One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crab and Spinach Eggs Benedict with Chive Hollandaise

Lunch:

Lyonnaise Salad

Arugula and Frisbee tossed in a Mustard Truffle Vinaigrette with Bacon Lardons and Herbed

Croutons. Topped with soft poached Eggs

Hor d’ Oeuvres:

Charcuterie Platter (Chef’s selection of Meat and Cheeses)

Spiced Nuts

Dinner:

1st Course:

Roasted Cauliflower Soup

2nd Course:

Snapper Steamed in Banana Leaves with Mango, Porcini Mushrooms, and Ginger

with White Wine Sauce

3rd Course:

Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

 

Day Two

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Crepes stuffed with Nutella and Banana with Chantilly Creme, toasted Hazelnuts

and Powdered Sugar

Lunch:

Tuna Nicoise Salad

Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce with Haricot Vert, Fingerling Potatoes,

and Soft boiled Egg

Hor d’ Oeuvres:

Beef Brochette with Harissa Deviled Egg Mousse

Cucumber and Hummus Coin

Dinner:

1st Course:

Gem Lettuce tossed in Tarragon Vinaigrette with Parmesan Snow and toasted Walnuts

2nd Course:

Bouillabaisse

Local fish, Clams, Mussels, and Squid poached in a Saffron Tomato Broth

with Rouille Crouton and Fennel Salad

3rd Course:

Meskouta Cake with Lemon Curd and Strawberries

 

Day Three

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Pico de Gallo

Lunch:

Fish Tacos Family Style

Mahi Mahi with a selection of Corn and Flour tortillas, shredded lettuce, tomatoes, onion, and

cilantro. With assorted sauces, Pico de Gallo, and Sour Cream

Hor d’ Oeuvres:

Gazpacho “Shots”

Conch Salad

Dinner:

1st Course:

Butternut Soup with Candied Bacon and Creme Fraiche

2nd Course:

Chicken Roulade

Prosciutto and Spinach rolled into Chicken Breast with Succotash and Basil Sauce

3rd Course:

Ice Cream “Smore”

Peanut Butter Ice Cream with Graham Cracker crumbles, Chocolate sauce, toasted Peanuts, and

Merengue Brûlée

 

Day Four

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Turkey Hash

Turkey, Potatoes, Bell Peppers, and Onions with a Sriracha Ketchup

Lunch:

Kale Salad tossed in a Warm Champagne Vanilla vinaigrette with Tomatoes and Mushrooms.

Topped with Grilled Shrimp

Hor d’ Oeuvres:

Crudite and Relish Tray

Phyllo Bites

Dinner:

1st Course:

Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre, and Pistachios

2nd Course:

Fish and Chips

Halibut battered and fried, served with Truffle Parmesan French Fries

and Spicy Remoulade Sauce

3rd Course:

Apple Crisp ala Mode

 

Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Baked Eggs Andalusia

Organic Eggs baked with Chorizo, Eggplant and Tomatoes with Capers and Manchego

Lunch:

Grouper Tartine

Poached Grouper in a Lemon Aoili on toasted Farm Bread with Heirloom Tomatoes,

shaved Radish, and Bull’s Blood Microgreens

Hor d’ Oeuvres:

Spanakopita

Crab Cakes

Dinner:

1st Course:

Grilled Radicchio with Buttermilk, toasted Hazelnuts, Maytag Blue Cheese, and Chive Oil

2nd Course:

Shrimp Creole

Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and Pepper Sauce

Served over Jasmine Rice

3rd Course:

Berries and Cream

 

Day Six

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Homefries

Breakfast Special:

Handmade Biscuits with a Porcini Sausage Gravy and Chives

Lunch:

Jerk Caesar Salad

Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

Topped with Grilled Jerk Chicken Breast

Hor d’ Oeuvres:

Sweet Pea Puree with Feta and Prosciutto

Bacon wrapped Scallops

Dinner:

1st Course:

Tomato Fennel Soup

2nd Course:

Grilled Wahoo with Cashew Romesco, roasted Cauliflower, herbed Fingerling Potatoes.

Drizzled with Chive Oil

3rd Course:

Butterscotch Creme Brulee

 

Day Seven

Breakfast:

Seasonal Fruit Platter

Selection of Lowfat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Homefries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,

and aged Balsamic Vinegar

Hor d’ Oeuvres:

Fois Gras on Pain Perdu with Pickled Figs

Shrimp Cocktail

Dinner:

1st Course:

Organic Scrambled Egg with White Sturgeon Caviar and Lime Creme Fraiche

2nd Course:

Classic Wedge Salad with Tomatoes, julienne Bacon, and Maytag Blue Cheese Dressing

3rd Course:

Filet Mignon with Celeriac puree, organic Heirloom Carrots, Asparagus and Bordelaise

4th Course:

Chocolate Mousse with Raspberries

Rates

High Rate : $90,000

Low Rate : $90,000

Premium nightly rate $15,000/night plus expenses 3 nights minimum for Florida charters (plus delivery fee depending on locations) 5 nights minimum for Bahamas charters Delivery fees will apply for all charters depending on location. Please inquire for details. 48 hr turnaround in same location

Summer Area : USA - New England, USA - Florida East Coast

Winter Area : Bahamas, USA - Florida East Coast

Video

CREW PROFILES

Title	Name	Nation	Born	Licenses
CAPTAIN	Douglas Meier	US	0
Chef		US	0

Crew Profile:
CAPTAIN Douglas Meier – Former U.S. Coast Guard - American
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved into the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western North Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht leads to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years, Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he oversaw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his.

