LUAR

YACHT TYPE: CATAMARANS

LUAR

  • 23,750 / Week
  • 25,950 (High Weekly Price)
  • 23,750 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • 6 Guests
  • 3 Cabins
  • 3 King
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 62.00 Ft
  • Beam: 31
  • Draft: 6
  • Engine: (2) x 160hp Yanmar
  • AC: Full
  • Year Built: 2006
  • Builder: Privilege
  • 2 x SUP
  • 2019 NEW full width bimini for the flybridge for more shade.
  • Unlimited WiFi in BVI suitable for emails, no streaming.

Accommodations

Master cabin has walk around king bed with seperate sitting area and desk
2 guest cabins with king beds.
All cabins have full a/c with electric heads and stall showers.

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LUAR 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
(Served with coffee, tea, juice and fresh fruit)
Filet mignon eggs Benedict
Fluffy banana pancakes with Vermont maple syrup and maple sausage
Spinach and Brea omelet with bacon
Assorted frittatas
Hot and cold cereals
Texas French toast topped with fresh strawberries and whipped cream

 

Lunch
(Served with Freshly baked bread and wine or your favorite cocktail)
Roast beef and Boursin cheese Panini
Assorted quiches
Grilled Pizza with Andulli sausage, peppers, onions and Fontina cheese
Bib lettuce topped with goat cheese and sundried tomatoes topped with a warm bacon caramelized onion balsamic vinaigrette
Sliced pears over mixed greens with a walnut buttermilk dressing garnished with candied walnuts
Shrimp scampi over black pepper linguini blanketed with Reggiano Parmesan

 

Hors D'oeuvres
(Served with appropriate wine or tropical cocktail)
Seared rare tuna with wasabi sauce and cucumber salsa
SanMarzano tomatoes roasted with garlic and herbed goat cheese served with crustini
Assorted cheeses pate' and chutney with fruit and crackers
   Assorted Sushi with Sake
Lemon Caper Salmon Cakes

 

Entrees
(served with appropriate wine)
Osso Boco - Braised veal or lamb shanks served over risotto
Pistachio-crusted rack of lamb with pomegranate demi-glace
Filet mignon with Stilton cheese and port wine sauce
Duck breast topped with a raspberry demi-glace and goat cheese
Blackened tuna with mango salsa

 

Dessert
(served with coffee, tea, cappuccino, espresso and your favorite aperitif)
Bananas Foster over vanilla ice cream
Cassarino's famous Tirmisu
Chocolate lava cake with black berries and ice cream
Creme brulé

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