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KATRINA

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2018 50ft Catamaran Sleeps 8 Guests In 4 Cabins, Upper Deck Lounging

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From $18,700/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 50ft

Cabins: 4

Built: 2018

Crew: 2

Builder: Fountaine Pajot

This beautiful 2018 Fountaine Pajot, S/V Katrina, features an upper deck lounge that has sectional couch and sunbed area with 360 degree view. The forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas with an aft deck that offers lounge area plus alfresco dining area. The salon offers lounge area with coffee table plus flat screen TV with many movies and USB capabilities. For guest comfort, she has three spacious queen cabins, each with private ensuite bath with electric toilet, wash basin and separate shower stall and one double cabin. The master stateroom has desk space, separate toilet room,...

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Accommodations

8 Guests

3 Queen Beds

3 Wash Basins

4 Cabins

3 Showers

3 Electric Heads

Three queen cabins, each with private en-suite bath with electric toilet, wash basin and separate shower stall and one double cabin.

Spacious master stateroom has desk space, separate toilet room, and walk-in shower.
All cabins have air conditioning, two fans, 110v outlets and dimmable recessed lighting.

STANDARD CABIN CONFIGURATION: 3 QUEENS & 1 DOUBLE

Upper deck lounge has sectional couch and sunbed area with 360 degree view.

Forward deck has spacious lounge area with adjustable reclining seating, trampolines and sunning areas.

Aft deck offers lounge area plus alfresco dining area.

Salon offers lounge area with coffee table plus fla...

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Accommodations

Amenities

WiFi internet access

Generator:Ys

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

Amenties

Water fun

340 15 Dinghy

Stand Up Paddle

Fishing Gear

Kneeboard

Floating Mats

Beach Games

Tube

Snorkeling Gear

Underwater Camera

Big splash pad
8 saddle seats

Crew

Capt. Ed Irwin

I guess you can say I have spent most of my life trying to get lost in the outdoors. Born in Newfoundland, Canada I spent as much time as I could outside, fishing the streams for trout and getting lost in woods. As a small boy I would drive my mother crazy by wandering off only to come home with pockets full of the fish I caught, or birds and small animals I captured that I wanted to keep as pets.

I have enjoyed back country camping, hiking, canoeing my entire life. The Boundary Waters lakes and portages one of are my favorite places to get lost in. To ride my motorcycle, lightly packed for finding remote fly-fishing strea...

