JUSTIFIED HORIZONS
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 65 Ft / 19.9 m |
| Beam | 33.0 Ft / 10.08 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Lagoon |
| Built - Refit: | 2021 - No Refit Date Set |
Accommodates 10 guests in 5 ensuite queen cabins
Crew will take starboard aft cabin.
| Dinghy | 15 f Highfield |
| Dinghy HP | 60 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
Chef Sara's Sample Menu
Breakfast
Eggs Benedict with poached eggs, smoked salmon, hollandaise sauce over English muffins
Avocado Toast with sauteed mushrooms, tomatoes, fried egg with parmesan cheese
Homemade pancakes with blueberry compote and whipped cream
Shakshuka with crispy bread
Breakfast sandwiches with assorted fruit
Chia seed pudding with assorted fruit and toast
Sausage biscuits and gravy with fried egg
Lunch
Soba noodle salad, grilled chicken with soy ginger dressing
Steak salad with creamy poppy seed dressing
Bang bang shrimp tacos with homemade tortillas
Cheeseburgers with homemade buns and kettle cooked salt and vinegar chips
Homemade pepporini pizza
Lime and cayenne chicken skewers with corn relish and crispy polenta
Fancy grilled cheese with pasta salad
Dinner
Proscuitto wrapped chicken breast stuffed with goat cheese served with romesco sauce and fondont potatoes
Homemade fettucini with seared salmon and lemon caper butter sauce
Filet Mignon with sweet potato pomme pure, bacon wrapped grean beans with chimichurri sauce
Seared swordfish with apple and fennel salad with marinated tomatoes
Seared jumbo shrimp with creamy polenta feta and basil pesto
Seared scallops with celeriac pure, sauteed kale with caper crumbs
Corriander encrusted Ahi Tuna carrot and cucumber slaw with wasabi vinaigrette
Dessert
Olive oil cake with homemade caramel sauce and macerated strawberries
Creme Brulee
Flourless chocolate cake with chocolate espresso ganache
Lemon and blueberry verbena tartlettes
Churro popovers with caramel and chocolate sauce
Blueberry basque cheesecake
Honey and greek yogurt panna cotta with tropical fruit salad
| 2 Guests | 57,000 |
|---|---|
| 3 Guests | 58,000 |
| 4 Guests | 59,000 |
| 5 Guests | 60,000 |
| 6 Guests | 61,000 |
| 7 Guests | 62,000 |
| 8 Guests | 63,000 |
| 9 Guests | 64,000 |
| 10 Guests | 65,000 |
| 2 Guests | 57,000 |
|---|---|
| 3 Guests | 58,000 |
| 4 Guests | 59,000 |
| 5 Guests | 60,000 |
| 6 Guests | 61,000 |
| 7 Guests | 62,000 |
| 8 Guests | 63,000 |
| 9 Guests | 64,000 |
| 10 Guests | 65,000 |
| 2 Guests | 57,000 |
|---|---|
| 3 Guests | 58,000 |
| 4 Guests | 59,000 |
| 5 Guests | 60,000 |
| 6 Guests | 61,000 |
| 7 Guests | 62,000 |
| 8 Guests | 63,000 |
| 9 Guests | 64,000 |
| 10 Guests | 65,000 |
| 2 Guests | 57,000 |
|---|---|
| 3 Guests | 58,000 |
| 4 Guests | 59,000 |
| 5 Guests | 60,000 |
| 6 Guests | 61,000 |
| 7 Guests | 62,000 |
| 8 Guests | 63,000 |
| 9 Guests | 64,000 |
| 10 Guests | 65,000 |