HIGHJINKS I

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YACHT TYPE: CATAMARANS

HIGHJINKS I

  • 18,000 / Week
  • 23,000 (High Weekly Price)
  • 18,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 8 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 58.00 Ft
  • Beam: 29.2
  • Draft: 7.9
  • Engine: Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA
  • AC: Full
  • Year Built: 2014
  • Builder: FOUNTAINE PAJOT
  • Paddle board, Donut, Banana,
  • Zodiac 4.10 - 50 HP engine
  • Paddle board
  • Water Ski
  • Kayak
  • Tubes
  • Wakeboard
  • Snorkeling equipment
  • fishing gear

Accommodations

She has one owners suite, 3 queen size double cabins – all with private facilities. Each cabin is equipped with TV, DVD and stereo system.

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HIGHJINKS I 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.

MENU

 

 

Breakfast:

Fresh Juice

Whole or light milk

Cereals of your choice

Greek yogurt

Fruit salad or compote

Greek spoon desserts

Nuts or raisins

Butter

Thyme honey

Marmalade

Choice Between: Boiled Eggs| Poached| Fried| Scrambled| Omelet

English Bread or Greek rustic bread or croissant

Cake or local sweets

Selection of local cheeses with tomatoes, cucumber and olives

Selection of bacon, ham, boiled sausages and roasted mushrooms

Filter coffee or espresso

Tea

MENU

Meal

 

Appetizers:

Bruschetta with fresh tomato, Feta cheese, basil and olive oil

Steamed mussels with white wine and fresh dill

Trilogy of roasted eggplant and fresh garden herbs

Fried gruyere with cherry tomatoes, ouzo and fresh basil

Vegetables with balsamic sauce

 

Salads:

Greek Salad with cherry tomatoes, cucumber, Feta cheese, capers, and peppers

Rucola with spinach, roasted Manouri cheese, walnuts, raisins, and honey sauce

Salad bouquet with smoked salmon, avocado, and orange

Salad bouquet with smoked salmon, tomatoes, cucumber, mustard, and spearmint

Salad of boiled vegetables

Couscous salad

Pasta-Risotto:

Skioufikta (traditional Greek pasta) or hilopitaki (Greek style noodles) with Feta cheese, cherry tomatoes, rucola, and white wine

Risotto with chicken, ricotta cheese, and mushroom sauce

Spaghetti with rucola leaves, parmesan, and sundried tomatoes

 

Fish:

Octopus with fava beans, caramelized onions, and olive oil

Grilled shrimps with lentils, cooked in seafood broth

Meat:

Chicken breast fillet with mashed eggplant puree and olive oil 

Or with Roasted Haloumi cheese and a small salad

Calf tagliata with ruckola and gruyere

Lamp ragout with zucchinis

Italian sandwich with patatas bravas

MENU

Dinner

 

Appetizers:

Greek pie with wild greens

Fava beans puree with onions, sprinkled with olive oil

Small zucchini pancakes with Feta cheese and spearmint

Fried shrimps with tomato sauce and ouzo

Variety of mushrooms with Mizithra cheese and sweet mustard sauce

 

Salads:

Nicoise salad with tuna from Alonissos

Rucola with apple, celery, louza (Greek Salami), gruyere from Naxos, and yogurt sauce

Mista with anthotyro cheese, seasonal fruits, and spearmint

Cretan Salad with rusk, tomato, cucumber, and feta cheese

Pasta-Risotto:

Matsata with shrimps, mussels, and seashell sauce

Seafood risotto with Greek Saffron

Beef Giouvetsi baked in stoneware with trimmed Mizithra cheese

Fish:

Grilled calamari with sauteed greens and oil vinaigrette sauce

Fish fillet (of the day) wrapped in dough with asparagus and sauce

Hollandaise

 

Meat:

Beef fillet with dauphinoise potatoes and red wine sauce

Lamp cooked in the casserole with mashed potato, olive oil and garden

herbs

Burger with beef and coleslaw sauce

Chicken breast fillet grilled with baked tomatoes, tzatziki (Greek dip), and small pita breads

or Souvlaki of pork with caramelized onions with Greek pita breads

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