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Interested in Chartering This Yacht?

Operating in Florida, Bahamas and the East Coast of North America, Renaissance has five luxurious king-berth suites including an on deck master and two lower king staterooms that convert to twin staterooms.  M/V RENAISSANCE is designed to pamper all the needs of your family or guests. 


  • Vessel Info
    Name:
    RENAISSANCE
    Type:
    Power
    Year Built:
    2016
    Flag:
    United States
    Builder:
    Hargrave
    Crew:
    Captain Douglas Meier, Chef & 4 crew
  • Dimensions, Speed, & Specifications
    LOA:
    116 ft (35.4 m)
    Max Speed:
    kts ( kph)
    Cruise Speed:
    20 kts (37 kph)
    Engines:
    1900Caterpillar C-32 Acert
    Beam:
    23 ft (7.3 m)
    Min. Draft:
    5 ft 11 in (1.8 m)
    Max. Draft:
    5 ft 11 in (1.8 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 10 in 5 Cabins

  • Video
  • Ammenities
    Bluray library, CD library, Cell phone, DVD library, Fax, Games console, Indoor audio system, iPod dock, Local TV, Outdoor audio system, Printer, Satellite phone, Satellite radio, Satellite TV, TV all cabins, TV outdoor, Wi-Fi, 24ft / 7.60m 0hp Chris Craft, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating Mats, Kayaks multiple, Kneeboard, Paddleboards multiple, Swimming noodles, Tube - towable, Volley ball, Wakeboard, Water skis - adult, Wave runners multiple (sitdown), BBQ, Bicycles multiple, Book library, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher, Special diets, Sun cushions, Sun loungers, Swim platform, Water maker
  • Diving
    Insured, Diving by arrangement, Diving lights, Snorkelling gear, Underwater lighting, Underwater video
  • Crew Profile
    Captain: Douglas MeierCaptain: Douglas Meier

    Doug’s love affair with the sea started at an early age while spending summers on Jersey shore with his family. This led him to the U.S. Coast Guard where he spent his time in Miami conducting drug enforcement and Search and Rescue operations. After five years, Doug moved in the private yacht sector and ran as mate/engineer on a very well-known 114 ft. charter yacht operating in the Caribbean basin and western north Atlantic. At the age of 26 a chance meeting with the owner of a 106 ft. globetrotting yacht lead to Doug taking over as captain, and four years later he was back on the 114, this time as captain. Over the past 25 years Doug has run some very popular charter with the latest one being the motor yacht Renaissance, Serving as build captain he over saw all the little details that make her a perfect charter boat. We all have our favorites, and Doug says this one is his. Doug was honored by winning five Antigua Charter Yacht show awards and four Boat International/US classic yacht awards, and his last award was at the 2017 Newport charter show for best charter crew at the “charter yacht hop event”

    Chef: Ian GabbeChef: Ian Gabbe

    Ian has been cooking for over 30 years, and been a chef for 25 years. He attended a three year apprentice program that was sponsored by the American Culinary Federation. He is relatively new to yachting, but has worked for several world renowned chefs. He grew up in Jacksonville FL, but recently moved back to FL after living in Seattle WA for the last ten years. He has entered and won multiple food competitions (including the 2017 Newport Charter Yacht show, which he took First place in) His hobbies include hiking, bicycling, and riding motorcycles. He also considers cooking a hobby in addition to a profession.

    First Mate: Amber MickelicFirst Mate: Amber Mickelic

    Amber grew up in the beautiful panhandle of NW Florida in Panama City Beach where she found a love for the water and outdoors. Her hobbies include kayaking, cycling, yoga, surfing and enjoying the beach. She is a licensed massage therapist with a passion for travel and exploration. She has an extensive background in hospitality and her commitment and service to M/Y Renaissance guests is at the highest of standards. Her perfect day off would be at the beach under the sun catching waves.

    Chief Stewardess: Ginny PolinChief Stewardess: Ginny Polin

    Ginny grew up in upstate New York and is now living in Ft. Lauderdale, FL. She has been working at sea since she graduated from the University of Arizona in 2011. She started her career on cruise ships as a photographer and then moved her way into the yachting industry. She fully loves being on the water and exploring the world. She hopes to bring her many years of experience to make your vacation the best it can be.

    Deckhand: Mitchell DavisonDeckhand: Mitchell Davison

    Mitchell is from sunny Orlando FL where the outdoor life came easy to him. After studying pre med in school for several years, his passion for travel took him into the yachting field. After working on a sport fisherman vessel, he transitioned to M/Y Renaissance to get a higher standard of service under his belt. He enjoys rock climbing, free diving, and mountaineering. When Mitchell isn’t working he likes to take cross country trips with his buddies

    Second Stew: London ShawSecond Stew: London Shaw

    London is from Fenton MI where she grew up on Silver Lake doing many water sports. After several years of customer service as a barista with her family business, she decided to move to FL to start her career in yachting. Luckily enough she didn’t have to search long for her perfect vessel and joined the Renaissance crew. You can find London at the golf course or at the beach when she isn’t at work.

