Accomodations:

Crew Profile

Lady Marigot is managed by a fully Saint Lucian crew with years of sailing, hospitality, & operations expertise. Combined, the crew has over 15 years of experience on board Lady Marigot, and they have traveled to all seven continents, over 100 countries, as well as multiple trans-Atlantic crossings.

With their mastery of Lady Marigot and unrivaled knowledge of St. Vincent & the Grenadines, and the Southern Caribbean at large, our crew will provide an unparalleled, unforgettable, and truly authentic charter experience!


Captain: Francis McLawrence

With over 46 years of captaining experience, Francis found his love for the sea at a young age - at just six months old, he crossed from St. Lucia to Barbados with his father. Never looking back, Francis spent every school vacation thereafter at sea. He has captained a wide-range of ships, from catamarans, power-yachts, to even tug-boats. Captain Francis has done it all - yacht charters, sport & commercial fishing, shipping, & pleasure sails. He has obtained an array of boating qualifications, including but not limited to Boat Master License, Celestial Navigation Certification, and Basic Electronics.

First trained to sail using a sextant and star charts, Francis is one of the few mariners who upholds the tradition of celestial navigation. He has traversed the entire Caribbean this way (no GPS!), as well as having crossed the Atlantic by catamaran.

Well read, Francis brings a wealth of knowledge and expertise onboard. He is well versed in Caribbean history, local flora and fauna (by land and by sea), and the evolution and traditions of sailing. Young at heart, Francis is always excited to learn and brings both energy and experience to every charter – as well as more than a few great stories!

In his free time, Captain Francis designs and builds custom ships made of recycled plastic, old dinghies, & plywood. He plays bass guitar and enjoys reading about science fiction, history, and anything by Graham Hancock.


First Mate: Lee Freeman

Lee has been working with Lady Marigot since 2018, when he joined as a deckhand. While sailing is one of his many strengths, Lee specializes in mechanical maintenance of all sorts. With a willingness to listen and learn, coupled with an acute ability to educate himself from any source (Youtube included!) Lee continues to excel. Affable and endearing, polite and well-mannered, his youthful cheer and unyielding work-ethic makes for an invaluable addition to any crew or charter.

​With the ocean as Lee's principal passion, perhaps his greatest talent is free-diving and spear-fishing. Countless times he has returned to the boat with barracuda, fish, spiny lobster, and the like. Most daring of all, Lee usually spear-fishes at night, hundreds of yards off the coast of Saint Lucia in what is known as the St. Vincent channel.

When he isn't onboard, ​Lee fixes cars in his free time and enjoys motorcycles, dirt-biking, and off roading.


​Chef: Neil Matty

Neil Matty, also known as "Chef Trap", has been working with Lady Marigot for over a year and cooking for 21. He began his culinary journey at the age of 15 and was inspired by his father, an executive chef on a cruise line. Chef Trap's culinary repertoire is diverse, spanning Italian, French, Caribbean, African, Mongolian, Portuguese, Argentinian, Cuban, and Asian cuisines, with a particular interest in gastronomy. He spent 11 years honing his skills on cruise lines, with seven of those dedicated to exploring the diverse culinary landscapes of Africa.

Chef Trap has traveled to well over a hundred countries... and has the pins to prove it! He spent 15 days in the frigid tundra of Antarctica, and his favorite destinations are Portugal, Zimbabwe, Honduras, and Montenegro.

​Chef Trap loves watching anime. He was an international DJ while working on cruise lines and enjoys watching cricket and listening to soca music.

Sample Menu

BREAKFAST

Smoked Salmon

Smoked salmon with cream cheese, lox, red onions, and assorted bagels. Also served with breakfast muffins, assorted deli meats, and cheese.

Full Lucian Breakfast 

Sausages, bacon, scrambled eggs, baked beans, fruit platter, tomatoes and mushrooms served with juice, tea, and toast. 

Avocado Toast

Smashed avocado with pickled red onion, feta, warm honey and eggs.

Indian Omelets

Fluffy omelets with chicken thigh mole, coconut curry chickpeas, and cheese, served with garlic naan and samosas. Other omelets available on request.

Eggs Benedict

Poached eggs with hollandaise sauce and ham on English muffins, served with fresh salad and fried bakes.

Local Lucian Favorite

Roasted bakes, stewed saltfish, and smoked herring served with cucumber salad and cocoa tea.

French Toast & Waffles

Classic Belgian waffles and savory French toast served with hash browns, fried eggs, and saltfish fritters.

Steak & Shrimp Breakfast Sandwiches

Strip steak and Cajun shrimp with roasted potatoes, caramelized onions, and hollandaise sauce served on muffins or bagels.

