MIDNIGHT MOON
85.00 Ft
$82,000 - $89,500 / per Week
| Summer Base Port: | Nassau |
| Summer Operating Area: | Bahamas |
| Winter Base Port: | Yacht Haven |
| Winter Operating Area: | Caribbean Virgin Islands (US/BVI) |
Price: $82,000 - $89,500 / Per Week
Length: 85.00 Ft
Guests: 6
Speed: 24 knots Knots
Cabins: 4
Build year: 2018
Refit year: 2021
Crew: 3
King Cabin: 1
Queen Cabin: 3
Double Cabin: N/A
Twin Cabin: N/A
Rates
High Rate: $89,500 per week
Low Rate: $82,000 per week
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
Two rate schemes:
Inclusive (ex taxes) or plus expenses - guests may choose which to go to charter agreement
Plus local taxes (Bahamian taxes are 14% or the charter fee)
For the plus expenses rates, please include a 35% APA
Christmas & New Years weeks - two separate weeks
Xmas charters must end by the 27th of December, New Years cannot begin earlier than the 27th of December
• Christmas Week -
Up to 6 guests: $98,500 inclusive plus local taxes.
Or up to 6 guests: $74,800 plus all expenses.
• New Years Week -
Up to 6 guests: $102,000 inclusive plus local taxes.
Or up to 6 guests: $78,200 plus expenses
** Charters include up to 3 hours of engine time per day.
BVI for Winter 2024/2025
Sample Menu
Breakfast
Fresh Eggs (made to order), Fresh Fruit, Granola, Yoghurt, Cereals, Assorted Breads and Fresh Pastries of the day.
Lunch
Local Fish Tacos
Chicken Caesar Salad/Wrap
Mahi Mahi Fish Sandwich
Cheeseburger in Paradise with French Fries
Chicken and Mango Salad with toasted almonds, feta, dried berries, pepitas, and tomatoes in a lemon vinaigrette
Tuna Poke Bowl
Tropical Shrimp Skewers with Rice and Mix Greens Salad
Appetizers
Charcuterie
Macadamia Crusted Goat Cheese with mango salsa, sweet soy glaze and crostini
Baked Brie Phyllo Shells with berry confit and pistachios
Hummus and Tzatziki Crudités
Crab Cakes with a citrus aioli
Jumbo Shrimp Cocktail
Chicken and Vegetable Spring Rolls with Thai dipping sauce
Main Course
Filet Mignon in a red wine demi-glace finished with gorgonzola cheese s/w mashed potatoes and asparagus
Island Pork Tenderloin with roasted brussel sprouts and wild rice
Blackened Mahi Mahi with a mango salsa served over pearled couscous and snap peas
Sweet and Sour Teriyaki Salmon served with basmati rice and green beans
Spicy Lemon and Cashew Chicken served with roasted potatoes and seasonal vegetables
Thai Shrimp and Scallops in a coconut curry reduction over almond rice
Miso Glazed Chilean Sea Bass with shiitake mushrooms and fried rice cake
Dessert
Vanilla Bean Creme Brûlée with fresh fruit
Flourless Chocolate Tort with raspberry coulis
Caramel Glazed Panne Cotta
Strawberry Shortcake with Homemade Biscuits and Cream
Cheesecake with a Mixed Berry Compote
Chocolate Mousse with whipped cream
Key Lime Pie
