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Quick Details

From :
$ 22,083


This brand new 2022 51′ Fountaine Pajot sailing catamaran is nothing short of extraordinary. G3 takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in.

TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 2 Scuba Jets, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 2 Fishing Rods & Onshore Games.

TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.

CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. B.V.I. customs and cruising permit fees are included in the rate.


*To book a charter we have a 5-night minimum, but feel free to inquire for less.


Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.

EXCLUDES: Christmas and New Year’s weeks.


7 night minimum

Full-board option only

Guests: 1-8 @ $38,500

May not start prior to 12/27

Please contact us for more information.


7 night minimum

Full-board option only

Guests: 1-8 @ $35,500

Must end on or before 12/26

Please contact us for more information.


Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$26,500 |

3@$27,000 |

4@$27,500 |

5@$28,000 |

6@$28,500 |

7@$29,000 |





Captain Casey Laaro

As a prior captain of historic sailing vessels, Casey brings a wealth of maritime history and a unique perspective to your cruising experience.  Casey’s passion for boating began as a young student participating in a sail training program aboard the 137ft sailing vessel Denis Sullivan of his hometown, Milwaukee, Wisconsin. Growing from that exposure, Casey has since enjoyed 11 years of magnificent sailing, traversing the East and West coasts of the U.S., as well as the Great Lakes, and Caribbean.

Throughout his adventures, Casey has cultivated a love of sharing exceptional sailing adventures with his guests. Casey strives to give each guest an island experience catered to their personal style. Whether you like a tropical adventure, with an active exploration of the islands and their culture,  or a more relaxed and isolated beach retreat, Casey is here to guide you to the best destinations.  He enjoys a broad appreciation for various cultures, experiences, and cuisines, and is excited to share such pleasures with you.

Whether he is firing off a 50 pound cannon during a historic reenactment, or a flame grilled captain’s burger for your charter, Casey is sure to make a booming impact on your trip! With his 100 ton USCG license, STCW certificate, and witty humor, Casey is ready to show your company all the relaxation and excitement of a sailing vacation in the beautiful Virgin Islands.

He and his wife, Angela look forward to providing your group with a sailing experience to touch your soul, just as the sea has touched theirs.

Chef Angela Laaro

Angela started her life’s journey on the Chesapeake Bay, crabbing and oystering with her grandfather. She then found true love in the sea and her partner, Casey, through a career sailing tall ships. With a familial background in agriculture, and a passion for experiencing travel through food, Angela enjoys incorporating local fresh produce and style into her creations. She makes extra effort to source from local farmers, and appreciates the variety of bright colors and flavors brought forth by the freshest ingredients.

Her culinary journey started at a young age learning familial cooking secrets from her mother. Throughout her many adventures, Angela has focused on the vast variety of flavors found in foods around the globe. Her menu is inspired by her most vibrant culinary experiences while traveling. Angela strives to cultivate bright and complex flavor profiles utilizing local and global culinary expressions to instill fantastic flavors into your vacation.

Angela and Casey met each other seven years ago aboard the 122ft sailing vessel Lynx and have become an un-sinkable team since. They are both USCG certified Captains with sailing endorsements. As such, they support each other with the responsibilities of both sailing and cooking up magnificent fare on the vessel. While Angela takes the helm of the galley most often, she is not afraid to take the helm of the boat for an adventurous spin or guide your party through a magnificent snorkeling or hiking excursion.

This dynamic couple greatly enjoys sharing their fantastic sea stories, and looks forward to inviting you aboard to cultivate memories of your own!


Get to know this crew better with a hosted interview! Note: This was recorded when they were on their previous vessel.




Begin each morning with a fresh cup of Virgin Island Coffee Roasters Coffee and enjoy an explorative platter of fresh tropical fruits to accompany your breakfast of:

 Brioche French Toast with Bananas Foster and Sausage

Baked Eggs in Ricotta Parmesan Creamed Spinach served with Toast and Smoked Salmon

Warm Cinnamon Raisin Scones with a Rum Butter glaze Served with a Fresh Yogurt Parfait

Avocado Toast on Locally Baked Multigrain topped with Homemade Pickled Red Onions, Cotija, and Quail Eggs

Southern Maryland Biscuits and Sausage Gravy

Pancakes your way with a smorgasbord of toppings, fresh whipped cream, maple syrup, and bacon

Quiche 2 ways: Goat Cheese, Spinach and Thyme and Cheddar Bacon with Green Onions

