SEA DOG
50' SAIL CATAMARAN
Home Port | St. Thomas, USVI
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SEA DOG
50' SAIL CATAMARAN
Home Port | St. Thomas, USVI
yacht menu
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ABOUT
Named Charter Boat of the Year By Cruising World!
Crewed Charter Yacht, SEA DOG, 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.
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.
All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Model: Leopard
Year: 2019
LOA: 50.0 ft
Beam: 26.5 ft
Draft: 5.3 ft
Flag: US
Year: 2019
LOA: 50.0 ft
Beam: 26.5 ft
Draft: 5.3 ft
Flag: US
amenities
30 HP TENDER
TOWABLE TUBE
INFLATABLES
TOWABLE TUBE
INFLATABLES
FLOATING MATS
SNORKEL GEAR
WAKEBOARD
SNORKEL GEAR
WAKEBOARD
FISHING GEAR
SUP BOARDS
BEACH GAMES
SUP BOARDS
BEACH GAMES
SCUBA DIVING
Yacht offers Rendezvous diving only
CREW
C A P T A I N | Mike Marier
C H E F | Julie Marier
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.
C H E F | Julie Marier
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.
DINING ON SEA DOG
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
•Asparagus and Soft Eggs on toast, crispy bacon, freshly shaved parmesan cheese and topped with a hollandaise sauce.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs over easy, peppers, salsa, scallions, cilantro, feta cheese and avocado.
•Country power scrambler with scrambled eggs, country bacon, breakfast sausage, cremini mushroom, onions, tomatoes and fried plantains and triangles of toast
•Soft boiled eggs in a creamy cheese sauce with a dash of sherry and arugula on rye
•Freshly flipped French crepes of your choice – cinnamon sugar with a touch of lemon, fresh strawberries and cream, plantains and caramel sauce or egg, spinach, salsa, and grated cheddar cheese.
•Breakfast fruit platter, granola, and yogurt served with crunchy bran and marmalade French toast on the side.
•New York breakfast with pumpernickel bread, thinly sliced smoked salmon, whipped cream cheese topped with slithers of red onion, diced tomato and fresh chives.
*Breakfast served with your choice of coffee or tea, juices, and fresh fruit. Bloody Mary’s and Mimosa’s on request
•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs over easy, peppers, salsa, scallions, cilantro, feta cheese and avocado.
•Country power scrambler with scrambled eggs, country bacon, breakfast sausage, cremini mushroom, onions, tomatoes and fried plantains and triangles of toast
•Soft boiled eggs in a creamy cheese sauce with a dash of sherry and arugula on rye
•Freshly flipped French crepes of your choice – cinnamon sugar with a touch of lemon, fresh strawberries and cream, plantains and caramel sauce or egg, spinach, salsa, and grated cheddar cheese.
•Breakfast fruit platter, granola, and yogurt served with crunchy bran and marmalade French toast on the side.
•New York breakfast with pumpernickel bread, thinly sliced smoked salmon, whipped cream cheese topped with slithers of red onion, diced tomato and fresh chives.
*Breakfast served with your choice of coffee or tea, juices, and fresh fruit. Bloody Mary’s and Mimosa’s on request
•Greek Quinoa and avocado salad with spinach, finely chopped onions, tomatoes, avocado slices and sprinkled with crumbled feta cheese.
•Grain and greens Mediterranean salad consisting of mixed greens, lentils, lemon and oregano grilled chicken, hummus, Kalamata olives and cabbage slaw
•Gammon, Mushroom, and Cheese Quiche served with a garden salad and mustard dressing.
•Shrimp Ceviche served in a phyllo pastry bowl with mango, peppers, red onions and cilantro
•Fusilli Pasta Salad with shrimp, artichokes, olives and goat’s cheese
•Tarragon Chicken salad served on a bed of arugula with celery, apple, fresh parsley and cashews
•Spicy California Seafood Stack with brown rice, cubed cucumber, avocado, and chives topped with spicy mayonnaise and a sprinkle of rice seasoning.
•Grain and greens Mediterranean salad consisting of mixed greens, lentils, lemon and oregano grilled chicken, hummus, Kalamata olives and cabbage slaw
•Gammon, Mushroom, and Cheese Quiche served with a garden salad and mustard dressing.
