GRACE Lagoon 52

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2020 52ft Catamaran Sleeps 6 Guests In 4 Cabins, Grace awaits!

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From $23,000/week

Special Terms

Guests: 6

Length: 52ft

Cabins: 4

Built: 2020

Crew: 2

Builder: Lagoon

“GRACE” is a brand new 2020 Lagoon 520 debuting at the St. Thomas Boat Show in Fall 2019, and is available for charter in the Virgin Islands upon splash down in November 2019. This newly designed 52’ Performance Luxury Model Lagoon is appointed with Beautiful Modern Comforts and Capabilities reflected in her “5 Private Bedroom Staterooms & 5 Private Bathroom Floorplan”. Whether you’re traveling with a group of friends, family, or just want to have her to yourself, she will accommodate! The Possibilities are Endless on “Grace”. Tremendous Entertaining and Relaxing Areas are on Board as well! Grace’s view from The Flybridge is Unsurpassed. ...

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Accommodations

6 Guests

3 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

Four Cabin Version- three Queen Staterooms and one cabin with bunks...

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Amenities

WiFi internet access

Generator:

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter Yes

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

14' Highfield 40 Dinghy

Wakeboard

2 Man Kayak

Fishing Gear

Adult Water Skis

Tube

Floating Mats

Underwater Camera

Kids Water Skis

Stand Up Paddle

Snorkeling Gear

2 Yamaha 275L Sea Scooters

Crew

Joseph and Britta grew up a world apart but ended up finding each other and true love in the beautiful Virgin Islands. He grew up on a small family farm in the Pacific Northwest and she grew up with her toes in the sand on the white sandy beaches of Florida. Before moving to the Caribbean, Joseph received degrees the Culinary Arts and Patisserie and Baking from Western Culinary Institute in Portland Oregon. In 2009, he packed his bags for the islands where he immediately bought and resided on his new boat in the Virgin Islands. Britta came to St Croix as a PADI dive instructor in 2005. She worked in local dive shops and in the hospitality in...

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Cuisine

<p style="text-align: center;"><span style="font-size: 12pt;"><strong>BREAKFAST</strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>Fresh made Breads: Blueberry Muffins, Cranberry Orange Scones, Croissants, Banana Bread, Coffee Cake served daily with breakfast along with fresh juices, coffee and assorted teas.</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>Smoked Salmon Frittata with red onions, cream cheese</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>Belgian Waffles</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>Pancakes with bacon</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>Traditional Eggs Benedict</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>Sausage Gravy and Biscuits</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong><em>French Toast</em></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong> </strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Spit-Roasted Cornish Game Hen with Zatar Spice </strong></em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>served with cous cous salad with local mint, cherry tomoatoes, sultanes, feta and arugula. Followed by Bananas Foster</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Lobster Butter Ravioli </strong></em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>with shrimp and king crab ragout. Followed by Chocolate Mousse.</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Freshly Ground Short Rib Burgers</strong> </em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>with chips. Followed by Coffee Gelato and Oatmeal and Golden Raisin Cookies.</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Roast Chicken</strong> </em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>with creamy polenta, cherry tomato fennel ragout. Followed by Blood Orange and Grapefruit Sorbet.</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Grilled Wahoo</strong> </em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>with parsnip puree, grilled corn and cherry tomato salad. Followed by Brownie ala mode and Ginger Snaps</em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>Mahi Tacos </strong></em></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em>with jalapeno mango slaw, fresh guacamole and salsa, freshly made tortilla chips. Followed by Strawberry Sorbet</em></span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>STARTERS</strong></span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Little Gem Salad</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with vinaigrette, hearts of palm, manchego cheese and crispy pancetta</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Tuna Poke Salad</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Caesar Salad with Focaccia</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Little Neck Clams </strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">in white wine, garlic, lemon butter, thyme sauce</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Beef Carpaccio</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with pine nuts, lemon, olive oil, Parmesan cheese, and micro arugula </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Jerusalem Artichoke Bisque</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with Black Truffle Oil served with french baguette</span></em></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DINNER</strong></span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Hoisin Braised Short Ribs</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with Risotto Milanese, haricot verte, salsa verde</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Filet Mignon </strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with Peruvian purple potato puree, grilled asparagus, finished with a Porcini demi glace</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Roasted Rack of Lamb </strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with potato gnocchi, pancetta, artichoke hearts, sugar snap peas, butternut squash, finished with a blackberry demi glaze</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Bone-in Pork Chop </strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with roasted acornsquash puree, grilled broccolini finished with a port balsamic veal reduction </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Chicken Sugo</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with Maltagliati pasta, roasted mushrooms, cippolini onions, finished with Parmesan Reggiano</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Pan-Seared Scallops</strong></span></em></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em> with arugula pomme puree, Pernod butter, smoked bacon with a port reduction and leeks fondue</em> </span></p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DESSERT</strong></span></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Chocolate Budino</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">grapefruit, candied hazelnuts, ganache and chantilly cream</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Angel Food Cake</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with port macerated strawberries, 20-year balsamic and chantilly cream</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Vanilla Bean Souffle</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with cardamon caramel sauce</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Coffee and Donuts</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">Parisian beignets, espresso Cremè Anglaise</span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Cinnamon Cremè Brulee</strong></span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;"><strong>Apple Crips</strong> </span></em></p> <p style="text-align: center;"><em><span style="font-size: 12pt;">with black currant streusel and almond cream </span></em></p> <p> </p>

 

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 (4)

This trip greatly exceeded our expirations!

This trip greatly exceeded our expirations! Thank you Jospeh and Britta for the most amazing experience! Not only was it the best food and wine we have had in our lifetime, but it was truly the most wonderful crew, family and fires that make it so memorable. And we cannot forget Zoe, who is one of the sweetest and cutest golf - great at making you feel love and at home!

We wish you all the best...

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They are truly MASTERful.

Our "Grace" Adventure
Surrounded by out chosen family and absolutely wonderful friends we were blessed to be on the Maiden Voyage of "GRACE".

Captain and Chef Joseph Stiles accompanied by his wife, hospitality guru and dive master Britta made this trip fo much more than a vacation.

The culinary experiences on Grace might only be rivaled at the finest restaurants in France and Italy. The car...

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We never imagined that the boat and team would exceed every possible standard.

Just back from the most amazing week of sailing the Virgin Islands with Joseph, Britta, and Zoie on the Grace. We expected things aboard to be great from the planning stages, but we never imagined that the boat and team would exceed every possible standard.
I have to say - as a critic, with over a half-million readers on Trip Advisor - I make a point of being sure not to miss the negative. I've g...

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As they say Grace Awaits .....and we certainly are looking forward to next years trip!

What an amazing week aboard Grace in the Beautiful Virgin Islands!!! She is a brand new 52 ft. Lagoon Catamaran and has all the bells and whistles.....Including an amazing Chef /Captain Joseph and his First Mate / Mermaid / Scuba Dive Master/ Wife , Britta. And, of course, the Chief Morale Officer Zoie, who always greets you with a sweet smile and wag of her tail.
If you’re a foodie, this is the ...

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