Bahamas Yacht Charters by Sneed Charters
(800) 581-7130 / (561)459-5316
BREAKFAST
Fresh fruit platter, juice or smoothie, coffee & tea,
served daily
Everything Bagel with Smoked Salmon*
Hot everything bagel, toasted with scallion
cream cheese & smoked salmon
Spring Onion Frittata (VG)
Fried whipped eggs, ricotta, spring onions & dill
Italian Eggs Benedict*
Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin
Truffle Scramble Eggs (VG)
Whipped eggs with truffle salt & crème fraîche, over brioche toast with
blistered cherry tomatoes
Southwest Scramble
Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.
Avocado Toast (VG)(V)
Smashed avocado, sliced heirloom tomato, any style egg
Omelet (VG)
Cheese, Southwest, or Vegetable
Breakfast Proteins
Bacon, breakfast sausage or plant based sausage (V)
Hangover Homefries (VG)
Fried potatoes with peppers, onions & paprika
Cinnamon French Toast
Cinnamon Raisin bread coated in egg batter then toasted & served with
fresh berries
Tropical Smoothie Bowls (VG)(V)
Blended açaí & banana, topped with granola, coconut,
blueberries, honey or agave
Yogurt & Granola (VG)
Oatmeal (V)
* items are chefs favorites, (V) vegan, (VG) vegetarian
LUNCH
All lunch items may be adjusted
to dietary preference on request
*vegetarian options available for all meals
Gazpacho (VG)(V)
Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish
Sweet Potato Curry Soup (VG)(V)
Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas
Lentil Curry Soup (VG)(V)
Lentils, curry spices, tomatoes & onion served with rice
Tuna Niçoise Salad*
Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette
Wardolf Chicken Salad
Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens
Moroccan Chickpea Salad (VG)
Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon
Grilled Chicken Kale Caesar Salad
Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing
Chicken Milanese*
Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges
El Fresco Mexican Salad
Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette
Roasted Beet Root & Burrata (VG)
Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze
Grilled Tuscan Chicken*
Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant
Tuna Poke Bowl
Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice
Grilled Red Snapper
Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous
Mahi Mahi Fish Tacos
Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas
Blackened Snapper
Blackened Snapper with Corn & Zucchini Succotash
Italian Specialty Panini*
Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread
* items are chefs favorites, (V) vegan, (VG) vegetarian
Entreés & Canapes
Charcuterie*
Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts
Hummus & Crudités (VG)(V)
Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips
Smoked Salmon Sushi Roll ups
Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber
Caviar & Blinis
Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche, chives
Salmon Poké
Yuzu Salmon, cucumber, & pineapple with wonton crisps
Coconut Prawns
Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce
Caprese Skewers (VG)
Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction
Pao De Queijo* (VG)
Mini tapioca cheese puffs with chives
Roasted Tomato Bisque Shooters
Shooters filled with creamy roasted tomato bisque & fresh basil
* items are chefs favorites, (V) vegan, (VG) vegetarian
DINNER
All dinner items may be adjusted
to dietary preference on request
*vegetarian options available for all meals
Surf & Turf
Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée
NY Strip Steak Au Poivre
Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes
Southwest Ribeye Steak*
Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato
Beef Tenderloin
Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree
Herb Crusted Rack of Lamb
Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée
Chicken Piccata
Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti
Seafood Cioppino*
White fish, clams & mussels served in a tomato based
fish stew with white wine, fennel & garlic focaccia
Chilean Sea Bass
Seared sea bass, saffron beurre blanc served with wild rice & broccolini
Saffron Prawns & Risotto
Prawns, saffron beurre blanc served
with champagne prawn risotto with peas
Blackened Mahi Mahi
Blackened mahi mahi served with mango salsa, salad & coconut rice
Miso Salmon
Miso crusted salmon over sauteed bok choy & coconut black rice
Branzino alla Puttanesca*
Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula
*vegetarian option with pasta
Parpadelle Bolognese
Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta
*vegetarian option available
Prawn & Mussel Red Thai Curry
Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice
*vegetarian option available with tofu
Melanzane Parmigiana* (VG)
Italian breaded eggplant fried then layered with marinara sauce & mozzarella
cheese, baked (grandma recipe)
Spaghetti Alla Pomodoro* (VG)(V)
Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti
* items are chefs favorites, (V) vegan, (VG) vegetarian
Desserts
Dark Chocolate Tart (V)(GF)
Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt
Tiramisu
Lady fingers dipped in coffee liquor, layered with mascarpone cream
Chocolate Lava Cakes
Chocolate cakes with gooey center served with vanilla bean ice cream
Lemon Torta Caprese (GF)
White chocolate and lemon zested almond flour cake
Lemon Tart
Served with Lemon Curd
Vanilla Panna Cotta
Vanilla bean infused cream with wild berry coulis
Banana’s Foster
Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream
Crème Brûlée
Vanilla bean custard with fresh berries
Chocolate Avocado Mousse (V)
Avocado infused with cocoa, served with dehydrated berries & pistachios
Baked Alaska
Sponge cake, black forest ice cream coated with brûléed whipped meringue
* items are chefs favorites, (V) vegan, (VG) vegetarian
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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