• 13,700 / Week
  • 16,000 (High Weekly Price)
  • 13,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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  • Size: 45.00 Ft
  • Beam: 26
  • Draft: 4
  • Engine: 2 x 57HP Yanmar Onan 11KVA
  • AC: Full
  • Year Built: 2018
  • Builder: Lagoon
  • 2 USB in each cabin
  • Floating mat


Yacht has 3 queen guest cabins each fully air-conditioned with private en-suite head with separate shower stall and electric toilet. Lovely salon plus top fly-bridge bench seating with bimini top and padded sunbeds. Ample shade in the aft cockpit and U-shape forward cockpit for extra seating options.

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


Stuffed French Toast- served with strawberry jam and fresh fruit.

Not Just Avocado Toast- with Canadian bacon and a fried egg.

Banana Pancakes- light and crepe like, made with only bananas, eggs, vanilla and cinnamon. Served with cinnamon whipped cream or maple syrup. Sausage patty on the side.

Papas Breakfast Burrito- potatoes, onions, bell pepper, eggs, cheese and salsa all wrapped up in a tortilla. Served with extra salsa on the side.

Mango yogurt parfaits with granola and shredded coconut



Baja Style Fish Tacos- battered and fried topped with cabbage slaw tossed in a lime dressing on a corn tortilla.

Greek Salad- Marinated chicken breast on fresh crispy lettuce, cucumbers, red onions, tomatoes and feta cheese with an herb vinaigrette. Served with pita chips.

Build Your Own Burgers- Grilled burgers with add-ons of your choice. Add-ons are: cheese, onions, lettuce, tomato, bacon, pickles, BBQ sauce, ketchup, thousand island or tzatziki.

Spinach Quinoa Salad- cool quinoa, fresh spinach, artichoke hearts, sundried tomatoes, feta cheese in a lemon basil vinaigrette, topped with shrimp or chicken.


Appetizers for Happy Hour

Mezza Platter- warm pita bread,  cucumber and red bell pepper, carrots, hummus and tzatziki sauce.

Mozzeralla Tomato Arugula Salad- dressed with balsamic vinaigrette served with bruschetta

Charcuterie Board- cheeses, meats, crackers, olives, pickles, nuts and fruit.

Ceviche served with tortilla and plantain chips.

Watermelon Feta Mint Skewers



Surf and Turf- Grilled Steak with Lobster medallions served with butter, smashed red potatoes and asparagus.

Penne Rose’- with chicken, bacon and broccoli in a creamy tomato sauce.

Cuban Style Fish- Mahi braised in tomatoes, red bell pepper, garlic. Served with black beans and rice.

Sweet and Savory Grilled Pork Chop- served with bok choy over rice noodles.



Tropical Pineapple Mango Fools- Fresh Mango layered with pineapple cream, topped with toasted coconut flakes.

Mini Mojito rum cakes

Old Fashioned Ice Cream Sundays

Cheese cake with berry topping and whip cream

Bananas foster


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