Available For Charter
TORTUGA
46 ft
6 Guests
3 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
TORTUGA is a well-maintained 2020 Lagoon 46 sailing catamaran that pairs spirited performance under sail with the space and comfort that make Virgin Islands cruising feel effortless. Her generous 26-foot beam creates expansive indoor and outdoor living areas, while three Queen cabins—each with a private ensuite—comfortably accommodate up to six guests. She is an ideal choice for couples, friends, or a small family who want plenty of room to gather without sacrificing privacy.
The spacious aft deck is made for leisurely breakfasts, long lunches, sunset dinners, and relaxed afternoons in the shade. Above, the 360° flybridge brings the helm and a generous lounge area together, offering panoramic island views and a front-row seat for sailing, sea breezes, and sunset cocktails. Inside, wraparound windows fill the bright, modern salon with natural light. Full air conditioning throughout the night, an onboard watermaker, generator, and Starlink Mini add the comforts and connectivity of home.
Adventure is always close at hand with two stand-up paddleboards, a two-person kayak, kiteboard, Subwing, snorkel and fishing gear, a floating mat, water hammock, and plenty of additional floats and beach toys. Guests can also slow the pace with onboard yoga and Pilates, music, movies, or games. Eco-conscious touches—including solar panels, LED lighting, refillable toiletries, reef-safe sunscreen, eco-friendly cleaning products, and a sail-first philosophy—help make each journey lighter on the islands and surrounding waters.
Wellness is also part of the charter experience aboard TORTUGA. Each charter includes one private sunrise or sunset movement session led by Jaz and tailored to your group’s experience level and energy. Depending on your preferences, the session can incorporate yoga, mat Pilates, mobility, stretching, or core-focused training. Afterward, enjoy your choice of a fresh juice or handcrafted cocktail. Additional private sessions are available upon request.
Whether you spend your days sailing between islands, exploring beneath the water, sharing chef-prepared meals, or simply relaxing beneath the Caribbean sun, TORTUGA offers an inviting home base for an unforgettable Virgin Islands escape.
From $21,000 to $21,000
St Thomas USVI
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Speed
Stabilizers
Experience the Yacht in Action
Boat Layout
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.
Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.
Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.
Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.
Quiche
Light, savory, and flaky baked egg custard with rotating fillings.
French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.
Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.
Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.
MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.
Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.
Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.
Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.
Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.
Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.
Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.
Bouillabaisse
Traditional rich seafood stew served with crusty bread.
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.
Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.
Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.
Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.
Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.
Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.
Lunch
Midday Favorites
MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.
Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.
Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.
Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.
Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.
Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.
Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.
Bouillabaisse
Traditional rich seafood stew served with crusty bread.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.
Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.
Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.
Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.
Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.
Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.
Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.
Dinner
Main Course Features
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
Dinner
Main Course Features
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
Dinner
Main Course Features
MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.
Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.
Grilled Lobster
Local lobster served with lobster bisque and asparagus.
Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.
Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.
Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.
Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.
Sweets
Sweet Finishes
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
Sweets
Sweet Finishes
DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.
Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.
Bananas Foster
Caramelized bananas flambéed with rum.
Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.
Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.
Poached Pears in Red Wine
Tender pears poached in spiced red wine.
Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.
Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.
Captain Lars Lindstrom and Chef Jasmine “Jaz” Johnson bring an adventurous, wellness-minded, and deeply experienced energy to charter life. Lars, originally from Nashville, discovered sailing at age 9 and eventually traded an engineering career for life at sea after a year-long Caribbean sabbatical aboard his own sailboat. Since then, he has sailed extensively across the Pacific, Caribbean, and Mediterranean on both private and performance yachts, always happiest when the sails are up and the engines are off.
Jaz grew up along the East Coast with a lifelong connection to the water through diving, fishing, sailing, and island life in Key West. With a background in exercise physiology, nutrition, yoga, hospitality, and French culinary training, she brings a thoughtful blend of wellness, flavor, and warmth to the galley. Her cuisine is inspired by global travel, fresh local ingredients, and the comfort of family-style cooking.
