MAHASATTVA

2019 62ft Catamaran Sleeps 8 Guests In 4 Cabins, Stylish and lounging galore!

Awarded 3rd place in the culinary competition at the 2019 annual USVI Boat Show! Mahasattva is a luxury Lagoon 620 catamaran, offering 4 queen guest cabins, each with individual air conditioning controls, private en-suite head with electric toilets, bidet, vanity and dry shower stall. The main salon is very spacious. The aft deck is available for alfresco dining, lounging and access to water and water toys and she has a large top fly-bridge with a 360 degree view, bar and ice maker. Mahāsattva, meaning literally "great being", is a great bodhisattva who has practiced Buddhism for a long time and reached a very high level on the path to aw...

Accommodations

Mahasattva accommodates 8 guests in 4 spacious queen cabins, ALL en-suite with stall showers and electric fresh water flush toilets with bidets. Additionally there is a single berth cabin in forward port hull with en-suite bath, accessible from the deck only.

Large salon for lounging or formal dining plus aft deck lounge and alfresco dining are plus top fly-bridge with 360 degree view.

Mahasattva is fully air-conditioned throughout and has a wine cellar.

The Crew has separate accommodations and separate shower and restroom facilities....

Amenities

TV in every cabin and one in the saloon, with access to Apple TV

Water fun

Sun lounger pads for the trampoline
2 Sub-Wings
2 inflatable flamingos

Crew

IAN WHITNEY - BLAIR BARBOUR - IAN QUIGLEY
World traveler, Blair Barbour, spent her youth between the art scene in Philadelphia and skeet shooting in the back woods of Virginia. She and her father built a sailboat in their garage when she was a child and she grew up in the water - snorkeling in Mexico, canoeing the Moose river in Maine, whitewater rafting in West Virginia, pretending to surf in California, scuba diving with sharks in the Caribbean, sailing the Outer Banks and spending a lot of time finding treasure at the bottom of the community pool.

She is a big part of the local animal advocacy scene in Philadelphia, winning Miss Pinup Ph...

