Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Welcome to Jetboaters.net!
We are delighted you have found your way to the best Jet Boaters Forum on the internet! Please consider Signing Up so that you can enjoy all the features and offers on the forum. We have members with boats from all the major manufacturers including Yamaha, Seadoo, Scarab and Chaparral. We don't email you SPAM, and the site is totally non-commercial. So what's to lose? IT IS FREE!
Membership allows you to ask questions (no matter how mundane), meet up with other jet boaters, see full images (not just thumbnails), browse the member map and qualifies you for members only discounts offered by vendors who run specials for our members only! (It also gets rid of this banner!)
Claire and I had a date night which actually began in the afternoon with wine, 2015 Carbernet Sauvignon from the Robert Craig Winery in NAPA Valley and appetizers consisting of prosciutto topped with cherry tomatoes and smoked mozzarella and shaved parmesan cheese. It was followed with a grilled salad consisting of romaine lettuce, slices of prosciutto, sliced tomato with Italian seasoning and finished with shaved parmesan cheese. The main entree was a dry aged porterhouse steak seasoned with salt, freshly cracked pepper, garlic, and fresh herbs. Dessert consisted of fresh peaches and strawberries marinated in spice rum served with fresh blueberries and strawberries topped with fresh whipped cream. It was a very pleasant evening of fine dining that I was told should become a monthly tradition.
Claire and I had a date night which actually began in the afternoon with wine, 2015 Carbernet Sauvignon from the Robert Craig Winery in NAPA Valley and appetizers consisting of prosciutto topped with cherry tomatoes and smoked mozzarella and shaved parmesan cheese. It was followed with a grilled salad consisting of romaine lettuce, slices of prosciutto, sliced tomato with Italian seasoning and finished with shaved parmesan cheese. The main entree was a dry aged porterhouse steak seasoned with salt, freshly cracked pepper, garlic, and fresh herbs. Dessert consisted of fresh peaches and strawberries marinated in spice rum served with fresh blueberries and strawberries topped with fresh whipped cream. It was a very pleasant evening of fine dining that I was told should become a monthly tradition.
