Available For Charter
MAKIN MEMORIES
45 ft
6 Guests
3 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
MAKIN’ MEMORIES is a 2016 Lagoon 450, refit in 2022, that delivers an impressive sense of space with a fresh, contemporary feel for Virgin Islands charters. Light woods, clean lines, and abundant natural light keep the interior bright and relaxed, while signature Lagoon wraparound windows bring panoramic views into the salon.
Accommodating up to 6 guests, MAKIN’ MEMORIES offers 3 queen staterooms, each with individual climate control and a private ensuite. Outside, the shaded cockpit features two distinct seating areas with easy access to the aft steps for quick swims, while the flybridge combines sailing action with elevated views for dolphin spotting and island scenery. Forward trampolines and lounge seating complete the open-air experience. Spacious, breezy, and beautifully dialed in, MAKIN’ MEMORIES lives up to her name.
From $19,900 to $19,900
St Thomas USVI
Caribbean Virgin Islands (US/BVI)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
Stabilizers
Experience the Yacht in Action
Boat Layout
Locally Sourced and/or Organic Ingredients
Whenever possible, we use locally sourced and/or organic ingredients. Gluten-free flours and mixes are always our first choice, and most of our recipes are prepared gluten-free, which are noted below (“GF”).
DAY BREAK
Locally Sourced and/or Organic Ingredients
Whenever possible, we use locally sourced and/or organic ingredients. Gluten-free flours and mixes are always our first choice, and most of our recipes are 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 and freshly sliced avocado on a toasted English muffin. 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, and 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 a 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, and chopped local fresh fruit salad.
MIDDAY
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, and fresh cilantro. Tossed with a homemade coconut lime ginger vinaigrette.
Makin’ Memories Thai Salad 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 and served over vermicelli rice noodles.
Bacon Blue Cheese Burgers 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 Bowl (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice with avocado, cucumber, and a variety of vegetables. Topped with fresh cilantro and chives.
California Turkey BLT, Caesar Salad
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread. Accompanied by a side of homemade Caesar salad.
Jamaican Jerk Chicken, Caribbean Bean Salad (GF)
Crispy air-fried chicken marinated in Jamaican spices, paired with a Caribbean pigeon bean salad featuring red and yellow peppers, jalapeño, mango, and red onions.
Mahi-Mahi Ceviche (GF), Chicken Pinwheel Rollups
Fresh mahi-mahi marinated in lemon and lime juices with cilantro, thyme, red onions, chopped radishes, cucumber, diced avocado, and mango. Served with plantain chips and roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano, and sprouts.
HORS D'OEUVRES
Bourbon Apple Baked Brie (GF)
Creamy brie cheese baked until melted and bubbly, paired with crisp apple slices and a hint of bourbon for a touch of sweetness.
Shrimp Cocktail (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemon wedges.
Ahi Tuna Stack with Mango and Avocado (GF)
A sweet and spicy stack of diced sushi-grade ahi tuna layered with mango, avocado, and fresh cilantro. Served with crispy plantain chips.
Baguette with Apple Blue Cheese Crumble and Honey
Crisp baguette slices topped with tangy blue cheese crumbles and sweet apple slices, finished with a drizzle of organic honey.
Charcuterie Board
An artfully arranged selection of cured meats, artisan cheeses, olives, nuts, and fresh fruit. Served with crispy crackers and bread for pairing.
Garlic White Wine Mussels
Fresh New Zealand or PEI mussels steamed in a savory garlic, white wine, lemon, and butter broth. Served with warm bread for dipping.
Hummus, Pita, Fresh Veggies
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks.
MAIN
Mushroom Risotto, Caribbean Lobster Tail (GF)
Creamy mushroom risotto topped with a fresh Caribbean lobster tail, drizzled with a decadent lemon butter sauce.
Makin’ Memories Surf and Turf (GF)
Succulent filet mignon cooked to perfection and topped with grilled jumbo shrimp. Served over creamy garlic mashed potatoes with air-crisped parmesan carrot fries.
