LEXINGTON Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht LEXINGTON is a 84 ft motor yacht. LEXINGTON spends the winter season in the Bahamas. She was constructed by recognized shipbuilder Horizon in 2006. A well-done refit was delivered in 2018. The spacious yacht layout features 3 generous cabins and easily accommodates a group of 6 guests.
LEXINGTON is classified as a superyacht. The generously sized aft deck is right next to the the heart of the yacht - the main saloon. The main saloon is a well-design space for early mornings or late evenings and boasts a number of entertainment options. 3 elegant cabins are laid out with vison for maximum room, access, comfort and privacy.
The motor yacht features Twin CatC12 ACERT 1825HP each, Twin Kohler 34KW each engines .
Accommodation
LEXINGTON features four staterooms each with en-suites, including his and hers baths in the master, which offers a king bed, while the VIP + starboard guest cabins have queen berths, and the port guest cabin has bunk-style twins. The main salon is outfitted with a large, brand-new sofa, pop-up TV and bar. Forward of the salon is the formal dining area that can seat up to eight guests. Moving forward, you'll find a wrap-around galley that includes a country-style dinette. The bridge + sky lounge is extended and features a day-head, bar and flat-screen TV, as well as a spacious seating area and new grill (2023) on her aft deck.What is the cabin arrangement of LEXINGTON?
- 1 Master cabin
- 2 VIP cabins
- 1 Twin cabin
Related Videos
LEXINGTON Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 98,000$ to 108,000$ | 19,600$ to 32,400$ | 117,600$ to 140,400$ | Discounts outside the main season are common. | |
7 day charter | 49,000$ to 54,000$ | 9,800$ to 16,200$ | 58,800$ to 70,200$ | Standard charter rate, base for all calculations. | |
3 day charter | 24,500$ to 27,000$ | 4,900$ to 8,100$ | 29,400$ to 35,100$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 49,000$ / 6 * 3 days = 24,500$ |
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: $49,000
High season rate: $54,000
Special Summer 2023 reduced New England Charter Rate of only $39,450/wk plus ALL!
Available in New England for DAY CHARTERS!!! $7,500 plus ALL
She is available for charter throughout September in the Chesapeake Bay area, before her return to South Florida - please inquire for more information.
For less than a week please divide the weekly rate by 6
A minimum of 7 to 10 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting.
When in Newport, vessel now available for day charters! Owner prefers 3 Night Minimum, otherwise.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4%
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.Special Summer 2023 reduced New England Charter Rate of only $39,450/wk plus ALL!
Available in New England for DAY CHARTERS!!! $7,500 plus ALL
She is available for charter throughout September in the Chesapeake Bay area, before her return to South Florida - please inquire for more information.
For less than a week please divide the weekly rate by 6
A minimum of 7 to 10 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting.
When in Newport, vessel now available for day charters! Owner prefers 3 Night Minimum, otherwise.
35% APA is standard
A security deposit may be requested for corporate charters
Tax Status:
VAT and/or local taxes applicable according to the cruising area
All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4%
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Onboard
Internet
Printer
Computer
Starlink (New!)
Fishing
Green Initiatives
Water Sports
Other Entertainment
Amazon Fire
Netflix
LCD TV's in each cabin plus main salon
Bluetooth Stereo in each area
Satellite Direct TV
Crew Information
Captain: Bill Wassmer
Captain - Bill Wassmer
Captain Bill learned to sail in Long Island Sound and raced in regattas up and down the sound (Manhasset Bay, Larchmont, Stamford, Cold Spring Harbor etc) from 9 years old until the end of high school. Throughout his college years, he raced on larger sailboats and even skippered four 12-meter America's Cup yachts - Intrepid, Columbia, Heritage and American Eagle. At one point he was crewing for Ted Turner on American Eagle. Also during college Captain Bill was the head sailing instructor of the Sagamore Yacht Club Junior Sailing Program in Oyster Bay, New York, with a summer sailing program of up to 85 kids and 20 plus one design sailboats. During these summers, he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race.
In 1996, Captain Bill re-entered yachting on a 50-foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle, WA, then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66-foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire west coast of the USA, Mexico and Central America and then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine.
Captain Bill has taken M/Y LEXINGTON from Key West To Maine and back, up and down the USA East coast 8 times as well as numerous side trips to the Bahamas. Captain Bill is also a licensed private pilot and can fly seaplanes as well as being a PADI Certified Open Water Diver.
Chef - Ranada Riley
Chef Ranada started cooking with her family in their farmhouse kitchen in Hillsboro, Ohio. She learned from a long line of home cooks who put their heart and soul into their Southern based cooking. Her fondest memories included rolling egg rolls and tending a garden to canning corn and green beans with her mother when she was a small child, and most moms were making Hamburger Helper. Ranada learned to make a great roux and gumbo from her Irish father and the best breakfast and biscuits and gravy from her Eastern Kentucky grandmother.
Ranada has traveled the nation and most recently internationally to cook beside some of the greatest chefs in the business. She has catered and cooked for multiple Grammy Music award winners, executives, sports teams and even a US President.
As an independent restauranteur settled in Lexington KY, all three of Ranada's restaurants won multiple local and state awards from Taste of the Bluegrass Best Fine Dining to a three-time award winner for best new restaurant in Lexington, Kentucky. When Ranada stepped away from being a restaurant owner post-Covid, she boarded M/Y LEXINGTON and immediately out of the gate as a freshman yacht chef - brought a in a First-Place win with Best Cocktail at the Newport Charter Show in 2022.
She loves listening to and playing music on her guitar, art, history, writing, and producing some creative meals sure to wow our guests on board. With the most stunning galley view, she loves early morning coffee with the crew and captain, but Ranada really enjoys connecting with our guests in the galley area to provide the best possible meals with attention to every stunning detail. She will even offer to teach our guests a thing or two so don’t hesitate to spend some time with her in the galley aboard M/Y LEXINGTON.
