First Tracks Yacht Charter
Yacht Description
First Tracks yacht is a 46.00 ft long sailboat catamaran and spends the summer season in Belize and winter season in Belize. It was built by Bali Catamarans in 2023. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features 2 x 33 kw up to optional 2 x 47 kw engines and a generator.
Accommodation
4 air-conditioned queen cabins and a 5th air-conditioned bunk bed cabin (allocated to the crew)
Large forward cockpit with wide lounge seats (with cushions) and integrated storage
Optional forward cockpit foldable table for 8 persons
Direct access door to the saloon
10-person saloon dining table
L shape bench with dining area
Optional bimini sunbathing area
Swim platform and showers
LED courtesy lighting
Captain Only
Cabin Breakdown
First Tracks Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Cruising Speed
First Tracks Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Winter 2023 to 2024 | $19,950 | $19,950 | $19,950 | $21,000 | $22,050 | $23,100 | $24,150 | $0 | $0 | $0 | $0 |
Summer 2024 | $19,950 | $19,950 | $19,950 | $21,000 | $22,050 | $23,100 | $24,150 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $19,950 | $19,950 | $19,950 | $21,000 | $22,050 | $23,100 | $24,150 | $0 | $0 | $0 | $0 |
Summer 2025 | $19,950 | $19,950 | $19,950 | $21,000 | $22,050 | $23,100 | $24,150 | $0 | $0 | $0 | $0 |
First Tracks yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
39,900
to
52,500
7,980 to
15,750
47,880 to 68,250
Discounts outside the main season are common.
7 day charter
19,950
to
26,250
3,990 to
7,875
23,940 to 34,125
Standard charter rate, base for all calculations.
3 day charter
9,975
to
13,125
1,995 to
3,938
11,970 to 17,063
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
19,950 / 6 * 3 days = 9,975
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 39,900 to 52,500 | 7,980 to 15,750 | 47,880 to 68,250 | Discounts outside the main season are common. | |
7 day charter | 19,950 to 26,250 | 3,990 to 7,875 | 23,940 to 34,125 | Standard charter rate, base for all calculations. | |
3 day charter | 9,975 to 13,125 | 1,995 to 3,938 | 11,970 to 17,063 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 19,950 / 6 * 3 days = 9,975 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 19,950
High season rate: 26,250
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
*Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back
*A dedicated crew of Captain and Chef/First Mate
*Air-conditioned Queen Cabins with en suite bathroom/shower
*All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert
*Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day)
*Equipment for fishing, kayaking, paddleboarding, and snorkeling
(Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.)
**Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!):
- Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner.
**Imported alcoholic beverages:
- We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier.
- The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person.
- They can also securely package it for you.
----
Notes
*Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates.
*Nightly Rates are in US Dollars and subject to 10% tax.
*Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00.
*Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00.
Our standard check-in time is noon, and our check-out time is 11 AM.
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Shane Young
We appreciate and understand the importance of crew designation and clear communication with guests; however, we will confirm the actual crew 30 days before arrival. We reserve the right to change/reschedule the crew based on operations.
Shane Young
Shane's affinity for the sea began at the tender age of 6, navigating boats in the picturesque fisherman's village of Placencia, Belize. With over 11 years of immersion in tourism, Shane's journey has seen him excel as a Tour Operator, Guide, and Dive Master. Additionally, boasting 9 years of expertise as a Catamaran Skipper, Shane brings a wealth of knowledge and skill to every voyage.
Shane's commitment to marine conservation and research initiatives is not just a professional obligation, but a personal mission. His dedication is evident in his six-year tenure on the Placencia Tour Guide Association board, where he actively contributed to sustainable practices and community development.
As a seasoned mariner and enthusiast of fresh catches, Shane is not just a captain but your ultimate guide and companion for an unforgettable sailing charter in Belize. With his expert guidance, expect a collection of cherished moments and authentic Belizean experiences that will linger in your memory for years.
Gabriella Coufal
Gabriella—Gabby for short—joins BSV with a decade of experience in the hospitality and spa service industries. Hailing from the breathtaking landscapes of Canada's Rocky Mountains, her adventurous spirit is reflected in her hobbies, including mountain biking and snowboarding. Her passion for lakes and oceans has given her a love for snorkeling, swimming, and wake surfing.
