1978 92ft Sail Boat Sleeps 12 Guests In 3 Cabins, Elegant and Classic Sailing Experience
Elegant and classic AUGUST MAVERICK is a family friendly charter yacht offering a crew of 3 for inclusive and captain only charters in the Virgin Islands as well as New England. Offering many options and combinations of cabin use due to flexibility of the crew, this is a fantastic family holiday option. She has an elegant main salon area, a beautiful 360 degree view pilot house and shaded aft deck for many options in relaxing in style....
1 King Beds
5 Wash Basins
5 Electric Heads
Large master suite aft with king walk around berth, plus his and her’s separate baths, each with an electric toilet, vanity and sink, and one shared shower. Crew allows flexible arrangements, depending on families and number of guests.
MID-SHIP TWIN CABINS (2)
Each of the two cabins has 2 built in twin beds and one pullman berth (slightly smaller than twin size), plus each has a private en-suite head with electric toilet, vanity/sink. One head has a tub and the other has a standing shower.
Saloon has two built in sofas that can sleep one each. Must share a guest head.
OTHER AREAS OF THE BOAT
WiFi internet access
Generator:Two, 30Kw & 20Kw
Ipod/device docking station
Air conditioning and fans
Cockpit and flybridge speakers
Night Air conditioning and fans
Water Maker: 50GPH
Salon TV with satellite tv
3 ice makers, wine cooler, mini fridge, Tv and DVD in main salon and master guest room: Bluetooth stereo in all guest rooms common areas and on deck; variety of water toys, board games, cards, library, internet router in guest rooms and main salon and much more.
14' RIB 50HP Dinghy
1 Man Kayak
Adult Water Skis
Stand Up Paddle
4 Su Paddle boards, 2 kayaks 1 Pax, Tube for kids, Water skis for adults, floating dock, water noodles, snorkeling gear, 6 inflatable chairs & 1 inflatable couch.
Captain Shawn Deweese
You’re in good hands with Shawn - not only the Captain, but an owner he knows August Maverick in and out. He holds a Bachelor's Degree in Naval Architecture & Marine Engineering from the U.S. Coast Guard Academy and a Master's Degree in Social Organizational Psychology from Columbia University. He served nine years at sea in the U.S. Coast Guard aboard cutters ALEX HALEY (Kodiak, AK), KUKUI (Honolulu, HI), CAMPBELL (Kittery, ME), and was the Commanding Officer of Cutters ADAK (Manama, Bahrain) and KISKA (Hilo, HI). He graduated from the Naval Diving Salvage Training Center (Navy Dive School) in Panama City Florida where ...
<p style="text-align: left;"> </p> <p style="text-align: center;"><strong><span style="font-size: 300%;"> DAYBREAK </span></strong><br /><strong>CREPES</strong> <br /><em>Vanilla crepes stuffed with fresh fruit, topped with lime crème frâiche </em><br /><br /><strong>EGGS FLORENTINE</strong> <br /><em>Toasted english muffin topped with perfectly poached eggs, spinach, apple wood smoked bacon, finished with a tangy hollandaise </em><br /><br /><strong>MONTE CRISTO </strong><br /><em>A classic breakfast treat made with fresh vanilla battered brioche, choice cuts of ham,Turkey, Swiss cheese, topped with berry jam and confectioners sugar </em><br /><br /><strong>BANANAS FOSTER STUFFED TOAST</strong> <br /><em>Grilled vanilla brioche, rum caramelized bananas, whipped butter, candied bacon </em><br /><br /><strong>QUICHE</strong> <br /><em>Miniature quiche with seasonal ingredients </em><br /><br /><strong>OMELETS </strong><br /><em>Made to order with selected ingredients. Served with hash browns or golden potato cakes </em><br /><br /><strong>SCONES</strong> <br /><em>A classic lemon scone served with clotted creme and berry compote </em><br /><br /><strong>CHILLED OATMEAL CUPS </strong><br /><em>Steel cut oats prepared with almond milk, layered with fresh blueberries, bananas and toasted cocoanut flakes</em></p> <p style="text-align: center;"><span style="font-size: 10pt; font-family: helvetica, arial, sans-serif;"><strong><span style="font-size: 