Mate - Sehan Du Toit
Originally from South Africa Sehan grew up playing rugby the national sport of South Africa and was a member of the first team in Paarl South Africa in high school. He also received a scholarship to play at the University of Stellenbosch and was drafted to play professional rugby for the Pretoria Bulls.
After playing professional rugby, Sehan developed and opened two retail locations selling supplements and vitamins similar to GNC stores here in the USA. After selling both retail locations, Sehan went to work at the Cape Royal Yacht Club in waterfront Cape Town doing sailboat rigging and studied for and passed his Royal Yachting Association 200-ton license.
In 2022 Sehan was working on several large yachts in the Mediterranean and has been on deck cruising in the South of France then Italy and Croatia and Montenegro with crossings of the Adriatic Sea and Ionian Sea and the Tyrrhenian Sea.
Sehan joined the crew of the M/Y LEXINGTON in fall 2022 and has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in Winter/Spring 2022/2023. Sehan looks forward to welcoming you on board and is excited to show you around M/Y LEXINGTON.
Deck/Stew - Dre' Engelbrecht
Dré was born and raised in Cape Town, South Africa. He played professional rugby for the Cell C Sharks after school and an unfortunate career ending injury propelled him to pursue his second passion, boating.
After receiving his qualifications, he booked a flight to Fort Lauderdale, FL. He completed daywork for 3 weeks on a 90 foot yacht before finding his permanent home on M/Y LEXINGTON.
Dré has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in winter/spring 2022/2023. Dré cannot wait to show you and your party the picturesque harbours of New England. Including the lighthouses, bays and historic points.
Menu
DAY 1
Noon arrival
Lunch - 1230
FIRST
White Velvet Soup
Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata
SECOND
Coronation Prawn Salad
Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,
cilantro, tender baby lettuces, mango and scallions
THIRD
Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle
CANAPES/TAPAS
4PM
Steamed Clams Italiano
Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and
grilled toast points
530PM
CHARCUTERIE DISPLAY
Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta
cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,
grapes, apples and artisinal crackers and grilled baguette
WELCOME COCKTAIL AND DAILY COCKTAIL
BOURBON BEES KNEES
Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb
OFF BOARD FOR DINNER
DAY 2
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples
Banana Mocha and Almond Nut Smoothies
830am
Athletes Omelet
3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh
berries drizzled with honey and torn mint
Lunch
12 noon
FIRST
White Miso Soup with tofu, spring onion and napa cabbage
SECOND
Sesame Seared Tuna Tataki Salad
Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber
curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing
THIRD
Japanese Milk Pudding
Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers
Canapes/Snack/Tapas
4pm
Pickled Herring Canape
Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon
zest
530pm
Herb Whipped Feta Artistic Board Display
Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady
apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points
DINNER
630PM
FIRST
Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,
house made ceasar dressing
SECOND
Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams
THIRD
Black Forest Cannoli
A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries
DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH
DAY 3
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Fresh baked Banana Muffins with whole bananas, oranges and apples
Tropical Berry and Kale with Oat Milk Smoothies
830am
Crustless Quiche Lorraine
Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon
Lunch
12 noon
FIRST
Classic Vicchysoise
SECOND
Beef Carpaccio
Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried
capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette
THIRD
Classic Blueberry Crisp
Sweetened whole blueberries with cinnamon and oatmeal crumble
Canapes/Snack/Tapas
4pm
Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion
5pm
Guacamole Board Artistic Display
House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin
dusted flash fried tortillas, grilled shrimp, chimmichurri
6pm
Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements
DAY 4
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Cinnamon rolls with whole bananas, oranges and apples
Avocado Strawberry Smoothie with Almond Milk and Protein
830am
Sweet and Savory Crepes
Spinach with mushroom medley and herbed goat cheese
Flambeed banana, strawberry and hazelnut spread
Served with fresh cut local melon
Lunch
12 noon
FIRST
Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO
SECOND
Lobster Nicoise Salad
Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,
balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette
THIRD
Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble
Canapes/Snack/Tapas
4pm
Tempura Maryland Soft Shell Crab with three sauces
Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce
5pm
Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri
DAILY SUGGESTED COCKTAIL
LIQUER 42 KEY LIME MARTINI
DAY 5
Breakfast
530am
Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices
7am
Zucchini and Banana Bread with fresh whole fruits
830am
Crab Cake Bloody Mary Benedict
Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,
bloody mary hollandaise and olive tepanade
CHEFS CHOICE THANK YOU TO GO BOX
Assorted baked and canned goods to remember us by
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- wpcf_mourl:
- mo_cabins: 4
- wpcf_power: Power
- wpcf_powercat: N
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- wpcf_persons: 8
- wpcf_summerarea: Bahamas, USA - New England, USA - Florida East Coast, USA - Annapolis - MD
- wpcf_winterarea: Bahamas, USA - Florida East Coast
- wpcf_length: 84.00
- wpcf_beam: 6.38
- wpcf_draft: 1.98
- wpcf_toys: 27' Tender - 2016 Cobia 237 Center Console with Twin 250 HP Yamaha outboards <br /> with head and racks for dive tanks<br /> <br /> 16' Novurania 60 HP<br /> 4 New dive tanks with extra dive weights (Jan 2023)<br /> New Drone & Underwater Camera (Jan 2023)<br /> 2 Kayaks - 2021<br /> 2 SUPs - 2021<br /> Pink Floating Flamingo<br /> Inflatable Unicorn Float<br /> Inflatable Flamingo Float<br /> Snorkel Gear for 6<br /> Brownie's Hookah Rig for 2<br /> 4 Fishing poles/rods - New (2022)<br /> Swim platform with Shower<br /> Sunpads forward and up top<br /> Chaise lounges<br /> BBQ Grill - Fall 2022<br /> Board Games and Cards<br /> Coolers<br /> Beach picnic setup with umbrellas<br /> 4 x ice makers and 2 bars and a wine cooler<br /> Padi Dive Master
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: Twin CatC12 ACERT 1825HP each, Twin Kohler 34KW each
- wpcf_year: 2006
- wpcf_builder: Horizon
