Lagoon 62 is a catamaran of 62.0 feet of length, 32.8 feet of beam and a capacity of 8 persons, which consists of 4 cabins and 4 bathrooms. It was build in the year 2016 from the manufacturer Lagoon
Charters of less than 5 nights available depending on schedule and season, please inquire.
Holiday Season - 7 nights minimum please.
Christmas week - Up to 8 guests - US$37,000
New Years week - Up to 8 guests - US$39,000
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
Summer Base Port: Virgins
Summer Operating Area: Caribbean Virgin Islands
Winter Base Port: Virgins
Winter Operating Area: Caribbean Virgin Islands
Location Details:
Virgins year round
ECLIPSE SAMPLE MENU
Some samples from Lisa’s galley aboard Eclipse…
BREAKFAST
- Delicious Tropical Banana Pancakes
- Fresh Garden Vegetable Omelette
- Classic Eggs Benedict
- Cinnamon French Toast
- Huevos Rancheros wrapped in a Sun Dried Tomato Tortilla topped with Pico de Gallo
- Belgian Waffles
- Eggs Florentine with toasted Pumpernickel Medallions
LUNCH
- Caesar Salad with Lemon Chicken and Chef Lisa’s own dressing
- Black Bean Burritos with mixed cheeses, sour cream, and salsa
- Cheeseburgers in Paradise. A full half pound of traditional flavor.
- Blackened Mahi Mahi with Tropical Caribbean Cole Slaw
- Perfect Turkey Pasta Salad and Fresh Breadsticks
- Orange-spiced Seared Ahi Tuna Salad on a bed of mixed greens topped with Citrus Lemon Dressing
HORS D'OUEVRES
- Baked Artichoke Dip
- Crab Stuffed Mushroom Caps
- Renegade Nachos Supreme – a huge serving served family style
- Sun Dried Tomato Hummus with Toasted Pita Chips
- Baked Orange Brie Almondine
- Spinach Dip
- Fresh Vegetables with Cracked Pepper Dill Dip
APPETIZER
- Black Bean Soup
- Mixed Baby Greens with Raspberry Vinaigrette and Goat Cheese Crostini
- Zucchini Bisque – Chef Lisa’s own special recipe
- Tomato Basil Bruschetta
- Runaway’s New England style Conch Chowder
- Spinach Salad with Cranberries and Toasted Walnuts
- Vichyssoise
DINNER
- Chicken Cordon Bleu – A delicious French classic. Hand rolled chicken breast with fresh Prosciutto and Swiss Cheese
- Rosemary Roasted Pork Tenderloin with Passion Fruit Puree
- Veal Marsala over Angel Hair Pasta
- Teryaki Marinated Swordfish, Wild Rice, Asparagus with Hollandaise Sauce
- Bacon wrapped Filet Mignon with Cracked Peppercorn Au Jus and a roasted Vegetable Medley
- Baked Mahi Mahi topped with Black Bean and Corn Salsa
- Shrimp Scampi on a bed of Wild Rice Pilaf
DESSERT
- Bananas Gomez
- Raspberry topped Cheesecake
- Chocolate Almond Cherry Cake with Fudge Glaze
- Key Lime Pie
- Coconut Caramel Flan
- Lemon Mousse
- Chocolate Turtle Tart