MARINER III Return to Yacht Gallery Mariner III was built in 1926 for Captain James Griffiths of Griffiths Steamship Company. This classic 122' fantail motor yacht, was designed by Ted Geary. Traveling to China to select the lumber for her construction, Captain Griffiths chose 3" teak planking for the hull and very strong wood, called yacal, for framing. Originally named "SueJa III," Captain Griffiths used the yacht to travel up and down the West Coast. Among his travels on SueJa III Captain Griffiths visited many parts of California. It was in these waters where the actor John Barrymore made his way on board and demanded to see the owner. Barrymore insisted on purchasing the vessel! Captain Griffiths, poking his finger into the tall actor's chest, said, "This yacht is not for sale at any amount!" Barrymore, however, did not leave empty-handed. Captain Griffiths introduced Barrymore to Ted Geary who designed a sister ship for the actor. It was the least Griffiths could do for a man who had exquisite taste in boats! Barrymore named his yacht "Infanta" and gave it to his wife for her birthday. It was 120' in length and cost, in those days, $225,000 to build. Mariner III is one of the few luxury yachts afloat that offers her guests the classic opulence of days gone by. Inside, great care has been taken to maintain the integrity of her styling. From the solid mahogany table that seats eight on the aft deck to the extravagance of having two full-size bathtubs aboard. Her fully air-conditioned interior provides six staterooms, all richly paneled in polished teak, plus quarters for a crew of six. Guest accommodations include two full-width master staterooms, one with a king-size bed and private tub, and one with a queen-size bed and private head with shower, three single staterooms and one V-Berth. Her well-appointed main salon is outfitted with an entertainment center, complete with stereo, TV and VCR Directly above, the Mariner III's enormous sun deck offers the ideal spot for private sunbathing. From here her twin powerboats may be launched for fishing or a private excursion to a nearby island. Coast Guard certified for 115 passengers. RATES: Charter Fee +Crew Fee (New York & New England) 2 Hour Charter Fee $3,800.00 +$570.00 3 Hour Charter Fee $4,800.00 +$720.00 4 hour Charter Fee $5,800.00 +$870.00 8 Hour Charter Fee $9,000.00 +$1,350.00 Overtime (per hour) $1,000.00 +$150.00 Daily Charter Fee (2-day minimum) $5,800.00 +$870.00 Weekly Charter Fee $35,000.00 +$5,250.00 12 persons maximum overnight (Ship's Crew Employment Fee based on 15% of the Charter Fee) (Gratuity Optional but Customary) Round-Trip Delivery Rates From New York City Stamford, CT $800.00 Port Washington $400.00 Newport, RI $2,100.00 Boston, MA Upon request Additional Services Bridge deck tent with full side covers: $550.00 Outside catering service: $1,250.00 Rentals: Upon request Flowers: Upon request DJ or Band: Upon request Food and Beverage Service (per person) Premium Bar with Cordials $28.50 Premium Bar $25.00 Beer, Wine and Soda Bar $19.50 Overtime Per Hour $7.50 (Plus sales tax and 20% catering crew employment fee) Coast Guard Certified ~ 115 Passengers ~ SAMPLE MENUS ~ Sample Menu One Buffet $75.00 per person ~ Maximum 115 guests Sitdown: $85.00 per person ~ Maximum 75 guests Hors d'oeuvres (passed butler style) Iced Gulf Shrimp ~ Served with Cocktail Sauce Sesame Chicken ~ Served in an Apricot Ginger Sauce Louisiana Crab Cakes ~ Blue Crab served with Hollandaise Marinated Tendorloin Kebobs ~ Spicy Marinade with Peppers, Onions & Mushrooms Stationary Appetizer International Cheeseboard & Fresh Fruit display A Delicious Selection of Fine Cheeses and Fresh Seasonal Fruit Dinner Mesclun Salad with a Vinaigrette Dressing Chateaubriand with Bernaise Sauce Whole Poached Salmon with Champagne Dill Sauce Penne with Tomatoes and Fresh Basil Sauteed Seasonal Vegetables Assorted Rolls with Sweet Crocks of Butter Dessert Triple Chocolate Mousse Cake Chef's Blend Coffee and Tea Sample Menu Two Appetizers Only $70.00 per person Hors d'oeuvres (passed butler style) Iced Gulf Shrimp ~ Jumbo Shrimp Served with Cocktail Sauce Marinated Tenderloin Kebobs ~ Spicy Marinade with Peppers, Onions & Mushrooms Sesame Chicken ~ Served in an Apricot Ginger Sauce Louisiana Crab Cakes ~ Blue Crab Served with Hollandaise Smoked Norwegian Salmon ~ Served on Blackbread with Dill Aioli Barbequed Shrimp ~ Classic New Orleans Delicacy with a Peppery Butter Sauce Tomato Tarts ~ with Gruyere Cheese and Fresh Thyme Crudite Display ~ Assorted Carved Fresh Vegetables Served with Dipping Sauce Dessert Key Lime Pie Chef's Blend Coffee