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Bahamas Yacht Charters by Sneed Charters

MISS STEPHANIE Yacht Charters
Sneed Yacht Charters.

(800) 581-7130 / (561)459-5316
MISS STEPHANIE
Previously named TCB
MISS STEPHANIE SAMPLE MENU


- DAY ONE -

BREAKFAST [vegan]
• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice
LUNCH
• Power Bowls
Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa
Cocktail hour
• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze
• Watermelon radish veggie spring rolls w/ tahini herb sauce
• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree
DINNER
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers
DESSERT
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds

 

- DAY TWO - 

BREAKFAST [Gluten Free]

• Fruit w/ whipped greek yogurt
• Oatmeal pancakes
• Maple sage chicken sausage
LUNCH
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips
Cocktail hour
• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain
mustard vinaigrette
• Kale pesto stuffed cherry tomatoes
• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta
DINNER
• Spring pea soup w/ tarragon and creme fraiche
Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree
• Mascarpone, sabayon, raspberry almond trifle

- DAY THREE - 
BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
etc.)
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
LUNCH
• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil
potato chips
Cocktail hour
• Gorgonzola walnut stuffed figs w/ balsamic glaze
• Brussels sprout cesar salad filled parmesan frico cups
• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce
DINNER
• Pickled beet salad with microgreens, candied pine nuts and ricotta salata
• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce
with shaved parmesan and truffle oil
• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries

- DAY FOUR -
BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
LUNCH
• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette
Cocktail hour
• Roasted oysters topped with a parmesan gremolata
• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette
• Cod brandade w/ grilled crostini
DINNER
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets

- DAY FIVE - 
BREAKFAST [Hampton's summer]
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
LUNCH
• Striped bass w/ grilled peach orzo salad
Cocktail hour
• Grilled calamari w/ chilis lemon and garlic
• Roasted red pepper bruschetta
• Watermelon feta skewers w/ pine nuts and white balsamic drizzle
DINNER
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake

 

- DAY SIX - 
BREAKFAST [Asian]
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
LUNCH
• Orange ginger grilled chicken w/ sesame rice noodle salad
Cocktail hour
• Tuna tartare on rice crackers
• Shisito peppers and edamame
• Beef negimaki
• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans
• Green tea panna cotta

- DAY SEVEN - 
BREAKFAST
• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
LUNCH
• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,
hard boiled eggs and mustard vinaigrette
Cocktail hour
• Gluten free crab cakes
• Braised pork belly skewers w/ brown sugar chili glaze
• Truffled polenta bites w/ wild mushrooms
DINNER
• Toasted sage cauliflower soup
• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and
sauteed spinach
• Spiced Pear cake w/ white wine ice cream

SPECIALTY MENU
 
"New England Style"
BREAKFAST 
• Cheese soufflé
• Mixed berries
LUNCH
• Lobster blt on brioche bun w/ asparagus fries
Cocktail hour
• Burrata and stone fruit skewer w/ mint basil oil
• Creamed corn and cod fritters
• Ricotta, garlic scape and pea crostini
DINNER
• Pan seared clams and oysters on a spinach Rockefeller base
• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce
• Plum tarte Tatin

"New American Style"
BREAKFAST 
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
LUNCH
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
DINNER
• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil
• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta
• Poached pears w/ ice cream and red wine orange syrup

"Southern Style"
BREAKFAST
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
LUNCH
• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips
Cocktail hour
• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white
balsamic vinaigrette
• Chicken liver mousse on crostini w/ lavender grape jelly
• Pickled veggie platter
DINNER
•Crispy pork belly served over an apple and cabbage country slaw
•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers
DESSERT
• Lemon tarts w/ black currant sauce
 

"Italian night"
Cocktails
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
Salad
• Grilled radicchio and romaine Cesar salad
Pasta
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
Main
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
Dessert
• Chili chocolate tart w/ orange salted toffee

"Cinco De Mayo"
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas
1st course
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
Main
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
Dessert
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle

"Feast in the Middle East"
Cocktails
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
Soup
• Vegan coconut curry creamed soup
Entree
• Lamb Tagine w/ couscous almonds and apricots
Dessert
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream

"Summer Shower"
Soup
• Green gazpacho w/ butter poached lobster
Salad
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
Pasta
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
Proteins
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
Confections
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles

Sneed Yacht Charters.

Bahamas Motor Yacht Charter

for more information.

We are happy to help you.

FAQ

We’ll be pleased to assist you in deciding which activities suit your personality and interests the best. Your crew and captain are experts. They are familiar with the locale and the greatest things to do. They can give advice on where to go fishing, diving, or snorkeling. They are aware of the locations of the remotest beaches. They can give advice on the top boutiques, eateries, or nightclubs.

We’ll provide you a food choice survey to fill out so we can figure out what kinds of meals you and your visitors would like to eat while you’re away. Along with your preferences, the form will ask about any dietary requirements, medical restrictions, or food allergies that any members of your party may have. Prior to your departure, you will also get the chance to ask any questions of a crew member. The team will next make your favorite cocktails and fresh, gourmet meals for the rest of the voyage.

Running costs are not included in the rates given for motor yacht charters and must be paid separately. Catamarans for sailing must be all-inclusive. The costs are determined by the number of people and cover all meals, drinks (including the typical ship’s bar), fuel, ice, and aquatic activities. Taxes, dockage fees, and communication expenses must all be paid individually.

Food, alcohol, fuel, dockage, port fees, and any other costs associated with the charter are considered running costs.
Typically, the operating costs represent 35% of the base charter fee. A 35% Advanced Provisioning Allowance (APA) will be paid in advance of your departure, giving the crew time to stock the yacht. A detailed breakdown of all costs will be provided to you at the conclusion of the charter. If there is still a balance, you will get a refund; however, if expenses are higher than the APA, you will have to pay the outstanding balance before disembarking.

Florida’s tax ranges from 6-7%, depending on the port of embarkation, while the Bahamian tax is 14%. The charter cost also includes tax.

What to anticipate if you have to cancel your vacation is covered in your charter agreement. To protect yourself in the event that unavoidable circumstances force you to cancel your trip, we advise buying cancellation insurance.

luxury yacht rental is made to meet all of your requirements for the entirety of your journey. The skipper and crew will do everything possible to meet and exceed your expectations. The captain’s first priority, however, is the security of his crew and the boat. He has the last say on anything that could affect the safety of passengers.

Yes. Although not required, leaving a tip is encouraged, especially if your yacht rental experience left you feeling especially satisfied. At the completion of your charter, you should give the captain a 15% gratuity.

Once you’ve decided on a yacht, we’ll place an “option” on it, securing it for 48 hours while you finish the paperwork. Then, a yacht charter agreement must be read and signed. We are happy to answer any queries you may have and thoroughly explain the terms. You must send your completed contract together with a deposit for the charter.

50% of the charter cost is required as a down payment; however, if there are less than 30 days to departure, the whole amount is due. The deposit is made via bank wire transfer and is kept in an escrow account by the principal agent of the yacht until just before the charter date. You have secured the yacht once we get your signed contract and down payment.

We’ll start collaborating with you to customize your charter. Your food and exercise preference survey will be delivered to you. We’ll set up a phone call for you and the crew. We will assist you in planning all charter-related details, including transportation in a limousine and flights.

If you are renting a motor boat, the APA funds and the remaining balance of the charter are due 30 days before the start of your trip.

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