•Shrimp Ceviche served in a phyllo pastry bowl with mango, peppers, red onions and cilantro
•Fusilli Pasta Salad with shrimp, artichokes, olives and goat’s cheese
•Tarragon Chicken salad served on a bed of arugula with celery, apple, fresh parsley and cashews
•Spicy California Seafood Stack with brown rice, cubed cucumber, avocado, and chives topped with spicy mayonnaise and a sprinkle of rice seasoning.
•Seared beef tenderloin tips with horseradish cream sauce and crostini
•Shrimp Ceviche with bell peppers, fresh mango, and cilantro
•Smoked Salmon Mousse with dill and capers served on endive spears
•Caprese salad skewers drizzled with balsamic glaze
•Stuffed mushroom caps with garlic and parmesan cheese
•Anti-Pasta platter with a selection of meats, pimento olives, and grapes accompanied by an assortment of cheese, pickles, and crackers.
•BBQ rainbow veggie kabobs with cherry tomato, broccoli, mushroom, and zucchini basted with a coriander, paprika, and cumin marinade.
•Prosciutto wrapped melon slices
•Shrimp Ceviche with bell peppers, fresh mango, and cilantro
•Smoked Salmon Mousse with dill and capers served on endive spears
•Caprese salad skewers drizzled with balsamic glaze
•Stuffed mushroom caps with garlic and parmesan cheese
•Anti-Pasta platter with a selection of meats, pimento olives, and grapes accompanied by an assortment of cheese, pickles, and crackers.
•BBQ rainbow veggie kabobs with cherry tomato, broccoli, mushroom, and zucchini basted with a coriander, paprika, and cumin marinade.
•Prosciutto wrapped melon slices
•Shrimp Thai curry with coconut and coriander served with fluffy white rice.
•Parmesan crusted chicken with roasted vegetables and couscous
•Herb pork tenderloin served with a marmalade and Dijon mustard sauce, roasted potatoes and a side of green vegetables
•Fettucine with white truffle butter and mushrooms served with arugula salad
•White wine poached salmon with lemon butter sauce, a simple side of grilled asparagus and mashed potatoes
•Slow-roasted lamb shanks with a leek risotto and carrot bundles
•Oven roasted sea bass with ginger and lime sauce, steamed rice and snow peas
•Parmesan crusted chicken with roasted vegetables and couscous
•Herb pork tenderloin served with a marmalade and Dijon mustard sauce, roasted potatoes and a side of green vegetables
•Fettucine with white truffle butter and mushrooms served with arugula salad
•White wine poached salmon with lemon butter sauce, a simple side of grilled asparagus and mashed potatoes
•Slow-roasted lamb shanks with a leek risotto and carrot bundles
•Oven roasted sea bass with ginger and lime sauce, steamed rice and snow peas
•Homemade strawberry granita with mint-infused strawberries on the side
•Espresso panna cotta with whipped cream and chocolate shavings
•Individual molten chocolate cakes served with vanilla ice cream
•Mini cheesecakes served with passion fruit coulis
•Rose wine gelatin with fresh blackberries
•Lemon and Mango Syllabub
•South African Malva Pudding with vanilla ice cream, custard, whipped cream or all of the above
•Espresso panna cotta with whipped cream and chocolate shavings
•Individual molten chocolate cakes served with vanilla ice cream
•Mini cheesecakes served with passion fruit coulis
•Rose wine gelatin with fresh blackberries
•Lemon and Mango Syllabub
•South African Malva Pudding with vanilla ice cream, custard, whipped cream or all of the above
RATES
7 Nights, All Inclusive
2 GUESTS $20,900
3 GUESTS $21,400
4 GUESTS $21,900
5 GUESTS $22,400
6 GUESTS $22,900
CHRISTMAS: $25,200
NEW YEARS: $27,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
2 GUESTS $20,900
3 GUESTS $21,400
4 GUESTS $21,900
5 GUESTS $22,400
6 GUESTS $22,900
CHRISTMAS: $25,200
NEW YEARS: $27,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
GUEST REVIEWS
5/5
I wanted to take a few minutes to let you both know what a wonderful time we had with you last week aboard the beautiful Sea Dog! We had been told how much fun it would be to sail in the Virgin Islands but we had no idea how fantastic it would really be; you two were a big part of making the trip so memorable.
The food was absolutely delicious! I really appreciate how you went out of your way to make sure there was no cross-contamination with seafood. I know that was a lot of extra prep work for you.
The food was absolutely delicious! I really appreciate how you went out of your way to make sure there was no cross-contamination with seafood. I know that was a lot of extra prep work for you.
US VIRGIN ISLANDS
MARCH 2022
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