MISS ELIZABETH

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YACHT TYPE: CATAMARANS

MISS ELIZABETH

  • 17,199 / Week
  • 20,199 (High Weekly Price)
  • 17,199 (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)
  • 6 Guests
  • 3 Cabins
  • 2 Queen
  • 1 Double
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Welcome aboard Miss Elizabeth, your ultimate luxury destination! Whether you want to relax in the sun with a book and a pina colada or explore the white sandy beaches and clear waters, we take pride in making your vacation one you will remember forever. We have been chartering in these islands for over 15 years and love showing our guests our playground. Come see what a difference our experience makes!

Specifications

  • Size: 56.00 Ft
  • Beam: 27.5
  • Draft: 4.5
  • Engine: Two main engines are Yanmar, 72 hp. Generator is a 13kw Onan
  • AC: Full
  • Year Built: 2001
  • Builder: Fountaine Pajot
  • Fishing Gear- Polls,Spear Fishing
  • Noodles

Accommodations

Three staterooms with en suite head and combination shower. The two aft staterooms have queen sized beds while the forward stateroom bed measures 58 inches on one end and tapers to 43 inches at the other (not quite a queen but larger than a double). All beds have 3 inch memory foam toppers.

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MISS ELIZABETH 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.

Chef Katie's Sample Menu

Breakfast: every morning fresh fruit, baked goods, coffee, tea, fruit juice available
 
- Thick brioche French toast stuffed with whipped cream cheese and topped with fresh strawberries and lemon zest.
- Homemade bagels with lox, dill cream cheese, thin red onions, capers, and lemon wedge.
- Eggs Benedict: toasted English muffin cover in shaved honey ham poached egg and hollandais sauce with a side of home style potatoes 
- Shakshuka: middle eastern style baked egg dish with roasted bell pepper and crumbled feta, served with fresh crusty bread.
- Savory Crepes: fried egg over ham, Gruyère, and arugula all inside a delicate folded crepe.
- Belgium style waffles with butter rum pecans and flambéed bananas.
- Turkish Eggs: soft fried egg over garlic yogurt and smoked paprika herb butter with toasted sourdough.
 
Lunch:
- Skirt steak Mexican style street tacos with cotia cheese, fresh pico de gallo, radish, lime wedge, and side corn salad.
-Prosciutto, fig, and creamy goat cheese flatbread drizzled with balsamic reduction with side arugula salad.
- Blackened snapper sandwich with homemade tartare sauce and butter lettuce with French fries.
- Shrimp and chicken green curry over saffron rice.
- Caribbean jerk style pork chop with pineapple slaw.
- Serrano wrapped balsamic chicken with blistered grapes and quinoa salad.
- Creamy sundried tomato pasta with fresh burrata and basil.
 
Starters:
-Fresh conch ceviche with plantain chips
-Sweet potato croquettes with feta avocado mousse 
-Bruschetta with Serrano ham burrata and grilled peaches 
-Oysters Rockefeller: oyster on the half shell broiled in a butter herb sauce with bread crumbs and lemon wedges.
-Mede platter with variety of olives, cheeses, pickled vegetables, homemade jams, and fresh bread.
-Bhajis: more commonly known as onion pakora served with tamarind and mint sauce.
-Gyoza: homemade Japanese style pork or vegetable steamed dumplings with ginger soy sauce.
 
Mains
-Fillet minion with grilled lobster tail side of rosemary potatoes and garlic green beans.
-Pan fried mahi with lemon better sauce asparagus and wild mushroom risotto 
-Boat made pasta tagliatelle with clams, mussels, and calamari.
-Sesame seared tuna steaks with ginger lime edamame salad
-Giant Mediterranean style prawns over herbed pearl couscous and Greek salad
-Slow roasted short ribs over garlic mashed potatoes with port wove reduction and fresh vegetable medley.
-Cacciatore rabbit with creamy polenta and maple roasted brussel sprouts.
 
Dessert
-Lavender infused crème brûlée 
-Pistachio baklava with vanilla ice cream 
-Fresh strawberry sorbet with mint sauce
-Tiramisu 
-Berry cobbler with vanilla ice cream
-NY style cheesecake with blueberry sauce and lemon zest
-Carrot rum cake with cream cheese frosting 

 

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