Available For Charter
ALTESSE
56 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
ALTESSE is a sleek Lagoon 560 made for elevated Virgin Islands charters, blending bright, airy interiors with generous outdoor living. Her fully covered flybridge is ideal for al fresco dining, panoramic views, and relaxed days at sea, while the custom champagne deck extending over the water sets the scene for unforgettable sunset toasts.
Accommodating up to 8 guests, ALTESSE offers 1 luxury master suite, 2 spacious queen cabins, and 1 bunk cabin best suited for children, each with a private ensuite. From sunrise lounging to starlit cocktails, she delivers effortless style, comfort, and Caribbean charm. Crew accommodations are in the port aft cabin.
From $30,000 to $30,000
British Virgin Islands
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
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
(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)
Avocado Toast
Sourdough topped with bacon, heirloom tomato, feta, and eggs.
Lemon Ricotta Pancakes
Served with homemade triple berry compote, real maple syrup, and sausages.
Smoked Salmon & Bacon Board
Fresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.
Breakfast Tacos
Chorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.
Asparagus & Caramelized Onion Quiche
Accompanied by bacon and a local greens salad.
Fresh Baked Cinnamon Rolls
Topped with warm icing, served with frittata and bacon.
Potato Latkes
Potato pancakes with apple compote or herb crème, served with grilled ham steak.
MIDDAY
Blackened Grouper Southwest Salad
Local greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.
Shrimp Tacos
Fresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.
Cashew Chicken Lettuce Wraps
Filled with mushroom, carrot, and crispy rice cracker.
Local Fish Poke Bowl
Served with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.
Japanese Summer Noodle Salad
Garlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.
Crab Cakes with Caesar Salad
Topped with lemon caper aioli and a parmesan crisp.
HORS D’OEUVRES
Spinach Dip
Baked in a locally made boule.
Smoked Chicken Wings
Served with homemade blue cheese dressing, carrots, and celery.
Charcuterie
Rotating selection of cheeses and cured meats.
Spring Rolls & Edamame
With a spicy sweet chili dipping sauce.
Brie en Croûte
Served with West Indie pepper jam, apple, and grapes.
Stuffed Endive
Filled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.
Crispy Flatbread with Burrata
Topped with fig, caramelized onion, prosciutto, and pea shoots.
MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
DESSERT
Chocolate Lava Cake
Rich, molten-centered indulgence.
Chai Crème Brûlée
Silky spiced custard with a caramelized sugar top.
Key Lime Tart
Bright and tangy with a buttery crust.
Carrot Cake with Brown Butter Frosting
Moist, spiced cake topped with creamy frosting.
Thai Crème Caramel
A tropical twist on a classic custard dessert.
Passionfruit Panna Cotta
Light, creamy, and citrusy with island flair.
Painkiller Rum Cake
A boozy Caribbean treat inspired by the classic cocktail.
Breakfast
Day Break Inspirations
DAY BREAK
(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)
Avocado Toast
Sourdough topped with bacon, heirloom tomato, feta, and eggs.
Lemon Ricotta Pancakes
Served with homemade triple berry compote, real maple syrup, and sausages.
Smoked Salmon & Bacon Board
Fresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.
Breakfast Tacos
Chorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.
Asparagus & Caramelized Onion Quiche
Accompanied by bacon and a local greens salad.
Fresh Baked Cinnamon Rolls
Topped with warm icing, served with frittata and bacon.
Potato Latkes
Potato pancakes with apple compote or herb crème, served with grilled ham steak.
Breakfast
Day Break Inspirations
DAY BREAK
(Fresh hot coffee, cold brew, assorted teas. All breakfasts served with fresh fruit.)
Avocado Toast
Sourdough topped with bacon, heirloom tomato, feta, and eggs.
Lemon Ricotta Pancakes
Served with homemade triple berry compote, real maple syrup, and sausages.
Smoked Salmon & Bacon Board
Fresh baked hand-rolled bagels, homemade veggie cream cheese, and an assortment of toppings.
