Seasonal/Individual Rates | |||||||||
---|---|---|---|---|---|---|---|---|---|
Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | |
Summer 2019 | US Dollars | (Caribbean Terms) All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Winter 2019/2020 | US Dollars | (Caribbean Terms) All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Summer 2020 | US Dollars | (Caribbean Terms) All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Winter 2020/2021 | US Dollars | (Caribbean Terms) All Inclusive | $25,000 | $25,750 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.
DAY 1:
LUNCH: CARIBBEAN CHICKEN SALAD.
SNACK: HUMMUS AND CRUDITIES
STARTER: BUTTERNUT COCONUT CURRY SOUP
MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.
DESSERT: MANGO/ PASSION-FRUIT DELIGHT.
DAY 2:
BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER
LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.
SNACKS: ARTICHOKE SPINACH DIP
STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART
MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.
DESSERT: CHOCOLATE FONDANT
DAY 3:
BREAKFAST: EGG FLORENTINE AND BACON.
LUNCH: SEARED TUNA NICOISE SALAD.
SNACK: QUESADILLA WADGES.
STARTER: CARIBBEAN FISH CAKES
MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.
DESSERT: BBQ BAILEYS BANANAS.
DAY 4:
BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.
SNACKS: PINEAPLLE DIP.
STARTER: MEDITERRANEAN STUFFED PEPPERS
MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE AND AVOCADO ORANGE SALAD.
DESSER: KEY LIME PIE
DAY 5:
BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.
LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.
SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.
STARTER: TUNA TATAR.
MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.
DESSERT: PINA-COLADA CAKE
DAY 6:
BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.
LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD
SNACKS: FLAT BREAD PIZZA
STARTER: ITALIAN PARMESAN BURRESCHETTA
MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.
DESSERT: CAPPUCCINO CHEESE CAKE.
DAY 7:
BREAKFAST: EGG PORTHOLES SERVED WITH BACON.
LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.
SNACK: CHEESE AND MEAT PLATTER.
STARTER: BACON AND AVOCADO EGG ROLLS.
MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.
DESSERT: BLACK FOREST CAKE.
Salon Tv |
Sun Awning |
Special Diets |
Ice Maker |
Generator |
Salon Stereo |
BBQ |
Hairdryers |
Deck Shower |
iPod/Device Hookups |
Internet Access |
Inverter |
Sailing Instructions |
Bimini |