Delana Mae

2020 50ft Catamaran Sleeps 8 Guests In 4 Cabins, Spacious, luxurious and well-equipped

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Accommodations

Join Captain Ron and Chef Katy aboard S/V Delana Mae, a Luxurious 50-foot Catamaran for an adventure around the US Virgin Islands.

Delana Mae has four spacious cabins all with queen-sized beds and private en-suite bathrooms equipped with a full shower, electric flush toilet, and vanity. The cabins also include their own A/C controls, 110Volt and USB outlets, and 2 reading lights.

The yacht includes 2 paddleboards, SNUBA, snorkel gear, floats, fishing gear, Bluetooth speakers, 60in Smart TV, a 20HP tender, a tube, and more! Our beautiful teak table will seat your entire group comfortably while Chef Katy serves you some delicious island cuis...

Amenities

Underwater Snuba offered from Dinghy up to 35 feet.

Water fun

Underwater Snuba offered from Dinghy up to 35 feet.

Crew

Ron grew up In Westport, Connecticut on the Atlantic Coast. Growing up on the beach he took to the water as a child and never looked back. At the age of 10, he began racing in the Junior Sailing Association all over the Long Island Sound. His passion growing up was competitive sailing and he has continued to race season after season for the last 20 years. A love for sailing has been in his blood since he was a young child. He spent summers sailing to and from Nantucket, Martha's Vineyard, and the British Virgin Islands. In his spare time, he also enjoys surfing, wakeboarding, scuba diving, beach volleyball, and snowboarding.

Ron became a Sai...

Cuisine

<p><span style="font-weight:bold">BREAKFAST</span> <span style="font-style:italic">All Breakfasts served with a fresh local fruit platter, coffee/tea, and assorted pastries</span></p><p> </p><p>Chef-made Focaccia topped with avocado, over-easy egg, spicy sriracha, and Chef seasoning</p><p>Crème Brulée French Toast served with fresh berry compote</p><p>Huevos Rancheros: Fried eggs served with chef’s salsa over grilled corn tortillas, herb-infused breakfast potatoes, seasoned black beans, and sliced avocado</p><p>Fresh bagels with smoked salmon, Philadelphia cream cheese, &amp; capers topped with sliced radish and microgreens</p><p>Pancake a la everything: Family recipe fluffy pancakes served with just about every topping you can imagine</p><p>Shakshuka! Tastes just as good as it sounds – a tomato-based, Middle Eastern dish with roasted vegetables and poached eggs served with toasty sourdough for dipping </p><p> </p><p><span style="font-weight:bold">LUNCH</span></p><p>Rosemary and brie infused turkey burgers topped with apricot spread served with seasoned sweet potato wedges</p><p>Roasted pork loin sliders with provolone and kale rabe served with a walnut &amp; green apple farro salad</p><p>Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad</p><p>Freshly caught, tequila-infused Mahi tacos with citrus slaw and avocado crema served with a strawberry and almond spinach salad</p><p>Chicken Caesar Salad: Italian marinated chicken topping fresh iceberg lettuce, bowtie pasta, creamy chef-made Caesar dressing, topped with grated parmesan, crispy croutons, and organic tomatoes</p><p>Garlic Honey Shrimp Buddha bowls: glazed shrimp, black beans, avocado and broccoli over white rice</p><p>Summer wrap: Grilled seasoned chicken, homemade spicy hummus, sliced avocado, cucumber, and tomato in a spinach tortilla served with Mediterannean pasta salad</p><p> </p><p><span style="font-weight:bold">STARTERS</span></p><p>Philly-style ‘Buff Chick’ Dip</p><p>Homemade Polynesian meatballs</p><p>Arugula and pear wrapped with prosciutto with a balsamic glaze</p><p>Seasonal Charcuterie platter</p><p>Chicken salad Tostito bites</p><p>Fresh caught, chef-made ceviche</p><p>Cucumber salmon cream cheese rolls</p><p> </p><p><span style="font-weight:bold">DINNER</span></p><p>Sesame seared tuna steak over top an Asian quinoa slaw with a pineapple citrus glaze and root vegetable spinach salad</p><p>Coconut shrimp curry with sweet red pepper and pineapple over coconut lime rice and grilled asparagus</p><p>Flank steak marinated in a homemade family recipe served with a broccoli salad and rosemary potato wedges</p><p>Mozzarella and mushroom stuffed chicken breast served over a sweet potato puree with purple roasted cauliflower</p><p>Anegada style lobster bake with parsley garlic butter sauce, mashed potatoes, and roasted rainbow veggies</p><p>Braciole: top round steak flattened and rolled with an Italian seasoned and minced vegetable stuffing served over rigatoni</p><p>Jerk seared snapper over coconut rice topped with tangy mango and cilantro salsa</p><p>Freshly caught tuna poke bowls with shaved radish, pineapple, edamame, avocado, and seaweed salad over brown rice with chef’s made bangbang sauce &amp; crispy tortilla strips</p><p> </p><p><span style="font-weight:bold">DESSERT</span></p><p>Homemade fudge brownies with vanilla ice cream</p><p>Angel food cake topped with berries and homemade whipped cream</p><p>Chocolate dipped fruit assortment</p><p>Classic Key lime pie</p><p>Apple crumble with warm homemade caramel drizzle</p><p>Oreo and Nutella cheesecake</p><p>Flourless chocolate cake with a dark cherry and raspberry drizzle</p><p>Creamy Crème brûlée</p>

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