Catamaran The Annex

Catamaran The Annex is a 2013, 58' Leopard catamaran offering BVI crewed yacht charters. With a fly-bridge deck and accommodations for up to 10 guests in 4 Queen cabins plus 1 Twin cabin which is convertible to a King, she's a popular mid-range, luxury choice for families, couples or special occasions.

Rates from $27,950 to $32,000. View full rates & availability.

For full details, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.


THE ANNEX
THE ANNEX SAMPLE MENU


Meal service on an inclusive yacht is tailored to your preferences, but meals are prepared for the entire group. Some limited substitutions may be possible, but not separate meals for each member of your charter group. Some food and drink items requested may not be available in your charter destination although every effort will be made to track down your requests or its equivalent. Please inquire in advance if you have any questions about your dietary requirements.?

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Breakfast

*All breakfast served with your choice of freshly ground coffee or tea, fresh fruit juices and a selection of cereals, yoghurts, platter of fresh local fruit and boat baked breads with preserves.

Pancakes- with a topping of your choice- Fresh berries and White Chocolate sauce; Banana and Toffee; Cinnamon and Fresh Lemon Juice or Real Maple Syrup

Waffles ? la Mode- Waffles with homemade Ice Cream and Strawberries drizzled with Syrup

Sweet or Savoury French toast- Your choice of Cinnamon and Maple Syrup or Thyme infused Mushroom, grilled with Cheese

Croissant- Turkey, Bacon or Smoked Salmon with Cheese, on a bed of Rocket and Avocado

Omelette- 2/3 Eggs with Balsamic Caramelized Onions, Basil and melted Brie?

Classic Bacon and Eggs- Eggs to the style of your choice with Crispy Bacon, Grilled Tomato and a Rosemary infused Hash Brown

Eggs Benedict- Poached Egg on a bed of Fresh Spinach, Grilled Brown Mushroom topped with a Silky Hollandaise Sauce

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Lunch

Chilled Melon wrapped in Prosciutto Ham with Ginger and Fresh figs

Tricolore Salad- Italian Buffalo Mozzarella with Ripe Vine Tomatoes, Avocado and Basil-Pine Nut Pesto

French Onion and Gruyere Tart with Green Herb Salad and Dijon Mustard dressing

Baked Goats Cheese Salad- Perfectly baked Goats Cheese on a mixed bed of Salad Leaves with Walnuts and a Light Herb and Lemon Dressing

Mango and Spicy Beef Salad

Spaghetti with Clams, Chilli Garlic and Lemon ? ?

Smoked Chicken Ciabatta with Zesty Paprika Mayonnaise, Avocado, Rocket and Wasabi

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Dinner

Canap??s: Crab and Corn Cakes; Nachos with Salsa and Guacamole; Sundried Tomato and Bononcini Pastry Cups; Crisp Toast with Caper and Anchovy Tapenade; Sesame Crackers with Crispy Scallops and Wasabi Mayo; ? Lamb Frickadel with Sweet Chilli Dip; Bruschetta topped with Cream Cheese, Chives and Salmon

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Starters

Beef Carpaccio- Thinly sliced topped with Rocket and Parmesan Shavings drizzled with a Light Herb and Mustard Dressing

Baked Camembert- Half a French Camembert Round, stuffed with Garlic and Rosemary with a Sweet Cranberry Sauce. Served with Melba Toast

Beef Satay with Coconut and Chilli Coriander Peanut Sauce

Grilled Asparagus- Warm fresh Asparagus served with a Smooth Hollandaise Sauce and Parmesan Shavings ?

Oven baked Creamy Garlic Mushrooms, Crumbed and topped with Cheese. Served with French Bread

Seared Scallops with Pea Puree and Shallot Vinaigrette

Wild Mushroom and Thyme Tart with Garlic Blanched Green Beans and Truffle Oil

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Mains

Cannelloni- Oven Baked Spinach and Ricotta stuffed Cannelloni tubes covered in a Garlic, Tomato and Basil Sauce, topped with a Classic B??chamel and Parmesan. ?

Beef Fillet Medallions with Red Wine Reduction- served with Dauphine Potatoes and Legumes

Grilled Mackerel- with Bay Leaf and Lemon Sauce served with Roasted Red Peppers and a Bean, Ricotta and Mint Salad

Oven Baked Chicken Breast- Stuffed with Spinach and Ricotta, wrapped in Bacon. Served on a Bed of Rice or Potato Mash

Mixed Vegetable Pasta- Your choice of Pasta with Mixed Garlic and Herb Roasted Vegetables, topped with Warm Sundried Tomato Ch? vre?

Rack of Lamb- Served with Roasted Garlic Tomatoes, Saut??ed White Wine Mushrooms and Baby Spinach?

Risotto Stuffed Tomatoes- Juicy Tomatoes stuffed with Creamy Risotto topped with Feta, Crumbed and Grilled. Served with a Balsamic and Thyme Glaze

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Desserts

White Chocolate Cheesecake with Strawberry Coulis and Milk Chocolate Shavings

Profiteroles with Chocolate Sauce

Mini Pineapple Pavlova?

Champagne Fizz

Toffee Banana with Cinnamon Ice cream

Traditional Tiramisu?

Chilli Chocolate Mouse Trio


(888) 670-6884 / (954) 980-9281


   

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