AMITIE

"Amitie" can easily accomodate 8 guests in 4 large staterooms.  She features an on deck master suite, and a second full beam master below with two addtional guest staterooms.

AMENITIES

DECK & SYSTEMS

DIVING

AMITIE Crew Profile

CAPTAIN / Adam Huemoller / American

Adam was born in California and has always had a passion for the water.  In 2004 he graduated from the university of Hawaii with a business degree in Economics.  He spent his college years on various sport fish vessels working his way through his classes.  In 2002 he received his first Captains License and assumed his first command of a 65’ Sport fish.  Following his inspiration he moved to private yachts in 2007 and has loved everyday of his career.  He has cruised the waters of New England, East Coast USA, Bahamas, Caribbean, Mediterranean, Ionian, Adriatic, and Aegean.  His love to share the water with others has made his job a perfect fit. 

?LICENSES/CERTIFICATES: 500 ton USCG Master's license?

EDUCATION: Economics

HOBBIES: Diving, Kite Surfing, Boating, anything that has to do with the water.

CHEF / Tonya Bohn / America

Tonya Bohn was born and raised in Fort Lauderdale Florida. Tonya always had a passion for the sea and all it had to offer. After spending 8 years in the restaurant industry she decided to pursue her love for cooking and attended the Art Institute of Fort Lauderdale to attain a Culinary Degree. Tonya has studied at a number of restaurants and under many talented Chefs, and in 2005 she decided to combine the three loves of her life; cooking, traveling and the sea; to have a career as a Yacht Chef specializing in French and American cuisine. Tonya also studied many other cuisines while traveling aboard in Italy, France, Greece, Croatia, the Southern Caribbean and the Bahamas. Tonya loves to custom design her menus according to the guest at hand to ensure their dining experience aboard the Motor Yacht Amitie is the best imaginable.

WATERS CRUISED: East Coast, USA; Florida Keys to New York; Bahamas from Abaco to Long Island; Venice Italy; Nice, France; Monaco; Italy’s west coast from Genoa to Sicily; Montenegro; Croatia; Greek islands: Ionian, Cyclades and Dodecanese.

LICENSES/CERTIFICATES:  A.S. in Culinary Arts; Food safety and sanitation; STCW -Basic Fire Fighting and Sea Survival; PADI Dive Certified

HOBBIES: Boating, Diving, swimming, hiking, snorkeling, fishing, wake boarding, horseback riding, ATV’s, cooking and reading.

MATE/ John Huemoller/ American

John grew up in Castle Rock, Colorado where his family raised and broke horses. When taking a break from the ranch John would spend time on his families fishing boat  where he developed a love for the water.  After graduating with a degree in economics from Colorado State University and not happy with the job opportunities in his field, John decided come to Florida and pursue a career in yachting.  He quickly realized his love for the business and has been lucky enough to travel the world over following his love for the water, service and a general love for making people happy.   John is looking forward to showing your guests a good time while on board.

WATERS CRUISED:  Caribbean, Mediterranean Sea, Aegean sea, Ionian Sea, New England Atlantic, the Florida keys and the Bahamas.

LICENSES: 100 ton USCG masters.

EDUCATION: bachelor's Degree in Economics

FOREIGN LANGUAGES: Spanish, Italian, Czech.

HOBBIES:  anything water related, reading and playing guitar.

PREVIOUS YACHTS: M/Y Mystique, M/Y Camelot, M/Y Book Ends

 

Stewardess: Profile coming soon

AMITIE Specifications

AMITIE Menu

Amitie Sample Menu

Cold Breakfast

I will have the following items available upon request:

Yoghurt, freshly cut fruit, cereal, granola, cottage cheese, sliced tomato, hard boiled eggs, breakfast bread of the day (muffins, bagels, toast, pastry, scones, biscuits or sweet bread loaves)

Hot Breakfast

Oatmeal waffles with candied apples and

Freshly made whipped cream, served with butter maple syrup

Cheesy grit casserole with eggs to order and crispy bacon

Egg white Spinach frittata with goat cheese and roasted tomato served with ham

Buttermilk biscuits with country sausage gravy and fruit salad

Bacon, lettuce and tomato sandwich on toasted butter bread served with home fries with bell peppers and onion

Breakfast burrito with scrambled eggs, refried beans, freshly made salsa, sour cream, melted cheddar cheese and a special southwestern sauce available mild or spicy.

