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  • 63,000 / Week
  • 65,000 (High Weekly Price)
  • 63,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 25 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 3 Double
  • 1 Twin
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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MY WAY is a stunning 112′ Westport still fresh from a full refit in 2020. No detail was overlooked on her interior or exterior and she is sparkling and ready to go! Her wide-open salon offers an intimate seating area for easy conversation and formal dining for 8 guests. Forward in the Galley there is an additional dining area where you can pull up a stool and sit and discuss the day’s menu with the gourmet Chef. MY WAY has a wet bar aft and another on the sundeck adjacent to the large Jacuzzi tub. If you need to need to escape from the fun you can always find some peace forward on her bow which features a comfortable seating area. For accommodations, you have a full beam Owner’s stateroom with his and hers en-suite which features a large walk-in Shower complete with bench seating and rain head. There are 3 guest staterooms, 2 queens, and 1 twin making her the ideal boat for both families and couples looking to escape for a little while. Captain Adam and his fishing savvy crew are polished professionals with many years of experience. In addition to this is a 34′ Scout tow tender, rigged for fishing as well as plenty of toys add to her appeal.


  • Size: 112.00 Ft
  • Beam: 24
  • Draft: 5.6
  • AC: Full
  • Year Built: 2005
  • Builder: Westport
  • 34' Regulator 2021 Tow Tender w/twin Yamaha 425xto
  • 16' Novurania w/ 90hp
  • 2 x Yamaha VX Cruisers HO (3 seaters high output engine)
  • 2 x Paddleboards
  • 1 x Clear kayak
  • Snorkel Gear
  • Tube
  • Wakeboard
  • Beach Setup
  • Deep Drop Fishing Reel
  • DirecTv
  • Plex Media Server (4,000 movies in Salon)
  • Apple TV
  • Distributed Audio system
  • Flat screen Tv's throughout
  • Local WiFi and HotSpot (Pepwave for sim cards and VSat for a fee)
  • VSAT - Sat TV KVH HD7 - Packages available at additional cost.
  • Sat Phone


VIP Queen Forward
King Master below
1 Twin stateroom
1 Queen stateroom

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MY WAY Sample Menu

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


Chef Michael

Day 1.

 Lunch: Pan seared Local Red snapper Salad, Apple, fennel, orange segments, shaved red and green peppers and Sweet Vidalia onions.

Desert: Dragon Berry Sorbet

Dinner: Starter: Char grilled Octopus, Hoisin and cilantro glazed Boiled to absolutely Tenderness, Grilled for crispy texture everyone wants.

Main: Slow Braised Veal Shank in Port wine and served with fresh Roasted root Vegetables (whatever I can get local or fresh) Topped with Crispy Shallots and drizzled with a pan sauce Reduction.

Desert: Espresso Crème Brulee raw brown sugar torched, with hand whipped Vanilla Cream and fresh Berries.


Day 2.

 Breakfast: Lobster Benedict over fresh made sweet biscuits, with Annatto Hollandaise

Lunch: Ciappino, Heirloom tomato and basil sauce, seafood blend of Local fish, black muscles, Shrimp, Lump Crab meat, and half a lobster tail, topped with Remoulade – parsley, cilantro, lemon juice, garlic, shallots.

Desert: Mini Key lime Tartlets Served with Fresh ice cream of the day.

Dinner. Starter: Vichyssoise Soup, Cold Potato and leek with a touch of cream, drizzled with truffle oil and chives.

Main: Herb Roasted Australian Rack of Lamb, Balsamic glazed Asparagus, Aged Goat cheese Polenta Cakes, Mint port wine reduction.

Desert: Balsamic and Port wine Poached Pear, Cracked Honey Vanilla Ice cream, with Anisette, cinnamon sauce.


Day 3.

Breakfast: Fresh baked Zucchini Bread, Honey butter, Tropical fruit Platter, Omelets Made your way, Steak cut maple glazed Bacon.

Lunch: Ribeye Bruschetta, toasted Baguettes, Sliced grilled Harris Ranch Farm Ribeye, Cilantro and basil Pico de guillo, drizzled with balsamic reduction.

Desert: Blackberry Chocolate Mousse Cake, crème englase sauce.

Dinner. Starter: Fresh cut seafood Ceviche, flash marinated in Lime and orange juice, Orange Liquor Candied Lemon wheel.

Main: Veal Pillard – Thin sliced veal top round pounded out Breaded in Italian bread crumbs basil shaved parmesan, Truffle Arugula salad, Baby Marble roasted Potatoes, Served with a light veal jus.

Desert: Orange Soufflé, light and fluffy, served with mixed berry compote.


Day 4.

 Breakfast: Shrimp and lobster Grits, pimento cheese and fresh fruit

Lunch: Chicken Capresse, grilled chicken, sliced heirloom tomatoes. Fresh Mozzarella Cheese, shaved parmesan, drizzled with balsamic glaze.

Desert: Banana Fosters, flambéed in Brandy cinnamon and sugar.

Dinner. Starter: Tuna Poke, Hoisin Glazed, Diced Bell Peppers, Cilantro, Crispy rice Noodles

Main: Miso glazed Chilean Seabass, grilled lemon broccolini, Seafood Saffron Broth.

Desert: Grilled peach cobbler in Tartlet shell with peanut butter ice-cream.


Day 5.
 Breakfast: Nutella stuffed Creeps Fresh strawberries, yogurt Parfets on the side, fresh pastries.

Lunch: BBQ bacon wrapped Scallops, Plump sea scallops smoked hickory bacon, White bean and basil salad, with a pancetta cream sauce.

Dinner. Starter: Traditional Greek Salad, Tomatoes, Cucumbers, Peppers, Onions, Oregano, Feta, Kalamata Olives, Red Wine Vinegar.

Main: Beef Wellington, Filet with truffle Mushrooms wrapped in puff pastry. Dutch’s Potatoes, Grilled Cauliflower.

Desert: Chocolate Lava cake With a Black berry Glaze, whipped cream and hazelnuts


Day 6.

 Breakfast: Eggs, Bacon, French toast, and fruit.

Lunch: Sushi a great variety on cooked and raw, edamame, miso soup

Desert: Thai Tea Sorbet

Dinner. Starter: Cold Gazpacho Soup

Main. Firecracker shrimp, Mandarin oriental Salad, shaved almonds, sesame vinaigrette.

Desert: Peanut blond bars and an apple roulette


Day 7.

Breakfast: Quiche Florentine, Southwest Potato Hash browns, Fresh fruit, Avocado Toast.



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