VENTANA

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Description

This beautiful 2018 Lagoon 520 offers five queen cabins each with private ensuite baths including electric heads, vanity and separate showers. Cabins and boat offer wonderful natural lighting and great ventilation plus fully air-conditioned depending on guests desires. The salon will seat up to 10 guests in comfort for lounging or dining. Ventana’s exterior offers alfresco dining for up to 10 guests, top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous lounging areas, there is plenty of space for gathering as a group or finding a private place for one or two to relax. TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 1 Scurfer, 1 Surfboard, 3 Fishing Rods, & Onshore Games. DIVING: Offered via rendezvous only

Specifications

Size: 52.00 Ft
Beam: 29
Draft: 5
Engine: Twin 75HP diesels 11 Kw generator
AC: Full
Year Built: 2018
Builder: Lagoon

Tube
Sub Wing
Wakeboard
Paddle boards
Surf boards
Big floating mat

Onboard WiFi limited, no streaming please.

Accommodations

Cabins and boat offer wonderful natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.

5 guest queen cabins each with private en-suite electric head, vanity and separate shower. Crew have separate twin bunk cabin and private head. Entire yacht is full air-conditioned for client comfort.

All heads are fresh water flush. Both forward heads have shower stalls, midship starboard head is a wet head, aft port cabin is a shower stall and aft starboard is a half-wet head (vanity is outside shower with toilet in shower area.

Salon offers lounge/formal dining area in addition to aft deck alfresco dining.

Top fly-bridge offers seating and lounge area with 360 degree view. There is also a lounge area forward behind the large trampolines.

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VENTANA 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.

DAY 1 - DAY BREAK

Fresh coconut milk chia pudding with fruit

Paleo pancakes

Bison sausage

Black bean mushroom sausage

Garlic grits

Soft scrambled eggs brioche french toast

DAY 1 - MIDDAY

Garlic roasted cauliflower with yellow raisin and caper gremolata

Sumac and garlic marinated chicken thighs

Cumin roasted carrots

Lamb and mint meatballs with dill yogurt sauce

Grilled romaine salad and butter croutons and white anchovies

DAY 1 - HORS D'EOUVRES

Watermelon, mint and rose gazpacho

Caviar, creme fraiche, and smoked salmon johnny cakes

Bleu cheese stuffed bacon wrapped dates

DAY 1 - MAIN

Seared crispy skin snapper on chantarelle & blueberry wild rice resting in roasted tomato and onion broth

Garlic roasted lions mane mushroom on a bed of Baba Ganoush and cous cous with roasted chili squash

Seared magret duck breast with cauliflower puree topped with a port wine and demi glace reduction

DAY 1 - DESSERT

Milk tart topped with cinnamon and lightly macerated season berries

DAY 2 - DAY BREAK

House cultured yogurt with granola and fruit

Crispy Bacon

Soft Scrambled Eggs

Fruit and nut smoothies

Crepes Avocado Toast

DAY 2 - MIDDAY

Green papaya and mango salad with spicy peanuts and pickled ginger

Spicy chicken larb

Green vegetable curry with saffron rice

Sweet chili roasted brocoli

Spicy mushroom egg rolls

DAY 2 - HORS D'EOUVRES

Muffaletta puff pastry bites

Vegan queso with tortilla chips

Caprese bites

DAY 2 - MAIN

Prime roast beef served roast carrot puree, Crispy brussel sprouts and savory au jus

Spear caught fish of the day nestled on top of twice cooked eddplant, topped with a sauce vierge

Cauliflower steak on a bed of tabouleh and topped with a yellow raisin caper relish

DAY 2 - DESSERT

Chocolate caramel tart with frensh vanilla gelato

DAY 3 - DAY BREAK

Bananas foster pancakes

Fruit salad

Gruyere and pancetta quiche

Vegan quesadillas

Breakfast burritos

DAY 3 - MIDDAY

Fried fish sandwich with house pickles and briny tartar sauce

Brie, smoked chicken, and blueberry compote paninis

Vegan tomato and onion grilled cheese with pesto dip

Grilled vegetable orzo salad

Japanese ginger marinated cucumber salad

DAY 3 - HORS D'EOUVRES

Prime beef tartar with egg yolk, batarga, and pomme gaufrette

Oyster and shiitake mushroom larb

Curried carrot soup

DAY 3 - MAIN

Prime beef tenderloin paired with duck fat potatoes

Garlic parmesan asparagus and topped with sauce bordelaise

New orleans style shrimp and grits

Vegan mushroom bolognese with walnuts

DAY 3 - DESSERT

Beignets with cafe au lait pot de creme

DAY 4 - DAY BREAK

Blueberry scones

Chorizo and parmesan scrambled eggs

Tofu scramble with roast bell peppers and confit cherry tomatoes

Chocolate chip waffles with bourbon caramel

Fruit parfait

DAY 4 - MIDDAY

Cucumber tomato salad with balsamic vinaigrette and fried garlic

Fish and chips

Eggplant and vegan cheese napoleons

Garlic marinated grilled jumbo shrimp with remoulade

Camembert and prime ribeye steak sandwiches with au jus

Miso glazed roasted eggplant

DAY 4 - HORS D'EOUVRES

Fresh snapper ceviche with mango, jalapeno, and ponzu

Vegan elotes

Fried bread

DAY 4 - MAIN

Red snapper on a bed of parsnip puree, creamed asparagus broth and topped with gremolata

Grilled lamb chops with celeriac tart and garlic peach chutney

Season vegetable ratatouille with roasted garlic bread crumbs

DAY 4 - DESSERT

Gianduja chocolate mouse with caramel whipped cream and crisped chocolate rice

DAY 5 - DAY BREAK

Granola, seasonal fruit and fresh ricotta

Chorizo and melted gruyere hash browns

Smoked salmon benedict with dill hollandaise

Mango blueberry and oat smoothies

DAY 5 - MIDDAY

Fish sauce caramel chicken wings

Dry fried garlic green beans

Black bean mushroom burger with pineapple jalapeno slow

Roast beef sandwish with provolone and rich au jus

Confit garlic and cherry tomato salad with grated squash

Friend plantains

DAY 5 - HORS D'EOUVRES

Vegetable samosas

Fresh onion soup

Rabbit and pistachio gallentine

DAY 5 - MAIN

Mustard and white wine braised rabbit quarter served with braised cabbage and asparagus

Crispy tofu quinoa bowl and miso ginger glaze and roast vegetables

Seared bay scallops served with a curry leaf ginger sauce and curry spiced carrots

DAY 5 - DESSERT

Apple tart tatin with Cinnamon gelato

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”

“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”

“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”

“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”

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VENTANA

Inquire About This Yacht:

Description

Specifications

Accommodations

Inquire About This Yacht:

VENTANA Sample Menu

Select Yachts Testimonials

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