Home | Yachts | MISS STEPHANIE



  • 115,000 / Week
  • 135,000 (High Weekly Price)
  • 115,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Bahamas
  • Speed: 16 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 3 Queen
  • 2 Twin
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!


  • Size: 138.00 Ft
  • Beam: 27
  • Draft: 7
  • Engine: Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw
  • AC: Full
  • Year Built: 2004
  • Builder: Richmond Yachts
  • 2022 39’ yellowfin center console rigged for fishing with a dive door for easy water access
  • 18’ inflatable RIB tender
  • 2 x 2023 Yamaha VX1800AX Three person Jet Skis
  • 2 x 2023 Sea Doo Sparks “trixx up” jet skis
  • 2 x BOTE” inflatable paddle boards
  • 1 x Wakeboard
  • 1 x Waterski
  • 1 x Kids Waterski
  • 1 x Skurf board
  • 2 x F5 Sea Bobs
  • New 2022 Snorkeling Equipment
  • Pole and Hawaiian sling spearfishing gear
  • Offshore and light tackle fishing gear
  • Beach chairs, Shade and tables for Beach enjoyment
  • Lilly Pad and assorted float accessories for Water enjoyment
  • Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking


MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!

MISS STEPHANIE’s interior layout sleeps up to 10 guests in 5 rooms, including an Owner’s suite, 2 double staterooms, and 2 twin staterooms.

Inquire About This Yacht:


Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice
• 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
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers
• 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
• 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
• 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

BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
• 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
• 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

BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
• 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
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets

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.)
• 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
• 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 - 
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
• 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

• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
• 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
• 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

"New England Style"
• Cheese soufflé
• Mixed berries
• 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
• 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"
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
• 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"
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
• 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
•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
• Lemon tarts w/ black currant sauce

"Italian night"
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
• Grilled radicchio and romaine Cesar salad
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
• 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
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle

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

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

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