COOL BREEZE

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1995 65ft Power Boat Sleeps 6 Guests In 3 Cabins, Experience luxury and speed

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From $22,000/week

Special Terms

Guests: 6

Length: 65ft

Cabins: 3

Built: 1995

Crew: 2

Builder: Johnson

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Accommodations

6 Guests

2 King Beds

4 Wash Basins

3 Cabins

4 Showers

4 Electric Heads

Aft master king walk-around berth, private en-suite bath with electric toilet and stall shower.

Forward VIP king walk-around cabin, private en-suite bath with electric toilet and stall shower.

Midship cabin with 3 twin berths, 2 lower full size and 1 upper which is for a child or luggage. Cabin has private en-suite bath with electric toilet and stall shower.

Yacht has an electric passerelle for easy access from the dock. This passerelle also is used as a diving board for guests....

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Amenities

WiFi internet access

Generator:23KW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

 

Water fun

13' AB 50 HP EVINRUDE 2 STROKE Dinghy

Stand Up Paddle

Snorkeling Gear

Adult Water Skis

2 Man Kayak

Fishing Gear

Tube

Floating Mats

Beach Games

Crew

DENNIS WHELLER, CAPTAIN:
A lifelong yachtsman, Captain Dennis Wheeler consistently offers his guests a truly unique and memorable, 5-star experience. Born in New Jersey and raised in St Croix and Texas, Captain Dennis has lived a fascinating life. An engineer by training, and a successful global technology entrepreneur, he sold the rights to an electric powertrain technology he developed, and moved back to the Caribbean to focus on his love of the sea.

He has successfully refit and restored several vessels and has cruised extensively throughout the Atlantic Ocean and Caribbean Sea.

Guests benefit from his excellent helmsmanship, incredible...