- wpcf_accommodation: LEXINGTON features four staterooms each with en-suites, including his and hers baths in the master, which offers a king bed, while the VIP + starboard guest cabins have queen berths, and the port guest cabin has bunk-style twins. The main salon is outfitted with a large, brand-new sofa, pop-up TV and bar. Forward of the salon is the formal dining area that can seat up to eight guests. Moving forward, you'll find a wrap-around galley that includes a country-style dinette. The bridge + sky lounge is extended and features a day-head, bar and flat-screen TV, as well as a spacious seating area and new grill (2023) on her aft deck.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 49000
- mo_price: 49000
- wpcf_high_price: 54000
- wpcf_price_details: Special Summer 2023 reduced New England Charter Rate of only $39,450/wk plus ALL! Available in New England for DAY CHARTERS!!! $7,500 plus ALL She is available for charter throughout September in the Chesapeake Bay area, before her return to South Florida - please inquire for more information. For less than a week please divide the weekly rate by 6 A minimum of 7 to 10 nights is required for bookings over Christmas or NYE. High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting. When in Newport, vessel now available for day charters! Owner prefers 3 Night Minimum, otherwise. 35% APA is standard A security deposit may be requested for corporate charters Tax Status: VAT and/or local taxes applicable according to the cruising area All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4% Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
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During these summers, he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race. <br /> In 1996, Captain Bill re-entered yachting on a 50-foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle, WA, then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66-foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire west coast of the USA, Mexico and Central America and then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine.<br /> Captain Bill has taken M/Y LEXINGTON from Key West To Maine and back, up and down the USA East coast 8 times as well as numerous side trips to the Bahamas. Captain Bill is also a licensed private pilot and can fly seaplanes as well as being a PADI Certified Open Water Diver.<br /> <br /> <br /> Chef - Ranada Riley<br /> <br /> Chef Ranada started cooking with her family in their farmhouse kitchen in Hillsboro, Ohio. She learned from a long line of home cooks who put their heart and soul into their Southern based cooking. Her fondest memories included rolling egg rolls and tending a garden to canning corn and green beans with her mother when she was a small child, and most moms were making Hamburger Helper. Ranada learned to make a great roux and gumbo from her Irish father and the best breakfast and biscuits and gravy from her Eastern Kentucky grandmother.<br /> Ranada has traveled the nation and most recently internationally to cook beside some of the greatest chefs in the business. She has catered and cooked for multiple Grammy Music award winners, executives, sports teams and even a US President. <br /> As an independent restauranteur settled in Lexington KY, all three of Ranada's restaurants won multiple local and state awards from Taste of the Bluegrass Best Fine Dining to a three-time award winner for best new restaurant in Lexington, Kentucky. When Ranada stepped away from being a restaurant owner post-Covid, she boarded M/Y LEXINGTON and immediately out of the gate as a freshman yacht chef - brought a in a First-Place win with Best Cocktail at the Newport Charter Show in 2022.<br /> She loves listening to and playing music on her guitar, art, history, writing, and producing some creative meals sure to wow our guests on board. With the most stunning galley view, she loves early morning coffee with the crew and captain, but Ranada really enjoys connecting with our guests in the galley area to provide the best possible meals with attention to every stunning detail. She will even offer to teach our guests a thing or two so don’t hesitate to spend some time with her in the galley aboard M/Y LEXINGTON.<br /> <br /> Mate - Sehan Du Toit <br /> <br /> Originally from South Africa Sehan grew up playing rugby the national sport of South Africa and was a member of the first team in Paarl South Africa in high school. He also received a scholarship to play at the University of Stellenbosch and was drafted to play professional rugby for the Pretoria Bulls.<br /> After playing professional rugby, Sehan developed and opened two retail locations selling supplements and vitamins similar to GNC stores here in the USA. After selling both retail locations, Sehan went to work at the Cape Royal Yacht Club in waterfront Cape Town doing sailboat rigging and studied for and passed his Royal Yachting Association 200-ton license. <br /> In 2022 Sehan was working on several large yachts in the Mediterranean and has been on deck cruising in the South of France then Italy and Croatia and Montenegro with crossings of the Adriatic Sea and Ionian Sea and the Tyrrhenian Sea.<br /> Sehan joined the crew of the M/Y LEXINGTON in fall 2022 and has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in Winter/Spring 2022/2023. Sehan looks forward to welcoming you on board and is excited to show you around M/Y LEXINGTON.<br /> <br /> Deck/Stew - Dre' Engelbrecht <br /> <br /> Dré was born and raised in Cape Town, South Africa. 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- wpcf_menu: <p>DAY 1</p> <p>Noon arrival<br />Lunch - 1230<br />FIRST<br />White Velvet Soup<br />Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata<br />SECOND<br />Coronation Prawn Salad<br />Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,<br />cilantro, tender baby lettuces, mango and scallions<br />THIRD<br />Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle</p> <p>CANAPES/TAPAS<br />4PM<br />Steamed Clams Italiano<br />Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and<br />grilled toast points</p> <p>530PM<br />CHARCUTERIE DISPLAY<br />Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta<br />cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,<br />grapes, apples and artisinal crackers and grilled baguette</p> <p>WELCOME COCKTAIL AND DAILY COCKTAIL<br />BOURBON BEES KNEES<br />Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb<br />OFF BOARD FOR DINNER</p> <p>DAY 2</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples<br />Banana Mocha and Almond Nut Smoothies<br />830am<br />Athletes Omelet<br />3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh<br />berries drizzled with honey and torn mint</p> <p>Lunch<br />12 noon<br />FIRST<br />White Miso Soup with tofu, spring onion and napa cabbage<br />SECOND<br />Sesame Seared Tuna Tataki Salad<br />Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber<br />curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing<br />THIRD<br />Japanese Milk Pudding<br />Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers</p> <p>Canapes/Snack/Tapas<br />4pm<br />Pickled Herring Canape<br />Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon<br />zest<br />530pm<br />Herb Whipped Feta Artistic Board Display<br />Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady<br />apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points</p> <p>DINNER<br />630PM<br />FIRST<br />Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,<br />house made ceasar dressing<br />SECOND<br />Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams<br />THIRD<br />Black Forest Cannoli<br />A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries<br />DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH</p> <p>DAY 3</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Fresh baked Banana Muffins with whole bananas, oranges and apples<br />Tropical Berry and Kale with Oat Milk Smoothies<br />830am<br />Crustless Quiche Lorraine<br />Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon</p> <p>Lunch<br />12 noon<br />FIRST<br />Classic Vicchysoise<br />SECOND<br />Beef Carpaccio<br />Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried<br />capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette<br />THIRD<br />Classic Blueberry Crisp<br />Sweetened whole blueberries with cinnamon and oatmeal crumble</p> <p>Canapes/Snack/Tapas<br />4pm<br />Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion<br />5pm<br />Guacamole Board Artistic Display<br />House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin<br />dusted flash fried tortillas, grilled shrimp, chimmichurri<br />6pm<br />Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements</p> <p>DAY 4</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Cinnamon rolls with whole bananas, oranges and apples<br />Avocado Strawberry Smoothie with Almond Milk and Protein<br />830am<br />Sweet and Savory Crepes<br />Spinach with mushroom medley and herbed goat cheese<br />Flambeed banana, strawberry and hazelnut spread<br />Served with fresh cut local melon</p> <p>Lunch<br />12 noon<br />FIRST<br />Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO<br />SECOND<br />Lobster Nicoise Salad<br />Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,<br />balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette<br />THIRD<br />Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble</p> <p>Canapes/Snack/Tapas</p> <p>4pm<br />Tempura Maryland Soft Shell Crab with three sauces<br />Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce<br />5pm<br />Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri<br />DAILY SUGGESTED COCKTAIL<br />LIQUER 42 KEY LIME MARTINI</p> <p><br />DAY 5</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Zucchini and Banana Bread with fresh whole fruits<br />830am<br />Crab Cake Bloody Mary Benedict<br />Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,<br />bloody mary hollandaise and olive tepanade<br />CHEFS CHOICE THANK YOU TO GO BOX<br />Assorted baked and canned goods to remember us by</p>
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Tender - 2016 Cobia 237 Center Console with Twin 250 HP Yamaha outboards <br /> with head and racks for dive tanks<br /> <br /> 16' Novurania 60 HP<br /> 4 New dive tanks with extra dive weights (Jan 2023)<br /> New Drone & Underwater Camera (Jan 2023)<br /> 2 Kayaks - 2021<br /> 2 SUPs - 2021<br /> Pink Floating Flamingo<br /> Inflatable Unicorn Float<br /> Inflatable Flamingo Float<br /> Snorkel Gear for 6<br /> Brownie's Hookah Rig for 2<br /> 4 Fishing poles/rods - New (2022)<br /> Swim platform with Shower<br /> Sunpads forward and up top<br /> Chaise lounges<br /> BBQ Grill - Fall 2022<br /> Board Games and Cards<br /> Coolers<br /> Beach picnic setup with umbrellas<br /> 4 x ice makers and 2 bars and a wine cooler<br /> Padi Dive Master";s:19:"yachtOtherEntertain";s:144:"Amazon Fire<br /> Netflix<br /> LCD TV's in each cabin plus main salon<br /> Bluetooth Stereo in each area<br /> Satellite Direct TV<br /> ";s:16:"yachtCommunicate";s:85:"Satellite Phone<br /> Internet<br /> 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fresh<br />berries drizzled with honey and torn mint</p> <p>Lunch<br />12 noon<br />FIRST<br />White Miso Soup with tofu, spring onion and napa cabbage<br />SECOND<br />Sesame Seared Tuna Tataki Salad<br />Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber<br />curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing<br />THIRD<br />Japanese Milk Pudding<br />Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers</p> <p>Canapes/Snack/Tapas<br />4pm<br />Pickled Herring Canape<br />Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon<br />zest<br />530pm<br />Herb Whipped Feta Artistic Board Display<br />Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady<br />apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita 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Served with fresh cut local melon</p> <p>Lunch<br />12 noon<br />FIRST<br />Classic Vicchysoise<br />SECOND<br />Beef Carpaccio<br />Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried<br />capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette<br />THIRD<br />Classic Blueberry Crisp<br />Sweetened whole blueberries with cinnamon and oatmeal crumble</p> <p>Canapes/Snack/Tapas<br />4pm<br />Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion<br />5pm<br />Guacamole Board Artistic Display<br />House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin<br />dusted flash fried tortillas, grilled shrimp, chimmichurri<br />6pm<br />Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements</p> <p>DAY 4</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Cinnamon rolls with whole bananas, oranges and apples<br />Avocado Strawberry Smoothie with Almond Milk and Protein<br />830am<br />Sweet and Savory Crepes<br />Spinach with mushroom medley and herbed goat cheese<br />Flambeed banana, strawberry and hazelnut spread<br />Served with fresh cut local melon</p> <p>Lunch<br />12 noon<br />FIRST<br />Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO<br />SECOND<br />Lobster Nicoise Salad<br />Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,<br />balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette<br />THIRD<br />Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble</p> <p>Canapes/Snack/Tapas</p> <p>4pm<br />Tempura Maryland Soft Shell Crab with three sauces<br />Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce<br />5pm<br />Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri<br />DAILY SUGGESTED COCKTAIL<br />LIQUER 42 KEY LIME MARTINI</p> <p><br />DAY 5</p> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Zucchini and Banana Bread with fresh whole fruits<br />830am<br />Crab Cake Bloody Mary Benedict<br />Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,<br />bloody mary hollandaise and olive tepanade<br />CHEFS CHOICE THANK YOU TO GO BOX<br />Assorted baked and canned goods to remember us