*Vegetarian alternatives available for all of the above. Toast, bagels, cereal, tea, and varied juices also available during any breakfast.* 

LUNCH

Mixed Seafood Pesto Pasta

Shrimp, mussels, octopus, and crab with linguine pasta and a garlic pesto sauce infused with white wine.

Baja Style Fish Tacos

Chili and beer battered mahi mahi with chipotle aioli served with fries and pasta salad.

Red Wine Barbeque Ribs

Chef Neil’s red wine barbeque sauce on a rack of ribs served with three-cheese mac & cheese and a mixed green salad with herbs and house dressing.

Cajun Conch Wrap

Flour tortilla shell with lettuce, pickled onions, cucumbers, garlic mayo, and Cajun grilled conch.

Surf & Turf Burgers

Sirloin steak beef patties with garlic shrimp on a toast brioche bun. Served with Cajun fries, creamy coleslaw, and a house salad.

Lady Marigot Cobb Salad

Romaine lettuce, avocado, crispy bacon, cherry tomatoes, cheddar cheese, red onions, grilled lobster chunks, smoked ham, and Chef Neil’s honey mustard dressing. Blue cheese and ranch also available.

Mixed Seafood Lasagna

Lasagna with shrimp, calamari, mussels, lobster, and octopus in a white wine bechamel herb sauce.

Assorted sandwiches

An assortment of chicken salad, tuna salad, BLTs, and club sandwiches.

AFTERNOON PLATTERS

Asian Assortment

Vegetable spring rolls, cream cheese & crab stuffed wontons, tuna sashimi, deep fried calamari, and seaweed salad.

Tapas

Marinated olives, pickled peppers, tomato bruschetta, marinated mozzarella and humus.

“The Old Fashioned”

Pearl onions, maraschino cherries, stuffed olives, cheeses and sausages.

Charcuterie

Assorted cheeses & meats, including brie, pepperjack, salami, prosciutto, and more.

Fresh Vegetables

Carrots, celery, cucumbers, and cherry tomatoes served with ranch & blue cheese dressing.

Fried Favorites

Tempura shrimp, zucchini fritters, tempura vegetables, fish bites, and chicken fingers, served with various sauces such as Chef Neil’s garlic yogurt sauce.  

STARTERS

Bruschetta

Tomato bruschetta with aged parmesan and balsamic vinaigrette.

Mixed Seafood Chowder

Creamy herb white wine velouté sauce with shrimp, octopus, mussels, and potatoes, topped with fresh basil.

Roasted Butternut Soup

Served with creme fraiche and toasted pumpkin seeds.

Wontons

Chicken wontons served with spicy mayo.

Mussels

Mussels with a white wine sauce served with crusty bread.

Spring Rolls

Thai style vegetable spring rolls with a house ying-yang sauce and seaweed salad.

Crab Cakes

Thai spicy crab cakes with a sweet chili dip

Scallops

Served with coconut cauliflower puree, bacon crumb and curried cauliflower.

Fresh Salads

Fresh Garden Salad served with Chef Neil’s signature dressing. Mediterranean chickpea salad. Greek salad with eggplant squash. Vegetarian cobb salad, and more.

Eggplant Scampi

Eggplant scampi sauteed with garlic, onions, herbs, and white wine.

MAIN

Lobster Thermador

Lobster Thermador with a rich wine sauce and served with roasted potatoes and a garlic vegetable medley.

Red Snapper

Fresh red snapper with a coconut curry sauce, jasmine rice, and garlic ginger Bok Choy.

Rack of Lamb

Rosemary rack of lamb with red wine mushroom peppercorn sauce and asparagus risotto.

Fettucine Alfredo

Grilled chicken and mushroom fettuccine alfredo with deep fried basil leaves.

Grilled Salmon

Grilled Salmon with a lemon velouté sauce and roasted brussels with red onions and a warm balsamic glaze.

Surf & Turf

Grilled tenderloin medallion and herb grilled shrimp with a compound whiskey butter and served with a vegetable Crockett and garlic mashed rustic potatoes.

Pork Medallions

Grilled pork medallions with Asian vegetable fried rice, apple glazed carrots, and a nine-herbs sauce.

 Ribeye Steak

Grilled ribeye steak with a creamy mushroom sauce, grilled asparagus, and saffron basmati rice.

DESSERT

Crème Brulé

Blueberry crème brulé with Bounty Rum.

Soufflé

Vanilla soufflé with a warm chocolate interior.

Ice Cream

Deep fried vanilla ice cream with Nutella sauce and a sweet balsamic glaze.

Classic Tiramisu

Layers of savoiardi biscuits and mascarpone mousse soaked with boozy coffee and topped with Caribbean Cocoa.

Cheesecake

Long Island cheesecake with a passionfruit sauce.

Lucian Fruit Cake

Saint Lucian black fruit cake with a local chocolate sauce drizzle.

Lady Marigot Surprise

Join us to enjoy!