LAYSAN

YACHT TYPE: SAIL YACHTS

LAYSAN

  • 39,000 / Week
  • 49,000 (High Weekly Price)
  • 39,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • 8 Guests
  • 5 Cabins
  • 4 Double
  • 1 Twin
  • Air Conditioning

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Specifications

  • Size: 71.00 Ft
  • Beam: 10.79
  • Draft: 2.67
  • AC: Full
  • Year Built: 2017
  • Builder: Serenity Shipyard

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LAYSAN 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.

BREAKFAST
Walnut-crusted Cinnamon French Toast with Maple Syrup and Pork & Apple Sausages
Shirred Mediterranean Eggs, baked with Spinach, Mushrooms and Feta
Fresh Croissants and Homemade Muffins, Eggs to order with crispy Bacon
Ricotta Pancakes with fresh Blueberries, whipped Honey Butter and crispy Bacon
Avocado on Homemade Sourdough with Scrambled Eggs, Chives and Spinach
Classic Eggs Benedict, served with Asparagus Spears
Salmon, Capers and Red Onion on toasted Bagel with Cream Cheese


LUNCH
Steamed Mussels in Garlic & White Wine; served with Tomato Olive Salad & fresh Bread
Tangy Tarragon Lobster Salad with Sirloin & grilled Pepper Kebabs
Classic Caesar Salad; served with Devilled Stuffed Crab and Homemade Italian Bread
Garlic Crevettes on homemade Foccacia, served with Chickpea, Avocado & Roasted Pepper Salad
Blackened Mahi Mahi; served with Mango Salsa, Avocado Crema and Blue-corn Tortillas
Tuna Tartare on crispy Won Tons, with Wasabi Cucumber Salad
Salmon Asparagus and Zucchini Roulade, with Corriander Rice & Vegetables

 

SUNDOWNERS
Served with refreshing ISLAND COCKTAILS, by Bartender Kev
Prawns & Fontina au Gratin
Bacon-Wrapped Jalapeno Chilli Poppers & Mango Salsa
Retro Shrimp Cocktail in Shot Glasses, Homemade Flatbread and Caramelized Onion
King Crab Stuffed Mushrooms
Spicy Tuna Cakes with Coriander Dipping Sauce
Asian Beef Tarts, with Fennel Feta Olive Skewers
Bahamian Conch Fritters, with Flamingo Sauce


ENTRÉES
Pistachio & Coconut Stuffed Salmon in Banana Leaf; served with
Garlic Yogurt Carrots, Hasselback Potatoes
Wilted Romaine Bacon Salad

Sesame-Crusted Tuna Steak; served with
Rough Wasabi mashed Potatoes and Garlic Mushrooms
Garden Salad with Miso Dressing

Crispy Parma Ham wrapped Stuffed Pork Medallions; served with
Zucchini Mint Salad and Sundried-tomato Rice

Rosemary & Fennel Chicken Breast; served with
Grilled Asparagus and Wild Mushrooms,
Linguini with Porcini Tomato Sauce

Grilled Rosemary Sword Steak; served with
Sweet Chilli Prawns & Chorizo
On a bed of Baby Potatoes and Spinach

Premium Fillet Mignon and Peppercorn Sauce; served with
Beetroot parcels, Double-Baked stuffed Potatoes
Cabbage & Broccoli Salad with Dijon Dressing

Lobster Thermador; served with
Angel-hair with Parsley White Wine Sauce, Broccolini and Parmigiano


DESSERT
Chocolate Rum Ganache Truffles, with homemade Mega-Mint Ice Cream
New York Style Baked Cheesecake, with fresh Strawberries and Blueberries
Buttery Skillet-fried Apples & Orange Sauce, with Rum & Raisin Vanilla Ice Cream
Lemon Posset Shots, with Raspberry Sorbet
Chocolate Chilli Tort, with Crème Fraiche and Mandarin Slices
Passion Fruit Cream Delight, with Brandied Raspberries
Lemon Shortbread Tart, with Chocolate & fresh Coulis

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