by</p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614menu2.jpg";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"4";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:12:"Bill Wassmer";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:12:"Ranada Riley";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:8:"American";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:5550:"Captain - Bill Wassmer<br /> <br /> Captain Bill learned to sail in Long Island Sound and raced in regattas up and down the sound (Manhasset Bay, Larchmont, Stamford, Cold Spring Harbor etc) from 9 years old until the end of high school. Throughout his college years, he raced on larger sailboats and even skippered four 12-meter America's Cup yachts - Intrepid, Columbia, Heritage and American Eagle. At one point he was crewing for Ted Turner on American Eagle. Also during college Captain Bill was the head sailing instructor of the Sagamore Yacht Club Junior Sailing Program in Oyster Bay, New York, with a summer sailing program of up to 85 kids and 20 plus one design sailboats. During these summers, he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race. <br /> In 1996, Captain Bill re-entered yachting on a 50-foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle, WA, then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66-foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire west coast of the USA, Mexico and Central America and then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine.<br /> Captain Bill has taken M/Y LEXINGTON from Key West To Maine and back, up and down the USA East coast 8 times as well as numerous side trips to the Bahamas. Captain Bill is also a licensed private pilot and can fly seaplanes as well as being a PADI Certified Open Water Diver.<br /> <br /> <br /> Chef - Ranada Riley<br /> <br /> Chef Ranada started cooking with her family in their farmhouse kitchen in Hillsboro, Ohio. She learned from a long line of home cooks who put their heart and soul into their Southern based cooking. Her fondest memories included rolling egg rolls and tending a garden to canning corn and green beans with her mother when she was a small child, and most moms were making Hamburger Helper. Ranada learned to make a great roux and gumbo from her Irish father and the best breakfast and biscuits and gravy from her Eastern Kentucky grandmother.<br /> Ranada has traveled the nation and most recently internationally to cook beside some of the greatest chefs in the business. She has catered and cooked for multiple Grammy Music award winners, executives, sports teams and even a US President. <br /> As an independent restauranteur settled in Lexington KY, all three of Ranada's restaurants won multiple local and state awards from Taste of the Bluegrass Best Fine Dining to a three-time award winner for best new restaurant in Lexington, Kentucky. When Ranada stepped away from being a restaurant owner post-Covid, she boarded M/Y LEXINGTON and immediately out of the gate as a freshman yacht chef - brought a in a First-Place win with Best Cocktail at the Newport Charter Show in 2022.<br /> She loves listening to and playing music on her guitar, art, history, writing, and producing some creative meals sure to wow our guests on board. With the most stunning galley view, she loves early morning coffee with the crew and captain, but Ranada really enjoys connecting with our guests in the galley area to provide the best possible meals with attention to every stunning detail. She will even offer to teach our guests a thing or two so don’t hesitate to spend some time with her in the galley aboard M/Y LEXINGTON.<br /> <br /> Mate - Sehan Du Toit <br /> <br /> Originally from South Africa Sehan grew up playing rugby the national sport of South Africa and was a member of the first team in Paarl South Africa in high school. He also received a scholarship to play at the University of Stellenbosch and was drafted to play professional rugby for the Pretoria Bulls.<br /> After playing professional rugby, Sehan developed and opened two retail locations selling supplements and vitamins similar to GNC stores here in the USA. After selling both retail locations, Sehan went to work at the Cape Royal Yacht Club in waterfront Cape Town doing sailboat rigging and studied for and passed his Royal Yachting Association 200-ton license. <br /> In 2022 Sehan was working on several large yachts in the Mediterranean and has been on deck cruising in the South of France then Italy and Croatia and Montenegro with crossings of the Adriatic Sea and Ionian Sea and the Tyrrhenian Sea.<br /> Sehan joined the crew of the M/Y LEXINGTON in fall 2022 and has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in Winter/Spring 2022/2023. Sehan looks forward to welcoming you on board and is excited to show you around M/Y LEXINGTON.<br /> <br /> Deck/Stew - Dre' Engelbrecht <br /> <br /> Dré was born and raised in Cape Town, South Africa. He played professional rugby for the Cell C Sharks after school and an unfortunate career ending injury propelled him to pursue his second passion, boating.<br /> After receiving his qualifications, he booked a flight to Fort Lauderdale, FL. He completed daywork for 3 weeks on a 90 foot yacht before finding his permanent home on M/Y LEXINGTON. <br /> Dré has been on board for several crossings of the Gulfstream and extensive cruising around the Bahamas in winter/spring 2022/2023. Dré cannot wait to show you and your party the picturesque harbours of New England. 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Available in New England for DAY CHARTERS!!! 24 Hr - $7,500 plus ALL She is available for charter throughout September in the Chesapeake Bay area - please inquire for more information. She is currently in New England, based out of Newport, RI, offering itineraries including Martha's Vineyard, Old Saybrook, CT, the Chesapeake area and New York, using a Demise Agreement or in the Bahamas on the AYCA Uninspected Passenger vessel agreement. Although there are no taxes for embarkation in Newport, RI, taxes will apply for states in the surrounding area. Repositioning Fees will be based on desired embarkation/disembarkation ports. Her tender is available for South Florida and Bahamas charters only. 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- location_details: Special reduced New England Charter Rate of only $39,450 per week plus all! Available in New England for DAY CHARTERS!!! 24 Hr - $7,500 plus ALL She is available for charter throughout September in the Chesapeake Bay area - please inquire for more information. She is currently in New England, based out of Newport, RI, offering itineraries including Martha's Vineyard, Old Saybrook, CT, the Chesapeake area and New York, using a Demise Agreement or in the Bahamas on the AYCA Uninspected Passenger vessel agreement. Although there are no taxes for embarkation in Newport, RI, taxes will apply for states in the surrounding area. Repositioning Fees will be based on desired embarkation/disembarkation ports. Her tender is available for South Florida and Bahamas charters only.