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Cuisine

<div class="page" title="Page 1"> <div class="section"> <div class="layoutArea"> <div class="column"> <p style="text-align: center;"><span style="font-size: 18pt;"><strong>Seven Day Sample Menu</strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;">~Chef is knowledgeable about dietary preferences and is happy to accommodate allergies, intolerances, or children’s food.~</span></p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 1</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Stuffed French Toast. Classic french toast stuffed with whipped cream cheese and strawberries. Topped with blueberry compote and served with bacon.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Mahi Tacos. Grilled fresh mahi with sweet mango, radish wheels, chipotle crema, and cotija cheese on grilled corn tortillas. Served with grilled corn and jerk-seasoned slaw.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Watermelon Gazpacho. Chilled soup shooters garnished with prosciutto and cucumber.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Red Wine Short Ribs. Seared and slow-roasted with a red wine glaze. Served over creamy roasted corn polenta, braised leeks, and topped with tangy pickled cabbage.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Orange Meringue Pie. Sunny orange filling sits beneath a sturdy cardamom meringue.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 2</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Veggie Quiche. Broccoli and cheddar set inside flaky puff pastry. Served with homemade granola, fresh fruit, and yogurt.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Tamarind Pulled Pork. Tender pork tossed with a tamarind-orange barbecue sauce, served on mini hawaiian rolls and topped with pineapple and cilantro. Served with caesar slaw and watermelon-mint salad.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Cauliflower Frites. Lightly battered and served with saffron aioli.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Scallops & Calabaza. Seared scallops topped with tomato-bacon chutney. Served over calabaza puree and beurre blanc, with asparagus spears.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Tropical Crepes. Tropical fruits, like papaya and banana, sit atop delicate crepes and a rich rum butter sauce.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 3</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Good Morning Galette. A rustic breakfast "pie" with ham, gruyere, sweet apples and thyme. Served with a fresh salad of sprouts, avocado, cucumber, and orange vinaigrette.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Shrimp BLT Wedge. Grilled shrimp skewers over a hearty iceberg wedge and homemade bleu dressing, bacon, heirloom tomatoes. With roasted new potatoes.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Beef Skewers. Served with horseradish creme fraiche.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Lemongrass Creamed Chicken. Chicken breast stuffed with wilted greens and prosciutto. Topped with a lemongrass-basil coconut sauce over green beans and pureed sweet potatoes.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Fruit Crisp. Warm mixed berries under a sweet oat crumble. Topped with white pepper whipped cream.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 4</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Salmon Eggs Benedict. Toasted english muffin with smoked salmon, a poached egg, and creamy hollandaise. Served with fresh greens and fruit.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Chorizo Potato Empanadas. Yukon potatoes simmered in chorizo and aromatics, then folded into pastry and fried. Served with a colorful salad of arugula, carrot ribbons, green apple, radish, and goat cheese.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Ceviche. Fresh fish marinated in citrus juices. Served with fresh plantain chips.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Filet Mignon & Cognac Cream. Seared and roasted to your perfect temperature, topped with sauteed portobellos. Served atop roasted new potatoes and broccoli, with a creamy cognac sauce.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Double Chocolate Mousse. Rich, delicate mousse. Served over baked chocolate mousse with fresh raspberries.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 5</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Farm Waffles. Wheat-amaranth waffles topped with bananas, blueberries, toasted almonds, and espresso whipped cream. Drizzled with maple syrup and served with crispy bacon.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Curry Chicken. Open-faced sandwich of curry chicken salad on homemade ciabatta. Served with a beet-feta salad and herbed rice.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Tomato Soup. Warm soup shooters served with grilled cheese wedges.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Tuna & Gnocchi. Fresh tuna steak atop homemade potato gnocchi. With a colorful medley of shaved parmesan, roasted tomato, zucchini, and squash. Drizzled with house pesto.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Coconut Flan. Dressed with a vibrant sorrel syrup.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 6</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Breakfast Enchiladas. Scrambled eggs in a flour tortilla. Topped with homemade mole, avocado pico de gallo, and sour cream. Served with sweet potato hash and bacon</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Chef's Sliders. Mini hamburgers with chef's crowd-pleasing trio of white cheddar, remoulade, and tomato-bacon chutney. Served with rosemary kettle chips and watermelon wedges.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Strawberry Papaya Crostini. Fresh fruit and mint combine in a salsa fresca atop peppered chèvre and thick sliced french bread.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Rosemary Crusted Lamb. Served with pomegranate jus, a dollop of mashed plantains, caramelized pearl onions and wilted spinach.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Drunken Tres Leches. Airy vanilla cake soaked in milk and Bailey's. Topped with a light whipped cream and fresh Caribbean nutmeg.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">Day 7</span></strong></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Breakfast<br /></span></em><span style="font-size: 12pt;">Scone-Wiches. Parmesan-rosemary scones stuffed with homemade orange marmalade, spiced sausage, and arugula. Served with a melon-berry fruit salad and yogurt.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Lunch<br /></span></em><span style="font-size: 12pt;">Crab Cakes. Maryland-style crab cakes topped with horseradish creme fraiche. Served over orange-ginger quinoa and a cucumber salad.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Canapé<br /></span></em><span style="font-size: 12pt;">Coconut Rice Croquettes. Savory-sweet, fried balls of coconut rice, chorizo, and mozzarella. Served with a tangy tamarind dip.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dinner<br /></span></em><span style="font-size: 12pt;">Lobster Francaise. Grilled Caribbean lobster tail over angel hair pasta. Dressed with a creamy chorizo sauce with sweet peas, corn, and shredded lettuce.</span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Dessert<br /></span></em><span style="font-size: 12pt;">Guava Lime Cheesecake. With coconut whipped cream and graham cracker crust.</span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 18pt;"><strong>Cocktails on Cool Breeze</strong></span></p> <p style="text-align: center;"><em><strong><span style="font-size: 12pt;">Passionate But Chill</span></strong></em></p> <p style="text-align: center;"><span style="font-size: 12pt;">vodka + muddled lime and demerara sugar + passion fruit + mint + la croix</span></p> <p style="text-align: center;"><em><strong><span style="font-size: 12pt;">Garden Gimlet</span></strong></em></p> <p style="text-align: center;"><span style="font-size: 12pt;">gin or vodka + muddled lime and cucumber + rosemary syrup >>chilled</span></p> <p style="text-align: center;"><strong><em><span style="font-size: 12pt;">¿Que es Guanábana?</span></em></strong></p> <p style="text-align: center;"><span style="font-size: 12pt;">tequila blanco + soursop juice + lemon + orange liqueur >>frozen</span></p> <p style="text-align: center;"><strong><em><span style="font-size: 12pt;">Cool Bees</span></em></strong></p> <p style="text-align: center;"><span style="font-size: 12pt;">añejo rum + local honey + lime + angostura bitters + prosecco</span></p> <p style="text-align: center;"><strong><em><span style="font-size: 12pt;">Cold San Juan</span></em></strong></p> <p style="text-align: center;"><span style="font-size: 12pt;">light rum + coconut milk + pineapple juice + simple syrup >>frozen</span></p> <p style="text-align: center;"><strong><em><span style="font-size: 12pt;">The Masseuse</span></em></strong></p> <p style="text-align: center;"><span style="font-size: 12pt;">dark rum + coconut milk + vanilla syrup + pineapple juice + orange juice + grated nutmeg</span></p> <p style="text-align: center;"><strong><em><span style="font-size: 12pt;">Stormy Sunset</span></em></strong></p> <p style="text-align: center;"><span style="font-size: 12pt;">dark rum + ginger beer + orange juice + ginger-cardamom syrup + Goslings floater</span></p> </div> </div> </div> </div>

 

Availability

Upcoming 12 months reservations calendar 

Available - the dates are available for your charter

Booked - booked by another client group already

Hold - held by another client group, not yet booked, and can be challenged

Unavailable - blocked out by the Owner and unavailable to challenge

 

Rates

 

Reviews (19)

March 2021

We are heading back on the ferry now. Just wanted to thank you both for such an incredible experience. Top notch in every way -- amazing family memories.

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Jan 2021

Alyse and Captain Dennis
Thank you both for everything. This was our best trip. You both rock! Food was superb and also the ride, beach and your hospitality. We are back soon!! I have to bring you back the bed:)
Best Leo and Carl

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Feb 2021

Dear Cool Breeze and all of it's wonderful inhabitants. Words cannot begin to describe the magical 4 days we spent with you. from snorkeling to swimming with captain Dennis, to enjoying every bit of Alyse's superb cooking it has been a dream. We will be back with friends and family. Thank you for the trip of a lifetime.

Love Camilre and Peter

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Jan 2021

Thank you for showing us the trip of or lifetime ! you two are a great combination on board, The food was incredible and i will miss spending time with you all on the beautiful islands! See you next year?
Ali

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Feb 2021

Alyse & Capt. Dennis

Thank you for a wonderful week aboard. Lauren Jacqueline, heather and i loved the excursions to the beach, swimming behind the boat, the delicious food and dancing to it's Raining Tacos" Hope to be back tp see you soon!

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Jan 2021

Thank you Alyse and Captain Dennis for an awesome time!
Dan
We had a fantastic time! Alyse - the meals were amazing! Captain Dennis Great Mooring spots!
Louise

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