TERRA DI MEZZO 3

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YACHT TYPE: SAIL YACHTS

TERRA DI MEZZO 3

  • 20,000 / Week
  • 23,000 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • Winter Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 12 knots Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Double
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

She is the custom built blue water yacht designed by Doug Peterson to sail in complete comfort and safety in all sea and weather conditions.

Specifications

  • Size: 71.00 Ft
  • Beam: 5.78
  • Draft: 2.90
  • Engine: Engine: Cummins CMD QSB 5.9 230 Hp Generator: 25 Kw
  • AC: Full
  • Year Built: 2021
  • Builder: Solaris
  • Coffee maker
  • Bose music system in salon, master cabin and deck

Accommodations

This spacious luxury yacht can accommodate up to 6 passengers: owner’s master with a queen size bed and private bathroom and 2 guest cabins with twins and double beds and private bathroom.

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TERRA DI MEZZO 3 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.

Antipasti
Insalata tiepida di asparagi e gamberetti con salsa hollandaise.
Filetto di Salmone tataki con salsa orientale di soia, arancio e sesamo
Tartare di carne tagliata al coltello
Insalata di arancia e finocchio (v)

Primi
Penne alle mazzancolle, zucchine e pomodorini freschi
Risotto ai frutti di mare
Cous cous alla trapanese
Lasagne verdi, varianti al pesto o crema di carciofi. (v)

Secondi
Filetti di triglia in pastella e panatura di nocciole
Totanetti con granella di pistacchio ripieni di cous cous al profumo di zenzero, servito con tentacoli caramellati al miele.
Filetti di maiale al finocchio e cumino
Flan di grana con funghi finferli (V)

Dolci
Cheesecake al limone e zenzero
Pannacotta con crema di mango e granella di amaretto
Macedonia con gelato o yogurt e noci
Tiramisù

Il menù varia in base alla stagionalità degli ingredienti ed ai luoghi che andremo a visitare durante le nostre navigazioni.
A volte, per gentile concessione del mare, avremo la possibilità di cucinare pescato fresco al cartoccio, al sale o in guazzetto.
Siamo lieti di variare la nostra cucina per venire incontro a qualsiasi esigenza dietetica.

 

Examples of our dishes:

Entrées
Asparagus and prawn salad served with Hollandaise sauce
Tataki Salmon served with a sesame seed sauce
Meat tartare
Orange and fennel salad (V)

First courses
Penne with shrimp, courgette and fresh cherry tomatoes
Seafood risotto
"Cous cous alla Trapanese", with seafood and Arab influences
Lasagne Verdi, with basil or cream of artichoke (V)

Second courses
Red Mullet slices in a hazelnut and breadcrumb jacket
Baby squid stuffed with cous cous in a pistachio Grandola,  served with caramelised tentacles
Cumin and fennel sirloin steak
Parmesan flan with mushrooms (V)

Desserts
Lemon and ginger cheesecake
Panna cotta with cream of mango and crumbled amaretto
Fresh fruit salad with ice cream or yogurt and walnuts
Tiramisu

Our menu varies depending on the availability of seasonal, local ingredients.
We often have the possibility of cooking local fresh fish.
We are happy to adapt our recipes to suit all dietary requirements.

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