Breakfast Tacos
Chorizo, sunny-side-up egg, fresh guacamole, chipotle cream, and breakfast potatoes.
Asparagus & Caramelized Onion Quiche
Accompanied by bacon and a local greens salad.
Fresh Baked Cinnamon Rolls
Topped with warm icing, served with frittata and bacon.
Potato Latkes
Potato pancakes with apple compote or herb crème, served with grilled ham steak.
Lunch
Midday Favorites
MIDDAY
Blackened Grouper Southwest Salad
Local greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.
Shrimp Tacos
Fresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.
Cashew Chicken Lettuce Wraps
Filled with mushroom, carrot, and crispy rice cracker.
Local Fish Poke Bowl
Served with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.
Japanese Summer Noodle Salad
Garlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.
Crab Cakes with Caesar Salad
Topped with lemon caper aioli and a parmesan crisp.
Lunch
Midday Favorites
MIDDAY
Blackened Grouper Southwest Salad
Local greens, cotija cheese, chipotle sweet corn, black beans, avocado, cherry tomato, and cilantro lime vinaigrette.
Bánh Mì
Char Siu-marinated grilled chicken, pickled carrot and daikon, cucumber, cilantro, on a fresh baguette.
Shrimp Tacos
Fresh mango salsa, fried Caribbean cheese, spicy slaw, and homemade tortillas.
Cashew Chicken Lettuce Wraps
Filled with mushroom, carrot, and crispy rice cracker.
Local Fish Poke Bowl
Served with quinoa, avocado, mango, cucumber, wakame, and wasabi microgreens.
Japanese Summer Noodle Salad
Garlic soy chicken, green tea soba noodles, snap peas, and sesame crêpe.
Crab Cakes with Caesar Salad
Topped with lemon caper aioli and a parmesan crisp.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Spinach Dip
Baked in a locally made boule.
Smoked Chicken Wings
Served with homemade blue cheese dressing, carrots, and celery.
Charcuterie
Rotating selection of cheeses and cured meats.
Spring Rolls & Edamame
With a spicy sweet chili dipping sauce.
Brie en Croûte
Served with West Indie pepper jam, apple, and grapes.
Stuffed Endive
Filled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.
Crispy Flatbread with Burrata
Topped with fig, caramelized onion, prosciutto, and pea shoots.
Dinner
Hors d’Oeuvres Aboard
HORS D’OEUVRES
Spinach Dip
Baked in a locally made boule.
Smoked Chicken Wings
Served with homemade blue cheese dressing, carrots, and celery.
Charcuterie
Rotating selection of cheeses and cured meats.
Spring Rolls & Edamame
With a spicy sweet chili dipping sauce.
Brie en Croûte
Served with West Indie pepper jam, apple, and grapes.
Stuffed Endive
Filled with green apple, blue cheese, pistachio, and orange shallot vinaigrette.
Crispy Flatbread with Burrata
Topped with fig, caramelized onion, prosciutto, and pea shoots.
Dinner
Main Course Moments
MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
Dinner
Main Course Moments
MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
Dinner
Main Course Moments
MAIN
Grilled Caribbean Mahi Mahi
Served with mango beurre blanc, roasted coconut sweet potatoes, and local vegetables.
Filet Mignon
Traeger smoked, with peppercorn sauce, Boursin herb mashed potatoes, and roasted asparagus.
Pan-Seared Jumbo Scallops
Served with carrot-cauliflower purée and a warm sweet corn jalapeño salad.
Braised Short Rib Ragu
Over fresh pappardelle pasta with fresh basil and parmesan.
Seared Sesame Tuna
With garlic ginger bok choy and spiral zucchini in miso vinaigrette.
Caribbean Jerk Rubbed Pork Tenderloin
Paired with pineapple pepper salsa, coconut rice, and honey lime glazed plantains.
Thai Green Curry with Jumbo Prawns
Snow peas, broccoli, carrot, peppers, coconut milk, and jasmine rice.
