EUPHORIA 60 Yacht Charter Catamaran
EUPHORIA 60 Yacht Charter - Ritzy Charters 
EUPHORIA 60 Yacht Charter - Salon 
EUPHORIA 60 Yacht Charter - Aft deck 
EUPHORIA 60 Yacht Charter - Top flybridge at night 
EUPHORIA 60 Yacht Charter - Aft deck lounge and alfresco dining 
EUPHORIA 60 Yacht Charter - Master queen cabin 
EUPHORIA 60 Yacht Charter - Master bath 
EUPHORIA 60 Yacht Charter - Queen guest cabin 2 
EUPHORIA 60 Yacht Charter - Queen guest cabin 3 
EUPHORIA 60 Yacht Charter - You could be here.... 
EUPHORIA 60 Yacht Charter - Guest heads 
EUPHORIA 60 Yacht Charter - Spacious decks and top flybridge 
EUPHORIA 60 Yacht Charter - Paradise, come join us aboard EUPHORIA 
EUPHORIA 60 Yacht Charter - Paddle boards 
EUPHORIA 60 Yacht Charter - Floating Island 
EUPHORIA 60 Yacht Charter - Kayak 
EUPHORIA 60 Yacht Charter - Knee board 
EUPHORIA 60 Yacht Charter - Galley EUPHORIA 60 Yacht Charter Catamaran
Accommodations
1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
AJ Chef/Hostess/First Mate
Captain Keith and Chef AJ, not only have a love of sailing, diving, and entertaining but also enjoy sharing these experiences with others. They made a commitment 5 years ago to create a strategy to exit their land based life and find a way to live their life on the water and find an opportunity to enrich others’ lives by sharing this wonderful adventure. They are excited to share with guests the adventure of sailing the beautiful waters of the Virgin Islands, exploring the underwater world, hiking and exploring, as well as unparalleled culinary experiences. Come join us for an adventure of a lifetime we can’t wait to share it with you!!!
CAPTAIN KEITH was bit by the sailing bug as a teenager; he first learned to sail Sunfish and Hobie Cats with friends on Big Stone Lake in South Dakota of all places! He grew up fishing, water skiing and boating on the lakes in SD and MN. Keith is an accomplished freshwater and saltwater angler and certified PADI SCUBA diver.
Later, he joined friends on charter in the BVI and discovered his passion for sailing keel boats and catamarans. In 2002, he put a picture of a 43’ Jeanneau Decks Salon on his refrigerator – 18 months later, he bought “Daddy’s Girl” – a sister ship of the one depicted on his fridge! Shortly after, he delivered “DG” to Antigua and then earned his Captain’s license and began delivering yachts coastwise, as well as to and from the Caribbean and along the seaboard. Keith has had the pleasure of skippering charters in the Chesapeake Bay and the Caribbean. Keith enjoys helping others discover their own “sailor within” and hone their skills.
Keith also has a background in the hospitality industry and loves to entertain. Whether manning the grill or the bar, Keith takes great pride in delivering an exceptional experience to guests. He is an accomplished amateur “Sous Chef” and Mixologist, and oenophile. He finds joy in serving and helping others.
CHEF AJ: Having grown up on the coast of North Carolina, AJ spent her youth on and in the waters of the Atlantic coastal area. She began her diving adventures at the age of 14 and became a PADI dive instructor at the age of 22. Sharing the underwater world with seasoned divers, new divers, and students is a lifelong passion. In addition to her years of diving she has also crewed on offshore fishing charters and is quite an accomplished angler!!
Sailing and boating was major part of her life while growing up. She spent her early boating years on pleasure boats and crewing on deliveries with her Uncle up and down the Eastern Seaboard. Most recently she has become an extremely competent sailor while crewing on deliveries from Annapolis to St. Martin, the BVI’s to Bonaire, and Annapolis to Charleston, SC. Her calm demeanor and “can do” spirit assures that all on board feel safe and are able to enjoy the experience.
AJ spent her college years working her way through school in the restaurant industry. This ignited a passion in her for food preparation, exploration and presentation!! She was also involved in the opening of a very successful restaurant in Charlotte, NC where she not only participated in menu selections and cocktail creations but also in catering for private events. This experience along with her time spent in the boating community will insure you experience a fabulous culinary experience in addition to an incredible sailing adventure!!
Water Entertainment
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating island
Scuba Diving
Keith is a PADI certified Divemaster and also leads certified divers on dives.
AJ & Keith are happy to handle gear rental, pick-up and return on the guests behalf. AJ & Keith discuss details during preference calls with guests. Gear rental is at the guests' expense; crew provide individual cost estimates based on the guest's requirements.
