2020 Lagoon 78' _{(23.78 m)} Lagoon

Lagoon 77 Sailing Catamaran for 8 guests with a master cabin balcony, and jacuzzi on the flybridge for 8 guests.

2 x BBQ

4 x Ice Makers

Pull tube- Blaster and Towing Mattress

Large Floating pad for the water

Seabob X 1 

Sublue Sea Scooters x 4

Wake Board

Water Ski

Fishing Gear ( 8 fishing rods, Gaff Hook, Fishing lures, and tackle)

2 x Paddleboards

Go Pro Underwater Camera

Drone Camera

TV's in all cabins

24 Bottle Wine Cooler

5 drink lockers

4 person Jacuzzi on the flybridge

3 Main Dining Areas, Cockpit, Saloon, and Fly Bridge

Front Cockpit

Many Bunny Pads

Underwater Blue Lights on Yacht and Jet Tender

Upper deck lounge with Jacuzzi

Stern swimming platform With Hydraulic lift for easy boarding and access to the water

Extra-wide weather/side decks.

E-Foil Board ( available with an additional Rental Cost )

Caribbean Fusion-Style culinary point of view that seeks to incorporate local ingredients and cuisines with guest

preferences. Confident in creating unique menu options to meet all guest needs, including dietary restrictions, allergies, and preferences

Breakfast: All breakfast served with Yogurt, Granola, Fresh fruit platter, toast, eggs to order, and bacon

or sausage links.

California Avocado Toast topped with a poached egg

Lobster Benedict with hollandaise on an English muffin

Lox and Bagels with sliced onion, cream cheese, capers, and lemon

Crème Brule French Toast

Fluffy Buttermilk Banana Pancakes

Vegetable Frittata, sauteed mushrooms, spinach, and cheeses

Fluffy waffles topped with whipped butter and rum syrup

Lunch

Caribbean Chicken Salad served with fresh baked bread

Crab Cakes Island style with sweet and spicy remoulade over a bed of local greens

Tuna Poke Bowls, sushi rice, spicy mayo, avocado, carrots, edemame, cucumbers, and mango

Fish Tacos, “catch of the day”, grilled pineapple salsa & avocado crema, with black beans and rice, and grilled street corn

Burrata, arugula, Pancetta, cantaloupe salad served with fresh baked bread

Salmon Nicoise Salad served family style with a lemon Dijon dressing

Greek feast, chicken kebabs Greek salad, stuffed grape leaves, tzatziki, and warm pita

Sundowners

Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to include one of the following:

Charcuterie board / Hummus / Caprese / Baked Brie / Guacamole / Spinach Artichoke Dip / Buffalo

Chicken Dip

Starters

Refreshing watermelon Mint Salad

Coconut Butternut Squash Soup, vegan and gluten free

Bang Bang Shrimp sweet and spicy

Grilled Aubergine with Buffalo Mozzarella and a balsamic drizzle

Bahamian Conch Salad with freshly caught conch

Lobster Bisque and garlicy crostini

Tuna Tartare with passionfruit lime and crystalized ginger

Mains

Honey Bourbon Braised Pork tenderloin, garlic infused mash, with seasonal vegetables

Blackened local line caught Mahi Mahi over sticky coconut rice with mango puree and macerated bell peppers.

Seared Filet Mignon, dauphinoise potato, & roasted asparagus

Baked Snapper with lemon caper sauce, parmesan mushroom risotto

Butter Poached Local Spiny Lobster with smoked gouda polenta, and local seasonal veg

Pan Seared Grouper with forbidden rice, pea & mint puree, and roasted seasonal vegetables.

Lemony Shrimp over a bed of squid ink linguini dotted with robust cherry tomatoes served with garlicky crostinis.

Dessert

Madigascar vanilla panna cotta, berry coulis and fresh berries

Crème Brule

Chocolate Mousse

Banana Foster Cheesecake

Key Lime Pie

Eaton Mess

Vanilla poached pears with marscapone and Chambord glaze

*All menu items can have Gluten Free options as well as Vegetarian, Vegan, and any other preferences, allergies, and dietary restrictions.

The menu changes based on guest preferences and availability of products.