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Yacht Charter RENAISSANCE from $85,000 USD Weekly

116ft 2in (35.4m) Power • Sleeps 10 Guests • 5 Cabins • 6 Crew

RENAISSANCE Main Shot

Specs Features Diving Crew Profile Menu Layout Photos Video Similar Yachts Inquire NEW Charter Search »

YACHT INTRODUCTION

Operating in Florida, 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.  M/V RENAISSANCE is designed to pamper all the needs of your family or guests. 

SPECIFICATIONS

Length 116ft 2in (35.4m)
Beam 23ft 11in (7.3m)
Draft 5ft 11in (1.8m)
Sleeps 10 Guests
Cabins 5
Crew Captain Douglas Meier, Chef and 4 crew
Year Built 2016
Cruising Speed 20kts
Max Speed Not available Stabilisers Stabilisers
Engines 1900Caterpillar C-32 Acert
Builder Hargrave
Designer Not know
Flag United States
VAT Registered No
US Duty Paid Yes

APPROXIMATE WEEKLY RATE

USD $85,000

FEATURES & AMENITIES

Bluray library, CD library, Cell phone, DVD library, Fax, Games console, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite radio, Satellite TV, TV all cabins, TV outdoor, Wi-Fi, 24ft / 7.60m 0hp Chris Craft, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating mats, Kayaks multiple, Kneeboard, Paddleboards multiple, Swimming noodles, Tube - towable, Volley ball, Wakeboard, Water skis - adult, Wave runners multiple (sitdown), BBQ, Bicycles multiple, Book library, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker

ACCOMMODATIONS

Sleeps 10 In 5 Cabins

DIVING EQUIPMENT

Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting, Underwater video

YACHT CREW

Captain: Douglas MeierCaptain: Douglas Meier

Frank grew up in Vermont, boating on Lake Champlain most weekends with his family (when the ice was out!). He began sailing out of Newport, RI in the 1980’s and began his professional yachting career almost 20 years ago. Frank brings many years of experience running large motor and sailing yachts to Renaissance including the 160' sloop SY GEORGIA and the 93' classic schooner TREE OF LIFE.

Frank has both MCA and USCG Master’s licenses. A passionate maritime history buff, one of his favorite accomplishments was racing a wooden gaff-rigged schooner from Newport, RI to Bermuda using only a sextant and chronometer for navigation.

He is a certified Rescue Diver, and a certified Ship’s Medical Officer.

Deckhand: Kevin MulhernDeckhand: Kevin Mulhern

Kevin is from the lighthouse town of Jupiter, Florida where the love of the water was only natural being oh so close. He worked as an electrician and also at Jupiter Pointe Marina assisting the incoming boats. A proud Eagle Scout Kevin always does his best. He was introduced to the industry through friends and is excited to join the Renaissance Crew. When Kevin isn’t working, he likes to hit the greens with his buddies or go offshore fishing.

Chief Stewardess: Brittany Harris

Brittany was born and raised in South Florida. After attending college courses and working at a preschool for 4 years she was in search for a bit of adventure, at the age of 22 she followed the advice of a fellow captain friend and joined the yachting industry. It has been almost 4 years since then and she has never regretted her decision. During Brittany’s down time she enjoys hanging out with friends, being on the water/beach, hiking and playing tennis.

Stewardess: Samantha Eastman

Samantha, who likes to be called Sam, was born in Okinawa Japan but was raised in San Diego California. Having several years of experience in the hospitality industry Sam decided to move in yachting and took the plunge in 2017. Growing up in a military family gave her a love for traveling and meeting new people, yachting was a perfect fit. In her off time, you will find Sam either hiking, at the beach, or on a paddle board.

YACHT MENU

One week of menu choices

Day one

Breakfast:

Seasonal Fruit Platter

Selection of Low fat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Home fries

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 Low fat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Home fries

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 Low fat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Home fries

Breakfast Special:

Chilaquiles Verde with poached Eggs, Cotija Cheese, and Picode 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 a la Mode


Day Five

Breakfast:

Seasonal Fruit Platter

Selection of Low fat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, and Home fries

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 Micro greens

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 Home fries

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

Hors 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 Low fat Yogurts

Eggs cooked any style (Egg whites available)

Sausage, Bacon, Home fries

Breakfast Special:

Salmon Scramble with Chèvre, Leeks and Fines Herbs

Lunch:

Seared Scallops with Avocado Mousse, Corn Relish, Brûlée Tomatoes,

and aged Balsamic Vinegar

Hors 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

YACHT LAYOUT

Layout plan

VIDEO

YACHT PHOTOS

RENAISSANCE :: Upper Deck with Hot Tub

Upper Deck with Hot Tub

RENAISSANCE :: Main Salon

Main Salon

RENAISSANCE :: Aft Deck

Aft Deck

RENAISSANCE :: On Deck Master Bath

On Deck Master Bath

RENAISSANCE :: Pilothouse

Pilothouse

RENAISSANCE :: 1 of 2 King Guest that Convert to Twins

1 of 2 King Guest that Convert to Twins

RENAISSANCE :: King Guest

King Guest

RENAISSANCE :: Lower Foyer

Lower Foyer

RENAISSANCE :: Aft Upper Deck Hot Tub Bar

Aft Upper Deck Hot Tub Bar

RENAISSANCE :: Stern

Stern

RENAISSANCE :: Upper Deck aft Lounge

Upper Deck aft Lounge

RENAISSANCE :: Upper Deck Bar

Upper Deck Bar

RENAISSANCE :: BOW

BOW

RENAISSANCE :: All the Toys

All the Toys

RENAISSANCE :: ROV Sub

ROV Sub

Main Salon

Main Salon

Dinning

Dinning

On Deck Master

On Deck Master

Galley

Galley

1 of 4 King Guest

1 of 4 King Guest

Guest Bath

Guest Bath

King Guest

King Guest

Upper Deck Entertaining

Upper Deck Entertaining

Upper Deck Aft Lounging

Upper Deck Aft Lounging

BOW Seating

BOW Seating

25 Chris Craft Motor Launch

25 Chris Craft Motor Launch

Upper deck

Upper deck

Kayaks

Kayaks

Drone

Drone

THREE (3) YACHTS SIMILAR TO RENAISSANCE

BACCHANAL
Name: BACCHANAL
Length: 115ft 2in (35.1m)
Max no of guests: 12
Crew: 5

Approximate Weekly Rate
USD $89,000

 
Available in 2 areas
MAVERICK
Name: MAVERICK
Length: 138ft 1in (42.1m)
Max no of guests: 8
Crew: 7

Approximate Weekly Rate
USD $79,500

 
Available in 1 area
MILK AND HONEY
Name: MILK AND HONEY
Length: 125ft 0in (38.1m)
Max no of guests: 10
Crew: 7

Approximate Weekly Rate
High  USD $105,000
Low  USD $90,000

 
Available in 3 areas

CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

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Number of Guests:   Traveling in  

Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean


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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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