VOLARE

YACHT TYPE: SAIL YACHTS

VOLARE

  • 25,000 / Week
  • 28,750 (High Weekly Price)
  • 25,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: New England
  • Speed: 9 Knots/Hr
  • 4 Guests
  • 2 Cabins
  • 1 Queen
  • 1 Twin
  • Air Conditioning

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Specifications

  • Size: 73.00 Ft
  • Beam: 18.4
  • Draft: 9.4
  • Engine: 1x Cummin 235 HP Diesel main engine Northern Lights Generator
  • AC: Full
  • Year Built: 1998
  • Builder: Sensation Yachts
  • GPS
  • SSB
  • Autopilot
  • Radar

Accommodations

The master stateroom stretches the full beam of the boat. A centerline queen bed with new
custom mattress is flanked by two L-shaped cabinets on either side. A comfortable settee is
located to starboard just for ward of a full-length hanging locker which is found behind the entrance door to the suite. On the forward wall directly in front of the bed, is the entertainment center which houses a new 26″ LCD TV. To port is a lovely sit-down vanity with an opening hinged top, lights and storage. Forward of that is the head. The head includes an inlaid countertop, a large enclosed shower with a tempered glass door and a vacuflush toilet with good ventilation. Forward starboard guest cabin with upper and lower singles against wall. Ensuite head and shower.

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VOLARE 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.

Breakfasts:

French toast with strawberries Eggs, bacon, Engl muffins, melon

Broccoli cheese quiche, prosciutto and melon Pancakes and bacon

Muffins, fruit, yogurt

Rancheros omelettes

Blueberry pecan French toast strada

 Lunches:

Mexican chicken salad / Tex Mex quinoa

Roast beef, cheddar and horseradish, pickles Turkey and blue cheese salads

Italian wraps w/ roasted peppers & penne pasta Chicken Caesar salads or wraps, cuke salad Niçoise salads with tuna or wahoo

Grilled veggies and chèvre salads or wraps

 Hors d'ouvres:

Cheese and fruit platter Caprese skewers

Crudités and dips, hummus

Crab dip

Antipasto platter

Smoked salmon with tarragon mayo Cheddar and chutneys

 Dinners:

Salmon with chives and dill, nutted wild rice, asparagus with lemon butter 

Guinness and honey braised short ribs on a bed of roasted turmeric island sweet potatoes, Brussel sprouts and carrots

 Chicken piccata, orzo, ratatouille

 Pork tenderloin, rosemary cheese biscuits, roasted thyme beets and carrots

 Pan-seared glazed duck over polenta with a tomato ginger cardamom reduction and Serrano honey spiraled zucchini

 Lemon cayenne marinated and seared wahoo on a bed of smoky quinoa with toasted pine nuts, salad of corn, island squash and rocket with cilantro dressing

 Green curry chicken, Asian vegetables and aromatic jasmine rice

Filet mignon with roasted baby potatoes and broccoli rabe

Desserts:

Key lime pie Apple crisps

Vanilla cake with coconut rum frosting Apricots poached in Sauvignon and ginger cardamom lime syrup over vanilla bean ice cream

Brownies

 

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