Lagoon 44 is a catamaran of 44.0 feet of length, 24.9 feet of beam and a capacity of 6 persons, which consists of 4 cabins and 4 bathrooms. It was build in the year 2006 from the manufacturer Lagoon
Rates
High Rate:
15,190 USD per week
Low Rate:
10,990 USD per week
MCA Compliant: N/A
Rates are All Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house.
Cruising Permit: Paid by Boat Licenses: Paid by Boat
Seasonal/Individual Rates |
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| Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
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Summer 2019 | US Dollars | () All Inclusive | $10,990 | $12,040 | $13,090 | $14,140 | $15,190 |
Winter 2019/2020 | US Dollars | () All Inclusive | $10,990 | $12,040 | $13,090 | $14,140 | $15,190 |
Summer 2020 | US Dollars | () All Inclusive | $10,990 | $12,040 | $13,090 | $14,140 | $15,190 |
Winter 2020/2021 | US Dollars | () All Inclusive | $10,990 | $12,040 | $13,090 | $14,140 | $15,190 |
Captain Only Rates:
Inquire for Captain only rates
Additional Rate Details:
Rate includes all meals, standard bar with local rum, beer, House wines (Chilean/Argentinian wines - 1 bottle per person per day), juices and soft drinks, fuel and airport pickup on arrival day. Check in at the marina is between noon and 3pm.
Rates exclude 10% tax, pickup or drop off in other locations, Guatemala entry/exit fees, rendezvous diving, ASA courses, gratuity, meals or purchases onshore.
One Way Pickup or Drop Off in San Pedro/Caye Caulker $500 each way; Placencia $700 each way.
4 night minimum year round, except Christmas/New Year which is 7 night minimum. Holiday rates are based on the 6 pax rate and incur a 10% holiday premium.
Summer Base Port: Belize
Summer Operating Area: Belize
Winter Base Port: Belize
Winter Operating Area: Belize
Location Details:
Our base is at Cucumber Beach Marina located in Old Belize City, just 8 miles from the Belize International Airport.
Island Girl SAMPLE MENU
BREAKFAST
- Selection of tropical fruits with local granola, yoghurt & fresh baked breads
- Fluffy banana rum pancakes & bacon
- Mayan chaya eggs served with freshly baked breads
- Cinnamon French toast, local sausage
- Smoked ham, tomato & herb mini quiches
- Breakfast is served with fresh fruit, breads, island jams and a selection of beverages including local artisan coffee
LUNCH
- Tropical shrimp & pineapple salad with ginger, coconut, balsamic dressing
- Fragrant chopped chicken & broccoli salad, peanut ponzu sauce
- Belizean chorizo and rum black bean soup
- Mediterranean fish paella, Greek salad
- Jerk chicken tostadas, pico de gallo
- Garifuna seafood 'sere' soup
- BBQ reef burgers - Guest rated 5 stars!
HORS D’OEUVRES
- Brie, mango chutney and fresh pear croustades
- Caribbean lobster or conch ceviche with fresh tortilla chips
- Garlic shrimp & herb dip
- Lime cilantro hummus with cumin toasted flat bread
- Jerk shrimp taco bites, pina colada crema
- Sushi (subject to catch!)
- Tomato, basil, balsamic bruschetta
- Cocktails include the signature ‘painkiller’ coconut pineapple rum punch with fresh grated nutmeg
DINNER
- BBQ Caribbean lobster with fried plantains and pineapple cilantro salsa
- Catch of the day
- Chef’s whimsical creation with the days catch
- Island shrimp linguine, green herb salad
- Belizean rum marinated BBQ pork tenderloin, ginger sweet potato mash, mango balsamic reduction
- Thai ginger coconut seafood curry, cilantro rice
- Mediterranean feta, herb and roasted red pepper stuffed chicken, fondant potatoes
- Brazilian shrimp 'moqueca', saffron rice
DESSERTS
- Key lime ginger crunch
- Coconut chocolate brownies, hot berry compote
- Bananas foster - Chocolate rum 'salami', chocolate drizzle
- Dragonfruit cheesecake
- Mini tiramisu
- Apple pie bites, vanilla ice cream
- Coconut lime bars
- Assortment of local artisan chocolates
This is a sample menu and subject to change, based on availability of the best produce. Lobster season runs from June 15th to February 15th*