Home | Yachts | LA SPERANZA



  • 17,700 / Week
  • 21,000 (High Weekly Price)
  • 17,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Speed: 12 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 2 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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This gorgeous 2020 50′ Lagoon sailing catamaran’s starboard side is occupied by a huge king master stateroom that sleeps two lucky passengers. A large queen cabin and a midship queen birth share an ensuite bathroom on the port side of the vessel. The king-sized bathroom on board is very roomy, and both guest bathrooms feature their own private ensuite toilets with electric heads, vanities, and showers. The king and queen rooms, as well as the yacht, both offer incredible natural light, excellent ventilation, and completely air-conditioned places, according on the wishes of the guests. The salon provides ample room for groups to gather or for two or one person to find a quiet spot to unwind. Up to six people can be seated comfortably for eating or relaxing. The breezy fly bridge is a crowd favorite and can accommodate all guests. The aft exterior offers outdoor dining for up to six guests with plenty of top deck seats, a lounge area in front of the helm, and a front lower deck lounging area behind the trampolines. La Speranza is a perfect example of a luxurious Caribbean charter vessel! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Floating Mat, Inflatable Float, 1 Tube, 1 Subwing, 2 Extra Large Bow Bean Bags, 1 Wake Board, Fishing Gear, & Onshore Games.


  • Size: 50.00 Ft
  • Beam: 26.7
  • Draft: 4.7
  • Engine: 80hp Yanmars 14KW Onan
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • 2 extra large bow bean bags
  • 1 Subwing
  • 1 Sunchill
  • 1 Lillypad
  • 1 Wakeboard
  • 2 Floating hammock chairs
  • Lobster tickle stick
  • Suitable for up to 4-6 guests (see layout). 5th and 6th guests must be comfortable sharing a head with another guest cabin.

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Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Frittata filled with red and green peppers, onion, mushrooms and cherry tomatoes and topped with mozzarella cheese. Served with English muffins and sausage patties.

Avocado toast: Homemade toasted sourdough bread, slathered with fresh mashed avocado and topped with an over easy egg and local sprouts. Served with side of bacon and fresh fruit.

Breakfast burritos: sausage, eggs, avocado, salsa, black beans, sour cream and shredded cheddar cheese served on warmed flour tortillas.

French toast: Homemade sourdough French toast served with maple syrup and fruit compote, topped with homemade whipped cream.

Sam’s Southern breakfast: buttery grits, sunny side up eggs and crispy bacon. Served with toast and fresh fruit.

Fruit and Yogurt parfait: mixed fresh berries layered with vanilla yogurt and topped with crispy granola.



Zesty Southwestern Salad (crisp romaine lettuce topped with blackened chicken, red bell peppers, cherry tomatoes, green onions, acovados, and black beans and an avocado cream dressing)

Homemade sourdough bread, toasted and served with a selection of sliced deli meats and cheeses along with a side of broccoli salad.

Jalapeno onion burgers served on a toasted bun with all the fixings, served with a side of potato salad or French fries

Caribbean Salad (Kale salad topped with grated carrot, fresh diced pineapple, raisins, coconut flakes and jerk shrimp, topped with orange sesame dressing.

Caribbean fish tacos filled with crunchy cole slaw, grilled fish and mango salsa, topped with chipotle crema

Poke bowl with rice, lettuce, marinated tuna, cucumber and avocado, topped with chopped cilantro, green onions, sesame seeds and furikake. Drizzled with sriracha mayo

Gazpacho served with toasted garlic herb bread

Cumin coconut skewered chicken served with herb basmati rice and yogurt sauce



Shrimp with green chili pesto (shrimp marinated with green chiles, cilantro, parsley and garlic, then baked to perfection)

Stuffed jalapeños

Parmesan aioli toast

Mushrooms stuffed with sage pesto

Charcuterie board with varying combinations of meats, cheeses, olives, fruits, crackers and pretzels



Creamy Herbed chicken and pasta served with a side of oven-roasted veggies

Pan seared Ribeye Steak with mushroom sauce, bacon wrapped asparagus and silky mashed potato

Asian Steak bites served with Orange Sesame String beans and mixed greens with ginger dressing

Creamed spinach and bacon smothered chicken, garlic parmesan asparagus and cole slaw

LowCountry Boil: a classic southern recipe famous along the South Carolina coast, this combination of shrimp, sausage, corn and potatoes is great for people who love cajun or southern seafood dishes. There are many variations of this to change out the types of seafood.

Blackened mahi with fresh pineapple/mango salsa and cilantro lime rice



Strawberry shortcake: Fresh baked angel food cake topped with strawberries and homemade whipped cream

Homemade apple turnovers with vanilla ice cream

Molten lava cake with ice cream

Banana split buffet




Rum Punch

Tropical mimosa


Variety of fresh infused water

Standard ship’s bar will include:

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine 

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica 

Beers: ST. John Brewer's, Leatherback Brewery, Corona

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