Disponibilidad a consultar
Todo incluído
  • 6
  • 23m
  • 3
  • Año construcción 1992
    1992
  • 3

Alquilar velero con capacidad para 6 personas en Blue Lagoon ref24183

CNB Bordeaux

Ref Boatjump: 24183
CNB Bordeaux es un velero de 23.0 metros de eslora, 6.0 metros de manga y capacidad para 6 personas que cuenta con 3 cabinas y 3 baños. Construido en el año 1992 en el astillero CNB Bordeaux.
Rates
High Rate:
22,500 USD per week
Low Rate:
18,500 USD per week
MCA Compliant: MCA Compliant
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
 CurrencyTerms2 Pax3 Pax4 Pax5 Pax6 Pax
Summer 2019US Dollars(Caribbean Terms) All Inclusive$18,500$19,500$20,500$21,500$22,500
Winter 2019/2020US Dollars(Caribbean Terms) All Inclusive$18,500$19,500$20,500$21,500$22,500
Summer 2020US Dollars(Caribbean Terms) All Inclusive$18,500$19,500$20,500$21,500$22,500
Winter 2020/2021US Dollars(Caribbean Terms) All Inclusive$18,500$19,500$20,500$21,500$22,500


Additional Rate Details:
Minimum 6 pax rate plus 10% for Christmas
Minimum 6 pax rate plus 15% for New Years

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees - return trips:
SXM to Antigua - $1,000
SXM to BVI - $1,500
SXM to Grenadines - $2,500
Please inquire for delivery fees to other islands
Summer Base Port: TBA
Summer Operating Area:
Winter Base Port: TBA
Winter Operating Area:
Location Details:
Cap II is unable to charter in US Waters

CAP II SAMPLE MENU


Weekly Menu
Day 1


Breakfast

Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice

Lunch

Appetizer
Fried Calamari – Clams Saute' avec croutons
Main Course
Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies
Dessert
Passion Fruit Mousse

Dinner

Appetizer
Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Dessert
Ice Cream And Pears sauted in Red Wine

Day 2


Breakfast

Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice

Lunch

Appetizer
Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Dessert
Key Lime Pie

Dinner

Appetizer
Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Dessert
Peach Tiramisu au Champagne

Day 3


Breakfast

Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice

Lunch

Appetizer
Chef Salmon Salad
Main Course
Vegetable Cous Cous
Dessert
'Pocupine' Pears

Dinner

Appetizer
Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Dessert
Orange Flavoured Flan Caramel

Day 4

Breakfast


Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice

Lunch

Appetizer
Tuna Tartare Mediterranean Style
Main Course
'boat- made' Tagliolini alle vongole & pomodorini
Dessert
Fruit Carpaccio With Ice Cream

Dinner
Appetizer
Bufala Caprese Salad
Main Course
Veal 'Saltimbocca Roman Style' with Artichoke Risotto
Dessert
Center Shock Chocolate Cake


Day 5

Breakfast

Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes

Lunch

Appetizer
Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole
Main Course
Chef 'Ravioli Clams Surprise!'
Dessert
Fresh Sorbet

Dinner


Appetizer
Marinated crudities Of Fish
Main Course
Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Dessert
Creme Brulee

Day 6


Breakfast


Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice

Lunch

Appetizer

Cold Lentils Velute'
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Dessert
Pineapple Cream Caramel

Dinner

Appetizer
Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Dessert
Swiss Carrot Cake

Day 7


Breakfast


Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice

Lunch


Appetizer
Gazpacho
Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Dessert
Panna Cotta with Fruit Coulis

Dinner
Appetizer
Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Dessert
Strawberry Mousse


*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.




 

 

  • Astillero: CNB Bordeaux
  • Modelo: CNB Bordeaux
  • Eslora: 23.0
  • Manga: 6.0
  • Plazas: 6
  • Año construcción: 1992
  • Número de cabinas: 3
  • Número de baños: 3

Comodidades

Hammock
Salon Stereo
Ice Maker
Hairdryers
BBQ
Special Diets
Salon Tv
Water Maker
Deck Shower

Navegación

Inverter
Bimini

Atención inmediata personalizada