White House – Catamaran

Welcoming crew and yacht

  • 50 foot Lagoon catamaran
  • Accommodates 6 guests
  • 2 queen cabins and master suite
  • SCUBA diving available

White House is a Lagoon 500 catamaran that accommodates 6 guests in 2 queen cabins and a master suite, all with ensuite bathrooms.  The yacht has a flybridge that you can sit with a 360 degree view while sailing and enjoying the Caribbean breeze.  By the bow of White House is one of Lagoon’s signature features, an extra seating area for guests to enjoy.  Sitting on this couch looking up at the sails is a truly magical experience.  The cockpit has a spacious area for relaxing and dining.  Inside the yacht is a large salon with vertical windows that allow so much natural light into the yacht, you feel as if you are outside on the water.  The master cabin encompasses the entire starboard side of the yacht and includes a work station and couch.  The cabins on the port side of the yacht each have queen sized beds and en suite bathrooms.  Your charter is sure to be EPIC! 

$15,500-$23,500 per week

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  • Air conditioning and fans
  • Swim platforms and heated deck showers
  • Watermaker and generator
  • Sat TV in salon
  • Web based movies and music
    Wifi onborad
  • Cockpit icemaker
  • Barbeque


Model:  Lagoon Catamaran
Year:  2012
LOA:  50′
Beam: 28′
Draft: 5′
Engines:  2 x 75 hp
Flag:  USA


  • 14′ rigid inflable boat w/40 hp engine
  • Adult and kids water skis
  • Snorkel gear
  • Doughnut
  • Beach games
  • 2 person kayak
  • Light fishing gear
  • Underwater camera
Your Crew


Genuine hospitality and contagious enthusiasm for the islands are what Margaret and Taylor are all about. Having sailed their 30’ monohull extensively from Maine to Grenada and lived aboard while exploring the Virgin Islands, they know how to turn the dream of a sailing adventure into a reality.

Taylor grew up in Central Virginia, splitting summers between living on the lake driving ski boats and traveling in the family RV to every state with a road to it. After earning a business degree from Appalachian State University with honors, Taylor started pursuing his passion for living. Playing in a touring rock band transitioned to trekking in South America, which led to bartending in Breckenridge, Colorado. After a few years of the ski bum life, the dream of setting off for points unknown in a sailboat started to form. He jumped head first into sailing, taking American Sailing Association courses, walking the docks for crew work, completing safety certifications, and before he knew it he was working day sailing charters in the Virgin Islands.

Margaret also hails from the Blue Ridge Mountains of Virginia and has sailboat chartering in her blood from her Dad, who captained classic windjammers in Maine. She began traveling internationally early on and developed a love for traditional recipes and an appreciation for the way a good meal can bring families and friends together. An ambitious explorer as well, Margaret attended the National Outdoor Leadership school before earning her bachelors degree from the University of Colorado in Boulder. She is a certified yoga teacher and recently returned to where she received her training in India, joining a month long motorcycle expedition over the highest drivable passes in the Himalayas.

Despite being raised less than an hour apart and sharing so many passions, the two didn’t meet until they were both living in Colorado. Shortly there after their dream of sailing the islands took off and they moved to Saint John where they worked day sailing charters and eco kayak tours. After that season they bought their sailboat and began cruising full time, meshing into a dynamic team afloat. Having guests aboard ignited their passion for sharing the good life with others and providing a truly bespoke charter.
Margaret and Taylor offer a vacation experience informed by years of local knowledge and a menu of their favorite island recipes personally gathered from the Bahamas to Grenada. From diving for conch that are later served up as fritters to helping someone catch their first wave surfing, providing lasting memories in one of the world’s most special places is something this team never tires of. Together they bring personalized service and engagement, with true authenticity and passion for sharing the island experience with others.