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Crew

Cuisine

<p class="p2" style="text-align: center;"><strong><span class="s1">DAY BREAK</span></strong></p> <p class="p3" style="text-align: center;"><span class="s2">Served Daily- Fresh fruit, a variety of homemade breads and muffins</span></p> <p class="p3" style="text-align: center;"><span class="s2">Bagels with cream cheese smears, onion, and smoked salmon</span></p> <p class="p3" style="text-align: center;"><span class="s2">Variety of dry and hot cereals, your choice of yogurts</span></p> <p class="p3" style="text-align: center;"><span class="s2">Coffee, teas, iced tea, bush tea, fresh juices, mimosas & bloody Mary’s</span></p> <p class="p3" style="text-align: center;"><span class="s2">Eggs are all locally sourced</span></p> <p class="p5" style="text-align: center;"><span class="s3">Croque Madame Sandwich- </span><span class="s2">Homemade sour dough bread, butter, gruyere cheese, Parisian style cured ham, Mornay sauce, and a fried egg.</span></p> <p class="p3" style="text-align: center;"><span class="s2">Shirred Eggs in Ramekins-Individually served eggs baked in cream with leaks, shallots, with a crustini of fresh sour dough bread for dipping</span></p> <p class="p5" style="text-align: center;"><span class="s3">Breakfast Strata- </span><span class="s2">A fluffy baked layered dish of eggs, bread with bacon, spinach, tomato, mushroom and gruyere cheese.</span></p> <p class="p5" style="text-align: center;"><span class="s3">Brioche French toast with toppings bar- </span><span class="s2">Thick, rich brioche French toast with an array of fruits, nuts, maple syrup, Nutella, lemon curd, powdered sugar, bacon to top with.</span></p> <p class="p5" style="text-align: center;"><span class="s3">Frittata- </span><span class="s2">The classic Italian open face omelet with </span><span class="s4">pancetta, potatoes, and roasted onions</span></p> <p class="p5" style="text-align: center;"><span class="s3">Breakfast Skillet- </span><span class="s2">Potato, ham, peppers, onions served in a cast iron skillet with soft cooked egg</span></p> <p class="p5" style="text-align: center;"><span class="s3">Caribbean Banana Pancakes- </span><span class="s2">Or classic buttermilk, or blueberry stack with maple syrup</span></p> <p class="p5" style="text-align: center;"><span class="s3">Migas- </span><span class="s2">Tex-Mex eggs baked with tortilla strips, peppers, onions and topped with avocado and salsa</span></p> <p class="p3" style="text-align: center;"><span class="s2">Option for -Family Style Breakfast Buffet of scrambled eggs, bacon, sausage, potato</span></p> <p class="p4" style="text-align: center;"> </p> <p class="p2" style="text-align: center;"><strong><span class="s1">MIDDAY</span></strong></p> <p class="p5" style="text-align: center;"><span class="s3">Salad Nicoise- </span><span class="s2">Classic French salad with butter lettuce, seared tuna, green beans, hard boiled eggs, radishes, tomato, and potatoes with homemade dressing</span></p> <p class="p5" style="text-align: center;"><span class="s3">Mexican Street Tacos- </span><span class="s2">Homemade corn tortillas with grilled mahi, or pollo, or Carne Asada topped with mango Pico de Gallo and Queso Fresco and shaved purple cabbage</span></p> <p class="p5" style="text-align: center;"><span class="s3">Miso & Mirin glazed grilled scallops over wilted baby bok choy- </span><span class="s2">Grilled sea scallops glazed in miso and mirin served over a bed of wilted baby bok choy</span></p> <p class="p5" style="text-align: center;"><span class="s3">Greek lamb lettuce wraps with yogurt sauce- </span><span class="s2">Ground lamb with Greek yogurt and goat cheese, </span><span class="s3">heirloom cherry tomato</span><span class="s2">, cucumber, and served in lettuce wraps</span></p> <p class="p3" style="text-align: center;"><span class="s2">Poke Bowls- Hawaiian sticky brown rice bowls with seared tuna or sesame chicken, with carrots, cucumber, edamame, avocado and spicy dressing</span></p> <p class="p5" style="text-align: center;"><span class="s3">Shrimp Polenta- </span><span class="s2">Garlic and lemon sautéed shrimp with tricolored peppers served over creamy polenta.</span></p> <p class="p3" style="text-align: center;"><span class="s2">Loaded Chopped salad- Roasted chicken, chick peas, heirloom cherry tomato, cucumbers, shredded carrots, garbanzo beans, blue cheese, pecans, dried cherries, lemon poppy seed dressing with kale and spinach diced and served with a crustini of homemade sour bread to scoop and eat</span></p> <p class="p5" style="text-align: center;"><span class="s3">Pulled pork sliders- </span><span class="s2">Slow cooked pork shoulder, pulled with tangy sauce, topped with colorful vinegar slaw served on sweet Hawaiian buns</span></p> <p class="p5" style="text-align: center;"> </p> <p class="p2" style="text-align: center;"><span class="s1"><strong>HORS D'OEUVRES</strong></span></p> <p class="p3" style="text-align: center;"><span class="s2">Chef’s choice amuse-bouches- single bites packed with flavors and textures</span></p> <p class="p5" style="text-align: center;"><span class="s3">Coconut shrimp- </span><span class="s2">Classic crispy coconut encrusted shrimp with tangy dipping sauce</span></p> <p class="p5" style="text-align: center;"><span class="s3">Baccala Mantecato- Venetian </span><span class="s2">whipped cod spread atop a crustini</span></p> <p class="p3" style="text-align: center;"><span class="s2">Grilled asparagus wrapped in prosciutto</span></p> <p class="p3" style="text-align: center;"><span class="s2">Charcuterie plate</span></p> <p class="p9" style="text-align: center;"><span class="s5">Crudités</span> <span class="s7">board</span></p> <p