- helipad: No
- sailing_instructor:
- lengthm: 25.00 m
- consumption: 43
- consumption_units: US Gall/Hr
- yachtRange: 1000 nm plus
- price_details: Special Summer 2023 reduced New England Charter Rate of only $39,450/wk plus ALL! Available in New England for DAY CHARTERS!!! $7,500 plus ALL She is available for charter throughout September in the Chesapeake Bay area, before her return to South Florida - please inquire for more information. For less than a week please divide the weekly rate by 6 A minimum of 7 to 10 nights is required for bookings over Christmas or NYE. High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas and possibly for charter less than 7 days, unless otherwise noted. Please confirm rate before presenting. When in Newport, vessel now available for day charters! Owner prefers 3 Night Minimum, otherwise. 35% APA is standard A security deposit may be requested for corporate charters Tax Status: VAT and/or local taxes applicable according to the cruising area All Bahamas bookings contracted after July 1, 2022, are charged at 14% instead of 4% Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: Blue Oceans Yachting
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6614/4
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- flag: USA
- captain_nation: American
- crew_nationality: American
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- cya_content: a:2:{s:4:"time";i:1663439176;s:3:"cya";s:980:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> LEXINGTON Yacht Description</h2></div><p>Offered by DMA Yachting, the breathtaking charter yacht LEXINGTON is a 84 ft motor yacht. LEXINGTON spends the winter season in the Bahamas. She was constructed by recognized shipbuilder Horizon in 2006. A well-done refit was delivered in 2018. The spacious yacht layout features 3 generous cabins and easily accommodates a group of 6 guests. </p><p>LEXINGTON is classified as a superyacht. The generously sized aft deck is right next to the the heart of the yacht - the main saloon. The main saloon is a well-design space for early mornings or late evenings and boasts a number of entertainment options. </br></br>3 elegant cabins are laid out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features Twin CatC12 ACERT 1825HP each, Twin Kohler 34KW each engines .</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of LEXINGTON"> <img height="1572" width="1458" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of LEXINGTON" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht6614/6614brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img h=" w=" class="img-responsive lazyload" src="/wp-content/plugins/mo_filter/img/lqip/lqip_6x9_v1.webp" data-src='/wp-content/uploads/yacht/c/lexington/lexington-crew-main-image-small.jpg' alt="Crew Main Image" /> </a> </p> </div> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/lexington/lexington-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of LEXINGTON|Captain" data-src='/wp-content/uploads/yacht/c/lexington/lexington-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614crew2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of LEXINGTON|Mate" data-src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht6614/6614crew2.jpg?resize=470,470' /> </a> Mate </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/lexington/lexington-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of LEXINGTON|Chef" data-src='/wp-content/uploads/yacht/c/lexington/lexington-crew-small-3.jpg' /> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: Bill Wassmer </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Captain Bill Wassmer<br /> Captain Bill learned to sail in Long Island Sound and raced in regattas up and down the sound (Manhasset Bay, Larchmont, Stamford, Cold Spring Harbor etc) from 9 years old until the end of high school. <br /> During college he raced on larger sailboats and even has skippered three 12 meter America's Cup yachts - Columbia, Heritage and American Eagle. At one point he was crewing for Ted Turner on American Eagle. Also during college Captain Bill was the head sailing instructor of Sagamore Yacht Club Junior Sailing Program in Oyster Bay New York with a summer sailing program of up to 85 kids and 20 plus one design sailboats. During this time he also competed in Block Island Race, the New York Yacht Club races and the Newport/Bermuda race. In 1996 Captain Bill re-entered yachting on a 50 foot Gulfstar Viking motor yacht which he took from Portland, Oregon to Seattle ,WA and then cruised Puget Sound and the lower British Columbia Pacific Coast. In 2006 the owner ordered a new 66 foot Grand Alaskan motor yacht which Captain Bill captained for 38,000 miles from Canada down the entire USA, Mexico and Central America pacific west coast then through the Panama Canal and north to the Cayman Islands around Cuba and returning to the USA at Key West and them north all the way to Maine. <br /> Captain Bill has taken LEXINGTON from Key West To Maine and back up and down the USA east coast 6 times as well as numerous side trips to the Bahamas, he is also a licensed pilot and can fly seaplanes <br /> <br /> Bosun/Dive Instructor Devon Pickard<br /> Devon is originally from Texas, he did a marine conservation internship in the Yucatan Peninsula, Mexico where he discovered diving and fell in love with the underwater world. After 9 months and 200 dives on the remote reefs of the Yucatan, he became a PADI Dive Instructor to insure himself a career both above and below the water. After returning home from Mexico, he accepted a job on the island of Maui, Hawaii as an Instructor for Lahaina Divers.<br /> With them he taught over 400 student divers while gaining invaluable experience in all aspects of boating, equipment repair, and taking excellent care of customers’ needs. While spending over 4 years in Hawaii, he accumulated 500 days of sea time between the dive excursion, snorkel tour, dinner cruise, and whale watching boats. With an urge to keep moving and see the rest of the world he decided to move to Fort Lauderdale and break into the<br /> extravagant world of yachting. He has been with the M/Y Lexington since November 2019. Devon ensures the boat is squeaky clean, tackling the endless projects that come with a yacht, or having the finesse to pour the perfect martini. Devon’s astute eye for detail and work ethic makes him an invaluable part of the M/Y LEXINGTON experience. He looks forward to taking care of your every need to ensure the best experience possible whether above or below the water, as he enters his 4th year on LEXINGTON.