Breakfast Burritos alongside Homemade Banana Chocolate Chip Muffins



Caribbean Painkiller

Prickly Pear Margarita

Captains Old Fashioned

Paradise Punch


Grapefruit Gin Fizz

Bahama Mamma

Espresso Martini

Guava Mojito

Tequila Sunrise

Sparkling Rosè Lemonade

Piña Colada

Boozy Tropical Fruit Smoothie


Bloody Mary

Vodka: Tito’s

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

Champagne: La Marca Prosecco

Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka,

Amaretto. Frangelica

Beers: ST. John Brewer’s, Leatherback Brewery, Corona


Baileys Chocolate Mousse  with Fresh Whipped Cream and Raspberries

Jamaican Pineapple Upside Down Cake with a Coconut Glaze

Dark Chocolate Lava Cake

Lemon Berry Torte

 Strawberry Shortcake

Hot Skillet Cookie a la Mode

Coconut Panna Cotta with a Fresh Passion Fruit Syrup

S’mores Cupcakes with a Homemade Marshmallow Frosting


Blackened Mahi over a Roasted Vegetable Pearl CousCous with a Lemon Beurre Blanc

Blueberry Glazed Filet Mignon with Roasted Fingerling Potatoes and Asparagus

Pan Seared Garlic and Herb Lamb Lollipops over Apple Quinoa Salad and a Butternut Squash Puree

Jamaican Jerk Chicken with Caribbean Rice with Beans and  a Grilled Pineapple Salsa

Honey Garlic Glazed Pork Tenderloin served with a Butternut Squash Risotto

Fresh Caught Anegada Lobster with a Lemon Garlic Cream Sauce, Baked Potato and Arugula Salad

Thai Red Curry with Braised Duck and Pineapple

Teriyaki Shrimp and Chicken Skewers with Pineapple, Onion, and Peppers served with Cilantro Coconut Rice


 Caprese Salad Skewers

 Raspberry Baked Brie

Coconut Strawberry Chia Pudding

Smoked Salmon Crostini with Goat Cheese, Capers, Red onion, and Dill

Creamy Fresh Hummus served with Warm Pita and Assorted Dipping Veggies

Strawberry and Herb Goat Cheese Bruschetta

Pulled Pork Filled Puff Pastries

Charcuterie board


Baked Honey Garlic Salmon atop a Bed of Fresh Greens with Mandarin Oranges, Pecans, Golden Berries, Pomegranate seeds, Avocado, and a Raspberry Vinaigrette

Bang Bang Shrimp Tacos topped with Fresh Mango Salsa served with Elote

Southwestern Chicken Bacon Wrap served with Fresh Guacamole

Hand-Formed Captains Burger with your Choice of Toppings accompanied by Truffle Parmesan Tots

Mediterranean Pita Pockets with Homemade Falafel, Tzatziki, Hummus, Cucumber and Mint alongside a Tabbouleh salad

Brie and Prosciutto Sandwich on a Boat-made Ciabatta roll with a Lingonberry spread and Arugula served with a Crisp Cucumber salad

Blackberry Balsamic Glazed Chicken on a Bed of Greens with Fried Goat Cheese, Avocado and Toasted Walnuts


May 2023

Dear Angela & Casey, Wwowowowowowow, you made our trip so enjoyable and relaxing...being waited on is something one needs to get used to! It'll never happen for this crew. Pitching in is our thing. Sailing the long stretch to Anegada, snorkeling through the caves, drinking yummy concoctions and eating 3 meals a day...who does this? We do! Thank you so much for everything. Cheers to your next chapter!

May 2023

Angela and Cap'n Casey, Thank you so much for making our Cat 7 group trip of a lifetime even more perfect. Your choices of food, destinations, fun midday drinks, scenery, and adventures were perfect! Thanks for spoiling us, waiting on us, and listening to our stories. You have so much world ahead of you. Keep adventuring. Much admiration. Ro & Farf

– Mark
May 2023

Capt. and Ang! Many thanks for all you did for us and for a trip of a lifetime! I loved all your suggestions on destinations and food - omg I need a diet! You guys are a great team. Many thanks and all the best in the future and your trips ahead. I would love the scones recipe! You have my email! Cheers! Michael

– Paul
May 2023

Thank you Angela and Casey for making our trip even more fun than we expect. You chill attitudes made it so easy for us to relax and enjoy the beautiful islands. Angela the meals were amazing! You should start a cookbook, we definitely want some of your recipes. I wish the best on your future adventures, there will so many.

– Matthew