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: 1 Stand Up Paddle Boards, Snorkeling Gear, 1 Floating Mat, 3 Extra Large Bow Bean Bags, & Onshore Games.


  • Size: 50.00 Ft
  • Beam: 26.7
  • Draft: 4.7
  • Engine: 80hp Yanmars 14KW Onan
  • AC: Full
  • Year Built: 2020
  • Builder: Lagoon
  • 3 extra large bow bean bags
  • Subwing
  • 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.

Inquire About This Yacht:


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

Day One

Italian Benedict

Double yolked egg layered on top crispy prosciutto, sautéed tomatoes, pesto, and toasted focaccia

Sushi Roll Salad

Tuna, avocado, cucumber, shredded carrot, and nori sheets covered in a homemade yum yum sauce on a bed of sushi rice

Homemade Labneh Jewlery Box

Colored in 10 different mediterranean species

Sausage and Pepper Pasta

A homemade herb sauce covering bucatini pasta with tomatoes, mushrooms, and onions

Served with rustic bread and greens

Homemade Norwegian Krumkake

Filled with sweet cream, chocolate shavings and berries


Day Two

PB&J Açaí Bowls

Banana, blueberries, and peanut butter topped with Michelle’s crunchy gluten free granola

Quesadilla Platter

Mexican chicken, seasoned black beans, grilled peppers and onions served with guacamole, fresh pico, salsa, sour cream, cilantro and limes

Goat Cheese and Apricot Crostini

Flank Steak Rolled with Prosciutto and Basil

Served with a garlic mash and chimichurri sauce

Dark Chocolate Cake With Lavander Raspberry Sauce


Day Three

Egg Bake

An egg dish colored with green and red peppers, broccoli, zucchini, and mushrooms paired with fresh fruit, english muffins, sausage and potatoes

Chile Chicken and Grilled Pineapple Salad

With a homemade creamy lime dressing, on a bed of spinach and arugula

Charcuterie Board

Tuscan Garlic Fresh Catch

With tomato and spinach, fanned garlic potatoes, bacon wrapped asparagus

Warm Banana Bread

Rum sautéed bananas and vanilla bean ice cream


Day Four

Pancake Charcuterie

A board full of fresh berries, bananas, chocolate chips, whip cream, peanut butter, Nutella, caramel, butter, maple syrup, homemade apple butter, and sausage links

Spinach and Feta Galettes

With bacon and balsamic arugula salad and strawberries

Bacon Wrapped Dates and Watermelon Cubes with Feta

Spicy New Orleans Shrimp

Served with crusty bread and lemon parmesan broccolini

Fried Plantains

served with chocolate pudding and coconut whip cream


Day Five

Sweet Potato “Flatbread”

A crispy slice of seasoned sweet potato, topped with avocado and an over easy egg

Mediterranean Steak Bowl

With grilled tomato and onion, cucumber, romaine, and roasted garlic hummus, drizzles with a homemade herb yogurt sauce

Cucumber Bites with Smoked Salmon

Thai Green Curry

Bamboo shoots, red peppers, broccoli, and carrots served over jasmine rice with chicken or tofu

Pistachio Ice Cream


Day Six

Full English

Two eggs over easy, baked beans, sausage links, bacon, toast, fried tomatoes

Caribbean Jerk Spiced Sweet Potato Falafel Gyros

With red pepper and Caribbean inspired sauces. Served with Jamaican callaloo, cucumber salad and fruit

Roasted Tomato and Garlic Baked Brie

Cajun Salmon

Pasta with a homemade cream sauce and side salad

Fresh Chocolate Brownie with Vanilla Ice Cream


Day Seven

Smoothies and Fancy Toast

Cherry, pineapple, berries, mango juice smoothie.

Berry, banana, peanut butter smoothie.

Za'atar roasted beet toast.

Honey lavender sesame toast.

Smashed avocado, soft boiled egg, and garlic chili paste toast.

Tom Yum Inspired Shrimp Ramen

Served with vegetable spring rolls

Steak and Caprsee board

Chipotle and Corn Chicken Enchiladas

With a red sauce and spanish rice

Homemade Mango Sorbet

Locally sourced mango with Chile and spicy pomegranate sauce



Johnnie Walker Red Label Blended Scotch Whiskey
1800 Silver Tequila
Gun Powder Irish Gin, Slow Distilled
Mutiny Island Vodka Distilled from Breadfruit
Guava light rum
Passionfruit light rum
Locally spiced dark rum
We also do a captains signature island blended drink
Rum punch
Bloody Mary’s
Mixers change according to guest preferences.
Beers, red and white wines usually change according to guest preference.


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