Catamaran luxury yachts are an amazing way to vacation in the Caribbean and tour the absolute beauty of the US Virgin Islands (USVI) and British Virgin Islands (BVI) like never before. Not only are catamaran yachts spacious, but they’re also exceptional at maintaining a steadier feel for those who may be prone to seasickness.
Here at Caribbean Soul Charters, we offer bespoke, luxury crewed yacht charter booking on catamaran sailboats guaranteed to fulfill your family’s dream yachting vacation on the Caribbean sea.
If you’re looking for a luxury catamaran sailboat, our concierge yacht charter service will ensure your desires in a Caribbean yacht vacation are met with perfection.
Please select up to five of the below luxury catamarans and email us with your selection and we will do the rest from there.
If you would like to discuss your trip in greater detail so we can customize the ideal trip for you and your loved ones on the best yachts the Caribbean offers, please call +1 (340) 690-1121 or Toll-Free at +1 (877) 432-6700 and let’s get started. Be sure to ask for Sue!
B R E A K F A S T | Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.
Lump crab cake eggs benedict with lemon garlic hollandaise sauce
Brioche French toast with orange honey-flavored custard and mixed berries
Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes
Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels
Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup
Farm fresh corn beef hash with Irish potato cakes
Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs
Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers
L U N C H
Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons
Fish tacos with cilantro-lime slaw and Mexican street corn
Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette
Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing
Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette
Spicy shrimp Cubans with white truffle potato salad
Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice
A P P E T I Z E R S
- Tuna crudo with papaya & lemon soy
- Spinach feta tarte soliel
- Flatbreads (BLT, wild mushroom, pesto caprese)
- Crab stuffed garlic mushrooms
- Bacon-wrapped scallops with lemon garlic vinaigrette
- Crab Rangoon with sweet chili sauce
- Lobster bisque
- Pear carpaccio salad with blackened walnuts
- Feta watermelon salad in a honey dijon vinaigrette
- Heirloom tomato bruschetta
- Caprese salad with raspberry balsamic reduction and garlic pesto
D I N N E R
Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus
Red wine braised short ribs with creamy polenta and roasted broccolini
Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine
Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)
Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots
Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts
Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous
Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad
Pancetta, Leek, Asparagus Risotto
D E S S E R T | Served with coffee cocktails or port wine
- Cherry back pepper sorbet
- Mango lime sherbet
- Chocolate ganache torte
- Cream cheese mousse filled Phyllo pastries
- Chocolate covered strawberries and chocolate mousse
Chef Jessica is able to modify any meal to accommodate guests' preferences and dietary restrictions.