NY Yacht Charter
(888)755-BOAT

MARINER III

RATES:

CHARTER FEE
2 HOUR CHARTER $3,800
3 HOUR CHARTER FEE $4,800
4 HOUR CHARTER FEE $5,800
8 HOUR CHARTER $9,000
OVERTIME (per hour) $1,000
WEEKLY CHARTER FEE $35,000

DOCKAGE
Chelsea Piers, West 23rd Street: $500
Tax: 8.625%
crew fee = 20%

ROUND-TRIP DELIVERY RATES From New York City
Stamford, CT $800.00
Port Washington $400.00
Newport, RI $2,100.00
Boston, MA Upon request


ADDITIONAL SERVICES
BRIDGE DECK TENT WITH FULL SIDE COVERS : $550.00
OUTSIDE CATERING SERVICE Galley Charge : $1,250.00
RENTALS: Upon Request
FLOWERS: Upon Request
DJ or BAND: Upon Request

FOOD AND BEVERAGE SERVICE (per person)
Premium Bar with Cordials $28.50
Premium Bar $25.00
Beer, Wine and Soda Bar $19.50
Overtime Per Hour $7.50
Menus $50-$150
(plus sales tax and 20% wait staff fee)

Our gourmet chef will select and prepare all meals, wine and liquor according to your tastes and dietary requirements.

SAMPLE MENU
BUFFET: $75.00 per person -- Maximum 110 guests
SITDOWN: $85.00 per person -- Maximum 75 guests

HORS D'OEUVRES
(passed butler style)

ICED GULF SHRIMP ~ Served with Cocktail Sauce
SESAME CHICKEN ~ Served in an Apricot Ginger Sauce
LOUISIANA CRAB CAKES ~ Blue Crab Served with Hollandaise
MARINATED TENDERLOIN KEBOBS ~ Spicy Marinade with Peppers, Onions & Mushrooms
Stationary Appetizer
INTERNATIONAL CHEESE BOARD and FRESH FRUIT DISPLAY
A Delicious Selection of Fine Cheeses and Fresh Seasonal Fruit
DINNER
MESCLUN SALAD with a VINAIGRETTE DRESSING
CHATEAUBRIAND with BERNAISE SAUCE
WHOLE POACHED SALMON with CHAMPAGNE DILL SAUCE
PENNE with TOMATOES and FRESH BASIL
SAUTEED SEASONAL VEGETABLES
ASSORTED ROLLS with SWEET CROCKS of BUTTER
DESSERT
TRIPLE CHOCOLATE MOUSSE CAKE
CHEF'S BLEND COFFEE and TEA

SAMPLE MENU
APPETIZERS ONLY
$60.00 per person

HORS D'OEUVRES
(passed butler style)
ICED GULF SHRIMP ~ Jumbo Shrimp Served with Cocktail Sauce
MARINATED TENDERLOIN KEBOBS ~ Spicy Marinade with Peppers, Onions & Mushrooms
SESAME CHICKEN ~ Served in an Apricot Ginger Sauce
LOUISIANA CRAB CAKES ~ Blue Crab Served with Hollandaise
SMOKED NORWEGIAN SALMON ~ Served on Blackbread with Dill Aioli
BARBECUED SHRIMP ~ Classic New Orleans Delicacy with a Peppery Butter Sauce
TOMATO TARTS ~ with Gruyere Cheese and Fresh Thyme
CRUDITE DISPLAY ~ Assorted Carved Fresh Vegetables Served with Dipping Sauce

DESSERT
KEY LIME PIE
CHEF'S BLEND COFFEE