ESPERANZA II

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YACHT TYPE: CATAMARANS

ESPERANZA II

  • 20,500 / Week
  • 25,000 (High Weekly Price)
  • 20,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 2 Double
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

There are plenty of ways to relax on the deck of Esperanza II. In the protected aft cockpit, in the front cockpit seating area, on the foredeck or in the spacious lounge area on the flybridge. It has a large and open cockpit with perfect all-round visibility. The flybridge can be easily accessed from two sides – beautiful area to watch the gorgeous sunsets. The salon is on 2 levels with an expansive seating area that provides beautiful panoramic views. The interior is comfortably designed with 4 spacious queen guest cabins each with an ensuite bathroom and walk around beds. The aft cabins are flooded with light, ensured by the large portholes and the beautiful panoramic windows.

Specifications

  • Size: 50.00 Ft
  • Beam: 26.7
  • Draft: 4.7
  • Engine: 2x80HP Yanmar
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • Wakeboard
  • Floating mat
  • 2 Stand Up Paddle boards
  • Snorkel gear
  • Surfing available upon request. Board rentals at client expense.
  • Deep Sea Fishing excursions may be arranged by crew for guests.
  • WiFI available in the BVI

Accommodations

4+2 cabins
the crew takes the two interior (+2) mid-ship cabins allowing for 4 ensuite cabins for the guests.

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ESPERANZA II 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.

ESPERANZA SAMPLE MENU


BREAKFAST
Daily breakfast includes local fruits, eggs, tea and coffee

 

MACADAMIA NUT & BANANA PANCAKES

Hawaiian-style banana compote pancakes dusted with powdered sugar and served with streaky bacon

SPINACH & FETA CREPES

Sauteed spinach and peppercorn feta accompanied by biased cut andouille sausage

BRIOCHE FRENCH TOAST 

Topped with almond chantilly and served with breakfast sausage

QUICHE / FRITTATA

With chef choice of meats and vegetables

EGGS BENEDICT

Classic breakfast favorite on top a butter-toasted English muffin, Canadian bacon, poached egg and homemade zesty hollandaise sauce

AVOCADO TOAST

Stacked on sourdough toast with arugula, poached eggs, micro greens, goat cheese, pickled onions and fresh oregano

HUEVOS RANCHEROS

Freshly made refried pinto beans, cojita cheese, avocado, ranchero sauce, fried eggs, and plenty of salsa over corn tortilla

 

LUNCH

AHI POKE BOWL

Sushi rice, seaweed salad, fresh avocado, edamame, mango, and

watermelon radish topped with sesame seeds and chef-made lava sauce

GREEK LUNCH

Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades

BULGOGI BOWL

Korean-spiced two-day marinated then carmelized tenderloin served on top of short grain brown rice, sauteed cabbage, and carrots

BAJA TACOS
Blackened fish of the day topped with pineapple salsa, pickled slaw, and chipotle aioli served with cilantro lime rice and Tex-Mex salad

SHRIMP CAESAR WRAP

Old Bay seasoned shrimp, shaved parmesan, chopped bacon, and croutons nestled between romaine, homemade Caesar dressing, and wrapped in Spinach flour tortilla. Served with taro chips.

CARIBBEAN LUNCH

Jerk chicken served with Jamaican slaw, rice and beans

LAMB BURGERS

Served with arugula, grilled halloumi, and lingonberry jam between brioche bun

TOKYO SALAD

Green tea soba noodles chilled then served with massaged kale, pickled red onions, red cabbage, cherry tomatoes, avocado, and honey ginger soy dressing

 

APPETIZERS

CHEESE & CHARCUTERIE BOARD

SNAPPER CEVICHE WITH PLANTAIN CHIPS

HOMEMADE GUACAMOLE & BLUE CORN CHIPS

HUMMUS, PITA BREAD, AND CRUDITE MANCHE

GO-CRUSTED BBQ QUESADILLAS

CHICKEN LETTUCE WRAPS

JACKFRUIT SLIDERS

 

DINNER

CHILEAN SEA BASS

Pan-seared on top of purple mashed potato, shaved asparagus, tropical salsa, and shallot beurre blanc

HERB-CRUSTED RACK OF LAMB

Served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

DUCK A L’ORANGE

Pan-seared duck breast served with sauteed haricot verts, thyme- roasted fingerling potatoes and velvety-citrus sauce

FILET MIGNON

Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, and parsnip puree

PORK TENDERLOIN

With apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

MAHI-MAHI
Baked mahi topped with romesco sauce over farro grain and charred brocollini

 

DESSERTS

KEY LIME PIE WITH PASSION FRUIT WHIP CHEESECAKE WITH BERRY COMPOTE

CHOCOLATE GUAVA CAKE

BROWNIE SUNDAE

MUD PIE TOPPED WITH FUDGE & HAZELNUTS

WHITE CHOCOLATE & COCONUT CRÈME BRULEE

SOGGY DOLLAR TIRAMISU


***Health-conscious menu available upon request

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