JUSTIFIED HORIZONS

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YACHT TYPE: CATAMARANS

JUSTIFIED HORIZONS

  • 59,000 / Week
  • 72,000 (High Weekly Price)
  • 59,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 65.00 Ft
  • Beam: 33
  • Draft: 5
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • Flybridge dinning
  • Sub wings
  • 2 efoils
  • Stream2Sea Products Including-
  • Shampoo
  • Body Wash
  • Leave-In Conditioner
  • Body Lotion
  • Reef Safe 30SPF Sunscreen
  • Wifi is available in USVI waters and International waters. Download speeds in foreign countries are not equal to the speeds in the USA.

Accommodations

Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.

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JUSTIFIED HORIZONS 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 Dani's Sample Menu

BREAKFAST

Maple Bacon Pancakes with sweet cream filling

Yogurt parfaits with fresh berries and dragonfruit

Traditional american breakfast with fresh fruit

Avocado and egg toast with fruit smoothie

Waffle bar with fresh fruit and sausage

Frittata with Gruyere and goat cheese

Bagel and lox board

 

LUNCH

Local ahi tuna poke bowls

Seared salmon with a cold orzo salad

Lemon basil shrimp pasta

Lump crab cakes with zesty lemon slaw

Build your own taco bar

Shrimp or Chicken chef salad with fresh baguette

Chicken and chorizo a la francaise

 

HAPPY HOUR SNACKS

Charcuterie board

Flank steak and horseradish crostini with crispy shallot

Melon mozzarella prosciutto skewers

Cucumber canapés with Boursin cheese

Grilled peach burrata

Bacon jam and brie tartlets

Tostones with salsa rosa and roasted garlic aioli

 

DINNER

Grilled local wahoo with cauliflower puree and braised kale

Miso glazed sea bass with truffled black rice and broccolini

Coconut curry shrimp

Sous vide filet mignon with dauphinoise potato and asparagus

Seared scallops with toasted gnocchi and a white wine parmesan sauce

Maple glazed pork loin with polenta and roasted carrots

Roasted chicken with crispy potato and creamy herb beurre blanc

 

Dessert

Basque burnt cheesecake with berry coulis

Chocolate pot de creme with local sea salt

Key lime pie

Red wine poached pears with a honey mascarpone

Primal fudge with citrus

Local mango crisp and vanilla bean ice cream

Passionfruit creme brûlée

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