ENCORE

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YACHT TYPE: MOTOR YACHTS

ENCORE

  • 100,000 / Week
  • 105,000 (High Weekly Price)
  • 100,000 (Low Weekly Price)
  • Winter Port: Bahamas, USA - Florida East Coast, USA - South East
  • Summer Port: Bahamas, USA - Florida East Coast, USA - South East
  • 10 Guests
  • 4 Cabins
  • 2 King
  • 2 Double
  • 1 Twin
  • 2 Pullman
  • 5 Showers
  • JetSkis
  • Air Conditioning

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Description

Yacht ENCORE entered the charter market just eight months ago with a lifetime of being a private yacht. She is currently maintained full time by her crew of 4 (1 Captain, 2 Stews, 1 Mate) who have been together for years, ensuring she maintains the fresh look she entered the charter market with. In addition to excellent quality maintenance, ENCORE has had multiple upgrades to the exterior and interior soft goods since she was acquired. With tens of thousands being spent on her custom lighting and an upgraded modernized audio system, all fully controlled from any smartphone. Features > Sleek Express Cruiser Design > 35 knt Cruising Speed > Flybridge Lounging > Bow Portuguese Seating > Custom lighting inside and out

Specifications

  • Size: 112.00 Ft
  • Beam: 24.2
  • Draft: 4.4
  • AC: Full
  • Year Built: 2008
  • Builder: Leopard

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ENCORE 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.

Sample Menu #1

Tuesday

Appetizer

Goat Cheese and Spinach Stuffed Portabella Mushroom caps

 

Entree

Yellowtail/Snapper en Papillon steamed over Fennel with Tomatoes, Capers, Kalamata Olives, Red Onion, Lemon and White wine 

Seasoned Rice

 

Dessert

Coconut-Chocolate Chilled Bars 

 

Dinner

Red Bell Pepper Soup

Homemade Lean Bolognese Sauce with Carrots, Celery, Onion and Tomato & Choice of Pasta

 

Wednesday

Appetizer 

Goat Cheese Stuffed Dates Wrapped in Bacon with a Balsamic Glaze

 

Entree

Pan Seared Steak with a Peppercorn Steak House Reduction

Grilled Asparagus

Mashed Potatoes 

 

Dessert

Apple Crisp with Vanilla Ice Cream

 

Dinner

Corn Soup

Rice Paper Summer Wraps with Chicken, Carrots, Lettuce, Avocado and Peppers served with a Peanut Sauce 

 

Thursday

Appetizer

Avocado and Tomato Salad

 

Entree

Coconut Shrimp

Thai Noodles

Sauteed Sugar Snap Peas 

 

Dessert

Chocolate Mousse

 

Dinner 

Taco Night;

Grilled Chopped Chicken, Lettuce, Cabbage, Pineapple, Crispy Thin Onions, Pico De Gallo, Peppers, Refried Beans, Salsa, Crema, White Queso

Roasted Pablanos with Cheese

 

Friday

Appetizer

Chicken Dumplings and Dipping Sauce with Fresh Ginger 

 

Entree

Miso Glazed Seabass

Mixed Vegetables

Brown Rice 

 

Dessert

Peanut Butter Stuffed Apples

 

Dinner

Avocado Lime Chicken Soup

Homemade Cesar Salad and Grilled Chicken Strips 

 

 

 

 For cocktail hour:

 

Charcuterie, Cheese Board

and Bread Platters

 

Cheese Board (Brie, Smoked aged Gouda, Midnight Moon)

Charcuterie Board (Soppressata, Prosciutto, Iberico Ham,

Crudite (Watermelon radish, celery, carrots, cucumber, bell pepper assortments,

chayote, red and golden beets) Tzatziki, hummus, babaganoush, spinach

artichoke dip, Red Bell pepper dip

Bread Assortment (ciabatta, French baguette, rosemary crostini, parmesan crisp)

 

Passed Appetizers

 

Shrimp Cocktail w/ shredded lettuce, diced avocado, horseradish cocktail sauce

Churrasco (chimichurri, jasmine rice, lime zest, in bamboo boats)

Bacon wrapped Grilled Maitake w/ rosemary aioli

Boston Lettuce Wraps w/ chicken, water chestnuts, bamboo shoots, cilantro

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