LADY S

LADY S

  • 120,000 / Week
  • 130,000 (High Weekly Price)
  • 120,000 (Low Weekly Price)
  • Winter Port: South America, Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards, Central America, Galapagos, Belize
  • Summer Port: Bahamas
  • Speed: 18 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 2 Queen
  • 2 Twin
  • 5 Showers
  • Jacuzzi
  • Air Conditioning

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Specifications

  • Size: 151.00 Ft
  • Beam: 25.0
  • Draft: 9.2
  • Engine: 2x Caterpillar 1950 HP
  • AC: Full
  • Year Built: 1989
  • Builder: Benetti
  • 32' Jupiter 2x 300 HP Yamaha
  • 2x Yamaha 3-Person Waverunners
  • 2x JETSURF Factory GP Motorized Surfboards

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LADY S 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.

7 Day Sample Menu

Day 1

  • Breakfast

* All Breakfasts are served with a variety of seasonal Fresh Fruit, Cereals, Home Made Granola, Milk & Yoghurt.

  • Eggs alla Fiorentina-  2 Poached eggs over toasted Ciabatta bread, sautéed spinach and Ham, topped with Melted Fontina Cheese.
  • Lunch

Appetizer:

  • Pan seared Scallops over Arugula & Orange Salad with Light Spicy Lemon and Cilantro Sauce.

Entrée:

  • Grilled Pear Salad with Mixed Green Lettuce, Gorgonzola Cheese and Walnuts, Red Wine Vinaigrette.
  • Broiled Branzino over Sautéed Veggies Drizzled with Balsamic Reduction.

 

  • Dinner

Appetizer:

  • Seared Foie Gras with Apple Chutney & Port Wine Reduction

 Entrée:

  • Grilled Veal Chop, Mustard – Fig Sauce, Rosemary Roasted Potatoes & Asparagus.

Dessert:

  • Warm Chocolate Fondant Served with Vanilla Ice Cream

 

Day 2

  • Breakfast
  • Buttermilk Pancakes, Fresh Strawberries and Grilled Sausage

 

  • Lunch

Appetizer:

  • Grouper Ceviche with Cucumber, Red Onion, Green Apple, Habanero Pepper & Avocado, served with Tortilla Chips.

 Entrée:

  • Roasted Duck Breast over Cous Cous, Roasted Cherry Tomatoes and Zucchini with Pear and Mustard Sauce

 

  • Dinner

Appetizer:

  • Bison Carpaccio, Shaved Grana Padana, Truffle alioli & Chopped Romaine.

     Entrée:

  • Black ink Spaghetti with Calamari, Peas and Half Florida Lobster in Saffron Creamy Sauce.

    Dessert:

  • Rum Flambéed Pineapple with Coconut Panna Cotta

 

Day 3

  • Breakfast
  • “Ranchero Eggs”, 2 Organic Fried Eggs over corn Tortilla and refried beans with Light Spicy Roasted Tomato & Cilantro Sauce.

 

  • Lunch

Appetizer:

  • Romaine Lettuce Salad with Shaved Parmesan, Truffle Mayo and Thyme Croutons

 Entrée:

  • Soft Corn Tortilla Grilled Seafood Tacos served with a side of Cole Slaw, Avocado & Lime Spicy Sauce and “Salsa Mexicana”

 

  • Dinner

Appetize:

  • Tequila Flambéed Jumbo Shrimp and Sautéed Mushrooms

     Entrée:

  • Overnight Lamb Shank in Tamarind & Dried Peppers Sauce

    Dessert:

  • Passion Fruit Mousse and Warm White Chocolate

 

Day 4

  • Breakfast
  • Whole Wheat Waffles with Wild Berries Chutney and Peanut butter Sauce

 

  • Lunch

Appetizer:

  • Assorted Cold Meats Table with Bresaola, Speck, Rustic Salami, Pecorino Cheese and Red Wine Goat Cheese served with Mixed Green Salad.

 Entrée:

  • Spaghetti alle Vongole, with Clams, Red Pepper Flakes in White wine Sauce and Ciabatta Crouton.

 

  • Dinner

Appetizer:

  • Burrata Caprese with Artichockes, Puglia Olives and Parma Ham Drizzled with Extra Virgin Olive Oil.

     Entrée:

  • Polenta Crusted Snapper Fillet over White Green Lentils Puree, Grilled Tomato & Portobello Mushroom.

    Dessert:

  • Warm Fig Tart, Strawberry Sauce and Pistachio Ice Cream

 

Day 5

  • Breakfast
  • Organic Egg Whites Omelet with Smoked Salmon, Scallions & Brie Cheese

 

  • Lunch

Appetizer:

  • Mussels with Capers & Kalamata Olives in Light Spicy Tomato Sauce

 Entrée:

  • Roasted Lamb and Pita Bread Wrap with Cucumber & Yoghurt Dressing served with Grilled Romaine Lettuce and Pickled Red Onion.

 

  • Dinner

Appetizer:

  • Chick Peas, Red Onions and Thai Peppers warm Salad Topped with Feta Cheese

     Entrée:

  • Roasted Quails in Mushroom & Walnuts Sauce served with Quinoa.

    Dessert:

  • Phyllo Pastry Stuffed with Dates & Almonds Drizzled with Azahar Flavored Honey.

 

Day 6

  • Breakfast
  • French Toast with Rasin Brioche and Vanilla Sauce

 

  • Lunch

Appetizer:

  • Tempura Shrimp over Zucchini Carpaccio served with Chipotle Aioli.

 Entrée:

  • Calamari & Scallops Black ink Risotto

 

 

  • Dinner

Appetizer:

  • Bell Pepper & Tomato Soup

     Entrée:

  • Korabuta Pork Chop in Truffle- Mushroom Sauce Served With Potato Puree And Sautéed Spinach

    Dessert:

  • Chocolate Tiramisu, Red Berries Compote

 

Day 7

  • Breakfast
  • Scrambled Eggs, Apple wood Smoked Bacon and Whole Wheat Toasted Bread

 

  • Lunch

Appetizer:

  • Pan Seared Tuna with Pineapple & Thai Pepper Sauce with Arugula and Fresh Squeezed Lemon

 Entrée:

  • Shrimp Burger in Pretzel Bun, Grilled Onions, Frisée Lettuce and Paprika Mayo served with Sweet Potato Fries

 

  • Dinner

Appetizer:

  • Pan seared Prosciutto Wrapped Tomino Cheese served with Micro Greens Salad

     Entrée:

  • Grilled Organic Grass Fed Uruguayan Rib Eye Steak with Herbs, Lemon & Garlic Sauce served with Roasted Tri Color Fingerling Potatoes

    Dessert:

  • Raspberry Soufflé with Dulce de Leche Ice Cream 

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