RENAISSANCE

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YACHT TYPE: MOTOR YACHTS

RENAISSANCE

  • 90,000 / Week
  • 90,000 (High Weekly Price)
  • 90,000 (Low Weekly Price)
  • Winter Port: Bahamas, USA - Florida East Coast
  • Summer Port: USA - New England, USA - Florida East Coast
  • 10 Guests
  • 5 Cabins
  • 5 King
  • 2 Twin
  • 5 Showers
  • Children-Friendly
  • Jacuzzi
  • Air Conditioning

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Description

Renaissance was designed and custom built by owners and crew that have a long history of running a successful charter program which makes this the perfect charter yacht and why the have a 90% return rates with their customers. For privacy and high end service to fun times on the water this yacht was designed to only see the crew when you want or they will have already anticipated your needs. From personalized table settings for meals cooked by award winning chefs to sitting back an the aft deck enjoying your favorite drink watching drone and underwater sub of you friends or loved ones enjoying the water toys from the aft deck TV you are sure not to miss a second of your charter vacation. Her accommodations allow her to have five kings for couples or two convertible kings into twins for family. Her communications and AV systems are state of the art and continually updated to the newest standards. Her toy list is extensive including a 28’ Chris Craft launch tender to take you in style to your private beach for relaxing or setting up a beach clubs style meal. Missing a toy not on there list? They will meet your needs and have it onboard before you arrive. Operating in New England, Florida and in the Bahamas Renaissance is able to not only do term charters but can also offer all inclusive long weekend charters for those quick luxury getaways. Operating in Florida, the Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on-deck master and two lower king staterooms that convert to twin staterooms. MY RENAISSANCE is designed to pamper your family or guests in every way possible. She is superbly equipped with a wide array of toys & tenders and offers a charter of a lifetime.

Specifications

  • Size: 116.00 Ft
  • Beam: 24
  • Draft: 6
  • Engine: Engine Brand: CATERPILLAR Engine Model: C-32 ACERT 1900 hp (2) 45 Kw Northern Lights w/sound shield water drop exhaust Zero speed stabilizers
  • AC: Full
  • Year Built: 2016
  • Builder: Hargrave
  • 2 Paddle Boards
  • Bikes
  • Drone
  • Underwater ROV
  • Zero Speed Stablizers
  • Don't see what you want? Just ask and we will get it!

Accommodations

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.

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RENAISSANCE 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.

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

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