Together, Lars and Jaz create a charter experience rooted in adventure, ease, and connection. Whether teaching guests to kiteboard or wingfoil, curating flavorful meals, or sharing their love for life under sail, they offer a relaxed yet memorable experience for guests looking to fully embrace the Caribbean.
Click each crew profile to learn more about their background, experience, and personal story.
Lars Lindstrom
Captain
USA
Captain Lars Lindstrom
Hailing from Nashville, Tennessee, Captain Lars first fell in love with sailing at the age of nine during a summer sailing camp on local lakes. His early passion quickly grew into leadership, eventually becoming head counselor at the very same camp.
After college, Lars settled in Austin, Texas, where he spent seven years working in engineering. But the call of the sea never faded. In 2012, a friend (quite easily) convinced him to purchase his first bluewater sailboat in Florida. He spent every vacation day exploring the Bahamas before taking the leap and embarking on a year-long sailing sabbatical.
That adventure took Lars and 34 friends island-hopping throughout the Caribbean, sailing from Florida to Trinidad and back aboard a 39-foot Beneteau. Returning home, he realized life behind a desk was no longer for him and began a professional yachting career as a watch leader and engineer aboard 100-foot-plus performance sailing yachts.
Over the next eight years, Lars sailed extensively throughout the Pacific, Caribbean, and Mediterranean. Eventually, he found himself drawn back to the freedom and connection that come with smaller sailing yachts. Together with his partner, Jasmine, he returned to the Caribbean to run sailing charters, sharing his passion for adventure and life under sail.
A sailor at heart, Lars never misses an opportunity to hoist the sails and shut off the engines. Most recently, he and Jasmine have specialized in kiteboarding and wingfoiling charters, where he loves introducing guests to the thrill of harnessing the wind—or enjoying it himself whenever conditions are just right.
Jasmine "Jaz" Johnson
Chef/First Mate
Chef Jasmine "Jaz" Johnson
Jasmine—known to most as “Jaz”—grew up a true East Coast girl. Born in Pennsylvania and raised in Baltimore and North Carolina before eventually settling in Florida, she developed a lifelong passion for wellness, travel, and life on the water. She studied exercise physiology and nutrition before moving to New York City to pursue a career in fitness.
After a decade in the city, Jaz discovered a deeper calling that led her to teach yoga around the world before opening her own studio in Key West. As a certified personal trainer and yoga instructor, she brings a flexible, personalized approach to movement, tailoring each session to her guests’ experience level, interests, and energy. Classes may incorporate yoga, mat Pilates, mobility, stretching, and core-focused training—creating a fun and approachable experience for complete beginners and experienced practitioners alike.
From an early age, Jaz was equally at home on the water—diving and fishing with her father and learning to sail Hobie Cats with her mother in the harbors of Key West.
The yachting industry became the perfect blend of her many passions, combining hospitality, craft cocktails, wellness, and her lifelong connection to the sea. After advancing to Chief Stewardess aboard both sailing and motor yachts, Jaz followed another dream by completing French culinary training and transitioning into the role of yacht chef.
Her cuisine is inspired by global travel, fresh local ingredients, and the comforting family recipes she grew up preparing with loved ones. With her warm personality, adventurous spirit, and diverse background, Chef Jaz brings an unforgettable blend of flavor, creativity, wellness, and heartfelt hospitality to every charter.
Chuck Shark! 🦈🐾
3rd Mate- Friendly Pup
Languages: Woof Woof
Third Mate Chuck
Chuck Shark is a chocolate tricolor Cavapoo, born in Floyd, Virginia and raised in the Caribbean.
After establishing Tortuga as both a vacation destination and a home, it became obvious we were missing one very important crew member: a furry one.
Chuck joined our family on land during hurricane season and is quickly growing into his role as a world traveler, elite swimmer, and everyone’s favorite sailing buddy.
He’s hypoallergenic, K9-academy trained, is learning Spanish, and—true to his name—swims like a shark. With his low-shedding coat, big personality, and an impressive talent for turning every room into his personal playground, Chuck is already making himself at home wherever Tortuga takes us.
He’s equal parts adventure buddy, professional cuddler, and tiny first mate in training!
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
