KARMA

YACHT TYPE: CATAMARANS

KARMA

  • 16,000 / Week
  • 23,000 (High Weekly Price)
  • 16,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Speed: 14 knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 50.00 Ft
  • Beam: 27
  • Draft: 5
  • Engine: 2 x 57 CV / 2 x 57 HP
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • Water Skis available upon request
  • 20' Aqua Lily Pad
  • Complementary USVI and BVI map to track your charter
  • WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US.

Accommodations

Accommodates 8 guests in 4 cabins. Crew takes port aft with head.

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KARMA 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.

Karma's Sample Menu Designed by Chef Elizabeth Bork

 BREAKAST

SMOKED SALMON EGGS BENEDICT

Perfectly poached eggs sitting atop toasted English muffins topped with smoked salmon finished with creamy hollandaise sauce

MEDITERRANEAN FRITATTA

A spin on the traditional Italian dish infusing it Mediterranean flavors such as dill, sundried tomatoes, kalamata olives & feta cheese

BANANA PANCAKES WITH BERRY COMPOTE

Fluffy banana pancakes prepared traditionally, or GF topped with seasonal berries & homemade warm vanilla syrup

DRAGON FRUIT YOGURT BOWLS

Dragon fruit filled with Greek yogurt, fresh seasonal fruit, homemade granola & drizzled with local honey

BREAKFAST TACOS

Flour or corn tortillas filled with scrambled eggs, black beans, bacon and diced potatoes garnished with pico de gallo, cheddar cheese & fresh cilantro

AVOCADO TOAST

Thick sourdough bread topped with chunky avocado spread, rosemary mushrooms, fresh tomatoes & arugula

TRADITIONAL ISRAELI SHAKSHUKA

Eggs poached in a spicy red pepper, onion, leek & tomato base topped with fresh mint, sliced olives & Greek yogurt served with French bread for dipping

 

LUNCH


MEXICAN CRUNCHWRAP

A take on the classic Taco Bell “Crunchwrap Supreme” – ground beef, sautéed peppers & onions, lettuce, tomato, melted monterey jack cheese & tostada wrapped and grilled in a flour tortilla, served with sour cream, salsa, and nacho cheese dipping sauces

LAMB KOFTA KABOBS

Aromatic lamb kabobs brought to life with freshly made tabouli salad topped with lemon tahini dressing & served with homemade garlic hummus and warm pita bread

CHICKEN CAPRESE PASTA SALAD

Fresh basil, tomatoes & mozzarella cheese tossed with pesto pasta and herb baked chicken breast served chilled

LIME IN DA COCONUT SHRIMP

Super crispy coconut encrusted shrimp paired with sweet chili lime fried rice

BUDDHA BOWL

Tri-colored quinoa bowl topped avocado, sweet potato, chili roasted chick peas, hard boiled egg, and fresh vegetables finished with a creamy lemon, maple sesame dressing

CHICKEN CASESAR SALAD

Crunchy romaine lettuce mixed with homemade croutons, garlic Caesar dressing, adorned with parmesan & black pepper encrusted chicken breast, served with fresh baked garlic bread

CAPTAIN’S FAVORITE CRAB CAKES

One of Captain Mayon’s favorite dishes.  Made with homemade bread crumbs, these deliciously fresh crab cakes are topped with a spicy mayo sauce and perfectly paired with garlic & rosemary roasted potato wedges & sweet corn chili salsa

 

APPETIZERS

EGGPLANT BRUSCHETTA

Crunchy toasted bread topped with marinated eggplant, plum tomatoes, goat cheese & balsamic glaze

SUSHI

An assortment of vegetarian & fish-forward sushi rolls showcasing the fresh tropical tastes of the area served with soy sauce & wasabi

CHARCHUTTURIE BOARD

A gorgeous spread of dried fruit, nuts, cured meats, fine cheeses, crackers, olives, & fresh vegetables

TACO CUPS

Bite sized crunchy taco cups filled with lentils or ground beef covered in melted cheese

TURKISH YOGURT DIP

Served with pita chips and sliced cucumbers

STUFFED MUSHROOMS

Spinach, garlic & cheese stuffed cremini mushroom bites

GUACAMOLE

Corn chips served with fresh made guacamole

SHRIMP COCKTAIL

Shelled, cooked shrimp served with spicy cocktail sauce

WATERMELON SALAD

Watermelon balls, cucumbers, creamy feta, loads of fresh herbs, and a zesty honey-lime dressing

CUCUMBER BITES

Sliced cucumber topped creamy herb cheese, tuna, capers & fresh dill

TROPICAL SPRING ROLLS

Tofu, carrots, cucumber, sprouts and mango rolled in rice paper served with thai peanut dipping sauce

 

 

DINNER

SALMON FILLET EN PAPILOTTE

Lemon garlic salmon baked en papilotte with buckwheat salad, dressed with a nut butter balsamic dressing

ROASTED CHICKEN BREAST

Roasted chicken breast, anna potato, glazed green vegetables with madeira sauce

STICKY WHISKEY, GARLIC AND LIME FLANK STEAK

Whiskey marinated flank steak paired with lentil and rice stuffed bell pepper

ROASTED SADDLE OF LAMB

Oven roasted rosemary and thyme lamb served with creamy garlic parmesan orzo & roasted asparagus spears

GRILLED MAHI MAHI

Zesty grilled mahi mahi, served with fragrant couscous salad & mango salsa

GOAT CHEESE MEATBALLS

Pork, fresh fennel, lemon zest & goat cheese meatballs served in a zucchini boat on a bed of tomato & herb angel hair pasta

FILET MINGNON

The crème de la crème of meat.  A tender cut of beef grilled to order, paired with twice baked red potatoes, sautéed wild mushrooms & sundried tomato basil butter

SEARED AHI TUNA

Sesame seed encrusted, sushi grade Ahi Tuna served on a bed of ginger peanut rice with chili green beans

 

DESSERT

APPLE, PEAR AND CINNAMON STRUDEL WITH VANILLA ICE CREAM

STRAWBERRY CHEESECAKE

PISTACHIO TUILLES WITH BAILEYS CRÈME PATISSERIE

HONEY AND GREEK YOGHURT PANNA COTTA WITH ORANGE AND GLAZED FIGS

LEMON, ORANGE AND VANILLA POLETA CAKE WITH BLUEBERRY COMPOTE

BAKLAVA

BROWN BUTTER SALTED CARAMEL SNICKERDOODLES

PIÑA COLADA PARFAITS

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