ITHAKA
Location Details: Based from Yacht Haven, cruising the BVI.
Inquire with CA about Spanish Virgin Islands and other Caribbean Islands
Accommodation: Sleeps 8 in 4 ensuite queen cabins
Other Toys: Both Paddleboards come with clip-in seats to make it similar to a kayak
Generator: Onan 21.5kw
Inverter: yes
Watermaker: Yes 240L/H
Ice Maker: Yes
Dinghy: 12' Gala
Dinghy Pax: 8
Dinghy HP: 50HP Yamaha
Helipad: No
Jacuzzi: No
Gym: No
Stabilizers: No
Elevators: No
Wheel Chair Access: No
AC: Full
AC Night: Yes
AC SurCharge: No
Internet: Onboard WIFI
Salon Stereo: Yes
Sat TV: No
Ipod: Yes
Deck Shower: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryer: Yes
Guest Smoke: No Smoking
Guest Pet: No
Children Allowed: Yes
Min Child Age: Water safe
Adult Water Skis: Yes
Kids Water Skis: No
Jet Skis: No
Wave Run: No
Knee Board: Yes
Stand Up Paddle: 2
Gear Snorkel: Yes
Tube: Yes
Wake Board: No
Sea Bob: No
Sea Scooter: Yes
Fish Permit: BVI
Fishing Gear: Yes
Fishing Gear Type: Trolling & Casting
Num Fish Rods: 2
Float Mats: Yes
Boarding Ladder: Sterntern sugar Scoops
Scuba Onboard: Yacht offers Rendezvous Diving only
Green Make Water: Yes
Green Reuse Bottle: Yes
Compressor: Not Onboard
**Please inquire about charters in the Spanish Virgin Islands and St. Martin***
Additional Rate Details:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150 discount per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75 discount per person.
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $36,500 - charter must end on 12/27 or earlier
NEW YEARS: 1-8 guests @ $38,500 - charter may not start prior to 12/28
DAY CHARTERS: Ithaka is available for day charters. Inquire for availability. $2,800 up to 8 guests, includes lunch, and drinks
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
N/A
Nation: USA
Nation: USA
Captain Clayton Corbin – Captain
With over 55,000 nautical miles under his keel and a lifetime of seafaring experience, Captain Clayton Corbin is a true waterman and the steady hand at the helm of Ithaka. A US Merchant Marine 100 Ton Master with sailing and towing endorsements, Clayton has cruised extensively across the Pacific and Caribbean, managing vessels with both precision and passion. His deep knowledge of navigation, vessel maintenance, and safety is backed by 25 years of experience as a sailor, racing captain, and American Sailing Association instructor.
Clayton’s time in the US Navy and as Commodore of the Navy Yacht Club San Diego speaks to his leadership and integrity, while his adventurous spirit and warm demeanor make guests feel relaxed and welcome from the moment they step aboard. Whether plotting a perfect course through island chains or sharing sea stories under the stars, Clayton ensures every charter on Ithaka is as smooth as it is unforgettable.
Jill Corbin – Chef/Mate
Jill brings warmth, creativity, and over two decades of maritime experience to the galley and deck of Ithaka. A seasoned sailor with more than 25,000 nautical miles under her belt, she’s not only a capable mate but also a deeply talented chef with a flair for crafting meals that guests remember long after their charter ends. Her culinary journey includes hands-on training with chefs from the Culinary Institute of America and years of delighting charter guests across the Virgin Islands.
Jill’s background is as diverse as it is impressive - from running her own yacht provisioning business to managing marina operations for the US Navy. Her calm confidence, attention to detail, and upbeat personality make her a cherished presence onboard. Whether she’s preparing a fresh island-inspired dish or helping guests feel at home on the water, Jill is passionate about creating an unforgettable experience on every voyage.
Breakfasts
*All breakfasts are served with assorted fruit, breakfast meat and a bread or pastry*
Baked frittata with fresh herbs, peppers, onions, mushrooms & cheddar
Avocado toast with dill, crumbled feta, pickled red onion with choice of either smoked salmon or poached egg
Huevos rancheros – corn tortilla, refried beans, sunny side up eggs, fresh Pico de Gallo, cotija cheese, sliced avocado
Shakshuka – eggs poached in a sauce of tomatoes, peppers, onions and garlic, topped with fresh herbs and feta cheese & served with crispy bread
Orange zest Crème brulee French toast topped with a mixed berry compote
Fluffy lemon ricotta pancakes topped with blueberry compote
Lunches
Sweet and tangy braised beef or fish tacos – island cabbage slaw, mango salsa, jalapenos, served with red rice and fresh guacamole
Mediterranean turkey or beef meatballs, served with turmeric rice, cucumber tomato salad, pickled onions, tzatziki, hummus, and warm pita bread
Flatbreads – BBQ chicken, margherita, prosciutto & fig, or pepperoni
Coconut shrimp salad – mixed greens, mango, cucumber, red onion, cherry tomato, toasted almonds, sesame vinaigrette
Tandoori grilled chicken breast with massaged kale salad – crispy chic peas, cranberries, shaved parm, tahini dressing
Artisanal sandwiches – turkey club, Reuben, mozzarella & prosciutto served with a chilled quinoa salad
Appetizers
Crudite and charcuterie platters – assortment of chopped veggies, cheeses, meats, fruits, and spreads
Spicy shrimp cocktail – shrimp cooked in old bay, lemon and herbs served with a fiery hot horseradish cocktail sauce
Bacon wrapped scallops served with a balsamic mayo dipping sauce
Prosciutto & brie puff pastry bites
Caprese skewers – cherry tomato, buffalo mozzarella, fresh basil, balsamic drizzle
Spicy tuna & crispy rice bites – creamy and spiced ahi tuna on top of seasoned crispy rice, with fresh avocado slices and jalapeno
Dinners
Surf & Turf – grilled lobster and filet served with twice baked potatoes, roast asparagus & ginger lime compound butter
Pomegranate braised short ribs – served over warm parmesan polenta with honey balsamic roast carrots
Chicken Milanese – breaded chicken cutlets served with parmesan arugula salad, side of roast vegetables
Miso glazed salmon – served with wasabi mash, roast lemony broccolini
Linguine with a burst cherry tomato garlic butter sauce & grilled shrimp
Locally caught fresh fish cooked in a lemon pepper sauce, served with Caribbean rice and sweet plantains
Desserts
Southern style peach or apple cobbler – served with vanilla ice cream
Key lime pie – graham cracker crust, delicious key lime custard filling
Flourless chocolate cake with fresh berries
Crème Brulee
Vanilla bean panacotta – fresh berries, shaved pistachio
Dark lava chocolate cake with a blackberry filling
