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THE

II EXPERIENCE:

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  • 4 World Class Crew

  • Diving Equipped

  • European Trained Mixologist/Masseuse

  • Creative Cocktails

  • Curated Fine Wine List

  • Ultimate Relaxation Massages

  • Jacuzzi on Flybridge - Watch the stars with an unobstructed view of the sky

  • Backlit Agate Bar

  • Large Salon with U Shaped Sofas

  • Pop Up Large TV in the Salon with Surround Sound

  • Pop Up TV’s in Master and VIP Staterooms

  • Indoor Dining for 8

  • Aft Cockpit Dining for 8

  • Ciele Etoile - starry sky ambience in the aft cockpit

  • Sun Awning in the Forward Cockpit

  • Galley Down

  • Large Yoga Area on Flybridge

  • JL Audio Speakers Throughout

  • 2 Heated Cockpit Showers

  • 2 Jetboards

  • 2 Seabobs

  • Kayaks and Paddle Boards

  • Waterskis, Wakeboards, Subwing and Snorkel Gear

  • Zar ZF5 Tender

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Brioche Ginger French Toast

with passionfruit compote and crispy bacon

Overnight Oats & Chia Bowls

with fresh coconut, tropical fruit blueberries, blackberries, and crushed macadamia nuts

Fresh Southern Biscuits and Sausage Gravy

vegetarian, vegan, and gf versions upon request

Huevos Rancheros

served with roasted tomatillo salsa, fresh pico de Gallo, feta, & spicy black beans

Crispy Brussels Sprout & Sharp Cheddar Quiche

with maple sausage links and berry chia cups

Prosciutto, Gruyere, & Egg Puff Pastry Knots

served with spiced coffee cake & fresh fruit

BREAKFAST MENU

LUNCH MENU

Maryland Crab Cake Benedicts

with citrus hollandaise and arugula greens

Leafy Kale Salad

with parmesan & balsamic vinaigrette, crispy Italian croutons, and spicy grilled flank steak with avocado pepper crema

Mandarin Orange Shrimp Salad

shaved carrots, arugula & microgreens, gingery parsnip & carrot puree, orange wedges, topped with glazed shrimp

Bibimbap Bowls

sweet & spicy beef & mushrooms with pickled watermelon radish, bright purple cabbage, yellow peppers, and kimchi aioli over sticky rice

Colorful Bell Pepper and Garbanzo Salad

with fresh burrata, poached eggs, crispy pancetta, and oregano vinaigrette 

Crispy Mahi Mahi Tacos

with roasted chickpeas, quick pickled purple cabbage slaw, shredded carrots, and avocado crema

APPETIZER MENU

Charcuterie and Cheese Boards

with house-made
pickles and dips

Fresh Focaccia Flatbreads

with prosciutto, mozzarella, & arugula

Grapefruit & Lime Caribbean Ceviche

with bright sweet peppers & green apple in a coconut milk base

Cheesy Garlic Knots

fresh from the oven with herbed olive oil

Savory Stuffed Bella Mushrooms

served with lemon & artichoke dip

Bright Pickled Shrimp Tostadas

with avocado, tomatoes, & pickled onion

Jerk Spiced Mahi Filets

with tropical mango curry, coconut rice, and fresh mango salsa

Southern Shrimp & Grits

with roasted butternut squash, charred red pepper & tomato salsa, zucchini ribbons, and spicy sprouts

Lemony Pork Piccata

buttery white wine & caper sauce over angel hair pasta and summer squashes

Pistachio Crusted Lamb

over mushroom quinoa and crispy broccolini with pistachio, mint, & lemon pesto

Grilled Steaks

with crispy potato stacks, lemon & parmesan asparagus and a side of zesty chimichurri

Lemon & White Wine Caribbean Lobster Tails

served with pea & mushroom risotto or leek & butter gnocchi with gremolata

DESSERT MENU

Fresh Ginger Molasses Cake

with strawberry compote, candied ginger, and vanilla cream

Coconut and Vanilla Bean Rice Pudding Cake

with fresh raspberry jam 

Salted Dark Chocolate & Coconut Tart

with pomegranate
and dragonfruit

Rich Nutella Cupcakes

with toasted meringue frosting and crusted hazelnut

Tropical Pineapple Rum Cake

with a butter rum glaze and toasted coconut

Tangy Lemon Curd

and strawberry parfaits with coconut cookie, walnuts, and candied blackberries

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