VIVERE

Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 10 guests with custom glass panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 10 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.

Breakfast

• Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
  Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
• Granola topped with Greek Yogurt & Fresh Fruit
• Smoked Salmon over Poached Eggs and English Muffin
• Pecan Waffles topped with fresh Fruit & Maple Syrup
• Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
• Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
• Prosciutto baked Eggs
• Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup

Soups

• English Pea Gazpacho Served with Roasted Garlic Crostini
• Watermelon Gazpacho
• Zucchini & Grape Gazpacho
• Charleston She Crab
• New Orleans Style Shrimp & Andouille Gumbo
• Butternut Squash Soup
• Tomato Basil
• Clear Onion Soup
• Greek Lemon Chicken
• Miso Soup
• Roasted Cauliflower Soup
• Cannellini Bean and Kale

Salads

• Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette
• Mexican style Chicken Caesar Salad with Cotija Cheese
• Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette
• Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest
• Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade
• Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto
• Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing
• Strawberry Mozzarella Salad with Champagne Vinaigrette
• Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing
• Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing
• Kale Caesar

Lunch

• Ham & Brie with Fig Preserves on toasted Baguette
• Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
• Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
• Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
• Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
• Cotija Cheese with Lime Zest
• Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
• Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
• Ginger glazed Wild Caught Salmon served with a Quinoa Salad
• Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
• Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad

Hors d’oeuvres

• Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
• Bacon Wrapped Scallops
• Jamaican Jerked Shrimp with Mango Salsa
• Tuna Poke- Sashimi Grade Tuna with Avocado
• Tuna Tataki with Seaweed Salad
• Charcuterie Board (Meat, Veggie, Themed)
• Assortment of Deviled Eggs

Dinner

• Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
• Jamaican Jerk Shrimp & Grits
• Gingered Salmon over toasted Quinoa & Sesame Kale
• Crispy Duck Breast with Tamarind Sauce
• Shrimp Prik Khing
• Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
• Coconut Green Curry with Mahi-Mahi
• Thai Cashew Chicken over Jasmine Rice
• Chicken Tikka Masala served over Basmati Rice
• Charleston Shrimp & Grits
• Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
• Pan Seared Swordfish over English Pea Succotash
• Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
• Pappardelle Pasta topped with a Lamb Ragu
• Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
• Tomato & Red Peppers served with Arugula

Dessert

• Chocolate Avocado Mousse
• Ginger Snap Banana Pudding
• Rum Custard
• Chocolate-Espresso Mousse
• Tropical Fruit Trifle
• Ginger Creme Brulee
• Mango Tarts
• Mini Key Lime Pies topped Toasted Coconut
• Lemongrass Panna Cotta
• Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
• Meyer Lemon & Basil Panna Cotta

Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28

Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable

Summer Area: Bahamas, USA – New England, USA – Florida East Coast, USA – South East, USA – North East

Winter Area: Bahamas, USA – Florida East Coast, USA – South East, USA – Florida West Coast

Location Details: US FLAG/Coastwise Endorsement

Winter: Florida / Bahamas – inquire about relocation charges
Summer: New England / Northern USA