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We are considering a crewed yacht charter vacation in:
The type of yacht we are thinking of chartering is:


Number of Guests:
Date Beginning: 
Date Ending:
My budget is approximately to charter the entire yacht for one full week.

Bahamas Yacht Charters by Sneed Charters

Sneed Yacht Charters.

(800) 581-7130 / (561)459-5316
LADY S
Previously named FRANCINE
LADY S SAMPLE MENU


Day 1

  • Breakfast

* All Breakfasts could include a variety of seasonal Fresh Fruit, Cereals, Home Made Granola, and Milk & Yoghurt.

  • Eggs alla Fiorentina-  2 Poached eggs over toasted Ciabatta bread, sautéed spinach and Ham, topped with Melted Fontina Cheese.

 

  • Lunch

Appetizers:

  • Pan seared Scallops over Arugula & Orange Salad with Light Spicy Lemon and Cilantro Sauce.
  • Bison Carpaccio, Shaved Grana Padana, Truffle alioli & Chopped Romaine.

 Entrée:

  • Grilled Pear Salad with Mixed Green Lettuce, Gorgonzola Cheese and Walnuts, Red Wine Vinaigrette.
  • Broiled Branzino over Sautéed Veggies Drizzled with Balsamic Reduction.

 

  • Dinner

Appetizers:

  • Carrot & Peas Soup
  • Seared Foie Gras with Apple Chutney & Port Wine Reduction

 Entrée:

  • Grilled Veal Chop, Mustard – Fig Sauce, Rosemary Roasted Potatoes & Asparagus.

Dessert:

  • Warm Chocolate Fondant Served with Vanilla Ice Cream

Day 2

  • Breakfast
  • Buttermilk Pancakes, Fresh Strawberries and Grilled Sausage

 

  • Lunch

Appetizer:

  • Grouper Ceviche with Cucumber, Red Onion, Green Apple, Habanero Pepper & Avocado, served with Tortilla Chips.

 Entrée:

  • Roasted Duck Breast over Cous Cous, Roasted Cherry Tomatoes and Zucchini with Pear and Mustard Sauce

 

  • Dinner

Appetizer:

  • Garlic & Parsley Flavored French Escargots, Roquefort Cheese “au Gratin” served with toasted Focaccia

     Entrée:

  • Black ink Spaghetti with Calamari, Peas and Half Florida Lobster in Saffron Creamy Sauce.

    Dessert:

  • Rum Flambéed Pineapple with Coconut Panna Cotta

Day 3

  • Breakfast
  • “Ranchero Eggs”, 2 Organic Fried Eggs over crispy corn Tortilla with Light Spicy Roasted Tomato & Cilantro Sauce.

 

  • Lunch

Appetizer:

  • Romaine Lettuce Salad with Shaved Parmesan, Truffle Mayo and Thyme Croutons

 Entrée:

  • Soft Corn Tortilla Grilled Seafood Tacos served with a side of Cole Slaw, Avocado & Lime Spicy Sauce and “Salsa Mexicana”

 

  • Dinner

Appetizer:

  • Tequila Flambéed Jumbo Shrimp and Sautéed Mushrooms

     Entrée:

  • Overnight Lamb Shank in Tamarind & Dried Peppers Sauce

    Dessert:

  • Passion Fruit Mousse and Warm White Chocolate

Day 4

  • Breakfast
  • Whole Wheat Waffles with Wild Berries Chutney and Peanut butter Sauce

 

  • Lunch

Appetizer:

  • Assorted Cold Meats Table with Bresaola, Speck, Rustic Salami, Pecorino Cheese and Red Wine Goat Cheese served with Mixed Green Salad.

 Entrée:

  • Spaghetti alle Vongole, with Clams, Red Pepper Flakes in White wine Sauce

 

  • Dinner

Appetizer:

  • Burrata Caprese with Artichockes & Puglia Olives Drizzled with Extra Virgin Olive Oil.

     Entrée:

  • Polenta Crusted Snapper Fillet over White Truffle Green Bean Puree, Grilled Tomato & Portobello Mushroom.

    Dessert:

  • Warm Fig Tart, Strawberry Sauce and Pistachio Ice Cream

Day 5

  • Breakfast
  • Organic Egg Whites Omelet with Smoked Salmon, Scallions & Brie Cheese

 

  • Lunch

Appetizer:

  • Mussels with Capers & Kalamata Olives in Light Spicy Tomato Sauce

 Entrée:

  • Roasted Lamb in Pita Bread Sandwich with Cucumber & Yoghurt Dressing served with Roasted Potatoes.

 

  • Dinner

Appetizer:

  • Chick Peas, Red Onions and Thai Peppers warm Salad Topped with Feta Cheese

     Entrée:

  • Roasted Quails in Mushroom & Walnuts Sauce served with Quinoa.

    Dessert:

  • Phyllo Pastry Stuffed With Dried Dates & Almonds Drizzled with Azahar Flavored Honey

Day 6

  • Breakfast
  • French Toast with Rasin Brioche and Vanilla Sauce

 

  • Lunch

Appetizer:

  • Tempura Shrimp over Zucchini Carpaccio served with Chipotle Aioli.

 Entrée:

  • Calamari & Scallops Black ink Risotto

 

  • Dinner

Appetizer:

  • Bell Pepper & Tomato Soup

     Entrée:

  • Wild Boar Chop in Truffle- Mushroom Sauce Served With Potato Puree And Sautéed Spinach

    Dessert:

  • Chocolate Tiramisu

Day 7

  • Breakfast
  • Scrambled Eggs, Apple wood Smoked Bacon and Whole Wheat Toasted Bread

 

  • Lunch

Appetizer:

  • Pan Seared Tuna with Pineapple & Thai Pepper Sauce with Arugula and Fresh Squeezed Lemon

 Entrée:

  • Elk Burger in Pretzel Bun, Grilled Onions, Frisée Lettuce and Paprika Mayo served with Fries

 

  • Dinner

Appetizer:

  • Prosciutto Wrapped Tomino Pan Seared Cheese and Micro Greens Salad

     Entrée:

  • Grilled Organic Uruguayan Rib Eye Steak with Herbs, Lemon & Garlic Sauce served with Roasted Tri Color Fingerling Potatoes

    Dessert:

  • Raspberry Soufflé with Dulce de Leche Ice Cream 

Sneed Yacht Charters.