The crew can also arrange diving with dive operators who offer rendezvous diving
Onboard Entertainment
Starting on
Red Hook, St. Thomas, USVI
at 2019-06-01
Finishing on
Red Hook, St. Thomas, USVI
at 2019-06-08
Menu
BREAKFAST
Each day fresh brewed gourmet coffee, assorted teas, yogurt and granola, and fresh fruit will be offered
Blueberry-Lemon-Cream Cheese French Toast Assorted Scuffins – Bacon Carmel, Cherry Coconut, and Chocolate
Southern Breakfast bowl, eggs to order with orange and grapefruit slices
Sausage Gravy with hot Buttermilk biscuits and eggs to order
Yogurt parfait with tropical fruit and fresh squeezed juice
Fluffy cinnamon pancakes with bourbon maple syrup, crispy bacon and sausage
Eggs benedict three ways , Salmon, Traditional or, Florentine, hash browns and fresh fruit
Tomato and Caramelized onion Frittata with goat cheese and assorted breads
Breakfast burrito with choice of breakfast meat, fresh made salsa, and rosemary potatoes
Buttermilk-Blueberry Breakfast cake
LUNCH
Assorted alcoholic and nonalcoholic beverages are available and Picnic lunch is offered for onshore excursions
Cashew and Curry Shrimp salad in Endive cups with fresh fruit
Grilled Chicken wrap with Avocado and Festive Pasta Salad
Curried egg salad finger sandwiches with assorted chips
Tortellini, Broccoli, and Bacon Salad Melon, Prosciutto, and Gouda Salad served with Avocado and warm fresh bread
Grilled Shrimp Salad with Strawberries, Pecans, and Vinaigrette Dressing
Grilled Fish Tacos with Mango salsa and Asian Slaw
Barbecue Bacon Cheddar Smokehouse Burger (with AJ’s homemade BBQ sauce) and Garlic Oven Fries
APPETIZERS, STARTERS & SIGNATURE COCKTAILS
Captain Keith will mix a special “Captain’s” cocktail or will be happy to whip up your favorite drink of choice while AJ presents and exciting appetizer for your enjoyment on the bow while you relax, unwind and enjoy the magnificent Caribbean Sunset!!
Prosciutto wrapped shrimp stuffed julienned jalapeños and Havarti
Thinly Sliced Cucumber topped with Tuna tartar and drizzled with wasabi aioli
Carrot and Ginger Soup Antipasti platter with Gourmet Cheeses hand selected Meats and assorted Olives
Caramelized Onion and Brie Tart Prosciutto stuffed with pears and goat cheese Avocado deviled eggs topped with succulent shrimp Seafood Salad Tartlets
Bread and Spreads Platter - assorted homemade spreads and French Baguette Smoked Salmon, capers, creamy dill sauce and assorted crackers
DINNER
Join us in the spacious cockpit for a culinary delights, wine pairings or cocktail of your choice
Rolled sole and Salmon with dill sauce, Grilled asparagus, and Garlic potatoes
Beef Roulade with Fontina/Prosciutto/Basil with a Zinfandel drizzle, Parmesan Butter noodles and Dilled Cucumber
Tomato Salad Shrimp Penne Pasta in a Cajun Cream sauce, warm Romaine Salad, Crusty Garlic and Herb Bread
Hoisin-Glazed Pork Chops with Sautéed Vegetables and Confetti Rice
Sweet and Spicy Grilled Mahi, Mediterranean Quinoa Salad, Pecan Green Bean in a brown butter sauce
Shrimp and Brie Quesadillas, Mango Salsa and Calypso Salad
Low Country Shrimp and Grits, French bread for dipping, Crispy Green salad
Pan Seared Grouper (with secret breading), Black Bean and Corn salsa, Toasted Almond Rice
DESSERTS
End the evening with a sweet treat and Gourmet coffee, assorted teas, or cordial
Apple Tarte Tatin with French vanilla ice cream
Fresh Fruit Tart S’mores
Chocolate Chip Ice-Cream Sandwiches
Key Lime Bars with Fresh Whipped Cream
Assorted Chocolates and Truffles
Angel Food Cake and Strawberry Trifle
Fresh Tropical Fruit with Marshmallow Cream Cheese Dip Lemon-Basil Granita
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $22,500 | $23,500 | $24,500 | $25,500 | $26,500 |
| Summer 2019 | $24,500 | $25,500 | $26,500 | $27,500 | $28,500 |
| Winter 2019 to 2020 | $24,500 | $25,500 | $26,500 | $27,500 | $28,500 |
| Summer 2020 | $24,500 | $25,500 | $26,500 | $27,500 | $28,500 |
| Winter 2020 to 2021 | $24,500 | $25,500 | $26,500 | $27,500 | $28,500 |
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 BoatLicenses: 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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