class="p8" style="text-align: center;"> </p> <p class="p2" style="text-align: center;"><span class="s1"><strong>STARTERS</strong></span></p> <p class="p3" style="text-align: center;"><span class="s2">Mains are Chef’s choice,<span class="Apple-converted-space">  </span>paired with tasting portions of 2 starters </span></p> <p class="p5" style="text-align: center;"><span class="s3">Seafood Kallaloo Soup- </span><span class="s2">Traditional Caribbean soup with shrimp, crab, snapper, spinach and okra</span></p> <p class="p5" style="text-align: center;"><span class="s3">Caesar salad- </span><span class="s2">Beautifully presented, slightly deconstructed- classic salad with egg yolk and anchovies</span></p> <p class="p5" style="text-align: center;"><span class="s3">Potato leek soup- </span><span class="s2">Creamy potato soup richly seasoned with leaks and garlic</span></p> <p class="p5" style="text-align: center;"><span class="s3">Caprese salad- </span><span class="s2">the classic tomato, mozzarella, basil salad with balsamic</span></p> <p class="p5" style="text-align: center;"><span class="s3">Conch in butter sauce with mofongo- </span><span class="s2">Puerto Rican smashed plantains served with buttery conch simmered until tender</span></p> <p class="p5" style="text-align: center;"><span class="s3">Goat water (scary name for an incredibly rich tasty soup)- </span><span class="s2">National dish of Monserrate – slow stewed goat meat with peppers and island spices</span></p> <p class="p3" style="text-align: center;"><span class="s2">Arugula and ferro salad with shaved parmesan and a Dijon dressing</span></p> <p class="p5" style="text-align: center;"><span class="s3">Provencal Fish Stew- </span><span class="s2">Salmon, cod, shrimp in a tomato base with loads of garlic and tricolored potatoes topped with slivered black olives and a crustini</span></p> <p class="p3" style="text-align: center;"><span class="s2">Spring mix salad with walnuts, purple onion, shaved granny smith apple with an olive oil, garlic lemon dressing</span></p> <p class="p3" style="text-align: center;"><span class="s2">Butternut squash soup</span></p> <p class="p3" style="text-align: center;"><span class="s2">Tangy cucumber salad</span></p> <p class="p3" style="text-align: center;"> </p> <p class="p3" style="text-align: center;"><span class="s1"><strong>MAIN</strong></span></p> <p class="p3" style="text-align: center;"><span class="s2">Grilled Pork Loin with pineapple mango salsa, mango reduction with roasted red peppers</span></p> <p class="p3" style="text-align: center;"><span class="s2">Served with steamed zucchini curls</span></p> <p class="p3" style="text-align: center;"><span class="s2">Pan seared filet mignon with grilled local lobster</span></p> <p class="p5" style="text-align: center;"><span class="s3">Spaghetti ala Nerano</span><span class="s2">- homemade spaghetti pasta with zucchini and </span><span class="s5">Parmigiano-Reggiano cheese</span></p> <p class="p3" style="text-align: center;"><span class="s2">Caribbean stewed chicken with Pidgeon peas and rice</span></p> <p class="p13" style="text-align: center;"><span class="s2">Pan seared garlic and rosemary lamb lollipops served with jewel roasted vegetables- sweet potato, beet, Brussel sprouts</span></p> <p class="p3" style="text-align: center;"><span class="s2">Slow braised short ribs in red wine with brie scalloped potatoes</span></p> <p class="p3" style="text-align: center;"><span class="s2">Local lemon snapper served whole over a bed of vegetables</span></p> <p class="p3" style="text-align: center;"><span class="s2">Curry goat (or chicken if you are not ready for the goat adventure)</span></p> <p class="p5" style="text-align: center;"><span class="s2">Slow cooked yellow curry with Caribbean rice</span></p> <p class="p4" style="text-align: center;"> </p> <p class="p3" style="text-align: center;"><span class="s1"><strong>DESSERT</strong></span></p> <p class="p3" style="text-align: center;"><span class="s2">Deconstructed Painkiller- Parfait of Coconut cake with Soggy Dollar rum ice cream topped fresh ground nutmeg</span></p> <p class="p3" style="text-align: center;"><span class="s2">Classic chocolate mousse topped with berries and caramel lace</span></p> <p class="p3" style="text-align: center;"><span class="s2">Mango Panna Cotta</span></p> <p class="p3" style="text-align: center;"><span class="s2">Cheesecake topped with fruit compote</span></p> <p class="p3" style="text-align: center;"><span class="s2">Crème Brule</span></p> <p class="p3" style="text-align: center;"><span class="s2">Sticky Toffee Pudding- rich date-based cake topped with caramel and whipped cream</span></p> <p class="p3" style="text-align: center;"><span class="s2">Banana Flambé</span></p> <p class="p3" style="text-align: center;"><span class="s2">Homemade ice creams<br /><br /></span></p> <p class="p3" style="text-align: center;"><span class="s2"><strong>SHIPS BAR</strong><br /></span></p> <p class="" style="text-align: center;" data-pm-slice="0 0 []">Vodka: Tito's</p> <p class="" style="text-align: center;">Rum: Cruzan (3-4 Flavors, a Dark, and a Light)</p> <p class="" style="text-align: center;">Bourbon: Bulleit</p> <p class="" style="text-align: center;">Gin: Bombay Sapphire</p> <p class="" style="text-align: center;">Tequila: Milagro</p> <p class="" style="text-align: center;">Champagne: La Marca Prosecco</p> <p class="" style="text-align: center;">Red/White Wine</p> <p class="" style="text-align: center;">($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay</p> <p class="" style="text-align: center;">Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica</p> <p class="" style="text-align: center;">Beers: ST. John Brewer's, Leatherback Brewery, Corona</p>