Makin Memories

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YACHT DESCRIPTION

SLEEPS 6 GUESTS IN 3 GUEST STATEROOM(S).

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	6
Staterooms	3
# Of Crew	2
Length	45 Ft /13.8 m
Beam	26 Ft /7.94 m
Draft	4.3 Ft /1.31 m
Built - Refit:	2016 - No Refit Date Set
Builder	Lagoon

ACCOMMODATION INFORMATION

3 Queen Guest Cabins
1 V Births

WATERSPORTS

Dinghy	Infanta SR 3.9 dinghy (12.8’)
Dinghy HP	30 HP
Paddle Boards	2
Double Kayaks	1
Snorkeling gear	6
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
TOYS DETAILS

· Bote 360 floating raft with Bote waterproof speaker and matching cooler
· 2 Crystal Kayak Paddle Boards
· 6 Big Joe oversized noodles
· 2 Big Joe floating bean bags
· All new snorkeling equipment
· 3 person "Hot Dog" inflatable
· 4 fishing poles and equipment
· New Infanta SR 3.9 dinghy (12.8’) with 30 HP engine

CREW PROFILE

Jim Travis

Courtney Travis

Capt. Jim Travis
Jim grew up on the beaches of Delaware, spending much of his free time boating and playing on the local waters, fishing and surfing year-round. Local fishing, crabbing and clamming were a way of life growing up on the Delaware shores. Seafood feasts were a central part of his family’s customs and celebrations – and the beginning of Jim’s love for exploring the endless spicing and cooking combinations with seafood.

Jim spent his early adult years as a navigator on a minesweeper in the navy during the Gulf War, which, despite the obvious dangers this involved, reaffirmed his love for life on the water and ignited the beginnings of the dream to eventually transition to a full-time career on the water. However, following his career in the navy, Jim’s passion for food and cooking steered him in another direction and he spent the following 10+ years on the west coast in the Monterey Bay area developing and honing his skills in all aspects of the food industry food prepping, serving, and bartending in a variety of environments from eclectic coffee shops to fine dining establishments to large banquet catering events.

Jim is looking forward to sharing his love of the water and all the different ways you can explore the water from Makin’ Memories…from our paddleboards, to kayaks, to underwater SubLues, to snorkeling gear, to relaxing on our 360 floating dock, with your feet in the blue Caribbean water and one of Jim’s specialty cocktails in hand, letting all your worries float away!

Chef Courtney Travis
Courtney grew up in Maryland, boating along the Potomac River and Chesapeake Bay, and spending many summers on Cape Cod, MA. She loved exploring Martha’s Vineyard, Nantucket, Woods Hole, and the many islands and hidden beaches around Buzzards Bay. Whether boating, waterskiing, windsurfing, paddleboarding, kayaking, or sailing, playing in or on the water has always been Courtney’s happy place!

Her passion for food and cooking began early, leading her to work in various roles within the food service industry, including as a short-order cook, caterer, bartender, and server at 5-star restaurants. In 2009, Courtney deepened her exploration of the connection between food and nutrition, dedicating years to studying culinary and functional nutrition. In 2015, she became a Certified Culinary Nutrition Expert through the Academy of Culinary Nutrition in Ontario, Canada.

Courtney’s culinary expertise focuses on creating nutritious dishes crafted with the freshest local, organic ingredients. She takes pride in preparing meals that nourish the body with healthy, balanced foods while delivering unforgettable flavors that make your taste buds dance!

In addition to her culinary talents, Courtney has received minister credentials from the Universal Life Church, a non-denominational, non-profit religious organization. This allows her to officially perform the sacrament of marriage, helping couples celebrate their special day by officiating their weddings with warmth and joy.

Courtney and Jim
We met in our early 20’s and became roommates and best friends, bartending together at a local bar in Santa Cruz, CA. Our friendship was instant as we were both very young and a long way from home, but excited for the year-round warmth and endless opportunities to play outside, especially boating, sailing or surfing on the water. We loved working together bartending and providing exceptional service and memorable nights for our customers and friends at the bar. However, as with all things, life moved on and we lost touch over the years. It was over 20 years later when we finally reconnected. Once again, the connection was instant, and we were married 8 months later!

