ECLIPSE

YACHT TYPE: CATAMARANS

ECLIPSE

  • 28,000 / Week
  • 32,000 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • Speed: 12kts Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Description

ECLIPSE is a brand new and beautiful 2017 model Lagoon 62 launched in October 2016. 4 spacious Queen staterooms, lots of outside lounging areas, including the popular fly-bridge deck with 360 degree views.

Specifications

  • Size: 62.00 Ft
  • Beam: 33
  • Draft: 5
  • Engine: 2 x 150hp Volvo Pentas
  • AC: Full
  • Year Built: 2016
  • Builder: Lagoon
  • Floating sun island 6' x 9'
  • O'Brien 8 person floating Party Lounge
  • "Lazy Bunz" floating mats x 8
  • Sat TV in main salon
  • Wi-Fi while in BVI only

Accommodations

ECLIPSE can accommodate 8 guests in 4 cabins.
The master cabin has a Queen bed, stall shower and electric toilet.
3 Guest cabins have Queen beds, stall showers and electric toilets.
Crew uses port midship cabin.
ECLIPSE is fully air conditioned through out.
Crew has separate head and shower.
Lounge areas include salon, aft deck, top fly-bridge and forward deck.

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ECLIPSE 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.

Some samples from Lisa’s galley aboard Eclipse…

BREAKFAST

  • Delicious Tropical Banana Pancakes
  • Fresh Garden Vegetable Omelette
  • Classic Eggs Benedict
  • Cinnamon French Toast
  • Huevos Rancheros wrapped in a Sun Dried Tomato Tortilla topped with Pico de Gallo
  • Belgian Waffles
  • Eggs Florentine with toasted Pumpernickel Medallions

LUNCH

  • Caesar Salad with Lemon Chicken and Chef Lisa’s own dressing
  • Black Bean Burritos with mixed cheeses, sour cream, and salsa
  • Cheeseburgers in Paradise. A full half pound of traditional flavor.
  • Blackened Mahi Mahi with Tropical Caribbean Cole Slaw
  • Perfect Turkey Pasta Salad and Fresh Breadsticks
  • Orange-spiced Seared Ahi Tuna Salad on a bed of mixed greens topped with Citrus Lemon Dressing

HORS D'OUEVRES

  • Baked Artichoke Dip
  • Crab Stuffed Mushroom Caps
  • Renegade Nachos Supreme – a huge serving served family style
  • Sun Dried Tomato Hummus with Toasted Pita Chips
  • Baked Orange Brie Almondine
  • Spinach Dip
  • Fresh Vegetables with Cracked Pepper Dill Dip

APPETIZER

  • Black Bean Soup
  • Mixed Baby Greens with Raspberry Vinaigrette and Goat Cheese Crostini
  • Zucchini Bisque – Chef Lisa’s own special recipe
  • Tomato Basil Bruschetta
  • Runaway’s New England style Conch Chowder
  • Spinach Salad with Cranberries and Toasted Walnuts
  • Vichyssoise

DINNER

  • Chicken Cordon Bleu – A delicious French classic. Hand rolled chicken breast with fresh Prosciutto and Swiss Cheese
  • Rosemary Roasted Pork Tenderloin with Passion Fruit Puree
  • Veal Marsala over Angel Hair Pasta
  • Teryaki Marinated Swordfish, Wild Rice, Asparagus with Hollandaise Sauce
  • Bacon wrapped Filet Mignon with Cracked Peppercorn Au Jus and a roasted Vegetable Medley
  • Baked Mahi Mahi topped with Black Bean and Corn Salsa
  • Shrimp Scampi on a bed of Wild Rice Pilaf

DESSERT

  • Bananas Gomez
  • Raspberry topped Cheesecake
  • Chocolate Almond Cherry Cake with Fudge Glaze
  • Key Lime Pie
  • Coconut Caramel Flan
  • Lemon Mousse
  • Chocolate Turtle Tart

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