EARNOUT

• Type : Power
• Beam : 25 Feet
• Draft : 3.6 Feet
• Pax : 6
• YearBuilt : 2024
• Builder : Two Oceans
• CruiseSpeed : 8-10 knots
• MaxSpeed : 20 knots
• Engines : Engines - 2 x Cummins QSB6.7 550 HP Generator - 1 x Oman 21.5kw MDKDV
• JetSkis : No
• ScubaOnboard : Yacht offers Rendezvous Diving only
• CaptainName : TBA
• Flag : TBA

Breakfast:

1. Classic Eggs Benedict with Smoked Salmon/ Canadian Bacon and Creamy Hollandaise Sauce
2. Continental Breakfast with Charcuteries and Cheese
3. Banana Waffles with Maple syrup, Fresh Berries and Bacon
4. Poached Eggs wrapped in Ham, Tomato and Spring Onion served with Bacon Roses
5. New York Style Bagels with Smoked Salmon, Cream cheese, Capers and Red Onions
6. Cinnamon and Maple Syrup French Toast served with Parma Ham
7. Spinach, Leek and Mushroom Quiche

All served with Coffee, Teas, Fruit Juice, Cereal, Fresh local fruits, Yoghurts and an assortment of Bagels and Breads

Lunch:

1. Spiny Lobster or Seared Tuna Nicoise Salad drizzled with Italian Herb Dressing and served with Warm Baguette
2. Tuna or Salmon Poke Bowls with Sushi rice, Asian vegetables and Pickled ginger.
3. Grilled Chicken with Pineapple and Mango Salsa, Potato wedges and a Green Salad
4. Local Fish Taco Salad with Gaucamole, Sour Cream and Jalapenos
5. Pineapple and Ginger Braised Ribs, Creamy Coleslaw and Chickpea Salad
6. Thai Tuna Salad with Soy and Honey Dressing
7. Sun Dried Tomatoes, Olives, Spinach and Feta Pasta Salad with Creamy Basil Pesto Dressing

Appetizers:

1. Local and Imported Cheese Platter with Red Onion Marmalade
2. Black and Green Olive Tapenade served on Crostinis
3. Creamy Spinach Pastry Wheels
4. Smoked Local Fish Dip with an Assortment of Crackers
5. Anti-Pasta Platter - a variety of Italian Salamis, Marinated Artichokes, Peppers, Olives and Cheese served with Crispy Baguettes
6. Jalapeño Poppers with Homemade Ranch Dressing
7. Hot Artichoke and Spinach Dip with Tortilla Wedges

Starters:

1. Mediterranean Stuffed Peppers with a Balsamic reduction
2. Caramelized Onion and Brie Tarts served on Shredded Lettuce
3. Creamy Garlic, Onion and Tomato Mussels with Toasted Bread Fingers
4. Polenta with a Saltfish Ragout
5. Portobello Mushroom and Pesto Melt with Warm Roasted Pine Kernels
6. Beet and Goats Cheese Salad on a Stick
7. Watermelon, Feta and Olive Salad

Mains:

1. Ginger Sesame Salmon, Rice Noodles and Sautéed Seasonal Vegetables
2. Orange Brandy Pork Tenderloin, Potato and Zucchini Gratin, Walnut, Cranberry and Spinach Salad
3. Coconut Shrimp Curry, Saffron Basmati Rice, Mango and Tomato Salad
4. Grilled Marinated Steak with a Mushroom Sauce, Sweet Potato Rounds, Avocado and Orange Salad
5. Honey and Mustard Grilled Mahi-Mahi, Lemon Basmati Rice, Aubergine and Lentil Salad with Goat's Cheese and a Balsamic Reduction
6. Rosemary Marinated Rack of Lamb with Herb Butter, Basil Gnocchi, Sautéed Asparagus
7. Tray-baked Chicken with Tomatoes on the Vine, Sweet Potato Mash and a Seasonal Salad

Desserts:

1. Local Rum Chocolate Fudge Pie with Raspberry Coulis
2. Cinnamon Glazed Grilled Pineapple with Homemade Coconut Ice Cream
3. Local Lime Pie with Fresh Whipped Cream
4. Moorish Sticky Toffee pudding with Homemade Vanilla Ice Cream
5. Passionfruit Mousse with Chocolate Sauce
6. Poached Pears with an Amaretto Sabayon
7. Roasted Banana Pudding with Italian Meringue

All served with Local Coffees and Fine Liqueurs