    Crew
  • Menu

    One week of menu choices

    Day one

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Crab and Spinach Eggs Benedict with Chive Hollandaise

    Lunch:

    Lyonnaise Salad

    Arugula and Frisbee tossed in a Mustard Truffle Vinaigrettewith Bacon Lardons and Herbed

    Croutons. Topped with soft poached Eggs

    Hor d’ Oeuvres:

    Charcuterie Platter (Chef’s selection of Meat and Cheeses)

    Spiced Nuts

    Dinner:

    1st Course:

    Roasted Cauliflower Soup

    2nd Course:

    Snapper Steamed in Banana Leaves with Mango, PorciniMushrooms, and Ginger

    with White Wine Sauce

    3rd Course:

    Pot du Creme with Anise Hazelnut Sable and Chantilly Creme

    Day Two

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Crepes stuffed with Nutella and Banana with Chantilly Creme,toasted Hazelnuts

    and Powdered Sugar

    Lunch:

    Tuna Nicoise Salad

    Olive Oil poached Tuna on a Bed of Butter Bibb Lettuce withHaricot Vert, Fingerling Potatoes,

    and Soft boiled Egg

    Hor d’ Oeuvres:

    Beef Brochette with Harissa Deviled Egg Mousse

    Cucumber and Hummus Coin

    Dinner:

    1st Course:

    Gem Lettuce tossed in Tarragon Vinaigrette with ParmesanSnow and toasted Walnuts

    2nd Course:

    Bouillabaisse

    Local fish, Clams, Mussels, and Squid poached in a SaffronTomato Broth

    with Rouille Crouton and Fennel Salad

    3rd Course:

    Meskouta Cake with Lemon Curd and Strawberries

    Day Three

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Chilaquiles Verde with poached Eggs, Cotija Cheese, and Picode Gallo

    Lunch:

    Fish Tacos Family Style

    Mahi Mahi with a selection of Corn and Flour tortillas,shredded lettuce, tomatoes, onion, and

    cilantro. With assorted sauces, Pico de Gallo, and SourCream

    Hor d’ Oeuvres:

    Gazpacho “Shots”

    Conch Salad

    Dinner:

    1st Course:

    Butternut Soup with Candied Bacon and Creme Fraiche

    2nd Course:

    Chicken Roulade

    Prosciutto and Spinach rolled into Chicken Breast withSuccotash and Basil Sauce

    3rd Course:

    Ice Cream “Smore”

    Peanut Butter Ice Cream with Graham Cracker crumbles,Chocolate sauce, toasted Peanuts, and

    Merengue Brûlée

    Day Four

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Turkey Hash

    Turkey, Potatoes, Bell Peppers, and Onions with a SrirachaKetchup

    Lunch:

    Kale Salad tossed in a Warm Champagne Vanilla vinaigrettewith Tomatoes and Mushrooms.

    Topped with Grilled Shrimp

    Hor d’ Oeuvres:

    Crudite and Relish Tray

    Phyllo Bites

    Dinner:

    1st Course:

    Roasted Beet Salad with Arugula, Citrus Supremes, Chèvre,and Pistachios

    2nd Course:

    Fish and Chips

    Halibut battered and fried, served with Truffle ParmesanFrench Fries

    and Spicy Remoulade Sauce

    3rd Course:

    Apple Crisp ala Mode

    Day Five

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Baked Eggs Andalusia

    Organic Eggs baked with Chorizo, Eggplant and Tomatoes withCapers and Manchego

    Lunch:

    Grouper Tartine

    Poached Grouper in a Lemon Aoili on toasted Farm Bread withHeirloom Tomatoes,

    shaved Radish, and Bull’s Blood Microgreens

    Hor d’ Oeuvres:

    Spanakopita

    Crab Cakes

    Dinner:

    1st Course:

    Grilled Radicchio with Buttermilk, toasted Hazelnuts, MaytagBlue Cheese, and Chive Oil

    2nd Course:

    Shrimp Creole

    Jumbo Prawns and Chorizo in a Spicy Tomato, Okra, and PepperSauce

    Served over Jasmine Rice

    3rd Course:

    Berries and Cream

    Day Six

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, and Homefries

    Breakfast Special:

    Handmade Biscuits with a Porcini Sausage Gravy and Chives

    Lunch:

    Jerk Caesar Salad

    Crisp Romaine, Herbed Croutons, Mango and Shaved Parmesan

    Topped with Grilled Jerk Chicken Breast

    Hor d’ Oeuvres:

    Sweet Pea Puree with Feta and Prosciutto

    Bacon wrapped Scallops

    Dinner:

    1st Course:

    Tomato Fennel Soup

    2nd Course:

    Grilled Wahoo with Cashew Romesco, roasted Cauliflower,herbed Fingerling Potatoes.

    Drizzled with Chive Oil

    3rd Course:

    Butterscotch Creme Brulee

    Day Seven

    Breakfast:

    Seasonal Fruit Platter

    Selection of Lowfat Yogurts

    Eggs cooked any style (Egg whites available)

    Sausage, Bacon, Homefries

    Breakfast Special:

    Salmon Scramble with Chèvre, Leeks and Fines Herbs

    Lunch:

    Seared Scallops with Avocado Mousse, Corn Relish, BrûléeTomatoes,

    and aged Balsamic Vinegar

    Hor d’ Oeuvres:

    Fois Gras on Pain Perdu with Pickled Figs

    Shrimp Cocktail

    Dinner:

    1st Course:

    Organic Scrambled Egg with White Sturgeon Caviar and LimeCreme Fraiche

    2nd Course:

    Classic Wedge Salad with Tomatoes, julienne Bacon, andMaytag Blue Cheese Dressing

    3rd Course:

    Filet Mignon with Celeriac puree, organic Heirloom Carrots,Asparagus and Bordelaise

    4th Course:

    Chocolate Mousse with Raspberries

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978