SEA DOG

Yacht Description

CHARTER BOAT OF THE YEAR – CRUISING WORLD
Lounging around on the flybridge a few steps removed from the helm station on a breezy afternoon in the Virgin Islands is pretty darned enjoyable. In fact so is strolling about the boat and taking in the expansive views from numerous vantage points. On this boat, the great outdoors literally pour into the saloon and sleeping cabins thanks to the wall of glass and overhead skylight that spans the saloon.It offers one master cabin with queen berth, lounge area, en-suite bath and equipped with TV and two additional spacious queen cabins each with en-suite bath.

Amenities

Internet Access : Onboard WIFI
Salon Stereo : Yes
Sat Tv : No
Sun Awning : Yes
Hammock : No
Windscoops : No
Deck Shower : Yes
Bimini : Yes
Special Diets : Yes
Kosher :
BBQ : Yes
Dine In : 6
Nude : No
Hairdryers : Yes
Port Hatches : Yes
Crew Smokes : No
Guests Smokes : Yes, only on sugar scoops
Guest Pets : No
Children Ok : Yes
Gym/Exercise : No
Elevators : No
Wheel Chair Access : No
Generator : Yes
Inverter : Yes
Ice Maker : Yes
Stabilizers : No
Make purified drinking water : Yes
Re-usable water bottles : Yes

Dinghy size : 14' Center Console
Dinghy hp : 30hp
Dinghy Pax : 10
Water Skis Adult : No
Water Skis Kids : No
Jet Skis :No
Wave Runners :No
Kneeboard : No
Windsurfer : No
Snorkel Gear : Yes
Tubes : Yes
Scurfer : No
Wake Board : Yes
Kayaks 1 Pax : Yes
Kayaks (2 Pax) : No
SU Paddle Boards : 2
Fishing Gear : Yes
Rods : 2
Deep Sea Fish : No
U/Water Camera : No
U/Water Video : No
Sea Bobs : No
Sea Scooters : No

Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.

Noodles
Snorkel Gear
Floating Mat
2 SUP's
Kayak
Wakeboard
Fishing Rods
Beach Games
Board Games