CHEF Chris Connell
Christopher was immersed in the world of cooking from an early age, cooking at his father's popular cafe in Portland at the age of 13. From there he worked extensively in Seattle's restaurant scene, seeking out and training under some of the city's best chef's including Larkin Young and Thierry Rautureau. Chris also worked at the Thierry's award-winning restaurant, Loulay. Chris has been part of the Renaissance crew since September 2018. When Christopher isn't cooking, he is probably playing music with his friends or spending time with his family, either at his father's restaurant or on his mother's farmhouse.

FIRST MATE Delaney Even
Delaney has always found herself most at home when she was close to the ocean. From endless beach days as a kid at Alki Beach in Seattle Washington, to sunset surfing while in high school in San Diego California, to eventually competing for her Collegiate sailing team in San Francisco. During summers of college she took her love for the ocean aboard, working as a skipper in Greece and Croatia. Shortly after graduating from UC Berkeley in 2017, she joined the yachting industry. Over the years she has worked on yachts in the Mediterranean, the Caribbean, West and East Coast America and Central America. Delaney holds a U.S. Coast Guard license and is a certified sailing instructor. Delaney enjoys acyroyoga, hiking, snorkeling and all things active. She looks forward to making your stay onboard MY Renaissance comfortable, exciting and memorable!

CHEIF STEWARDESS Brooke Whitt
Born in central Florida, Brooke was imprinted with the coastal atmosphere encompassing a small world of fishing, boating, surfing and water sports. After completing her Associates degree, she decided to make the big move to south Florida to pursue a career in the yachting industry. In 2015 she began her role as a stewardess, experiencing a whole new world of travel, foreign friends, and exclusive destinations. Over the last 4 years Brooke has enjoyed the yachting experience and takes pride in the hard work and dedication she has accomplished alongside her fellow crew mates. Aside from yachting, Brooke enjoys traveling, physical activities and sports, reading and gardening.

DECKHAND Tristan Reinhard
Tristan grew up on a farm in Williamstown, Massachusetts. After attending Coastal Carolina University, he decided to trade farm life for a life at sea. Starting as a jet ski guide, he later began driving center consoles until eventually moving on to join M/Y Renaissance. During his free time, he enjoys anything active and outdoors; dirt biking, fly fishing, hiking and climbing to name a few. He looks forward to sharing his love for fishing and the ocean with each M/Y Renaissance guest.

SECOND STEWARDESS Samantha Harris
Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

SUITE LIFE			92 Feet		Power
Pax	Length	Beam	Draft	Built	Make
10	116	24	6	2016	2016
Refit
NEW YACHT
Accomodation	STATEROOMS: Five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms are found aboard M/V RENAISSANCE that were designed to pamper all the needs of your family or guests.
Locations
Summer Ports			Winter Ports
Newport, RI			Fort Lauderdale, FL
Summer Operations			Winter Operations
USA - New England, USA - Florida East Coast			Bahamas, USA - Florida East Coast
Location Detail	MCA Compliance
	0
Amenities
Salon Tv	Yes	Salon Stereo	Yes	Sat Tv	Yes
iPod/Device Hookups	Yes	Sun Awning	0	Hammock
Windscoops		Deck Shower	Yes	Bimini	0
Special Diets	Yes	Kosher	Yes	BBQ	Yes
# Dine In	Din	Nude	Yes	Hairdryers	Yes
# Port Hatches	Yes	Crew Smokes	No	Guests Smokes	On Deck
Pets Aboard		Pet Type		Guest Pets	0
Children Ok	Yes	Minimum Age		Gym/Exercise	No
Wheel Chair Access	No	Generator	45KW Northern Lights	Inverter
Voltages	220V, 110V, 24V, 12V	Water Maker	Yes	Water Cap.
Ice Maker	Yes	Stabilizers	No	Sailing Instructions
Internet Access	Onboard WIFI
Green Initiatives
Make purified drinking water?			Re-usable water bottles
Other Green Initiatives
Water Sports
Dinghy size	25' Chris Craft	Dinghy hp		Dinghy # pax
Water Skis Adult	Yes	Water Skis Kids	0	Jet Skis	0
Wave Runners	2	Kneeboard	Yes	Windsurfer	0
Snorkel Gear	Yes	Tube	Yes	Scurfer	Yes
Wake Board	Yes	Kayaks 1 Pax	0	Kayaks (2 Pax)	2
Floating Mats	Yes	Swim Platform	Yes	Boarding Ladder (Loc/Type)	Marquipt
Sailing Dinghy	YES	Beach Games	Yes	SU Paddle Boards	0
Fishing Gear	Yes	Gear Type		Rods
Deep Sea Fish		U/Water Camera	Yes	U/Water Video	0
Fishing Permit		Sea Bobs	No	Sea Scooters	No
Kite Boarding		Kite Boading Details
Other Toys	2 Paddle Boards Bikes Drone Underwater ROV Zero Speed Stablizers Don't see what you want? Just ask and we will get it!
Other Amenities