ESPERANZA II

YACHT TYPE: CATAMARANS

ESPERANZA II

  • 23,000 / Week
  • 34,500 (High Weekly Price)
  • 23,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 2 Double
  • 5 Showers
  • Children-Friendly
  • 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
  • Surfing available upon request. Board rentals at client expense.
  • Yoga Mats

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.

BREAKFAST

Continental breakfast including local fruits and vegetables, cereals,
tea/coffee served daily with additional hot plate items.

AVOCADO TOAST-Stacked on Texas toast with arugula, poached eggs, micro greens, pickled onions and oregano
MACADAMIA NUT BANANA PANCAKES-Served with Maple Bacon
SPINACH & FETA CREPES- Sauteed spinach and peppercorn feta accompanied by sliced smoked turkey sausage
BRIOCHE FRENCH TOAST- Topped with maple Chantilly cream and served with breakfast sausage
QUICHE / FRITTATA- With chef choice of meats and vegetables
CRAB BENEDICT- Jumbo lump crab on top a toasted english muffin, wilted spinach, poached egg and homemade zesty hollandaise sauce

LUNCH

FLANK STEAK CURRY- Tomato-based vibrant curry served on a bed of fragrant basmati rice
HERB-MARINATED CHICKEN- Fresh-herbs marinated in chicken on a bed of pearl couscous and chef salad
BBQ PORK RIBS- Slow-roasted pork ribs broiled to perfection with apple slaw and béchamel macaroni and cheese
BAJA FISH TACOS-Blackened fish topped with mango pineapple salsa, cilantro lime dressing and purple cabbage slaw
TIGER PRAWN CAESAR SALAD- Grilled prawns, shaved parmesan, bacon bits, soft-boiled egg and croutons on a bed of chopped romaine and drizzled with homemade caesar dressing
AHI POKE BOWL- Jasmine rice, spicy tuna, fresh avocado, grated carrots, edamame, sliced cucumber, sriracha mayo and sesame seeds

SMALL BITES

CHEESE AND CHARCUTERIE BOARD
ASSORTED BRUSCHETTA
CHEESE-CRUSTED QUESADILLAS
LETTUCE WRAPS
JACKFRUIT SLIDERS

DINNER

CHILEAN SEA BASS- Pan-seared on top of purple mashed potato, asparagus, tropical salsa, and lemon shallot butter
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 on top of garlic and chive mashed potatoes, roasted green beans, and velvety-citrus sauce

SURF & TURF- Beef tenderloin & lobster tail served with red wine jus and gorgonzola potato puree
PORK TENDERLOIN- With apple cider reduction over sweet potato puree, bok choy, and pomegranate
GROUPER PICCATA- Served over wild coconut-ginger rice with roasted broccolini

SWEETS

CHEESECAKE WITH BERRY COMPOTE
CHOCOLATE COVERED STRAWBERRIES
APPLE CRUMBLE A LA MODE
WHITE CHOCOLATE & COCONUT CREME BRULEE
KEY LIME PIE
PEANUT BUTTER PIE
LOCAL RUM TIRAMISU

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