WECOME ABOARD FREEDOM……~ CASUAL ELEGANCE. SOUTHERN HOSPITALITY ~
Whether at the end of a full day of sunning, diving, kayaking or just relaxing, entering your spacious stateroom is a retreat all unto itself. Exquisite designer fabrics lure you into the custom-made bedding and comfy pillows. Well-crafted oak cabinetry and beautifully lit interior walls create a warm and inviting ambience.
Motor yacht Freedom offers an impressive, full-width master stateroom with a king-size bed and ensuite his and her bathrooms. Separating the two sides is a large glassed-in marble shower. Easily drawn curtains offer even more privacy. There are plenty of cabinets, drawers and closet space for all your personal belongings plus a full-size desk area. Forward along the extra wide passage way are three more staterooms. Two offer queen-size beds with plenty of walk around space and their own ensuite bathrooms and shower. One stateroom is perfect for kids with twin beds and a pullman for a younger child. It also has its own bathroom and shower.
Not yet ready for slumber? Then watch your favorite TV show or movie on your HD flat screen TV/DVD with a dedicated satellite receiver. Connect with friends or update your Facebook through our high-speed internet Wi-Fi. Or plug in your iPod and lie back as you listen to your own music selections or podcasts.
Unwind even more by stepping into your spa-like bathroom with its modern vanity and full-size shower. Finally, wrap yourself in one of our luxuriously thick cotton robes. Everything you need is right here. And anything you desire is well within reach.
“We want our clients to have fun, relax and enjoy every moment while on Freedom. I take great pride in providing that personal touch that makes clients feel special and well cared for.”
~ Stewardess, Sara Hosein
Yacht Rates in USD
Additional Rate Details:
Not included is a crew gratuity at your discretion is usually 10 to 20% of the Yacht Rates handed to the crew at the end of the charter
Please enquire rates for outside Virgin Islands
XMAS 2014 / NEW YEAR’S 2015:
$75,000 all-inclusive VIRGIN ISLANDS ONLY, 7 night minimum.
Fuel surcharge based on the current fluctuation of fuel prices. Average charter uses 2,000 to 2,500 gals of diesel and 300 gals of gasoline for the tender. There are two options, PLUS ALL expenses or ALL INCLUSIVE.
Scuba On board
We offer up to five dives per week included in your charter fee for certified divers who can present a certification ID card and log book or proof of experience. Any additional dives are $50 per person per dive.
In addition, we offer Underwater Videographer classes as well as Underwater Photography. We have the capability to provide Underwater Video Services chronicling your underwater adventures while on charter aboard Freedom.
Open water complete class includes gear $895
Advanced Open water Class $595
Resort Course (Intro to SCUBA)
Specialty Courses – Please inquire. Night Dives are available as well.
Gear Rental $75/week per diver Underwater Video Service $500
We’ll take care of you.
Captain Matt Doudera
Chef – Joseph Stiles
Stewardess Jennifer Gamer
Plus 2 for a professional crew of 5.
1 0-D a y Sa m p l e M e n u D a y 1
Breakfast- Pumpkin chocolate chip muffin tops, fresh fruit platter, assorted yogurts, eggs any style and an Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage.
Lunch- Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll.
Dinner- Starter- Duck and Mango strudel with Thai mint, kumquat relish. Main- Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a spicy mango vinaigrette, puy lentils. Dessert- Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle.
D a y 2
Breakfast- Candied pecan scones, fresh fruit platter, assorted yogurts, eggs any style, bacon, sausage and a traditional Belgian waffle, served with maple syrup or fresh tropical fruits.
Lunch – Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts, topped with grilled marinated pork loin.
Dinner- Starter- Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake, fresh thyme and roasted beets. Main- Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli. Dessert- Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg.
D a y 3
Breakfast- Warm Coffee Cake, Fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a Benedict of puff pastry, homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise.
Lunch- Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad.
Dinner- Starter- Gloucester Dry Pack Scallop seviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker. Main- Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote, rosemary roasted potato. Dessert- Flourless chocolate torte with crème anglaise, fresh fruit coulis.
D a y 4
Breakfast- Blueberry Gingerbread cake, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a short stack of pancakes served in your choice of four styles- plain, blueberry, banana cinnamon, chocolate chip.
Lunch- Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with handmade gnocchi, a raw corn jus and smoked paprika.
Dinner- Starter- Chevre and wild mushroom tart with local greens, white truffle oil. Main- Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons, toasted hazelnuts, broiled grapefruit segments. Dessert-Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystallized ginger.
D a y 5
Breakfast- Variety of fresh muffins, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce.
Lunch- Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes.
Dinner- Starter- A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile. Main- Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce. Dessert- molten lava cake with Szechuan pepper and raspberry coulis.
D a y 6
Breakfast- Cinnamon sugared donuts served piping hot, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Grand Marnier French Toast with a warm tangerine and nutmeg syrup.
Lunch- A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili, chicken and shrimp tempura, white rice, chow mien noodles.
Dinner- Starter- Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by a drizzle of Extra Virgin olive oil. Main- Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth. Dessert- Berries on a cloud- a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse.
D a y 7
Breakfast- Sour cream banana bread, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, eggs Benedict on homemade English muffins
Lunch- “Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns.
Dinner- Starter- Asparagus and prosciutto salad with mixed berry vinaigrette. Main- Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss. Dessert- White chocolate soufflé with a raspberry spiked chocolate sauce.
D a y 8
Breakfast- Apple and walnut strudel, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella.
Lunch- Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by Caesar salad with fresh herb cracker.
Dinner- Starter- Bacalao sauteed with onions, tomatoes and fresh thyme, finished with white wine and a touch of cream, served atop whipped Yukon gold potatoes. Main- Panko crusted veal cutlet, puree of celeriac and parsnips, mélange of vegetables, finished with a sauce of capers, anchovy and white wine, fried shallot garnish. Dessert- Lemon chess pie.
D a y 9
Breakfast- Raspberry and sweet ricotta blintzes, fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Dutch babies with granny smith apples sauteed in Calvados.
Lunch- Flying fish sandwiches on homemade onion roll, with a spicy Cajun remoulade, gaufrette chips.
Dinner- Starter- Vegetable terrine with roasted pepper sauce, aged balsamic, Manchego cheese and chiffonade of radicchio. Main- Handmade ravioli filled with slow braised pork and Locatelli Romano, tossed in a rich red wine-tomato ragout, accompanied by grilled French bread toasts. Dessert- Traditional Tiramisu.
D a y 1 0
Breakfast-Chocolate hazelnut scones, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, vitamin rich fresh fruit smoothie with Greek yogurt.
Lunch- Turkey bocadillo with whole grain mustard, Manchego, roasted peppers, broiled and served with hand cut French fries.
Dinner- Starter- puree of local pumpkin soup with hints of ginger, toasted cumin crème fraiche. Main- red wine-shallot marinated Ostrich, grilled and served with potatoes Anna, grilled asparagus, rosemary-juniper-maple lacquer. Dessert- White chocolate soufflé with an Amaretto dark chocolate s
Dec. 20-27, 2011
Linda & Dennis, We had a wonderful time!!!