Bahamas Yacht Charters by Sneed Charters
(800) 581-7130 / (561)459-5316
Breakfast
Eggs to order, breakfast meats, pancakes, french toast, lox, fruit, scones, croissants, lemon bars, cinnamon rolls, muffins
Tortilla Española: Crispy fried potatoes and egg omelette mixed with sautéed chorizo and caramelized onions
Huevos a la Flameca: Broiled egg, crispy chorizo, sweet honey ham, fresh green peas, onions in a spicy tomato au jus and shredded manchago cheese
Smoked Salmon Frittata: Served with fresh dill cream friche, topped with capper berries and avocado aioli
Crab Cake Benedict: Toasted English muffin topped with peekytoe crab cakes, poached eggs and homemade hollandaise sauce
Stuffed French Toast: Challah bread french toast stuffed with a Frangelico cream cheese, caramelized bananas, topped with a strawberry blueberry compote
Dark Chocolate Chip Pancakes: Homemade blood orange buttermilk pancakes mixed with dark chocolate morsels, topped with fresh blood orange whip cream and served with a side of bourbon maple syrup
Lunch
Shrimp and scallop scampi served with linguini pasta in a garlic, lemon and caper sauce, tomates, pecorino cheese and parsley
Pressed cuban sandwich with slow roasted pork, ham, swiss cheese and pickles served with crispy plantain chips
Seared swordfish with chili tomato salsa rosa and a crispy celery and basil salad
Fried green tomatoes with jumbo lump crab meat, arugula salad with a buttermilk chive vinaigrette and puquillo pepper oil
Tuna nicoise salad served with boiled eggs, cherry tomatoes, olives, caper berries, chives tossed in a sweet miso soy dressing
Lobster Club Salad
Baby field greens, avocado, pancetta, heirloom cherry tomatoes, cucumber, celery, served with a lemongrass vinaigrette
Proscuiutto wrapped mozzarella on buttered toast points served with a fresh fennel and arugula salad with a shallot vinaigrette
Blackened fish tacos served with a citrus slaw and avocado sriracha cream sauce
Veal scallopini piccata with lemon, caper butter sauce served with angle hair pasta
Pan seared salmon served with vegetable melody quinoa and brown rice, sweet corn and asparagus succotash
Argentinian steak served with a chimichurri sauce and a green salad with citrus vinaigrette
Home made artisan white pizza prosciutto and arugula pizza or margarita
Buffalo Mozzarella served with San Danielle Prosciutto, marinated tomatoes, Castelventrano Olives drizzled with balsamic reduction
Bluefin Tuna Caparicco Tuna, marinated tomato, crispy prosciutto, basil seeds, eggplant, tossed in olive oil and finished with Murray River Salt, served with burrata moose and an eggplant purée
Hogfish ceviche mixed with quartered grape tomatoes, mango, cucumber, red onion, serrano chilies, and served with plantain chips
Beat Salad Local and organic lettuce, red and yellow beet carpaccio, roasted tomatoes, in a shallot balsamic vinaigrette dressing, topped with fresh grated parmesan cheese
Crispy Panini sandwich mozzarella cheese, prosciutto, marinated artichokes, roasted red peppers, fresh basil, balsamic reduction, served on an Italian baguette
Mains
USDA prime ribeye served with a port demi reduction sauce, green bean almondine and mashed red potatoes with parsley and mascarpone cheese
Grouper francaise lightly poached in broth served with satueed spinach and a citrus garlic butter sauce
Miso Chilean sea bass served on fried rice and wok charred vegetables
Filet mignon served with roasted potatoes and asparagus and a port demi reduction
Seared chicken breast with crispy prosciutto and fresh mozzarella served with farro and a spicy tomato au jus
Blackened shrimp and grits with Tasso gravy and collard greens
Cuban style roast pork with mojo, fried plantains, black beans and white rice with an avocado salad
Chicken Madeira, seared airline chicken breast with a wild mushroom Madeira Demi glaze, served with braised kale and sautéed sweet potato
Paella, seared rabbit, langoustines, calamari, hog fish, clams, in a saffron tomato rice
Lobster Ravioli with lobster and mascarpone cheese stuffed ravioli served in a butter truffle cream sauce
Seared Scallops with sweet potato confit, roasted peach purée coolie and balsamic glaze, garnished with crispy prosciutto
Sautéed Mussels in a shallot, white wine, garlic cream sauce, served over orzo pasta, finished with diced tomato coccesse and percorino cheese
Broiled Hog Fish Platter, Hog fish, scallops and shrimp coated and broiled in a garlic herb butter, topped with a pernod bur blanc, served with rustic mashed red potatoes and sautéed zucchini and squash
Desserts
Bread Pudding: Buttery rich bread pudding with White Chocolate Morsels and Dark Cherries served a la mode with crème anglaise and rum sauce
Crème Brulee: Rich creamy vanilla custard topped with contrasting layer of hardening sugar
Tress Leches: “Three Milks” Ultra light airy sponge cake soaked in a sweet milk mixture of condensed milk, evaporated milk and heavy cream
Flan: Sweetened egg custard with a dark caramel topping
Churros: Fried pate choux pastry dough tossed in cinnamon sugar served with a hot coco dipping sauce
Brownie Sundays: Fresh baked brownies served a la mode with whip cream, fresh berries, chocolate and caramel sauce
Zeppole: Italian fried doughnuts filled with a custard jelly and tossed in powdered sugar
Molten Lava Cake: Hot molten chocolate lava cake served with fresh berries, with whip cream, soft vanilla ice cream and chocolate sauce
Zabaglione with Strawberries: Dessert wine sauce made with egg yolks, sugar and madeira whipped until thick and creamy served over fresh sliced strawberries and dark chocolate shavings
Paco Jet Ice Creams:An assortment of fresh handmade ice creams
FAQ
WHAT TO DO IN THE BAHAMAS?
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.
WHAT CAN I EXPECT IN REGARDS TO MEALS?
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.
WHAT IS INCLUDED IN THE RATES LISTED?
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.
ARE THERE ANY ADDITIONAL COSTS?
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 IF I HAVE TO CANCEL?
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.
WHAT IF I DISAGREE WITH THE CAPTAIN WHILE ON MY CHARTER?
A 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.
IS IT CUSTOMARY TO TIP THE CREW?
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.
HOW DO I RESERVE A YACHT?
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.
HOW MUCH IS THE DEPOSIT?
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.
WHAT CAN I EXPECT AFTER THE CONTRACT IS SIGNED AND THE DEPOSIT IS MADE?
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.
WHEN IS THE FINAL PAYMENT DUE?
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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