| Cabins: | 4 |
| King: | 1 |
| Queen: | 3 |
| Single Cabins: | - |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
|
SAMPLE MENU by Sam AMAR DAY 1 BREAKFAST (Continental) Freshly baked croissants and pain au chocolat Assorted gourmet cheeses and cold cuts Seasonal fruit platter Greek yogurt with honey and granola Freshly squeezed orange juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Lobster bisque with crème fraiche Main: Grilled seabass with asparagus and hollandaise sauce Side: Truffle mashed potatoes Dessert: Raspberry sorbet with fresh mint DINNER Starter: Seared scallops with pea purée and pancetta Main: Beef tenderloin with wild mushroom risotto and red wine reduction Side: Roasted root vegetables Dessert: Chocolate fondant with vanilla bean ice cream DAY 2 BREAKFAST (Continental) Artisanal bread selection with butter and preserves Smoked salmon with capers, red onion, and lemon Avocado toast with poached eggs Fresh fruit smoothies Freshly squeezed grapefruit juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Tuna tartare with avocado and lime Main: Mediterranean prawn salad with quinoa and lemon vinaigrette Side: Garlic and herb focaccia Dessert: Lemon tart with meringue DINNER Starter: Foie gras with fig jam and brioche Main: Rack of lamb with rosemary and thyme jus Side: Dauphinoise potatoes Dessert: Crumble with a hint of lavender DAY 3 BREAKFAST (Continental) Danish pastries and muffins Selection of cured meats and cheeses Sliced tropical fruits Bircher muesli Freshly squeezed apple juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Caprese salad with heirloom tomatoes and burrata Main: Grilled swordfish with citrus salsa Side: Saffron rice Dessert: Tiramisu DINNER Starter: Duck confit with orange glaze Main: Lobster tail with drawn butter and garlic lemon sauce Side: Grilled asparagus with parmesan Dessert: Panna cotta with mixed berry compote DAY 4 BREAKFAST (Continental) Bagels with cream cheese and lox Freshly baked scones with clotted cream and jam Fruit salad Chia seed pudding Freshly squeezed carrot and ginger juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Caesar salad with anchovies and parmesan Main: Chicken Milanese with arugula and cherry tomato salad Side: Polenta fries Dessert: Mango sorbet DINNER Starter: Burrata with prosciutto and balsamic reduction Main: Filet mignon with béarnaise sauce Side: Grilled zucchini and squash Dessert: Apple tarte tatin with vanilla ice cream DAY 5 BREAKFAST (Continental) French toast with maple syrup and berries Charcuterie board with assorted meats and cheeses Mixed berries with mint Almond croissants Freshly squeezed mixed berry juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Shrimp cocktail with spicy aioli Main: Nicoise salad with seared tuna Side: Crusty French baguette Dessert: Pavlova with passion fruit and kiwi DINNER Starter: Oysters on the half shell with mignonette sauce Main: Duck breast with cherry reduction Side: Creamy polenta Dessert: Chocolate mousse with raspberries DAY 6 BREAKFAST (Continental) Quiche Lorraine Selection of gourmet cheeses Assorted berries and grapes Toasted brioche with honey and butter Freshly squeezed pomegranate juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Heirloom tomato and basil bruschetta Main: Grilled shrimp skewers with lemon herb butter Side: Couscous salad with roasted vegetables Dessert: Profiteroles with chocolate sauce DINNER Starter: Beef carpaccio with arugula and truffle oil Main: Seared sea bass with caper butter sauce Side: Ratatouille Dessert: Cheesecake with berry coulis DAY 7 BREAKFAST (Continental) Eggs Benedict with hollandaise sauce Assorted pastries and muffins Fruit kabobs with yogurt dip Smoked trout with dill and lemon Freshly squeezed watermelon juice Selection of fine teas and freshly brewed coffee LUNCH Starter: Gazpacho with fresh basil Main: Grilled chicken Caesar wrap Side: Sweet potato fries Dessert: Strawberry shortcake DINNER Starter: Crab cakes with remoulade Main: Chateaubriand with béarnaise sauce Side: Gratin dauphinois Dessert: Mille-feuille with vanilla pastry cream |
|
| Pref. Pick-up: | BONIFACIO |
| Other Pick-up: | - |
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| ENGINES: 2 volvo D3 with shaft drive, 150HP with soundproofing, 2 x 3 blade fixe propellers GENERATORS: 2 Synchro Fisher Panda 2 x 12 Kva | |
| Fuel Consumption: | 15 |
| Cruising Speed: | 7 |
| Max Speed: | 10US Gall/Hr |
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat TV: | SAT-COM INTERNET STARLINK WIFI CONNECTION |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | YES |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | 120 & 240 |
| Water Maker: | YES |
| Water Cap: | 1050 L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | - |
| Dinghy size: | Semi-rigid tender Highfield 5 meters with Yamaha |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | 1 |
| Windsurfer: | - |
| Snorkel Gear: | 8 |
| Tube: | - |
| Scurfer: | Yes |
| Wake Board: | 2 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | 1 |
| Floating Mats: | - |
| Swim Platform: | yes |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
| Dec 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Jul 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Nov 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
Contact us at 1-321-777-1707 or complete this form to discuss your vacation plans.