Sausage, potato and onion quiche

Ham, Munster cheese, eggs over medium, avocado and tomato breakfast sandwich

Eggs Florentine

Toasted everything bagel with cream cheese, smoked salmon, capers, red onion and tomato

Lunch Menu

All salads will be served with fresh bread

Cajun Shrimp Ceaser Salad with bacon bits, croutons and Parmesan cheese

Seared Tuna Nicoise Salad with blanched green beans, kalamata olives, hard-boiled egg, baby potatoes, cherry tomatoes, cucumber, red kidney beans and Dijon vinaigrette

Chicken Salad over bed of greens with candied walnuts, dried cran-raisins, fresh coconut, carrots, tomato and celery served with sweet white balsamic vinaigrette

Grilled Blackened Flank Steak over a bed of greens with crumbled blue cheese, crispy onion strings, bacon bits, croutons, tomato, cucumber and red onion, drizzled with sweet balsamic reduction and garlic infused olive oil

Grilled chicken breast, soft goat cheese and gala apple salad over a bed of greens with sautéed eggplant and toasted tomato crostini drizzled with sweet mustard sauce and reduced balsamic glaze

Sirloin Burger on a toasted potato roll with your choice of toppings, served with coleslaw and homemade chips

Roasted chicken quarters with yellow rice and roasted vegetables

Focaccia bread sandwiches with buffalo mozzarella cheese, beef stake tomato, red onion, red bell pepper and seasoned sliced turkey breast served with Italian pasta salad

Local Fresh Fish over peas and rice served with garden salad with lemon vinaigrette

Bahamian Lobster salad club sandwiches served with potato salad

Hors d’oeuvres

Cilantro lime ceviche with shrimp and fresh fish of the day served with homemade tortilla chips

Vegetable tray with ranch dressing

Conch salad in endive cups

Cheese and garlic stuffed roasted zucchini cups topped with breadcrumbs

Homemade salsa and guacamole with homemade tortilla chips

Anti-pasta tray

Baked Brie crostini with strawberry jam

Marinated beef skewers with Salsa Verde’

Crab cakes with mustard sauce

Conch fritters with special Bahamian dipping sauce

Tomato Bruschetta

Buffalo mozzarella and prosciutto bruschetta with lemon and sage

Sausage and cheese stuffed mushroom caps

Fried calamari with tatziki and marinara

Mushroom and goat cheese canapé’

Smoked salmon cucumber disked with chive and dill cream cheese

Baby red bliss potatoes canapés with sour cream and chive

Shrimp Cocktail

Cheese and bacon Stuffed artichoke bottoms with Italian bread crumbs

Dinner Service

Starter

Asparagus soup with Parmesan cheese and truffle oil

Vichyssoise with fresh scallion

White Conch chowder

French onion soup

Provençale vegetable soup

Marinated vegetable salad in Italian dressing

Curly endive salad with bacon and blue cheese viniagrette

Warm spinach salad with goat cheese, crouton, sundried tomato and pine nuts

Traditional Greek Salad

Bresalo salad with Arugula, Parmesan cheese, pine nuts and lemon vinaigrette, finished with balsamic glaze

Main Course

Spiny Lobster thermador with risotto

Grilled Rack of Lamb with red wine reduction and mint pesto served with shoestring sweet potatoes and plum tomato rosettes

Seafood Pasta Pomadora with clams, shrimp and scallops

Chicken picatta with garlic mashed potato and green beans with bacon and onion

Filet Oscar topped with hollandaise sauce served with potato croquette and vegetable medley

Pork Tenderloin with Camembert Sauce served with roasted candied carrots and herb roasted fingerling potato

Bourbon brown sugar marinated Salmon steak served with rice pilaf and asparagus

Miso Glazed Sea Bass with crispy bean thread noodles, carrot sticks and baby bok choy

Grouper enpapolite

Macadamia Nut Crusted Mahi topped with Mango Chutney and mango salsa served with coconut basmati rice

Coriander, garlic and pepper crusted Tuna steak served with tomato and avocado couscous and Warm Asian slaw

Dessert

Homemade strawberry and vanilla ice cream

Black forest Tennessee banana walnut cake

Lemon meringue pie

Chocolate fondue with fresh fruit

Homemade mango and raspberry sorbet

Baked pears with vanilla ice cream

Apple charlotte

Kahlua chocolate mousse

Baked custard with caramelized sugar

Chocolate soufflé

Praline ice cream baskets

AMITIE Testimonials