TAHINA

YACHT TYPE: CATAMARANS

TAHINA

  • 17,200 / Week
  • 18,800 (High Weekly Price)
  • 17,200 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 10kt Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 2 Queen
  • 1 Double
  • 1 Pullman
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 50.00 Ft
  • Beam: 26.25
  • Draft: 4.17
  • Engine: 2 x Yamaha 4JH4E - 54hp 40hp Yamaha outboard (long shaft) 9kw Onan
  • AC: Full
  • Year Built: 2008
  • Builder: St. Francis

Accommodations

2 queen cabins with en suite and enclosed shower
1 double cabin (bed is queen width, double length) with pullman berth. En suite with wet shower
-Crew take the starboard double cabin
-Port side double cabin with Pullman berth is available to guests
Full A/C available
Large settee in salon
Cockpit settee and lounge
Cockpit shower
Hot and cold water in all showers and sinks

Forward staterooms: 60 x 80” (queen)
Aft stateroom queen width/double length bed: 60 x 72”
Aft stateroom pullman: 28.5 x 72″

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TAHINA 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
Breakfasts are served with Coffee, Tea, Assorted Juices and Fresh Fruit
• Breakfast quesadillas
• Avocado, feta and tomato toast with eggs
• Eggs, crispy bacon and hash browns with toast
• Banana pancakes with maple syrup and berries
• Breakfast sandwiches on English muffins
• Smoked salmon toast with cream cheese, capers, shaved red onion, lemon and fresh herbs
• Yogurt partfaits with granola

Lunch
• Tuna poke bowls
• Fish tacos with tropical salsa
• Caesar salad wraps with grilled sweet potato fries and curry yogurt dipping sauce
• Fresh corn salad with grilled shrimp and pineapple skewers
• Grilled eggplant and tomato salad with gourmet grilled cheese sandwiches
• BBQ beef wraps and pasta salad
• Mexican chicken and rice bowl with fresh salsa and guacamole

Appetizers
• Hummus and prepared olive oil with freshly baked bread
• Conch salad/seafood ceviche and tortilla chips
• Antipasti with olive tapenade, prepared olive oil and freshly baked bread
• Melon balls and prosciutto
• Caprese skewers
• Bacon-wrapped plantains
• Sweet pepper jelly, cream cheese, and crackers
• Chicken satay and peanut sauce

Dinner
• Grilled lobster tails with coconut rice and citrus salsa
• Ribeye steak with mixed mashed potatoes and grilled vegetables
• Seared scallops on a bed of linguine with capers and beurre blanc
• Apricot-sage chicken with carrots and rice pilaf
• Fresh catch with herbed quinoa and grilled marinated peppers
• Thai shrimp and vegetable green curry and rice
• Chicken and rice risotto with green salad

Dessert
• Gourmet ice pops
• Strawberry fool
• Flan with toasted almond and fresh berry garnish
• Skewered grilled fruit with ginger syrup
• Coconut macaroon brownies
• Salty peanut chocolate chip cookies
• Poached pears in wine sauce

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