Delana Mae

YACHT TYPE: CATAMARANS

Delana Mae

  • 18,500 / Week
  • 22,500 (High Weekly Price)
  • 18,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • 8 Guests
  • 4 Cabins
  • 3 Queen
  • 1 Double
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 50.00 Ft
  • Beam: 26.7
  • Draft: 4.7
  • Engine: 2 - Yanmar 80HP engines. Onan generator.
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • Underwater Snuba offered from Dinghy up to 35 feet.
  • Underwater Snuba offered from Dinghy up to 35 feet.
  • Wifi in BVI Only

Accommodations

5 Cabin layout: 4 ensuite Queens with 1 additional double middle port cabin. Crew sleeps in one of the ensuite queen cabins.

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Delana Mae Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

BREAKFAST

Warm & crispy bacon and egg croissants

Homemade Focaccia topped with avocado, sriracha and everything bagel seasoning

Creme Brulee French Toast served with fresh berries

Huevos Rancheros: Fried eggs served with chef’s salsa over grilled tortillas, black beans, and sliced avocado

Runner’s Egg Casserole - turkey bacon, tomato, feta, spinach

Chef’s banana bread with yogurt, berries, and honey parfait

Fresh bagels with smoked salmon, cream cheese & capers

 

LUNCH

Shrimp and fish ceviche with cilantro, spring onions, coconut cream, and fresh orange-lime juice

Jerk chicken island salad with fresh kale, black beans, fried plantains, cilantro, spicy mango, and coconut dressing

Seasoned steak shish kabobs with grilled red and green bell peppers and onions served with a mixed vegetable side salad

Local fish served with homemade jerk aioli and orange avocado salad

Citrus marinated mahi tacos with mango slaw, avocado crema, and pineapple dipping sauce

Chicken Caesar Salad: marinated chicken topping fresh iceberg lettuce, creamy Caesar dressing, topped with grated parmesan

Summer wrap: Grilled chicken, homemade hummus, sliced avocado, cucumber, and tomato

 

APPETIZERS

Buffalo Chicken Dip served with fresh pita

Spicy meatballs

Mozzarella, tomato, balsamic glaze

Charcuterie platter

Roasted garlic flatbread with olive oil and fresh pesto

Artichoke and Hummus dip served with fresh pita and tortilla chips

 

DINNER

Sesame seared tuna tacos with cabbage and homemade pineapple Pico, served with pineapple cucumber salad

Coconut shrimp curry with sweet red pepper and pineapple

Flank steak marinated in a homemade family recipe served with a mixed green salad and rosemary potato wedges

Jerk chicken skewers served with a cilantro lime crema and citrus slaw

Turkey burgers topped with rosemary and brie served with sweet potato fries

Shoobee Chicken topped with creamy mushroom and herb sauce served with roasted asparagus

Grilled local fish topped with mango salsa and served with coconut rice

 

DESSERT

Homemade brownies with vanilla ice cream

Angel food cake topped with berries and cool whip

Chocolate dipped strawberries

Nutella and banana crepes topped with whipped cream

Key lime pie

Apple crumble with warm caramel drizzle

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