Sample Menu


  • Eggs-in-a-Bread – A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit
  • Coconut Waffles with Strawberry Rhubarb Compote – Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes
  • Menemens (Traditional Turkish Style Eggs) – A traditional Turkish breakfast staple – a savory combination of meltingly soft onions, stewed local tomatoes + spicy green peppers, finished with eggs scrambled and cheese until just set. Served with grilled halloumi cheese, split sausage + an airy loaf of bread straight from the oven
  • Health Bowl* – A choice of overnight oats or greek yogurt topped with crushed almonds, popped amaranth, cinnamon, agave, fresh dragon fruit + side of caramelized plantains
  • Baked Greens Frittata – Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic
  • Southern Style Sausage and Gravy Biscuits** – Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy
  • Eggs and Potatoes – Choice of fried or poached eggs served on a bed of rosemary sweet potato fries, choice of meat, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)


  • Baltimore-Style Crab Cakes – Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing
  • Local Mahi Tacos – Tequila lime mahi mahi on roasted corn tortillas topped with cabbage, avocado, mango salsa, drizzled with a lime cilantro aioli
  • Caribbean Chicken Rotis** – Found locally throughout our islands, enjoy a spicy and savory combination of shredded chicken and potatoes seasoned with turmeric, curry, ginger, cumin, paprika + peppers paired with a sweet mango chutney
  • Grilled Portobello Sandwich* – Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun
  • Shrimp on Cauliflower Fried Rice Bowl – This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors
  • Caribbean Conch Salad* – Freshly cracked, local caught conch marinated in lime juice with bell peppers, onion, jalapeño + cilantro served with crunchy plantain chips
  • Salmon Arugula Salad – Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette


  • Fresh Cracked Caribbean Conch Fritters – Ultra fresh, local caught conch chopped and combined with scallions, bell peppers, and a spice blend + a chili lime dipping sauce and lime wedge
  • Tomato and Stone Fruit Crostini with Creamy Feta – A drizzle of tangy feta over juicy tomatoes + sweet stone fruit over a crispy rice cracker
  • Bountiful Charcuterie Board – A board full of variety: Bold meats (prosciutto, salami, sopressata…) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti…)+ delectable spreads (fig jam, stone ground mustard, olive tapenade, truffle…) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits
  • Homemade Falafel – Ground chickpeas, minced onion, chopped parsley, and Arabic spices + homemade tzatziki sauce of yogurt, cucumber, sea salt, and fresh dill
  • Watermelon Goat Cheese Salad – Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint
  • Prosciutto Wrapped Melon – Skewers of melon strips and prosciutto + drizzles of honey + rock salt
  • Baked Arancini and Bruschetta – Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad
  • Sizzling Shrimp Roll – Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce


  • Ahi Tuna Tower with Plantain Crisps – A tower of sushi grade tuna, sushi rice, mango-avocado-cucumber salad, arugula + a side of salty plantains crisps
  • Blackened Sesame Chicken Stir Fry – Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos
  • Simply Elegant Pasta – Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers
  • Baja Shrimp on Tostones – Grilled jumbo shrimp on twice-fried plantains + cucumber salsa, honey and lime
  • Filet Mignon – Grilled to ordered, paired with baked brussel sprouts + sautéed minced cauliflower “mashed potatoes”
  • Truffle Gnocchi*** – Shallots and white wine reduced and combined with melted butter, truffle oil and fresh thyme tossed gnocchi + truffle salt and fresh cracked pepper


  • Homemade Chia Pudding – Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit
  • Key Lime Pie – Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust
  • Crème Brûlée – In honor of her mother, Margaret prepares this traditional french dessert with love – a rich custard base + a contrasting layer of hard caramel
  • Almond Peach Blueberry Crumble – A mouth watering, balanced combination of peach and blueberries topped with a crispy almond crumble
  • Cashew Nut Cheesecake – Vegan style cheesecake consisting of cashews, coconut milk + lemon juice supported by an almond + date crust
  • Cocoa Banana Phyllo Cups – A creamy combination of ripened bananas, 100% cocoa, maple syrup + cream cheese filled phyllo cups topped with kiwi or caramelized pears

Snacks – Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, and cilantro garlic yogurt dip, to name a few.


$15,500-$23,500 per week


  • Use of the yacht with Professional Captain and Chef
  • All onboard meals-breakfast. Lunch, appetizer, dinner and dessert
  • Snacks-fresh fruit, popcorn, granola bars, chips, chocolate and more
  • Beverages-water, juices, sodas, coffee, beer, wine and fully stocked bar
  • Water sports-snorkel gear and all water toys
  • Broadband wireless internet access
  • Cruising taxes and permits, BVI license and port fees
  • Fuel for yacht and dinghy
  • SCUBA diving please inquire


  • Shore activities such as dining, shopping or special off yacht excursions
  • Premium beverages not normally stocked and excessive alcohol consumption
  • Airport transfers
  • Crew gratuity of 15-20%

** Epic Yacht Charters BVI provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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