FLOATATION THERAPY

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YACHT TYPE: CATAMARANS

FLOATATION THERAPY

  • 20,000 / Week
  • 23,500 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US)
  • Summer Port: Caribbean Virgin Islands (US)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 45.00 Ft
  • Beam: 26
  • Draft: 5
  • AC: Full
  • Year Built: 2019
  • Builder: Lagoon
  • 1 2 person kayak
  • 2 sup paddle boards
  • Stream2Sea Products Including-
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen

Accommodations

Accommodates 6 guests in 3 ensuite cabins

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FLOATATION THERAPY 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.

Chef Sara's Sample Menu

 

BREAKFAST

Eggs Benedict with poached egg, Canadian bacon, hollandaise sauce over English muffins.

Yogurt, Granola, Fruit, Cereal, Milk, Hash Browns, choice of Eggs, toast

Avocado toast with shaved egg

Pancakes with fruit, sausage, with over easy eggs

Everything bagels with cream cheese smoked salmon capers and Arugula

French toast with sausage, bacon, and eggs

Eggs to order bacon or sausage Toast with fruit salad

 

LUNCH

Chicken curry salad

Salmon salad with romaine lettuce, carrots, sautéed mushroom, bell peppers & vinaigrette dressing

Corn and avocado salad with Roma tomatoes fresh Basil vinaigrette with seared Ahi Tuna

Chicken salad sandwich with a side salad homemade vinaigrette

Pad Thai with Asian salad

Fish tacos on corn tortillas with coleslaw & fried plantains

Falafels in pita bread with hummus & Mediterranean salad

 

DINNER

Honey garlic shrimp with brown rice and steamed broccoli

Grilled portobello mushrooms with blue cheese crumbles sautéed spinach with a garlic veggie medley

Honey garlic Roasted pork with green beans & jasmine rice

Surf & Turf seared scallops, filet Medallions with roasted vegetables

Chicken parmigiana with garden salad

Baked chicken with mushroom cream sauce served over basmati rice

Lamb shank Parsley garlic sauce, Sauté asparagus, with garlic mashed potatoes

 

DESSERT

Vegan triple chocolate cake with option of ice cream

Blueberry tartlets with whipped cream

Cinnamon apple crisps topped with vanilla ice cream

Coconut macaroons with chocolate drizzle

Chocolate lava cake with berries

Crème Brulee

Churros dusted with cinnamon sugar

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