rice & steamed broccoli
Grilled pork tenderloin with shallot & parsley couscous & blistered grape tomatoes
Pasta fagioli with spicy Italian sausage, peppers, onions & homemade sauce
Whole lemon and herb snapper served with roasted asparagus & tri-color quinoa
Dessert
Dark chocolate espresso tiramisu made with locally roasted coffee beans
Homemade salted caramel ice cream with crispy pizzelle
Signature Caribbean Painkiller Grenada finished with fresh nutmeg
Authentic Italian panna cotta with a triple berry compote
Molten lava cakes with homemade vanilla ice cream, fresh strawberries, whipped cream & mint
Coconut cornmeal cake topped with fresh coconut curls & powdered sugar
Homemade key lime pie with fresh whipped cream & fruit
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax | |
| Summer 2018 | $36,500 | $37,000 | $38,000 | $39,000 | $40,000 |
| Winter 2018 to 2019 | $36,500 | $37,000 | $38,000 | $39,000 | $40,000 |
| Summer 2019 | $36,500 | $37,000 | $38,000 | $39,000 | $40,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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