WHITE CAPS

YACHT TYPE: CATAMARANS

WHITE CAPS

  • 35,000 / Week
  • 41,500 (High Weekly Price)
  • 35,000 (Low Weekly Price)
  • Winter Port: Greece
  • Summer Port: Greece
  • Speed: 14 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 4 Double
  • 1 Twin
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 67.00 Ft
  • Beam: 32.1
  • Draft: 5.1
  • AC: Full
  • Year Built: 2021
  • Builder: Lagoon
  • SEA BOB
  • SUP x2
  • Tube
  • Wakeboard for adults and kids
  • Water ski for adults and kids
  • Kayak
  • Snorkeling gear
  • Fishing gear

Accommodations

Accommodates up to 10 guests in 4 Double cabins and 1 twin (That can be converted to Double)

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WHITE CAPS 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

Cereals

Fruit

Cold Cuts – Cheeses

Eggs of your preference

Bread

Butter croissants

Jams

Honey

Hazelnut praline

Coffee – Tea

Fresh juice

American breakfast selections

English breakfast selections

First day

Lunch

Osobouko with roast sauce, mushrooms and linguine pasta

Dinner

Salad Traditional greek rusk salad (dakos) withavocado mousse and tomato frames

Appetizer Sea bass tartar

Main Dish Sautéed grouper fillet with smoked eggplant puree

Dessert Banana caramel cream tart with whipped   cream

Second Day

Lunch

Crayfish with barley

Dinner

Salad Black beluga lentils, with Brussels sprouts and herbs

Appetizer Smoked salmon rolls with arugula and    Philadelphia crème

Main Dish Beef cheeks with pappardelle’s pasta 

Dessert Mille feuille vanilla cream with blueberries

Third Day

Lunch

Briam in the oven with edamame brans and gratin feta

Dinner

Salad Tomato salad with basil oil and greek galotyri

Appetizer Spring rolls feta with tomato jam

Main Dish Lamb sous vide with Thessaloniki’s couscous 

Desert Orange pie with vanilla ice cream

Forth day

Lunch

Roast chicken with gratin potatoes

Dinner

Salad Caprese salad mille feuille

Appetizer Caramelized octopus with Santorini fava

Main Dish Linguine pasta with cuttlefish ink a la vongole

Dessert Chocolate Pie

Fifth day

Lunch

Braised veal with vegetable puree

Dinner

Salad Mixed beets with basil oil and fresh mint

Appetizer Vegetable fish soup with lemon foam

Main Dish Mackerel fillet with hot potato salad and lemon oil sauce

Dessert Lemon cream with dark biscuit soil

Sixth day

Lunch

Traditional giouvetsi milk veal in the hull

Dinner

Salad Mixed green salad with beef fillets and soy   sauce

Appetizer Grilled vegetables with talagani cheese and  balsamic cream

Main Dish French cut ribs on the grill with sweet potatopuree

Desert Sweet profiterole with vanilla ice cream

Seventh day

Lunch

Handmade burgers with aromatic rice

Dinner

Salad Pasta salad with herbs and prosciutto

Appetizer Schinoussa’s fava with smoked eel

Main Dish Thrahanoto with turmeric, wild greens and  seafood 

Desert Chocolate mousse trilogy

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