Our shared love for food, warmth, sunshine, boats, entertaining and any and all things water-related was an easy and natural pathway to a shared dream, which is now our reality, buying the boat of our dreams and living full-time in the gorgeous Caribbean waters, hosting memorable vacations and sharing all of our favorite passions in life with others!

We are excited to share this dream with you and your guests, to spoil your taste buds with our years of culinary experience, and to create memorable adventures sailing, swimming, snorkeling . . . and just allowing you to become fully immersed in the natural beauty and island-style pace of life!

We look forward to meeting and serving you….and Makin’ Memories that will last a lifetime!

YACHT DESCRIPTION
This 2016 (2022 Refit) Lagoon 450 offers an amazing amount of space for her size. There are four beautifully appointed queen sized staterooms with lots of light and storage space. Each of the cabins have climate control and pristine ensuite bathrooms. Throughout the yacht light wood is used and the decor is simple and contemporary. The lounge area has comfortable seating and an indoor dining option - plus the signature Lagoon wraparound windows that offer a fantastic panoramic view. The cockpit is shaded and has two distinct seating areas with lots of space to walk around comfortably - easy access through to the back steps for swimming. The fly bridge is where the sailing action takes place, but is also the best spot for dolphin spotting or just taking in the amazing Virgin Island scenery. Forward there are trampolines and a great seating area. This new yacht is going to be a popular lady without a doubt!

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

**Locally sourced and/or organic ingredients are used whenever possible. Gluten free flours and mixes are always our first choice and most of our recipes are always prepared gluten free, which are noted below (“GF”).**

MAKIN’ MEMORIES CRAB AND AVOCADO EGGS BENEDICT

Maryland Blue Crab drizzled with melted butter and Old Bay seasoning stacked atop a perfectly poached egg, freshly sliced avocado on a toasted English muffin and finished with a tangy homemade lemon-hollandaise sauce

CINNAMON ORANGE FRENCH TOAST

Thickly sliced challah bread dipped in a cinnamon orange egg batter, toasted and caramelized, served with warmed organic maple syrup, thick cut farm bacon, fresh oranges and strawberries

ACAI BOWL (GF)

Frozen berry smoothie bowl topped with organic granola, organic hemp seeds, shredded coconut and fresh berries

SMOKED SALMON BAGEL BUFFET

Sliced smoked Atlantic salmon served with grilled New York style bagels, Philadelphia cream cheese, organic sweet cherry tomatoes, minced red onion, scallions, capers, chopped bacon and lemon wedges

AVOCADO TOAST BREAKFAST STACK

Toasted 5-grain seed bread topped with smashed avocado, Canadian bacon, fried egg and organic alfalfa sprouts served with freshly sliced papaya and mint salad

LIGHT AND FLUFFY BLUEBERRY PANCAKES (GF)

Served with organic warm blueberry maple syrup, fresh blueberries and breakfast sausage

LIGHT BREAKFAST FARE (GF)

Homemade Lemon Blueberry Breakfast Cake served with honey vanilla Greek yogurt, organic granola, chopped local fresh fruit salad

Lunch

GRILLED CARIBBEAN SHRIMP & MANGO SALAD (GF)

Lightly spiced grilled jumbo shrimp served atop kale and/or mixed greens salad with freshly grated carrots, sliced mango and avocado, diced red and yellow peppers, red onions, fresh cilantro, tossed with a homemade coconut lime ginger vinaigrette

MAKIN MEMORIES THAI WITH GRILLED CHICKEN (GF)

Grilled chicken strips atop a flavorful zucchini, summer squash, carrot, and purple cabbage zoodle salad tossed with a spicy Thai peanut dressing, served over vermicelli rice noodles

BACON BLEU CHEESEBURGERS WITH BLACK TRUFFLE FRIES

Succulent and juicy grilled Angus beef burgers with crispy bacon and melted blue cheese, served on a grilled brioche bun with a side of black truffle shoestring fries

AHI TUNA POKE BOWN (GF)

Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice, with a variety of vegetables, including avocado and cucumber, topped with fresh cilantro and chives

CALIFORNIA TURKEY BLT, CESAR SALAD

Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread, served with a side of homemade Caesar salad

JAMAICAN JERK CHICKEN, CARIBBEAN BEAN SALAD (GF)

Crispy air-fried chicken marinated in Jamaican spices, served with a Caribbean pigeon bean salad with red and yellow peppers, jalapeno, mango and red onions

MAHI-MAHI CEVICHE (GF), CHICKEN PINWILL ROLLUPS

Fresh mahi-mahi marinated in lemon and lime juices, cilantro, thyme and red onions, with chopped radishes, cucumber, diced avocado and mangos, served with plantain chips. Also served with a side of roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano and sprouts.

Dinner

MUSHROOM RISOTTO, CARRIBEAN LOBSTER TAIL (GF)

Creamy mushroom risotto topped with fresh Caribbean lobster tail with a lemon butter drizzle

MAKIN’ MEMORIES SURF AND TURF (GF)

Succulent and juicy filet mignon cooked to perfection, topped with grilled jumbo shrimp, served over creamy mashed garlic potatoes and air-crisped parmesan carrot fries

FRESH CATCH WITH PASSION FRUIT BEURRE BLANC SAUCE, MASHED CAULIFLOWER (GF)

Fresh catch over a light bed of creamy parmesan cauliflower, topped with crisp asparagus, finished with a lemon passion fruit beurre Blanc

TERIYAKI GINGER SALMON, GREEN BEANS, GARLIC ROASTED RED POTATOES (GF)

Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, served with orange-citrus green beans and garlic roasted red potatoes

SPICY JAMBALAYA (GF)

A spicy and flavorful dish made with a blend of Cajun spices, chicken, andouille sausage, and the Cajun trinity (onions, celery, bell pepper), served over Cajun rice

BEEF AND PINEAPPLE SKEWERS WITH COCONUT RICE (GF)

Juicy beef skewers paired with sweet pineapple chunks, red onions, and red and yellow peppers, served with a side of fragrant coconut rice

CARRIBEAN FISH TACOS, AVOCADO RICE

Fresh catch fish tacos made with a blend of Caribbean spices, homemade mango slaw, fresh cilantro, served with a side of creamy avocado rice

Appetizers

BOURBON APPLE BAKED BRIE (GF)

Creamy brie cheese baked until melted and bubbly, served with slices of crisp apples and a hint of bourbon.

SHRIMP COCKTAIL (GF)

Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemons

AHI TUNA STACK WITH MANGO AND AVOCADO (GF)

Sweet and spicy stack of diced fresh sushi-grade ahi tuna layered with diced mango, fresh avocado, fresh cilantro, served with plantain chips

BAGUETTE WITH APPLE BLUE CHEESE CRUMBLE AND HONEY

Crisp baguette slices topped with a crumble of tangy blue cheese and sweet, juicy apples, finished with a drizzle of organic honey

CHARCUTERIE BOARD

An artfully arranged assortment of cured meats, artisan cheeses, olives, nuts, and fruit, served with crispy crackers and bread

GARLIC WHITE WINE MUSSELS

New Zealand or PEI mussels steamed in a light yet flavorful broth of garlic, white wine, lemon and butter, served with warmed bread for dipping

HUMMUS, PITA, FRESH VEGGIES

Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks

Dessert

CARIBBEAN COCONUT RUM CAKE (GF)

A traditional Caribbean dessert, this dense, moist cake is infused with tropical coconut flavors and locally produced Soggy Dollar dark rum, and finished with a Soggy Dollar buttercream frosting with flecks of shredded coconut

DARK CHOCOLATE CAKE WITH A TRIPLE BERRY GRAND MARNIER SAUCE (GF)

Decadent gluten-free dark chocolate cake drizzled with a boozy triple berry Grand Marnier sauce, topped with homemade vanilla ice cream and fresh berries

MAKIN’ MEMORIES OREO KEY LIME PIE

Sweet and tangy deconstructed key lime pie with a crunchy Oreo cookie crust, topped with homemade whipped cream

DARK CHOCOLATE MOUSSE (GF)

Luscious and silky smooth chocolate mousse made with real cacao and melted dark chocolate, topped with homemade whipped cream and dark chocolate shavings

CRÈME BRULEE (GF)

Rich and creamy vanilla bean custard with a caramelized turbinado sugar crust

FRESH BERRY CRISP WITH HOMEMADE VANILLA ICE CREAM (GF)

Warmed sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp, finished with a scoop of homemade creamy vanilla ice cream.