300%;">MIDDAY</span><br />GRILLED PANINI</strong><br /><em>Fresh basil, Roma tomatoes, provolone, topped with a perfect mozzarella </em><br /><br /><strong>WEDGE SALAD</strong><br /><em>A chilled wedge of iceberg lettuce with double cream blue cheese, shaved red onion, applewood smoked bacon, heirloom tomatoes, and hard boiled eggs </em><br /><br /><strong>CHICKEN NAPOLEON</strong><br /><em>Colorful roasted vegetables, on a bed of couscous with red pepper coulis </em><br /><br /><strong>CAESAR SALAD</strong><br /><em>Romaine hearts, shaved parmagiano reggiano, garlic crostini, lemon, served with grilled chicken or shrimp</em> <br /><br /><strong>CARIBBEAN FISH TACOS</strong><br /><em>Blackened grouper served in a flour tortilla with jicama, mango, and cilantro salsa </em><br /><br /><strong>FRENCH DIP</strong><br /><em>Classic hot roast beef sandwich served on a toasted baguette layered with Swiss and Provolone cheese with Au Jus</em> <br /><br /><strong>GRILLED SALMON</strong><br /><em>prepared with dill lime aioli atop a chilled cucumber salad </em><br /><br /><strong>KEBABS </strong><br /><em>Mediterranean dish served with a variety of marinated vegetables skewered and grilled to perfection </em><br /><strong><span style="font-size: 300%;">EVENING</span> </strong><br /><strong>SUNSET BEACH BBQ </strong><br /><em>Pineapple glazed pork tenderloin, curried cocoanut prawns, garlic stuffed Caribbean lobster, cornmeal cakes, potato salad, and jicama slaw </em><br /><br /><strong>CHARBROILED BEEF FILET </strong><br /><em>Roasted red and blue potato, haricot vert bundle, with a red wine jus </em><br /><br /><strong>CHICKEN SATAY </strong><br /><em>Chicken skewers with a curried cocoanut peanut sauce served with a Thai spring roll, Mae Ploy and cocoanut jasmine rice </em><br /><br /><strong>ROASTED CORNISH HEN </strong><br /><em>Tequila, lime, and carambola marinade with a tomatillo coulis and avocado crema </em><br /><br /><strong>SALMON </strong><br /><em>Grilled atop crispy golden polenta cakes, sun-dried tomatoes, spinach, artichoke hearts, grilled parmesan lace </em><br /><br /><strong>MOFONGO </strong><br /><em>Mashed green plantain, yuca, and yautia with traditional Criollo seasoning, piled high with juicy Chimichurri Churrasco </em><br /><br /><strong>CARIBBEAN GROUPER </strong><br /><em>Panko encrusted pan fried grouper with fresh mango and red pepper salsa </em><br /><br /><strong>ROASTED DIJON PORK TENDERLOIN </strong><br /><em>Slow roasted to perfection, served with herbed orzo</em><br /></span></p>
Shawn, Vici, Angie:
Thank you for such a wonderful cruise in New England. Your attention to detail makes all the difference from a good experience to an amazing one! Thank you for helping us come and go to all our events and being so kind and accommodating. The menus and food were amazing and we cant thank you enough for your thoughtful hospitality!
- Lisa & Tim - Safe Sailing August Mave...
Shawn, Vici, Lauren & Adam,
Thanks for detouring the trip to pick us up in St. Croix! It was a fabulous 3 1/2 days - next time will be longer! It was fabulous.
Jen & Clem
Thank you August Maverick and crew! We couldn’t have dreamt of a better New England family vacation. Great times sailing, swimming off the back of the boat (66*F water was particularly refreshing) and the food was amazing! Special thanks for finding amazing 4th of July fireworks. Heading home refreshed and relaxed. Thank you Shawn, Victoria and Blair!
Such a great time, Thank you!
Thank you for an absolutely amazing week. Will remember this trip for a long long time. Everything was perfect. Thank you for putting up with all of us!
Back in the Virgin Islands after 30+ years. Crew was so helpful, service and food was excellent. Time with family cruise was one of my best vacations.
Shawn, Lauren, Vici & Adam,
What a great trip!! I get an A+ in retirement. I would do this every year. Food was great, service excellent.
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