RHAPSODY II
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 55 Ft / 16.8 m |
| Beam | 29.6 Ft / 9.04 m |
| Draft | 5.1 Ft / 1.56 m |
| Builder | Lagoon |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 8-9 kts |
1 Primary cabin and 3 guest cabins – all queen size berths ensuite.
| Dinghy | 14.5ft |
| Dinghy HP | 70HP |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Scuba Diving | Yacht offers Rendezvous Diving only |
BREAKFAST
(served with fresh fruit, toast, cereal, juice and freshly ground coffee)
Frittata: Baked frittata with spinach, peppers and feta cheese, served with a side of bacon.
Bagels: Toasted bagels served with smoked salmon, cream cheese, capers, lightly pickled onions.
Caribbean French Toast: Sliced challah with coconut and a splash of Caribbean rum, served with a side of bacon.
Continental: A selection of fresh baked pastries, cheeses, cold meats, yoghurt parfaits, fresh fruit.
Avocado toast: Crunchy sourdough toast with smashed avocado, roasted tomatoes, topped with scrambled egg.
LUNCH
Caesar Salad: Crunchy romaine lettuce, Ruth’s homemade Caesar dressing, crispy homemade croutons, fresh grated parmesan and garlic shrimp.
Burgers: Freshly made meat patties on homemade brioche buns with a selection of toppings. Served with green salad and slaw.
Salmon Salad: Arugula, oranges, Roquefort, pecans and flaked fresh salmon fillet with a fresh orange vinaigrette.
Caprese: A light tasty salad of local leaves and fresh cherry tomatoes, basil, pine nuts, prosciutto and a buratta ball, drizzled with pesto. Served with freshly made focaccia bread.
Sticky ribs: Slow baked glazed ribs served with green salad and potato salad.
CAPTAINS COCKTAIL AND HORS D’OEUVRES WILL BE SERVED EACH EVENING.
MAIN COURSE/ ENTRÉE
Mahi mahi: Fresh grilled mahi mahi. Served with prosciutto wrapped asparagus, crushed crispy baby potatoes and lemon cream sauce.
Chicken: Airline chicken breast stuffed with mozzarella, sun dried tomatoes and fresh basil. Served on a bed of creamy soft polenta with a roasted red pepper sauce.
Tuna: Seared fillet of tuna with crunchy stir fried vegetables, toasted cashews and sesame noodles.
Steak: Tender fillet mignon with homemade chimichurri, garlic roast broccoli, cauliflower puree and oven roast potatoes.
Salmon: Seared fillet of salmon with a minty green pea puree and mushroom and truffle risotto.
Curry: Mild creamy thai green curry with vegetables, served with shrimp skewer and steamed jasmine rice.
DESSERT
Cheesecake: Baked cheesecake served with fresh berries and a berry compote.
Brownies: Freshly baked brownies with warm chocolate sauce and icecream.
Key lime pie: Ginger crust, served with fresh whipped cream and zingy lime zest.
Lemon cheesecake mousse: Served with fresh berries.
Guinness and chocolate cake: Served with grated chocolate and whipped cream.
After dinner liqueurs and coffee available.
| 2 Guests | 36,000 |
|---|---|
| 3 Guests | 36,500 |
| 4 Guests | 37,000 |
| 5 Guests | 37,500 |
| 6 Guests | 38,000 |
| 7 Guests | 38,500 |
| 8 Guests | 39,000 |
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 40,000 |
| 7 Guests | 41,000 |
| 8 Guests | 42,000 |
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 40,000 |
| 7 Guests | 41,000 |
| 8 Guests | 42,000 |