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  • 46,200 / Week
  • 46,200 (High Weekly Price)
  • 46,200 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Double
  • Air Conditioning

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  • Size: 81.00 Ft
  • Beam: 21
  • Draft: 5.8
  • AC: Full
  • Year Built: 2004
  • Builder: Cheoy Lee

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EQUINOX 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.

“EQUINOX X” Yacht Menu A La Carte:
- Caprese Appetizer
- Bresaola Carpaccio (North Italian cured beef) with mixed green in a lemon and EVOO
seasoning and shaved 18 months Parmesan Cheese
- Italian Goods Char-cutlery Board
- Pastry Chests with melted Brie and homemade Figs preserve
- Bruschetta Crostini
- Mixed Crostini
- Shrimp Cocktail in Pink Italian sauce
FIRST COURSE (please pick one for all guests):
SPECIALS on demand:
- Truffle filled potato gnocchi in butter parmesan truffle sauce
- Gnocchi filled with Genovese Pesto in Genovese pesto sauce
- Mezzelune (Ravioli) filled with porcini mushroom, parmesan, asiago cheese and Fontina cheese in a wine/butter/Porcini mushroom sauce

- Potato gnocchi filled with Salmon in butter/lemon Nova salmon sauce
-Homemade egg “tagliatelle” (fettuccini) with white Parma prosciutto butter sauce in white truffle oil.
- Homemade egg “tagliatelle” (fettuccini) with REAL homemade Bolognese sauce.
-Penne pasta "Alla Amatriciana", an Italian classic with wood smoked bacon, Vidalia onion, tomato,butter and EVOO sauce
-Penne pasta "Alla Carbonara", the REAL one, tossed in a creamy eggs,parmesan,cream and smoked bacon sauce.
-Farfalle pasta 'Alla Dany", tossed in a Mortadella, yellow and red peppers,parmesan cheese and cream sauce.
- “Spaghetti aglio e olio”, spaghetti in garlic and EVO Tuscany oil
- “Spaghetti with Shrimp and scallops Mediterranea (shrimp and scallops in white wine, garlic, butter, parsley sauce.
- Porcini mushrooms Risotto Alpi style in white truffle oil and Fontina cheese sauce - Risotto della Nonna con l’uovo ( Egg/parmesan/fontina sauce)
- "Obsession" Country soup Tuscany style with garlic/parmesan croutons (Recipe is a secret!!)
- “Stracciatella”: beef and chicken broth with dropped eggs and parmesan cheese, served with croutons
SECOND COURSE: (please pick one for all guests)
- Filet mignon grilled Tuscany style, seasoned with EVOO, garlic, parsley, rosemary and Mediterranean salt cooked as you like

- Filet mignon "Alla Rossini", a grilled prime cut filet grilled butterfly then stuffed with Fontina cheese and Parma prosciutto.
- Classic Angus Filet Tartare: Prime raw filet finely grounded seasoned with lemon, egg, parmesan, onion, parsley, Dijon sauce, Ketchup sauce. EVOO, salt and pepper. Served with EVOO whit truffle infused and Crostini. A 3 star Michelin recipe made by the book within a secret touch!
- “Polpettine della Nonna”: northern Italy version of meatballs, slowly cooked in a butter, wine and lemon sauce with a hint of family secret spices.
- Salsiccia stufata con fagioli: Italian (real from Italy) sausage sautéed in a tomato/onion/brown beans and EVOO sauce, served with fresh bread. (CUSTOMERS FAVORITE!!)
-Shrimp Kabobs Mediterranean style. Grilled, seasoned by hands each one with our secret mix. It seems they are NEVER enough!!!
- Lobster tails grilled in a garlic buttery sauce
- Poke Tuna: fresh sushi grade tuna chopped in a bed of mixed green seasoned with sesame sauce
- “Pollo della Simo”: chicken tights slowly cooked with diced fresh tomatoes, olives, capers, garlic and EVOO olive oil in a flavorful white sauce.
- Caprese salad
- Mixed green salad
- Salad of fresh tomatoes with red onion, balsamic vinegar, EVVO
DESSERTS: (each guest can pick one different if needed)
- Tiramisu (The Real one!)
- Panna cotta
- “Torta di mele della Simo” (Homemade Italian apple pie)

Red: Cabernet Sauvignon and Pinot Noir White: Chardonnay, Prosecco DOC.

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