C'EST LA VIE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.0 Ft / 9.78 m |
| Draft | 4.0 Ft / 1.22 m |
| Builder | Lagoon |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 9-12kts |
Crew will take port midship cabin
| Dinghy | 15ft |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
SAMPLE MENU by Amy Wessels
WAKE UP TO WONDERFUL:
BREAKFAST BURRITOS
Scrambled eggs, honey glazed ham, cheese and peppers rolled into a burrito and grilled to perfection. Served with an arugula, avocado and oven roasted cherry tomato salad.
SWEET INDULGENCES
Fluffy pancakes or waffels topped with fresh berries, maple syrup and a home-made berry sauce.
EGGS BENEDICT STACK
Lightly toasted English muffins topped with fresh baby spinach, two eggs, crispy bacon and avocado slices, drizzled with home-made hollandaise.
BERRY PARFAIT
Granola and nut clusters served with Greek yogurt, fresh berries and drizzled with raw honey. Coconut flakes, cinnamon, chia seeds and home-made berry sauce served on the side for extra toppings.
BREAKFAST FRITTATA
Cheddar cheese, red pepper and baby spinach baked frittata served with home-made sweet potato hash browns, delicious bacon and fresh avocado slices.
CLASSIC FRY UP
Two fried/scrambled eggs served with maple breakfast sausage links and grilled mushrooms. Whole grain toast served on the side with a variety of jams and spreads.
SCRUMPTIOUS MID-DAY PAUSE
SURF AND TURF ISLAND SKEWARS
Teriyaki glazed shrimp, pineapple and pepper skewers, chargrilled to perfection on the BBQ. Served with an orzo pasta salad.
BYO BURGERS
Build your own island burgers with sesame topped fresh buns, home-made beef patties, cheese slices, grilled pineapple slices, shredded lettuce, tomato slices and caramelized red onions. A variety of condiments available to add to your burger
FIESTA OF FLAVOR
Breaded shrimp and crispy beer battered fish tacos, served with a toasted sesame seed and mango coleslaw, a fresh salsa, guacamole and tortilla chips.
AHI TUNA SALAD
Sesame seared tuna, served on a balsamic tossed arugula salad, topped with slithered almonds, pickled ginger, green seaweed salad and wasabi mayonnaise. Served with garlic bread slices and Amy’s home-made tuna sauce.
PULLED PORK PITAS
Slow roasted pork tenderloin shredded and mixed with home-made BBQ sauce. Served in a grilled pita along with shredded coleslaw and topped with fresh cilantro.
KARIZMA STYLE CRAB CAKES
Home-made lump crab cakes, served with a quinoa and arugula salad and grilled, buttery corn on the cob.
AFTERNOON REFRESHMENTS
PROSCUITO WRAPPED PEARS
with arugula and a balsamic pomegranate reduction
GARLIC AND PARMESAN MUSSELS
grilled in their shells and topped with fresh cilantro
OTA IKA
a Tongan-style ceviche with coconut milk, fresh herbs and lime
CHARCUTERIE CHEESE BOARD
with a variety of cheeses, cold meats, nuts and dried fruit
STUFFED MUSHROOMS
topped with cheese and grilled
LOBSTER EGG ROLLS
home-made with pickled ginger, wasabi and soya sauce
ALFRESCO EVENINGS
THAI CHICKEN CURRY
Tender, boneless chicken breast simmered in an aromatic Thai green coconut curry sauce, infused with ginger and lime zest. Served over a bed of fluffy jasmine rice with stir fried vegetables, a crispy poppadum and a generous handful of fresh cilantro.
PAN SEARED MAHI
Fresh locally caught Mahi Mahi seared golden-brown and served on a bed of mash potatoes with lightly seasoned assorted roasted vegetables. Finished with a drizzling of lemon, butter, garlic and caper sauce.
LOBSTER CABONARA
Linguine pasta tossed in caramelized red onions, parmesan, freshly ground black pepper and smoke salt crystals. Served with melt-in-your-mouth garlic bread.
BBQ NIGHT
A family style meal of marinated slow roasted baby back ribs and chargrilled BBQ steaks, served with twice baked potatoes and a hearty eggplant parmesan.
OVEN ROASTED LAMB
Rosemary and garlic rubbed rack of lamb, roasted to perfection and served on a bed of garlic sautéed potatoes with blistered green beans and broccolini. Finished off with a red wine and balsamic reduction.
PERFECTLY SEARED SALMON
Salmon fillets pan seared with dill, garlic and butter and served on a bed of coconut rice with roasted asparagus spears.
SCRUMPTIOUS DESSERTS
BERRY CRUMBLE PIE
with French vanilla ice cream, drizzled with a home-made berry sauce.
KEY LIME CHEESECAKE
with a graham cracker crust
DECADENT CHOCOLATE BROWNIE
with ice cream and sliced strawberries
DATE TRUFFLES
rolled in coconut and served with a Karizma-style Bushwhacker shot
DESSERT BOARD
with coconut macaroons and chocolate drizzled strawberries
PINEAPPLE UPSIDE DOWN CAKE
freshly baked and sprinkled with cinnamon and coconut
ISLAND COCKTAILS
PAINKILLER
Rum, pineapple juice, orange juice and coconut cream topped with freshly grated nutmeg
PINA COLADA
Rum, pineapple juice and coconut juice
DARK N’ STORMY
Rum, ginger beer and bitters
GINGER MOJITO
Rum, simple syrup, club soda, freshly grated ginger, lime juice and fresh mint
ROSEMARY GIN
Honey and rosemary simple syrup, gin, lemon juice, tonic water
SPECIAL: 10% off now through July, 2026 on charters of 6 or more nights!
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 56,000 |
| 5 Guests | 57,000 |
| 6 Guests | 58,000 |
| 7 Guests | 59,000 |
| 8 Guests | 60,000 |
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 56,000 |
| 5 Guests | 57,000 |
| 6 Guests | 58,000 |
| 7 Guests | 59,000 |
| 8 Guests | 60,000 |
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 56,000 |
| 5 Guests | 57,000 |
| 6 Guests | 58,000 |
| 7 Guests | 59,000 |
| 8 Guests | 60,000 |
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 55,000 |
| 4 Guests | 56,000 |
| 5 Guests | 57,000 |
| 6 Guests | 58,000 |
| 7 Guests | 59,000 |
| 8 Guests | 60,000 |