Captain Nick Cann and Chef Amy Cann bring a rich blend of adventure, seamanship, culinary creativity, and warm hospitality to every charter aboard ALTESSE. Their life together on the water has taken them from Alaska’s rugged straits and fjords to the Bahamas, Thailand, and the Virgin Islands, giving them a deep appreciation for exploration, nature, and the unforgettable moments that happen at sea. Nick’s calm leadership, sailing experience, and passion for diving and snorkeling pair beautifully with Amy’s flavorful, globally inspired cuisine and thoughtful approach to onboard service.
Together, Nick and Amy create a charter experience that feels relaxed, personal, and deeply connected to the islands. From secluded beaches and vibrant reefs to fresh local ingredients and cocktails with island flair, they love helping guests disconnect, explore, and make lasting memories in the Caribbean.
Nick Cann
Captain
American
Languages: English
Captain Nick Cann
Captain Nick is passionate about sharing the beauty and magic of the Virgin Islands with guests aboard ALTESSE. As captain of this stunning 56-foot Lagoon catamaran, he has spent the past four years creating unforgettable Caribbean adventures, showcasing the crystal-clear waters, hidden coves, and vibrant culture that make the Virgin Islands such a special destination.
Nick’s maritime journey began on the Yukon River, where he discovered a love for exploring some of the world’s most remote and pristine landscapes. His passion for working on the water grew during a season in Southeast Alaska aboard the Alaskan Dream, where he fell in love with the region’s wildlife, scenery, and welcoming communities. Over the course of a decade exploring Alaska’s straits and fjords, he worked his way from deckhand to Chief Mate, earned his 200-ton Master’s license, and met his talented wife and chef, Amy.
In 2021, Nick found warmer waters in the Virgin Islands, bringing his adventurous spirit to the Caribbean. Whether snorkeling coral reefs, exploring secluded beaches, or relaxing with a tropical drink in hand, Nick delights in helping guests experience the very best the islands have to offer.
During the off-season, Nick and Amy purchased and sailed their own boat from Maine to the Bahamas, cruising for two incredible seasons. Most recently, they spent five months in Thailand completing a Dive Master certification, further fueling his enthusiasm for diving, snorkeling, and helping guests uncover the underwater wonders of the Caribbean.
When he’s not on the water, Nick enjoys snowboarding, camping, canoeing, and immersing himself in nature. He believes the best vacations are about disconnecting, exploring, and creating lasting memories.
Amy Cann
Chef/First Mate
American
Languages: English
Chef Amy Cann
Born and raised in the Land of 10,000 Lakes, Chef Amy Cann grew up surrounded by water and developed a deep love for the outdoors and water sports. Her culinary journey began in the vibrant restaurant scene of Minneapolis. In 2015, driven by a thirst for adventure, Amy set off for the waters of Southeast Alaska, where she discovered her passion for life on the water and met her now husband, Nick.
Off-season travels took her across the globe, where she immersed herself in the flavors of Peru, Thailand, Vietnam, and India, learning from local chefs and street food masters. These global influences are reflected in the flavorful, dynamic dishes she serves on board.
Amy’s love of sailing began when she and Nick purchased a 39-foot sailboat and embarked on a 1,600-mile voyage down the East Coast—her very first time on a sailboat. That journey led them to the Bahamas, where fresh island ingredients and tropical waters fueled her culinary creativity and passion for the sea.
In 2021, the Virgin Islands became home. There, Amy found a thriving local food culture rich in fresh-caught seafood and island-grown produce. She is passionate about supporting local farmers and fishermen, incorporating seasonal, sustainable ingredients into every dish she creates.
In 2024, Amy returned to Thailand to complete a three-month Eco Dive Master program focused on coral and marine life conservation, deepening her love for the ocean and commitment to sustainability.
When she’s not in the galley or underwater, Amy enjoys yoga, snowboarding, canoeing, and camping in Northern Minnesota. Above all, she delights in creating unforgettable dining experiences, tailoring each meal to guests’ tastes, and pairing them with craft cocktails full of island flair and world-spanning inspiration.
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.
