• 36,500 / Week
  • 40,000 (High Weekly Price)
  • 36,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 12 knots Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 62.00 Ft
  • Beam: 33
  • Draft: 5
  • Engine: 150hp twin Volvo engines 2 x generators
  • AC: Full
  • Year Built: 2016
  • Builder: Lagoon
  • 2 x Stand Up Paddleboards (SUPs)
  • Tender is a Highfield 460 with 8 pax capacity
  • 12 x Snorkel Gear
  • Seahome can now fish in BVI waters, Certificate # JMP 16037 (12/20/16)
  • 2 x Sunlounger Pads for Foredeck
  • Flybridge and Foredeck cushions in dark grey and graphite shades
  • 4 x Ocean LED under-water spot lights
  • Flybridge Fridge
  • USB sockets in cabins
  • Fans in Cabins, Galley and Salon
  • Washer/Dryer
  • TV in Salon with Electric lift in Central Galley
  • Xbox with car racing games
  • Inflatable Pegasus and T Rex floats

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SEAHOME 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.






Greek yogurt parfait with sweet honey, candied walnut granola & fresh fruit

Traditional Italian sausage frittata with fresh vegetables & herbs

Breakfast grains & poached berries with fresh fruit smoothies

Fresh Caribbean lobster omelette with sautéed scallions & spinach

Lemon ricotta pancakes with orange infused maple syrup, topped with whipped cream & fresh orange slices

Eggs Benedict Oscar with king crab and lemon & cayenne aioli

Ham & Brie Monte Cristo french toast sandwiches with strawberry preserves & a powdered sugar dusting




Curried chicken and grape wrap with sweet green apples & pecans

Homemade Greek turkey burgers with tzatziki sauce & tabbouleh

Grilled Tuna over butter lettuce with micro greens & champagne & pear vinaigrette 

Caprese panini with fresh watermelon, feta & homegrown mint salad

Blackened Mahi sandwich with a mango cilantro sauce & orzo vegetable melange

Chicken avocado caesar salad made with locally grown V.I. greens

Locally caught grilled Wahoo fish tacos with a pineapple and mango salsa & spicy sriracha mayo




Charcuterie board with assorted cheeses, apple slices, nuts & mango chutney

Grilled bacon wrapped asparagus served with whipped ricotta

Crispy coconut shrimp with an avocado tartar dipping sauce

Fresh spring rolls with Julienned veggies, homegrown herbs & a peanut hoisin satay

Baked pear and brie crostini with fresh picked thyme & balsamic fig glaze

Roasted tomato, spinach & mozzarella flatbread

Homemade roasted red pepper hummus with toasted pita & cucumber batons




Grilled garlic shrimp linguini with creamy parsley alfredo sauce

Coffee crusted filet mignon with sweet potato puree & roasted broccolini

Roasted pineapple and rum chicken with a brown sugar reduction & creamy vegetable risotto

Pan-Seared herb-crusted salmon with a sweet thai basil cream sauce, wild rice & steamed broccoli

Grilled pork tenderloin with shallot & parsley couscous & blistered grape tomatoes

Pasta fagioli with spicy Italian sausage, peppers, onions & homemade sauce

Whole lemon and herb snapper served with roasted asparagus & tri-color quinoa




Dark chocolate espresso tiramisu made with locally roasted coffee beans

Homemade salted caramel ice cream with crispy pizzelle

Signature Caribbean Painkiller Grenada finished with fresh nutmeg

Authentic Italian panna cotta with a triple berry compote

Molten lava cakes with homemade vanilla ice cream, fresh strawberries, whipped cream & mint

Coconut cornmeal cake topped with fresh coconut curls & powdered sugar

Homemade key lime pie with fresh whipped cream & fruit

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