DOUBLE FUDGE BROWNIES WITH MINT ICE CREAM (GF)

Rich and fudgy double chocolate brownies paired with refreshing homemade mint ice cream made with organic peppermint oil and fresh mint leaves

CHOCOLATE CHIP BANANA BREAD WITH VANILLA ICE CREAM (GF)

Warmed to perfection banana bread with melted chocolate chips served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate

PRICING DETAILS
Makin Memories INQUIRE

Pricing

From: 16,200
To: 23,000
Winter 2024 to 2025

2 Guests	18,200
3 Guests	18,300
4 Guests	18,400
5 Guests	18,500
6 Guests	18,600

Summer 2025

2 Guests	18,200
3 Guests	18,300
4 Guests	18,400
5 Guests	18,500
6 Guests	18,600

Winter 2025 to 2026

2 Guests	19,500
3 Guests	20,000
4 Guests	20,500
5 Guests	21,000
6 Guests	21,500

Pricing Details

All 7 BVI pick-up charters for the 2024/2025 season have now been booked.,

Cruising Grounds: U.S. Virgin Islands
Pick Up/Drop Off: St. Thomas (Only 7 Yearly Tortola Pickups Allowed)
Yacht: USVI-Based

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

**USVI PICK-UP 2024/2025 PRICING**
HALF-BOARD ONLY:
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$18,200 | 3@$18,300 | 4@$18,400 | 5@$18,500 | 6@$18,600

24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: Half-board ONLY. USVI PICK-UP ONLY. 7 night minimum.
CHRISTMAS: $23,000
NEW YEARS: BOOKED

2025/2026 PRICING

**USVI PRICING**
HALF-BOARD ONLY:
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$19,500 | 3@$20,000 | 4@$20,500 | 5@$21,500 | 6@$21,500

25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: Half-board ONLY. 7 night minimum
CHRISTMAS: $26,000
NEW YEARS: $26,000

**BVI PRICING**
HALF-BOARD ONLY:
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
2@$21,200 | 3@$21,300 | 4@$21,400 | 5@$21,500 | 6@$21,600

25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: Half-board ONLY. 7 night minimum
CHRISTMAS: $26,000
NEW YEARS: $26,000

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

ALL-INCLUSIVE RATE INCLUDES:
· Meals & Beverages onboard
· Fuel
· Mooring fees
· Private Yacht & Service of the crew (captain, chef/mate)
· Insurance for the yacht and the passengers (civil liability)
· Accommodation in private air-conditioned cabins each with an ensuite bathroom and bedding, towels, and beach towels.
· 3’ gel foam mattress toppers
· silky bamboo sheets
· towels
· cookware
· Magma grill
· flatware
· glassware
· outside cushions
· new Doyle mainsail and headsail
· Starlink installed
· Commoderizers installed in all heads

ALL-INCLUSIVE RATE DOES NOT INCLUDE:
· Special provisioning requests (inquire for further details)
· Cancellation insurance and private insurance
· Airport transfers to/from yacht base
· Personal Expenses

TOYS ONBOARD:
· Bote 360 floating raft with Bote waterproof speaker and matching cooler
· 2 Crystal Kayak Paddle Boards
· 6 Big Joe oversized noodles
· 2 Big Joe floating bean bags
· All new snorkeling equipment,
· 2 SubLue NavBow Underwater Scooters
· 3 person "Hot Dog" inflatable
· 4 fishing poles and equipment
· New Infanta SR 3.9 dinghy (12.8’) with 30 HP engine

TIP:
It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-20% of the total charter fee.

Makin Memories

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