TAHINA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 50 Ft / 15.3 m |
| Beam | 26.3 Ft / 8.04 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | St. Francis |
| Built - Refit: | 2008 - 2021 |
| Cruising Speed | 7kt knots (nautical miles per hour) |
2 queen cabins with en suite and enclosed shower
1 double cabin (bed is queen width, double length) with pullman berth. En suite with wet shower
-Crew take the starboard double cabin
-Port side double cabin with Pullman berth is available to guests
Full A/C available
Large settee in salon
Cockpit settee and lounge
Cockpit shower
Hot and cold water in all showers and sinks
Forward staterooms: 60 x 80” (queen)
Aft stateroom queen width/double length bed: 60 x 72”
Aft stateroom pullman: 28.5 x 72″
| Dinghy | 13' |
| Dinghy HP | 40 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
Breakfast
Breakfasts are served with Coffee, Tea, Assorted Juices and Fresh Fruit
• Breakfast quesadillas
• Avocado, feta and tomato toast with eggs
• Eggs, crispy bacon and hash browns with toast
• Banana pancakes with maple syrup and berries
• Breakfast sandwiches on English muffins
• Smoked salmon toast with cream cheese, capers, shaved red onion, lemon and fresh herbs
• Yogurt partfaits with granola
Lunch
• Tuna poke bowls
• Fish tacos with tropical salsa
• Caesar salad wraps with grilled sweet potato fries and curry yogurt dipping sauce
• Fresh corn salad with grilled shrimp and pineapple skewers
• Grilled eggplant and tomato salad with gourmet grilled cheese sandwiches
• BBQ beef wraps and pasta salad
• Mexican chicken and rice bowl with fresh salsa and guacamole
Appetizers
• Hummus and prepared olive oil with freshly baked bread
• Conch salad/seafood ceviche and tortilla chips
• Antipasti with olive tapenade, prepared olive oil and freshly baked bread
• Melon balls and prosciutto
• Caprese skewers
• Bacon-wrapped plantains
• Sweet pepper jelly, cream cheese, and crackers
• Chicken satay and peanut sauce
Dinner
• Grilled lobster tails with coconut rice and citrus salsa
• Ribeye steak with mixed mashed potatoes and grilled vegetables
• Seared scallops on a bed of linguine with capers and beurre blanc
• Apricot-sage chicken with carrots and rice pilaf
• Fresh catch with herbed quinoa and grilled marinated peppers
• Thai shrimp and vegetable green curry and rice
• Chicken and rice risotto with green salad
Dessert
• Gourmet ice pops
• Strawberry fool
• Flan with toasted almond and fresh berry garnish
• Skewered grilled fruit with ginger syrup
• Coconut macaroon brownies
• Salty peanut chocolate chip cookies
• Poached pears in wine sauce
| 2 Guests | 19,900 |
|---|---|
| 3 Guests | 20,200 |
| 4 Guests | 20,700 |
| 5 Guests | 21,100 |
| 6 Guests | 21,500 |
| 2 Guests | 19,900 |
|---|---|
| 3 Guests | 20,200 |
| 4 Guests | 20,700 |
| 5 Guests | 21,100 |
| 6 Guests | 21,500 |