<br /> <br /> Chef Ranada Riley<br /> Prior to discovering the wide world of yachting, Chef Ranada was most recently the Executive Chef and Co-Owner of Ranadas Bistro and Bar / Ranada’s Kitchen, in Lexington, KY. As a co-owner and Executive Chef she designed and implemented all seasonal menus. Fully designed concept and theme from start to what it is now. Best restaurant 2021. First year open - Winner of 2019 Best New Restaurant in Herald Leader, 2019 Burger Battle champion, Crave Food and Music Festival, 2019 Best Entree, Fine Dining at Taste of Bluegrass. Complete control of and R&D, menu planning and implementation, staff training in FOH and BOH. All GM responsibilities with financials and analytics. Payroll and budgeting. Meticulous marketing and promoting to bring the restaurant to a confirmed $1.2 million in it's first year business. In 2013, Ranada started as General Manager then became the Owner of the local Lexington Diner and Creative Table Kitchen and Catering. In her four years there, she was a Winner of 7 awards in two years, including 3 years straight Best Entree Taste of the Bluegrass and Best Overall for CRAVE. She also had 3 Food Network appearances with promise of other appearances in the future. She discovered her sea legs must have been there the entire time. She is enjoying her first journey from the Northeast all the way to the Southeast corner of the country on Lexington. She excited for what is to come she heads South to the Bahamas for the first time, entering her 2nd season on LEXINGTON.<br /> <br /> Stewardess TBD </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/lexington/lexington-food-onboard-large-1.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard LEXINGTON # 1" data-src = '/wp-content/uploads/yacht/c/lexington/lexington-food-onboard-small-1.jpg' /> </a> </p> </div> <div class = "col-4"> <p class = "text-center"> <a href = "/wp-content/uploads/yacht/c/lexington/lexington-food-onboard-large-2.jpg" data-lightbox = "yacht_gallery"> <img src = "/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style = "w-100" class = "lazyload autoheight" alt="Food onboard LEXINGTON # 2" data-src = '/wp-content/uploads/yacht/c/lexington/lexington-food-onboard-small-2.jpg' /> </a> </p> </div> <div class="cya_table row"> <div class=col-md-12> <p>DAY 1</p><br /> <p><br />Noon arrival<br />Lunch - 1230<br />FIRST<br />White Velvet Soup<br />Parsnips, celery, onion and fennel with a pomegranate parmesan and bacon gremolata<br />SECOND<br />Coronation Prawn Salad<br />Mild coconut aioli with a hint of curry tossed jumbo Argentinian red shrimp, stoplight peppers, red onion,<br />cilantro, tender baby lettuces, mango and scallions<br />THIRD<br />Grilled summer end ripened peach with fresh whipped cream and champagne caramel drizzle<br />CANAPES/TAPAS<br />4PM<br />Steamed Clams Italiano<br />Little neck clams sauteed with garlic, white wine, butter, baby spinach, heirloom cherry tomato, onion and<br />grilled toast points<br />530PM<br />CHARCUTERIE DISPLAY<br />Artistic display of genoa salami, proscuitto, triple cream brie, smoked gouda, herb whipped goat and feta<br />cheese, bourbon bacon jam, pickled onion, sweety drop peppers, bourbon dijon mustard, olive medley,<br />grapes, apples and artisinal crackers and grilled baguette<br />WELCOME COCKTAIL AND DAILY COCKTAIL<br />BOURBON BEES KNEES<br />Makers Mark Bourbon with Honey infused simple syrup, fresh squeezed lemon juice and honey comb<br />OFF BOARD FOR DINNER</p><br /> <p>DAY 2</p><br /> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Yacht baked Blueberry Scones with whole fresh fruit - bananas, oranges and apples<br />Banana Mocha and Almond Nut Smoothies<br />830am<br />Athletes Omelet<br />3 egg white omelet, baby spinach, tomato, onion, feta, mushrooms, alfalfa sprouts - served with fresh<br />berries drizzled with honey and torn mint<br />Lunch<br />12 noon<br />FIRST<br />White Miso Soup with tofu, spring onion and napa cabbage<br />SECOND<br />Sesame Seared Tuna Tataki Salad<br />Mixed greens with black and white sesame encrusted and seared Ahi Tuna, edamame, carrots, cucumber<br />curls, microgreens, furikake, king oyster mushrooms and ginger wasabi dressing<br />THIRD<br />Japanese Milk Pudding<br />Japanese light and silky vanilla custard pudding with a hint of five spice honey drizzle and edible flowers<br />Canapes/Snack/Tapas<br />4pm<br />Pickled Herring Canape<br />Pickled herring on toasted rye, herbed mascarpone, horseradish crema, white sturgeon caviar and lemon<br />zest<br />530pm<br />Herb Whipped Feta Artistic Board Display<br />Whipped feta and goat cheese with fresh herbs drizzled with sambal infused local honey, Asian pear, pink lady<br />apples, cotton candy grapes, assorted berries, toasted almonds, edible flowers and grilled pita points<br />DINNER<br />630PM<br />FIRST<br />Grilled Baby Gem Caesar salad with parmesan frico, garlic brioche croutons, anchovies, olives, capers,<br />house made ceasar dressing<br />SECOND<br />Classic house made Linguini with White Clam Sauce and Shelled Little Neck Clams<br />THIRD<br />Black Forest Cannoli<br />A twist on a classic with chocolate dipped end cannoli shells stuffed with sweetened ricotta and dried fruits topped with dark chocolate and cherries<br />DAILY COCKTAIL SUGGESTION - BLACKBERRY BOURBON SMASH</p><br /> <p>DAY 3</p><br /> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Fresh baked Banana Muffins with whole bananas, oranges and apples<br />Tropical Berry and Kale with Oat Milk Smoothies<br />830am<br />Crustless Quiche Lorraine<br />Baked egg quiche with gruyere and thick cut applewood bacon. Served with fresh cut local melon<br />Lunch<br />12 noon<br />FIRST<br />Classic Vicchysoise<br />SECOND<br />Beef Carpaccio<br />Thin sliced peppercorn encrusted filet of beef, lemon misted arugula, roasted garlic aioli, flash fried<br />capers, pickled shallots, shaved Parmesan, lemon supreme and toasted baguette<br />THIRD<br />Classic Blueberry Crisp<br />Sweetened whole blueberries with cinnamon and oatmeal crumble<br />Canapes/Snack/Tapas<br />4pm<br />Wasabi and Shrimp Deviled Eggs with Furikake and Spring Onion<br />5pm<br />Guacamole Board Artistic Display<br />House made guacamole, pico de gallo, pickled onion, sharp cheddar, jalapeno cheddar, toasted corn nuts, tajin<br />dusted flash fried tortillas, grilled shrimp, chimmichurri<br />6pm<br />Grilled Oysters Rockefellar and Oysters on the half shell with accoutrements</p><br /> <p><br />DAY 4</p><br /> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Cinnamon rolls with whole bananas, oranges and apples<br />Avocado Strawberry Smoothie with Almond Milk and Protein<br />830am<br />Sweet and Savory Crepes<br />Spinach with mushroom medley and herbed goat cheese<br />Flambeed banana, strawberry and hazelnut spread<br />Served with fresh cut local melon<br />Lunch<br />12 noon<br />FIRST<br />Cucumber Gazpacho with avocado, leeks, greek yogurt and basil infused