DEVINE SAILING

2015 50ft Catamaran Sleeps 8 Guests In 6 Cabins, Great for larger groups

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Accommodations

Five cabins with queen berths, each cabin has en-suite head with shower, electric toilet and vanity. All showers are "wet" showers.

Dry shower stalls are in Stbd. and Port forward heads as well as the Stbd aft cabin.

All other cabins have wet heads.

Crew use midship port....

Amenities

Solar panels

Water fun

Aquapax
Sky Lounge
Underwater lights
2 person Tube
2 GoPro's and a drone

Crew

Captain Dick Stuart and Chef/Steward Kim Richards combine their love for each other, love of sailing, and commitment to exceptional hospitality to guarantee guests wonderful memories aboard Devine. They are passionate about the experience they deliver, cultivating a feeling of adventure and joy, that is sure to last far beyond your time in their care.

Captain Dick Stuart, a mechanical engineer by training, enjoyed a successful career in construction sales management. He started his sailing career at the early age of 10 in an El Toro on Lafayette Reservoir in Northern California. Growing up, much of his time was spent sailing on San Francisco...

Cuisine

<p><em>Fresh fruit will be served each morning along with breakfast based on availability along</em><br /><em>with an assortment of homemade pastries. Breakfast cereals, grits, oatmeal and cream</em><br /><em>of wheat can be supplied upon request. Coffee, tea, juices, water and milk are available</em><br /><em>each morning along with Caribbean Mimosas and Pirate’s Bloody Marys. Vegetarian</em><br /><em>options are also available.</em></p> <p><strong>Breakfast:</strong><br />Egg Cups with Prosciutto, Spinach and Grated Parmesan Cheese<br />Captain Dick’s Pina Colada Pancakes with Bacon<br />Sausage and Mushroom Quiche/Vegetarian Quiche<br />Orange French Toast Casserole with Shaved Ham<br />Southwestern Egg Burritos<br />Bagels with Smoked Salmon, Cream Cheese, Red Onion and Capers</p> <p><strong>Lunch:</strong><br />Smoked Chicken Enchilada Torte<br />Grilled Sirloin Burgers with Sweet Potato Fries<br />Pulled Pork Sandwiches with Caribbean Coleslaw and Pickles<br />Grilled Caribbean Shrimp Salad with Mango Dressing<br />BLT with Herbed Mayo and Apple Salad<br />Taco Trio with Pork, Chicken and Fish with various Caribbean toppings</p> <p><strong>Dinner:</strong><br />Shrimp and Grits with Smoked Gouda<br />Grilled Pork Tenderloin Medallions with Balsamic Guava Glaze and Wasabi Mashed Potatoes<br />Chicken Piccata with Angel Hair Pasta<br />Grilled Blackened Mahi with Artichoke Risotto<br />Grilled Steak Fillets with Gorgonzola Mushroom Sauce and Loaded Backed Potato<br />Coconut Chicken with Mango Rice</p> <p><strong>Desserts:</strong><br />Chocolate Mousse<br />Key Lime Pie<br />Tiramisu<br />Orange Cheesecake<br />Mixed Berry Crumble</p>

Rates

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