Samoru ll

YACHT TYPE: CATAMARANS

Samoru ll

  • 17,000 / Week
  • 19,000 (High Weekly Price)
  • 17,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 10 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • Children-Friendly
  • Air Conditioning

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Description

The LAGOON 52 is the perfect catamaran for exploring the 365 cays that make up the Exumas. Samoru ll has large, bright staterooms with comfort and privacy. Each cabin has in suit bathrooms with comfortable separate showers. The fly bridge is spacious with lots of space to layout. Its very large bimini keeps you cool under its shade. Samoru ll has full air-conditioning at night with separate controls in each cabin. She is equipped with a large water maker so rinsing off and taking comfortable showers are no problem. You can start your charter from Nassau, Harbour Island or Staniel Cay. Captain Craig loves to fish and free dive so there is always an abundance of fresh local seafood.

Specifications

  • Size: 52.00 Ft
  • Beam: 28
  • Draft: 5
  • AC: Full
  • Year Built: 2014
  • Builder: Lagoon

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Samoru ll 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.

 

SAMPLE MENU

 

BREAKFAST

(Served with your choice of coffee, tea, mimosas, bloody marys, and a selection of juices)

 

Grand Marnier French Toast

(topped with custard and raspberry reduction)

 

Eggs Benedict

(Toasted muffin with Canadian bacon, poached eggs, and hollandaise sauce)

 

Bagel and Lox Plate

(Toasted bagel, smoked salmon, dill cream cheese, capers, red onion)

 

Blueberry Pancake

(Served with Cannadian maple syrup) 

 

Bacon and Eggs

(Served with Crisp Rosti Potatoes)

 

 

Biscuits and Gravy

(Southern buttermilk biscuits topped with sage sausage gravy)

 

 

Each breakfast is served with a choice of:

 

Fresh Fruit 

Yogurt

Assorted Cereal

 

 

 

 

 

LUNCH

 

Blackened Grouper Spinach Salad

(Blackened grouper served on a bed of spinach with roasted vegetables, quinoa, avocado, almonds, dried cranberries, and tossed with balsamic Dijon dressing)

 

New American Grilled Panini with Gazpacho Soup

(Pesto, caramelized onion, avocado, roasted red peppers, gruyere, roasted chicken on ciabatta bread)

 

Spicy Citrus Fish Tacos of the Day with a Mexican Bean Salad

(Freshly caught fish from Captain Craig, grilled and served on warm, soft flour tortillas with homemade guacamole and salsa, shredded cheese, siracha sour cream, black beans, with a citrus slaw)

 

Curry Chicken Wrap

(Pulled chicken with mayonnaise, celery and dried cranberries. Seasoned with Jamaican curry)

 

Mediterranean Roasted Cauliflower salad

(Roasted cauliflower with sliced almonds served over a bed of mixed greens)

 

Thai Chicken and Noodle Salad

(Marinated chicken breast, egg noodles, water chestnuts, snow peas, carrot, fresh herbs, peanuts,

tossed in a tangy Thai dressing)

 

 

 

HOR D’OURVES 

 

 

Fresh Fruit Platter

(Pineapple, Mango and select fresh tropical fruit)

 

Assorted Hummus with Warm Pita Bread and Veggie Sticks

(Original, sundried tomato basil, spinach and artichoke)

 

Mini Caprese

(Basil from our garden, tomato and mozzarella with reduced balsamic vinegar)

 

Nepalese steamed dumplings (Momo)

Served with toasted ground sesame and roasted tomato sauce

 

Classic Italian Bruschetta Crostini

(Marinated tomato, garlic, basil, red onion, and mozzarella served on fresh toasted French baguette slices)

 

Stuffed Shrimp

(Jalapeno-jack stuffed shrimp wrapped in apple wood bacon)

 

 

 

 

 

 

 

 

APPETIZERS

 

Fresh Tuna Tataki

(Fresh seaed tuna marinated in garlic, ginger, Toasted sesame oil, )

 

Goat Pepper Laced Bahamian Cracked Conch Ceviche

(Locally caught and served in of lime juice and sour orange!)

 

Seared Scallops on Roasted Garlic Mashed potatoes 

(topped with thinly cut homemade fried onion rings)

 

Shrimp Spring Rolls with a Spicy Hot and Sour Dipping Sauce

(Rolled with cucumber, carrot, cilantro, basil, bell pepper, avocado, vermicelli)

 

Stone Crab Claws

(Joe’s Stone Crab sauce)

 

Captain Craig’s Conch Chowder

 

Quesadilla Bites

(Served with pico de gallo, sour cream, cilantro garnish)

 

 

DINNER

 

The Ultimate Love Boat Platter

(The Freshest sushi and sashimi platter filled with local wahoo, tuna, mahi, lobster, salmon tartare, hog fish, and more. Accompanied with fire cracker shrimp and seaweed salad)

 

Grilled Bahamian Hogfish with Fried Plantains and Bahamian Peas & Rice

(Topped with avocado mango salsa)

 

Shrimp Alfredo over Angel Hair Pasta

(Home made Alfredo Sauce and jumbo shrimp on a bead of angle hair pasta

served with a mixed green salad and garlic bread)

 

Surf and Turf Dinner with a Rosemary beurre-blanc and Hollandaise 

(Filet mignon grilled to your liking, with roasted new potatoes, asparagus, served on a with freshly caught lobster tail drizzled with citrus Buerre-Blanc sauce)

 

 

Lasagna and Marinara

(Ricotta and mozzarella layers with Italian sausage and pasta toped with marinara)

 

 

Macadamia, Panko Mahi-Mahi

(Macadamia crusted mahi-mahi baked and served with green beans,  jasmine rice.

drizzled with a mango rum sauce)

 

 

DESSERT

 

Homemade Key Lime Pie

(Topped with whipped cream and key lime zest)

 

Fudge Brownies

(served with vanilla ice cream)

 

Chocolate Mousse Parfait

(Topped with Fresh Mint and Raspberries)

 

Captain Craig’s Bananas Foster

(Served on vanilla ice cream)

 

Pineapple Upside-Down Cake

 

 

 

 

 

Extra Options:

 

Charcuterie Platter

(Manchego, gruyere, and smoked gouda cheese served with dried herb sausage, pancetta, and salami cuts with roasted nuts, grapes, roasted tomato pesto, and assorted crackers

 

Nepalese Curry

(Spicy curry with your choice of lamb or chicken, fresh garlic, coriander, ginger, gram masala, and cardamon.

Seved with dal and basmati rice.)

 

 

 

Slow Cooked BBQ Baby Back Ribs

(Served with jalapeno-cheddar cornbread muffins, corn on the cob, green beans and home made mac & cheese)

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