EVOO<br />SECOND<br />Lobster Nicoise Salad<br />Butter poached local lobster, 32 degree local egg, haricot vert, steamed fingerling potato, kalamata olives,<br />balsamic grilled figs and fresh herbs with a champagne dijon and lemon vinaigrette<br />THIRD<br />Vanilla White Chocolate Pot de Creme with Lavender Honey and Pistachio Crumble<br />Canapes/Snack/Tapas<br />4pm<br />Tempura Maryland Soft Shell Crab with three sauces<br />Vodka Arrabiata, Caper Remoulade, Thai Peanut Sauce<br />5pm<br />Frenched Grilled Chicken Lollipops with Argentinian Cilantro Chimichurri<br />DAILY SUGGESTED COCKTAIL<br />LIQUER 42 KEY LIME MARTINI</p><br /> <p><br />DAY 5</p><br /> <p>Breakfast<br />530am<br />Wake up with fresh coffee and fresh squeezed juice choices of orange and grapefruit juices<br />7am<br />Zucchini and Banana Bread with fresh whole fruits<br />830am<br />Crab Cake Bloody Mary Benedict<br />Toasted English Muffins with New England Crab Cake, Cayenne Candied Bacon, Vodka poached egg,<br />bloody mary hollandaise and olive tepanade<br />CHEFS CHOICE THANK YOU TO GO BOX<br />Assorted baked and canned goods to remember us by</p> </div> </div> </div> </div> </div>
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else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/4///'>Rates</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/V///'>Videos</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>LEXINGTON</span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>LEXINGTON GUESTS COMMENTS</div><div class='clr'></div><br> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/4///'>Rates</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/6614/V///'>Videos</a></div></div><span class='stretcher'></span> </div> </body> </html>
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- gpt_description: <h3>Elevator Summary</h3> <p>The <b>84'</b> LEXINGTON, built by Horizon in <b>2006</b> and superbly refitted in <b>2022</b>, offers an impeccable charter experience for guests looking to cruise in destinations like the <b>Bahamas</b>, <b>New England</b>, and the <b>USA East Coast</b>. She accommodates up to <b>8 guests</b> in <b>4 luxurious cabins</b> and operates with a seasoned crew led by Captain Bill Wassmer. LEXINGTON features powerful dual CatC12 ACERT engines, providing a cruising speed of <b>11 knots</b> and a top speed of <b>25 knots</b>.</p> <h3>Accommodation</h3> <p>LEXINGTON offers plush accommodation in <b>4 staterooms</b> for up to <b>8 guests</b>, making it an ideal choice for family or corporate charters. The master suite features a king bed and his and hers baths, providing a lavish and private retreat. Two additional cabins offer queen berths while the fourth cabin includes bunk-style twin beds, each styled with luxury and comfort in mind. All cabins come equipped with individual climate control, fine linen, and satellite TV for a home away from home feel.</p> <h3>Toys & Watersport Equipment</h3> <table class="table"> <thead> <tr> <th>Toy</th> <th>Description</th> </tr> </thead> <tbody> <tr> <td><b>27' Tender</b> - 2016 Cobia 237</td> <td>Center Console with Twin 250 HP Yamaha outboards, head, and racks for dive tanks</td> </tr> <tr> <td><b>16' Novurania</b> 60 HP</td> <td>Perfect for quick trips to shore and exploring shallow waters</td> </tr> <tr> <td><b>Water Sports</b></td> <td>Includes 2 Kayaks, 2 SUPs, snorkel gear for 6, Brownie's Hookah rig for 2, 4 fishing rods, and a kneeboard</td> </tr> <tr> <td><b>New Drone & Underwater Camera</b> (Jan 2023)</td> <td>Explore and capture both aerial and underwater environments</td> </tr> </tbody> </table> <h3>Amenities</h3> <ul> <li><b>Onboard WIFI</b> - Stay connected with the world, even when you're out at sea.</li> <li><b>Full Air Conditioning</b> - Ensures comfort for all guests throughout their stay.</li> <li><b>Entertainment System</b> - Includes Satellite TV, Netflix, Amazon Fire, and Bluetooth Stereo in each area.</li> <li><b>Bar and BBQ Grill</b> - Enjoy fresh cocktails and grilled delights while lounging on the deck.</li> </ul> <h3>Crew</h3> <p>Under the command of Captain Bill Wassmer, an experienced sailor with a deep love for nautical travel and a history of racing sailboats, LEXINGTON's crew of four is primed to provide first-class service and an unforgettable yachting experience. Chef Ranada Riley brings a southern touch to her dishes, influenced by her upbringing in a farmhouse kitchen and enriched by her international culinary experiences. Each crew member has been carefully selected to deliver a warm, welcoming, and professional service to all guests onboard.</p>
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- reviews_sync_date: 1725271992
- singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="35437" data-price="49000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Scuba Onboard </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/lexington/lexington-main-image-uprayc-1676028114_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure3_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure4_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure5_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure6_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure7_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure8_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure9_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure10_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure11_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure12_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure13_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure14_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure15_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure16_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure17_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht6614/6614brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtimg/yacht6614/6614brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">LEXINGTON</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $49,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 4 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 84 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Horizon </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 8 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2022 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 43 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/lexington-84-ft-horizon/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/lexington/lexington-main-image-uprayc-1676028114.jpg?ssl=1" data-title = "LEXINGTON" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/lexington-84-ft-horizon/" data-price = "49000">Inquire</button></p> </div> </div> </div> </div>