Influenced by her Italian heritage, Gabby's culinary journey began early alongside her mother. She is dedicated to providing guests with elegant, international cuisine and some twists on local fare, using only the freshest ingredients sourced from Belize's abundant natural bounty.
An intrepid traveler, Belize's charm captivated Gabby's wanderlust. Now, she channels her vibrant energy and warm service to your charters.
Menu
Sample Menus ‐ Breakfast
- Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits
- Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon
- Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese
- Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits
- Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans
*Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.
Sample Menus ‐ Lunch
- Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread
- BBQ Reef Burger served with a watermelon feta salad
- Belizean Chorizo and Rum-infused Black Bean Soup
- Chicken Tostadas with Pico de Gallo
- Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce
- Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema
- Shrimp Sushi Stack
- Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce
Sample Menus ‐ Hors D'Oeuvres
- Baked Brie, Mango Chutney, and Pear Croustade
- Chicken Satay Skewers with Peanut Sauce
- Creamy Herb Shrimp Scampi Dip with Tortilla Chips
- Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips
- Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread
- Seacuterie Board
*Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.
Sample Menus ‐ Dinner
- BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains
- Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash
- Brazilian Shrimp "Moqueca" served with Saffron Rice
- Chef's Masterful Creation with the Catch of the Day
- Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette
- Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille
*Dinner is served with a selection of wines.
Sample Menus ‐ Desserts
- Chocolate Rum Salami with Chocolate Drizzle
- Coconut Chocolate Brownies with Berry Compote
- Dragonfruit Cheesecake
- Key Lime Ginger Crunch
- Mini Tiramisu Cups
*Belize's waters are home to the spiny lobster, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.
Gallery
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- wpcf_internet: Onboard WIFI
- wpcf_generator: Yes
- wpcf_engines: 2 x 33 kw up to optional 2 x 47 kw
- wpcf_year: 2023
- wpcf_builder: Bali Catamarans
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- currency: USD
- yachtCurrencySymbol: $
- property_price: 19950
- mo_price: 19950
- wpcf_high_price: 26250
- wpcf_price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
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- wpcf_menu: <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Dinner is served with a selection of wines.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Desserts</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chocolate Rum Salami with Chocolate Drizzle</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut Chocolate Brownies with Berry Compote</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Dragonfruit Cheesecake</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Key Lime Ginger Crunch</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Mini Tiramisu Cups</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Belize's waters are home to the spiny <span class="il">lobster</span>, which many of our guests find sweeter than those in the US. The season (July 1st - March 30th) is strictly enforced to maintain healthy stocks and ensure an abundance for locals and tourists alike.</span></p>
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style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Breakfast</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Continental | Local granola, freshly baked pastries, plain yogurt, and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Banana Rum Pancakes topped with caramelized banana slices, drizzled with a boat-made spice-infused syrup, served with crispy Belizean bacon</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Cheddar and Herb Frittata with smoked ham and tomatoes, served with sweet potato hash and whipped goat cheese</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Coconut French Toast drizzled with a spice-infused syrup, served with local sausage and seasonal tropical fruits</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Maya Eggs | Free-range eggs scrambled with chaya (Maya spinach), bell peppers, and herbs, served with coconut-baked plantains, farmers market cheese, and refried beans</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Breakfast is served with baked goods/bread, fresh fruits, island jams and spreads, and beverages, including locally roasted coffee.