Sample Menu

Breakfast

Teas-Blends of Herbs - Top quality Coffees

Smoothies

Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

Croissants: Butter, Chocolate

Handmade piroski with: potato or minced meat

Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

Breads: White, Black, Brioche, Gluten Free

Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

Smoked Salmon

Cheeses: Graviera, Gouda, Emmental, Feta, Goat

Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

Bacon, boiled sausages

Dried fruits: apricots, plums, cranberries

Nuts: almonds, walnuts, hazelnuts

Cereals: oats, chocolate, honey, cornflakes

Fresh Juices: Orange, Grapefruit

Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

Day 1 Lunch

Salad

Textures of tomato, olive, pickle, onion, cucumber sorbet

Starter

Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

Main course

Orzo shrimp, goat cheese, confetti cherry tomatoes

Desert

Lemon cream, almond cookie, meringue, honey cells

Day 1 Dinner

Salad

Rocket, feta, watermelon, pine nuts, radish

Starter

Steamed mussels with fennel, dill, garlic, mustard sauce - ouzo

Main course

Grouper with saffron sauce, greens, cauliflower puree

Desert

Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

Day 2 Lunch

Salad

Spinach pie salad, feta, dill, spring onion

Starter

Crab tartare, soy sauce and truffle

Main Course

Iberico pork, hoisin sauce, sweet potato puree

Desert

Millefeuille orange, raspberry sauce

Day 2 Dinner

Salad

Smoked salmon, avocado, cucumber, cottage cheese

Starter

Shrimp tempura, Panko, sriracha mayonnaise

Main Course

Risotto village salad

Desert

Chocolate mousse, caramel sauce, peanuts

Day 3 Lunch

Salad

Greek salad with feta cheese, fresh oregano, onion pickles, capers

Starter

Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

Main Course

Lamb ribs with percussion, baby potatoes, rosemary

Desert

Milk pudding with ice cream

Day 3 Dinner

Salad

Rice noodles, shrimp, black sesame

Starter

Octopus, fava cream, pickles, onion, capers

Main Course

Lobster spaghetti, tomato sauce, fresh basil, parmesan

Desert

Cream Brulee with fresh vanilla and ice cream

Day 4 Lunch

Salad

Rice rolls with crab, avocado, cucumber, wasabi cream

Starter

Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

Main Course

Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

Desert

White chocolate and strawberry chocolate, fresh blueberries

Day 4 Dinner

Salad

Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

Starter

Moussaka croquette, béchamel cream, tomato jam

Main Course

Mushroom risotto, fresh truffle

Desert

Tiramisu cream, caramel ice cream

Day 5 Lunch

Salad

Beetroot, yogurt with orange and asparagus

Starter

Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

Main Course

Cod, potato and garlic cream, black caviar

Desert

Mango cheesecake, raspberry ice cream

Day 5 Dinner

Salad

Caspatsio with fresh oregano, feta and watermelon

Starter

Oysters with lemon pearls and tarama

Main Course

Beef fillet, mushrooms, king oysters, pea puree

Desert

Chocolate fudge, with fresh vanilla and ice cream

Salad

Okroshka Russian cold soup with dill yogurt and fresh vegetables

Starter

Scallops, Bern Blanc sauce, peas and greens

Main Course

Saute sea bream, bean cream, croutons, cuttlefish ink

Desert

Poached pear, tangerine cream, yogurt ice cream

Day 6 Dinner

Salad

Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

Starter

Beef Tartar, fresh truffle, potato chips

Main Course

Spinach ravioli, goat cheese, sauteed chicken, yellow curry

Desert

Churros, savory caramel sauce, strawberries and hazelnuts

Day 7 Lunch

Salad

Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

Starter

Tuna carpaccio with lid, truffle, tomato seeds

Main Course

Cabbage stuffing with grouper and eggnog biscuit sauce

Desert

Baklava with Aegina peanuts, ice cream

Day 7 Dinner

Salad

Fresh various shells with lemon dressing

Starter

Kakavia with stone fish

Main Course

Risotto with fresh tomato sauce and red mullet

Desert

Eclairs, vanilla cream and strawberry sauce

Crew Profiles

Number of Crew:2

Mike Marier|Captain Born: 0 Nation: | Languages: English

Julie Marier|Chef/First Mate Born: 0 | Nation:

MEET THE CREW - 2022-2023 SEASON
****November, 2022 - April, 2023
Captain: Mike Marier
Chef/First Mate: Julie Marier

****May - August, 2023
Captain: Nick Wilson
Chef/First Mate: Kate VanVorst

Mike and Julie met soon after high school and have been inseparable ever since. While raising their family, Mike and Julie took family vacations up north which always meant time on the water boating, fishing, skiing, biking and lots of great memories with the family. They also traveled to tropical destinations to escape the cold winter months. When they took a family trip to the VI they knew they would be back for good at some point. They bought a sailboat in Florida after their family was raised, spent time there and made the jump to come back to the islands after selling their home and everything they owned. They hope to help others create lasting lifetime memories in their dream destination and have been successfully running charters since 2019.

Mike grew up in the land of 10,000 lakes and took full advantage of as many opportunities as he could to hit the water. As a boy and young man he spent many summers up north at the family cabin taking advantage of the beauty and enjoying all nature has to offer. It’s here that Mike developed his love of being on the water. Mike has been an entrepreneur most of his life and has, along with Julie ran a personal training business, owned a fitness center, worked in the oil fields and been an over the road trucker in his own company. In his free time, Mike enjoys working out, reading and getting out on his motorcycle. Mike looks forward to showing his guests a great time and all the amazing things the
islands have to offer.

Julie was born in Minnesota and moved to California as a young girl. It was then that she fell in love the with the ocean and the peace and serenity it brought her. Julie’s love of cooking and food started at a young age as her mother was a wonderful cook and teacher and had her in the kitchen with her. Because of her early start, she worked in the service industry in many different fields after moving back to Minnesota and continued to do so throughout helping Mike with their businesses and raising their family together. Julie loves to cook a wide range of foods but her favorite is using fresh local ingredients to create delicious meals.

Mike and Julie look forward to taking their guests out on charter, sharing the beauty of the islands and creating memories!

SEA DOG YACHT CHARTER

Yacht Specs

Tonia Markou

Yacht Description

Gallery

Amenities

Watersports

Meet the Crew

Videos