Cuisine

<p>CHEF BLAIR&#x27;S MENU<br/></p><p><span style="font-weight:bold">‐ BREAKFAST‐</span><br/><br/><span style="font-weight:bold">Jumbo lump crab Eggs Benedict</span> - drizzled with hollandaise and served with sweet potato hash browns<br/><span style="font-weight:bold">Pain Perdue French toast</span> - baguettes with blueberry syrup reduction, powdered sugar &amp; served w/fresh fruit<br/><span style="font-weight:bold">Veggie Frittata</span> – with a cauliflower crust over toasted kale chips served with avocado and tomato<br/><span style="font-weight:bold">Avocado Toast</span> – local avocado spread over homemade bread topped with a fried egg served with fruit salad<br/><span style="font-weight:bold">Gourmet Breakfast Burritos</span> – bacon, egg and cheese, or vegetarian stir fry with sour cream<br/><span style="font-weight:bold">Blueberry Scones with a lemon glaze</span> – served with oatmeal and fresh fruit<br/><span style="font-weight:bold">Grandmas Buttermilk Pancakes</span> – served with sausage and eggs<br/><span style="font-weight:bold">Strawberry Banana Almond muffins</span> – topped with brown sugar<br/><span style="font-weight:bold">Berry Granola Yogurt Parfait</span> – served in layers and topped with fresh fruit<br/><span style="font-weight:bold">Quinoa Quiche Muffins</span> – with spinach and served with bacon and home fries<br/><span style="font-weight:bold">Veggie Scramble over roasted potatoes</span> – topped w/fresh salsa and avocado served with fresh fruit</p><p> </p><p><span style="font-weight:bold">‐ LUNCH ‐</span><br/><br/><span style="font-weight:bold">Cuban pork tacos</span> - with black beans and cabbage salad<br/><span style="font-weight:bold">Beef and chicken skewers</span> - over wild rice with aioli sauce<br/><span style="font-weight:bold">Flat bread pizza spread</span> - sweet potato sage, margarita, four-cheese mushroom<br/><span style="font-weight:bold">Salmon Quiche</span> - with feta cheese over fresh salad with lemon-onion dressing and candied almonds<br/><span style="font-weight:bold">Sautéed Mushroom and Poblano Pepper Quesadillas</span> - w/roasted corn salad, tomatoes &amp; pickled jalapenos<br/><span style="font-weight:bold">Clam Chowder</span> ‐ with local clams and lemon pepper goat cheese salad<br/><span style="font-weight:bold">Gourmet Grilled Cheese</span> – with mushrooms, peppers and onions served with sweet potato french fries<br/><span style="font-weight:bold">Butternut Squash Perogies</span> – served with an roasted beet and avocado salad<br/><span style="font-weight:bold">Cream of Asparagus Soup</span> – served with a roasted carrot sprout salad<br/><span style="font-weight:bold">Thai Spring Rolls</span> – shrimp or tofu served w/salad and sautéed yams complimented w/sweet chili dipping sauce<br/><span style="font-weight:bold">Baked salmon meatballs</span> – served with creamy avocado sauce over jasmine Rice</p><p> </p><p><span style="font-weight:bold">‐ STARTERS ‐</span><br/><br/><span style="font-weight:bold">Spicy avocado deviled eggs</span> – made with fresh avocado and local hot pepper sauce<br/><span style="font-weight:bold">Clams Casino</span> – with seasoned panko and lemon<br/><span style="font-weight:bold">Beef and Veggie burger sliders</span> – made with local ingredients<br/><span style="font-weight:bold">Mini baked Brie Bites</span> - with raspberry glaze<br/><span style="font-weight:bold">Goat Cheese Salad</span> – with crispy panko and a Gorgonzola-pear vinaigrette<br/><span style="font-weight:bold">Pesto tortellini Pasta</span> - with cherry tomatoes drizzled in olive oil and Parmesan cheese<br/><span style="font-weight:bold">Caprese salad</span> – tomato, mozzarella, and balsamic vinaigrette<br/><span style="font-weight:bold">Fried Raviolis</span> – served with homemade marinara<br/><span style="font-weight:bold">Mushroom Tarts</span> – with a flaky crust and creamy center<br/><span style="font-weight:bold">Conch and Corn Fritters</span> – served with a spicy aioli dipping sauce<br/><span style="font-weight:bold">Thai Lettuce Wraps</span> – Chicken or Vegetarian<br/><span style="font-weight:bold">Roasted Brussel Sprouts and Prosciutto Skewers</span> – with balsamic drizzle</p><p> </p><p><span style="font-weight:bold">‐ DINNER ‐</span><br/><br/><span style="font-weight:bold">Baked Salmon</span> ‐ with hollandaise sauce over risotto with a side of asparagus<br/><span style="font-weight:bold">Seared Scallops</span> ‐ over angel hair pasta in cream sauce and veggies<br/><span style="font-weight:bold">Cauliflower steaks over mushroom risotto</span> - with roasted carrots<br/><span style="font-weight:bold">Seared Ahi Tuna</span> ‐ with a teriyaki glaze served with vegetable fried rice<br/><span style="font-weight:bold">Filet Mignon</span> ‐ over garlic mashed potato served with roasted brussel sprouts<br/><span style="font-weight:bold">Thai Shrimp</span> ‐ with peanut sauce<br/><span style="font-weight:bold">Chicken Marsala</span> ‐ with fettuccini and roasted zucchini<br/><span style="font-weight:bold">Roasted Frenched rack of Lamb</span> ‐ with mint glaze and roasted turnips<br/><span style="font-weight:bold">Spiny Lobster Tail</span> ‐ local lobster, wild rice and asparagus<br/><span style="font-weight:bold">Gnocchi in creamy pesto sauce</span> ‐ served with a Cherokee purple tomato caprese salad</p><p> </p><p><span style="font-weight:bold">‐ DESSERT -</span><br/><br/><span style="font-weight:bold">Peach‐Apple Cobbler</span> – with melted butter and brown sugar<br/><span style="font-weight:bold">Chocolate filled Croissants</span> – with an ice cream sundae<br/><span style="font-weight:bold">Strawberry short cake</span> – warm shortcake with fresh strawberries and whipped cream<br/><span style="font-weight:bold">Warm Chocolate chip pan baked cookies</span> - with milk and ice cream<br/><span style="font-weight:bold">Chocolate mouse Parfait</span> – with fresh whipped cream<br/><span style="font-weight:bold">Fried Plantains</span> – served with brown sugar and vanilla Ice cream<br/><span style="font-weight:bold">Chocolate Ganash Cake</span> – topped with crème en glaze<br/><span style="font-weight:bold">Fresh Frozen fruit Pineapple Icee</span> – with pineapple chunks and garnished with sage<br/><span style="font-weight:bold">Monster Blondies</span> – with white chocolate chunks and toasted walnuts<br/><span style="font-weight:bold">Crème Brulee</span> – topped with raspberry glaze</p><p> </p><p><span style="font-weight:bold">‐ COCKTAILS ‐</span><br/><br/><span style="font-weight:bold">Rum Punch</span> – local recipe with island rum<br/><span style="font-weight:bold">Blackberry Mojito</span> – with fresh berries and mint<br/><span style="font-weight:bold">Grapefruit Vodka Sunrise</span> – served with fresh grapefruit and a rosemary sprig<br/><span style="font-weight:bold">Ultimate Bloody Mary</span> – with bacon wrapped shrimp skewers and celery<br/><span style="font-weight:bold">Classic Mimosa</span> – mixed with fresh homemade orange juice<br/><span style="font-weight:bold">Pina Colada Sunrise</span> – made with fresh pineapple and coconut<br/><span style="font-weight:bold">Mai Tai</span> – made with fresh local fruits<br/><span style="font-weight:bold">007 Dirty Martini</span> – with blue cheese stuffed olives<br/><span style="font-weight:bold">Painkiller</span> – Cruzan dark rum, pineapple, a splash of orange, coconut, and fresh nutmeg<br/><span style="font-weight:bold">Classic Margarita</span> – made with fresh limes and top-shelf Tequila</p>

Availability

Rates

Reviews (19)