Fresh Catch with Passion Fruit Beurre Blanc Sauce, Mashed Cauliflower (GF)
Fresh catch served over a light bed of creamy parmesan cauliflower, topped with crisp asparagus and finished with a tangy lemon passion fruit beurre blanc sauce.
Teriyaki Ginger Salmon, Green Beans, Garlic Roasted Red Potatoes (GF)
Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, paired with orange-citrus green beans and garlic roasted red potatoes.
Spicy Jambalaya (GF)
A bold and flavorful dish featuring Cajun spices, tender chicken, andouille sausage, and the Cajun trinity (onions, celery, and bell peppers). Served over perfectly seasoned Cajun rice.
Beef and Pineapple Skewers with Coconut Rice (GF)
Juicy beef skewers paired with sweet pineapple chunks, red onions, and vibrant red and yellow peppers. Served with a side of fragrant coconut rice.
Caribbean Fish Tacos, Avocado Rice
Fresh catch fish tacos seasoned with a blend of Caribbean spices, topped with homemade mango slaw and fresh cilantro. Served with a side of creamy avocado rice.
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. Finished with a Soggy Dollar buttercream frosting and 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
A sweet and tangy deconstructed key lime pie featuring a crunchy Oreo cookie crust and topped with homemade whipped cream.
Dark Chocolate Mousse (GF)
Luscious, 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 topped with a perfectly caramelized turbinado sugar crust.
Fresh Berry Crisp with Homemade Vanilla Ice Cream (GF)
Warm, sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp and 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)
Warm banana bread with melted chocolate chips, served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate.
Lunch
Midday Favorites
MIDDAY
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, and fresh cilantro. Tossed with a homemade coconut lime ginger vinaigrette.
Makin’ Memories Thai Salad 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 and served over vermicelli rice noodles.
Bacon Blue Cheese Burgers 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 Bowl (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice with avocado, cucumber, and a variety of vegetables. Topped with fresh cilantro and chives.
California Turkey BLT, Caesar Salad
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread. Accompanied by a side of homemade Caesar salad.
Jamaican Jerk Chicken, Caribbean Bean Salad (GF)
Crispy air-fried chicken marinated in Jamaican spices, paired with a Caribbean pigeon bean salad featuring red and yellow peppers, jalapeño, mango, and red onions.
Mahi-Mahi Ceviche (GF), Chicken Pinwheel Rollups
Fresh mahi-mahi marinated in lemon and lime juices with cilantro, thyme, red onions, chopped radishes, cucumber, diced avocado, and mango. Served with plantain chips and roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano, and sprouts.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Bourbon Apple Baked Brie (GF)
Creamy brie cheese baked until melted and bubbly, paired with crisp apple slices and a hint of bourbon for a touch of sweetness.
Shrimp Cocktail (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemon wedges.
Ahi Tuna Stack with Mango and Avocado (GF)
A sweet and spicy stack of diced sushi-grade ahi tuna layered with mango, avocado, and fresh cilantro. Served with crispy plantain chips.
Baguette with Apple Blue Cheese Crumble and Honey
Crisp baguette slices topped with tangy blue cheese crumbles and sweet apple slices, finished with a drizzle of organic honey.
Charcuterie Board
An artfully arranged selection of cured meats, artisan cheeses, olives, nuts, and fresh fruit. Served with crispy crackers and bread for pairing.
Garlic White Wine Mussels
Fresh New Zealand or PEI mussels steamed in a savory garlic, white wine, lemon, and butter broth. Served with warm bread for dipping.
Hummus, Pita, Fresh Veggies
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks.
Lunch
Midday Favorites
MIDDAY
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, and fresh cilantro. Tossed with a homemade coconut lime ginger vinaigrette.
Makin’ Memories Thai Salad 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 and served over vermicelli rice noodles.
Bacon Blue Cheese Burgers 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 Bowl (GF)
Fresh, sushi-grade ahi tuna, marinated in a tangy sesame-soy sauce, served over a bed of coconut rice with avocado, cucumber, and a variety of vegetables. Topped with fresh cilantro and chives.