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Lunch</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Welcome Salad | Tropical Shrimp, Pineapple, and Peanut Salad served with a refreshing mango ginger dressing and freshly baked bread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Reef Burger served with a watermelon feta salad</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Chorizo and Rum-infused Black Bean Soup</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Tostadas with Pico de Gallo</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fragrant Chicken and Broccoli Salad served with a peanut butter ponzu sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Fish Tacos with purple cabbage slaw and pineapple cilantro crema</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Shrimp Sushi Stack</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Tropical Shrimp, Cucumber, Ginger, and Mint Rice Paper Salad Wraps served with a sweet habanero chili dipping sauce</span></li> </ul> <p style="text-align: justify;"> </p> <p style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Hors D'Oeuvres</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Baked Brie, Mango Chutney, and Pear Croustade</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chicken Satay Skewers with Peanut Sauce</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Creamy Herb Shrimp Scampi Dip with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Fresh Caught Caribbean Lobster or Conch Ceviche with Tortilla Chips</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Hummus 3 Ways | Black Olive, Cilantro Lime, and Roasted Beet Hummus with Crudités and Toasted Flatbread</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Seacuterie Board</span></li> </ul> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><span class="OYPEnA text-decoration-none text-strikethrough-none"><strong>*</strong>Cocktails include our signature Painkiller, a coconut pineapple rum punch with freshly grated nutmeg.</span></p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"> </p> <p class="cvGsUA direction-ltr align-justify para-style-title" style="text-align: justify;"><strong><span class="OYPEnA text-decoration-none text-strikethrough-none">Sample Menus ‐ Dinner</span></strong></p> <ul style="text-align: justify;"> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">BBQ Caribbean Lobster topped with a Pineapple Pico de Gallo and served with coconut fried plantains</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Belizean Rum Soaked BBQ Pork Tenderloin topped with a Mango Balsamic Reduction and served with Ginger Sweet Potato Mash</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Brazilian Shrimp "Moqueca" served with Saffron Rice</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Chef's Masterful Creation with the Catch of the Day</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Island Shrimp Linguine and Tomato Salad topped with a Balsamic Herb Vinaigrette</span></li> <li><span class="OYPEnA text-decoration-none text-strikethrough-none">Goat Cheese and Herb Stuffed Chicken Breast served with Fondant Potatoes and Ratatouille</span></li> 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- location_details: Cucumber Beach Marina, Old Belize, Belize City ‐ 8 miles from the Belize International Airport (BZE) / 20 minutes by private car transfer
- helipad: No
- sailing_instructor: ASA
- lengthm: 14.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: All-Inclusive *Private Road Transfer from the Belize International Airport (BZE) to the Cucumber Beach Marina and back *A dedicated crew of Captain and Chef/First Mate *Air-conditioned Queen Cabins with en suite bathroom/shower *All meals, including Breakfast, Lunch, Canapés, Dinner, and Dessert *Open Ship's Bar, including Beers, Rum Cocktails, and Wine with dinner (Argentinian & Chilean wines - one bottle of wine for every two guests per day) *Equipment for fishing, kayaking, paddleboarding, and snorkeling (Excludes crew gratuity and off-boat activities such as restaurant dining, scuba diving, specialty fishing, or spa treatments.) **Unlimited local alcoholic beverages (all the Belizean alcohol you can manage and then some!): - Indulge in Belize's flavors with our selection of local beers and rum-based cocktails crafted from an assortment of homegrown rums. For a touch of Latin American sophistication, we also offer wines from Argentina and Chile to accompany your dinner. **Imported alcoholic beverages: - We highly recommend you stock up on imported liquor or wine at either of the duty-free stores conveniently located near the baggage claim inside the Belize International Airport. Our personal favorite is Premier. - The limit is 4 liters of liquor or spirits per person or 6 bottles of champagne or wine per person. - They can also securely package it for you. ---- Notes *Festive | December 19th - January 5th (MinLOS 7 Nights); Contact Us for Rates. *Nightly Rates are in US Dollars and subject to 10% tax. *Drop off / Pick up in Placencia, Placencia Peninsula incurs a relocation fee of US$700.00. *Drop off / Pick up in San Pedro, Ambergris Caye incurs a relocation fee of US$500.00. Our standard check-in time is noon, and our check-out time is 11 AM.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: reservations@belizesailingvacations.com
- ca: Belize Sailing Vacations
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/9052/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
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- flag: USA
- captain_nation: Belizean
- crew_nationality: Canadian
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>First Tracks Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2023 to 2024 </td> <td>$19,950</td> <td>$19,950</td> <td>$19,950</td> <td>$21,000</td> <td>$22,050</td> <td>$23,100</td> <td>$24,150</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$19,950</td> <td>$19,950</td> <td>$19,950</td> <td>$21,000</td> <td>$22,050</td> <td>$23,100</td> <td>$24,150</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$19,950</td> <td>$19,950</td> <td>$19,950</td> <td>$21,000</td> <td>$22,050</td> <td>$23,100</td> <td>$24,150</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$19,950</td> <td>$19,950</td> <td>$19,950</td> <td>$21,000</td> <td>$22,050</td> <td>$23,100</td> <td>$24,150</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
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