Pay half of the price and hold for 2 days. Get 100% return if cancelled.
| Type | Catamaran |
|---|---|
| Builder | Muirhead Trimaran |
| Year Built | 1988 |
| Size | 105.00 Ft |
| Beam | 44 Feet |
| Draft | 5 Feet |
| Guests | 20 |
| Cabins: | 10 |
| Queen: | 10 |
| Single Cabins: | 1 |
| Showers: | 10 |
| Wash Basins: | 10 |
| Heads: | - |
| Electric Heads: | - |
| Pref. Pick-up: | CSY Marina, Road Town |
| Other Pick-up: | by prior arrangement |
| Refit: | annually |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Two 210 HP Caterpillar diesels | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Cell phone Radar SSB GPS chartplotter Limited WiFi (cellular - for e-mails only please) |
| # of Videos: | - |
| # DVDs/Movies: | 40 |
| # CD's: | 150 |
| Camcorder: | No |
| Books: | Lots |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Coc |
| Minimum Age: | inquire |
| Generator: | 4 of them |
| Inverter: | - |
| Voltages: | 110 |
| Water Maker: | Yes |
| Water Cap: | 1200 gals |
| Ice Maker: | Yes |
| Sailing Instructions: | 2 x |
| Internet Access: | - |
| Gay Charters: | No |
| Nude: | No |
| Hairdryers: | No |
| # Port Hatches: | 40 |
| Guests Smokes: | Aft deck Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | No |
| Dinghy size: | 2 x 21 ft |
| Dinghy hp: | 115 |
| Dinghy # pax: | 12 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | - |
| Tube: | - |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | 3 |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Swim platform |
| Sailing Dinghy: | 2 x |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | No |
| Rods: | - |
SAMPLE MENU
Sunday
Lunch: Selection of Cold Cuts and Cured Meats served with a freshly baked Grape and Fennel Bread, Roasted Pumpkin Soup, Garden Salad with assorted dressings, 3 Bean Salad, Cheese platter, Fresh Fruit and Cookies
Appetizer: Crab Cakes w/ Sweet Chili Sauce
Dinner: Chicken Breast Stuffed w/ Artichoke hearts, Pesto and Swiss Cheese Drizzled w/ Olive Oil and Balsamic Vinegar, Whipped Sweet Potato, Sautéed Red Peppers and Haricot Verts
Dessert: Sticky Date Pudding Cake w/ Local Rum Sauce
Monday
Breakfast: Baked Croissants Stuffed w/ Ham, Scrambled Eggs and Provolone Cheese
Lunch: Kung Pao Chicken and 5-Spice Beef w/ Broccoli, Steamed Jasmine Rice, Homemade Spring Rolls, Green Salad, Fruit Platter & Coconut Macaroons
Appetizer: Homemade Pizzas
Dinner: Seared Yellowfin Tuna w/ Wasabi Aioli, Stir Fried Asian Vegetables and Coriander Turmeric Rice
Dessert: Banoffe Pie
Tuesday
Breakfast: Banana Pancakes w/ Toasted Pecans and Maple Syrup
Lunch: Carne Asada and Al Pastor Tacos w/ Black Beans, Spanish Rice, Fresh Fruit Platter & Banana Drop Cookies
Appetizer: Smoked Trout Dip w/ Crostini
Dinner: Steak Au Poivre w/ Oven Roasted Tomato, Sautéed Zucchini and Mushroom, Baked Russet Potato.
Dessert: Chocolate Decadence Cake w/ Raspberry Coulis
Wednesday
Breakfast: French Omelet w/ Pepper Bacon and Warm Cinnamon Buns
Lunch: Korean BBQ Ribs w/ Pumpkin Coconut Soup, Cambodian Coleslaw, Fresh Fruit and White Chocolate Chip Cookies
Appetizer: Chicken Wings w/ Garlic Tahini Marinade
Dinner: Roast Duck Breast w/ Orange Tamarind Glaze, Shitake Mushroom Risotto, Roasted Carrots and Parsnips
Dessert: Crispy Apple Tart w/ Vanilla
Thursday
Breakfast: Egg and Bacon Breakfast Burritos w/ Blueberry Muffins
Lunch: Chicken and Vegetable Pot Pies w/Frisee Salad and Lemon Bars
Appetizer: Steamed Mussels w/ Creme Fraiche
Dinner: Crispy Sesame Salmon w/ Cucumber Salad, Coconut Rice and Sautéed Snow Peas
Dessert: Creme Brûlée
Friday
Breakfast: Eggs Benedict w/ Hollandaise Sauce and Fresh Baked Banana Bread
Lunch: Beach BBQ on Virgin Gorda w/ Creole Chicken, Steamed Red Snapper, Cheeseburgers, Assorted Salads, Chips, Fresh Fruit and Oatmeal Cookies
Appetizer: Grilled Skewered Cajun Prawns w/Andoulli Sausage
Dinner: Coconut Curry Snapper with Rice and Vegetables
Dessert: Key Lime Pie
Saturday
Breakfast: Pina Colada French Toast, Apple Sage Sausage and Maple Syrup
Ship's Bar aboard Cuan Law includes:
Santa Margherita - Prosecco
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax | 13 Pax | 14 Pax | 15 Pax | 16 Pax | 17 Pax | 18 Pax | 19 Pax | 20 Pax | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N | N |
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