California Turkey BLT, Caesar Salad
Sliced turkey breast, crisp bacon, lettuce, tomato, and sliced avocado, served on toasted challah bread. Accompanied by a side of homemade Caesar salad.
Jamaican Jerk Chicken, Caribbean Bean Salad (GF)
Crispy air-fried chicken marinated in Jamaican spices, paired with a Caribbean pigeon bean salad featuring red and yellow peppers, jalapeño, mango, and red onions.
Mahi-Mahi Ceviche (GF), Chicken Pinwheel Rollups
Fresh mahi-mahi marinated in lemon and lime juices with cilantro, thyme, red onions, chopped radishes, cucumber, diced avocado, and mango. Served with plantain chips and roasted chicken pinwheel rollups filled with roasted red pepper, feta, fresh oregano, and sprouts.
Sweets
Sweet Finishes
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. Finished with a Soggy Dollar buttercream frosting and 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
A sweet and tangy deconstructed key lime pie featuring a crunchy Oreo cookie crust and topped with homemade whipped cream.
Dark Chocolate Mousse (GF)
Luscious, 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 topped with a perfectly caramelized turbinado sugar crust.
Fresh Berry Crisp with Homemade Vanilla Ice Cream (GF)
Warm, sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp and 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)
Warm banana bread with melted chocolate chips, served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate.
Sweets
Sweet Finishes
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. Finished with a Soggy Dollar buttercream frosting and 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
A sweet and tangy deconstructed key lime pie featuring a crunchy Oreo cookie crust and topped with homemade whipped cream.
Dark Chocolate Mousse (GF)
Luscious, 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 topped with a perfectly caramelized turbinado sugar crust.
Fresh Berry Crisp with Homemade Vanilla Ice Cream (GF)
Warm, sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp and 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)
Warm banana bread with melted chocolate chips, served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate.
Dinner
Hors d’Oeuvres Aboard
HORS D'OEUVRES
Bourbon Apple Baked Brie (GF)
Creamy brie cheese baked until melted and bubbly, paired with crisp apple slices and a hint of bourbon for a touch of sweetness.
Shrimp Cocktail (GF)
Chilled jumbo shrimp served with a tangy homemade cocktail sauce and fresh lemon wedges.
Ahi Tuna Stack with Mango and Avocado (GF)
A sweet and spicy stack of diced sushi-grade ahi tuna layered with mango, avocado, and fresh cilantro. Served with crispy plantain chips.
Baguette with Apple Blue Cheese Crumble and Honey
Crisp baguette slices topped with tangy blue cheese crumbles and sweet apple slices, finished with a drizzle of organic honey.
Charcuterie Board
An artfully arranged selection of cured meats, artisan cheeses, olives, nuts, and fresh fruit. Served with crispy crackers and bread for pairing.
Garlic White Wine Mussels
Fresh New Zealand or PEI mussels steamed in a savory garlic, white wine, lemon, and butter broth. Served with warm bread for dipping.
Hummus, Pita, Fresh Veggies
Roasted red pepper hummus served with warmed pita bread and crisp carrot and celery sticks.
Dinner
Main Course Features
MAIN
Mushroom Risotto, Caribbean Lobster Tail (GF)
Creamy mushroom risotto topped with a fresh Caribbean lobster tail, drizzled with a decadent lemon butter sauce.
Makin’ Memories Surf and Turf (GF)
Succulent filet mignon cooked to perfection and topped with grilled jumbo shrimp. Served over creamy garlic mashed potatoes with air-crisped parmesan carrot fries.
Fresh Catch with Passion Fruit Beurre Blanc Sauce, Mashed Cauliflower (GF)
Fresh catch served over a light bed of creamy parmesan cauliflower, topped with crisp asparagus and finished with a tangy lemon passion fruit beurre blanc sauce.
Teriyaki Ginger Salmon, Green Beans, Garlic Roasted Red Potatoes (GF)
Fresh salmon filet marinated in a sweet and savory teriyaki ginger sauce, paired with orange-citrus green beans and garlic roasted red potatoes.
