Specs Features Diving Crew Profile Menu Layout Photos Video Similar Yachts Inquire NEW Charter Search »
Operating in Bahamas, Caribbean, North America
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
Beam 23ft 11in (7.3m)
Draft 5ft 11in (1.8m)
Sleeps 10 Guests
Cabins 5
Crew Captain Douglas Meier, Chef and 4 crew
Cruising Speed 20kts
Max Speed Not available Stabilisers Stabilisers
Engines 1900Caterpillar C-32 Acert
Designer Not know
Flag United States
VAT Registered No
US Duty Paid Yes
APPROXIMATE WEEKLY RATE
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
Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved in the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western north Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht lead to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he over saw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his. Doug was honored by winning five Antigua Charter Yacht show awards and four Boat International/US classic yacht awards, and his last award was at the 2017 Newport charter show for best charter crew at the “charter yacht hop event”
Ian has been cooking for over 30 years, and been a chef for 25 years. He attended a three year apprentice program that was sponsored by the American Culinary Federation. He is relatively new to yachting, but has worked for several world renowned chefs. He grew up in Jacksonville FL, but recently moved back to FL after living in Seattle WA for the last ten years. He has entered and won multiple food competitions (including the 2017 Newport Charter Yacht show, which he took First place in) His hobbies include hiking, bicycling, and riding motorcycles. He also considers cooking a hobby in addition to a profession.
Mitchell is from sunny Orlando FL where the outdoor life came easy to him. After studying pre med in school for several years, his passion for travel took him into the yachting field. After working on a sport fisherman vessel, he transitioned to M/Y Renaissance to get a higher standard of service under his belt. He enjoys rock climbing, free diving, and mountaineering. When Mitchell isn’t working he likes to take cross country trips with his buddies
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.
Mario was Born & raised on the pearl of the Caribbean, The one and only Cuba.
From early age Mario had a passion for the sea, after making the journey to the U.S. with his family he started a career in the United States Coast Guard. Serving on an Icebreaker and a high endurance cutter in the Pacific. Leaving the Coast Guard as a Boatswains mate Mario then turn his attention to the private yacht sector. Serving on three yachts before joining Renaissance in his off-time Mario’s hobbies include spearfishing, fast boats, and beach activities that include grilling under the stars with the sound of the waves.
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
VIDEO
YACHT PHOTOS
Upper Deck with Hot Tub
Main Salon
Aft Deck
On Deck Master Bath
Pilothouse
1 of 2 King Guest that Convert to Twins
King Guest
Lower Foyer
Aft Upper Deck Hot Tub Bar
Stern
Upper Deck aft Lounge
Upper Deck Bar
BOW
All the Toys
ROV Sub
Main Salon
Dinning
On Deck Master
Galley
1 of 4 King Guest
Guest Bath
King Guest
Upper Deck Entertaining
Upper Deck Aft Lounging
BOW Seating
25 Chris Craft Motor Launch
Upper deck
Kayaks
Drone