Spicy Jambalaya (GF)
A bold and flavorful dish featuring Cajun spices, tender chicken, andouille sausage, and the Cajun trinity (onions, celery, and bell peppers). Served over perfectly seasoned Cajun rice.
Beef and Pineapple Skewers with Coconut Rice (GF)
Juicy beef skewers paired with sweet pineapple chunks, red onions, and vibrant red and yellow peppers. Served with a side of fragrant coconut rice.
Caribbean Fish Tacos, Avocado Rice
Fresh catch fish tacos seasoned with a blend of Caribbean spices, topped with homemade mango slaw and fresh cilantro. Served with a side of creamy avocado rice.
Sweets
Sweet Finishes
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. Finished with a Soggy Dollar buttercream frosting and 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
A sweet and tangy deconstructed key lime pie featuring a crunchy Oreo cookie crust and topped with homemade whipped cream.
Dark Chocolate Mousse (GF)
Luscious, 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 topped with a perfectly caramelized turbinado sugar crust.
Fresh Berry Crisp with Homemade Vanilla Ice Cream (GF)
Warm, sweet berries with a hint of lemon, topped with a cinnamon oatmeal crisp and 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)
Warm banana bread with melted chocolate chips, served with a scoop of homemade vanilla ice cream and a drizzle of melted dark chocolate.
Captain Jim Travis and Chef Courtney Travis bring decades of culinary experience, warm hospitality, and a shared love for life on the water to every charter aboard MAKIN’ MEMORIES. Their backgrounds in boating, food service, entertaining, and outdoor adventure shape a relaxed and welcoming onboard atmosphere where guests can enjoy fresh cuisine, specialty cocktails, water activities, and the easy rhythm of Caribbean life.
Click each crew profile to learn more about their background, experience, and personal story.
Jim Travis
Captain
American
Languages: English
Captain Jim Travis
Captain Jim grew up along the beaches of Delaware, where fishing, surfing, boating, crabbing, and clamming were part of everyday life. Seafood feasts were central to family gatherings and sparked his lifelong interest in exploring different flavors, spices, and cooking techniques.
As a young adult, Jim served as a navigator aboard a Navy minesweeper during the Gulf War. The experience reaffirmed his connection to the sea and planted the seed for a future career on the water. After leaving the Navy, his passion for food led him to California’s Monterey Bay area, where he spent more than a decade developing his hospitality skills.
Jim worked throughout the food and beverage industry, gaining experience in food preparation, serving, bartending, fine dining, coffee shops, and large catered events. That background continues to shape his attentive service and talent for creating memorable moments onboard.
Today, Jim enjoys sharing the many ways guests can experience the Caribbean, from paddleboarding and kayaking to snorkeling and exploring beneath the surface. He is equally happy helping guests settle onto the floating dock with their feet in the water and one of his specialty cocktails in hand.
Courtney Travis
Chef/First Mate
American
Languages: English
Chef Courtney Travis
Chef Courtney grew up in Maryland, boating along the Potomac River and Chesapeake Bay and spending summers on Cape Cod. Exploring Martha’s Vineyard, Nantucket, Woods Hole, Buzzards Bay, and hidden beaches fostered her lifelong love for boating, sailing, waterskiing, windsurfing, kayaking, and paddleboarding.
Courtney’s passion for cooking began early and led to varied roles throughout the food-service industry, including short-order cook, caterer, bartender, and server in five-star restaurants. In 2009, she began studying the relationship between food and nutrition, later becoming a Certified Culinary Nutrition Expert through the Academy of Culinary Nutrition in Ontario in 2015.
Her cooking focuses on nutritious, flavorful dishes prepared with fresh, local, and organic ingredients whenever available. Courtney takes pride in creating balanced meals that nourish the body without sacrificing the memorable flavors guests look forward to on vacation.
In addition to her culinary background, Courtney holds minister credentials through the Universal Life Church. This allows her to officiate weddings, helping couples celebrate their special day with warmth and joy.
Whether preparing a beautiful meal, sharing time on the water, or helping guests celebrate a milestone, Courtney brings thoughtful hospitality and genuine care to every charter.
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.
