Sailing Cat Saboré

2 King cabins and 2 Queen cabins, all with en suite heads & showers (center cabin assigned to crew)

Saboré has set a new standard the crewed charter industry. Her immense size and attention to detail has proven to one of the best yacht layouts in the catamaran world.

“Our first impression was the shear size of her. Our accommodations were vast and the materials and colors used were do lavish. Deep cherry wood, ivory leather and suede? Is this really a boat?”

Food Aboard Saboré • • •
BREAKFASTS
• Belgium waffles with whipped cream and fresh strawberries.
• Omelet souffle with smoked salmon and creamy dill cheese.
• Breakfast mushrooms stuffed and baked with eggs and vine ripe tomatoes.
• Freshly baked croissants with a selection of tropical jam.
• Tower of pancakes loaded with exotic fruits and syrup.
Served with a selection of fresh fruit, juices, cereal, freshly ground coffee, and a selection of fine teas.

LUNCHES
• Local lobster tails grilled with lemon and butter.
• Warm duck breast salad with honey and orange dressing.
• West Indian shrimp and pineapple platter.
• Pecan and basil pesto with linguine.
• Souvlaki: lightly curried pork with Greek yogurt and cucumber dressing in herby wraps.
• Scrumptious homemade pizzas.
• Mediterranean style mezes.
Served with different salads and homemade breads. Examples: Orange, spinach, and avocado salad with rosemary focaccia bread; frisse tomato, olive, and feta salad with crusty homemade harvester; tabouleh or cous cous.

Also served with your choice of quality wine such as a crisp Pinot Grigio or a lighty fruity beaujolais, a deep golden Chardonnay or an aromatic Bordeaux.
APPETIZERS
• Goat cheese and orange salad.
• Moules Marinieres.
• Pan seared giant scallops with pancetta and grilled asparagus tips.
• Tray baked bell pepper filled with boursin, cherry tomatoes, olives, basil, and marjoram.
• Steamed asparagus with zesty lemon aioli.
• Fresh tomato and basil soup.

DINNERS
• Sea bass almandine with lemon butter sauce on watercress salad.
• Tender pork loin medallions with pear, port, and mustard sauce.
• French trimmed rack of lamb with a delicious herb crust and pesto sauce.
• Seared tuna with honey soy glaze, sesame, grated ginger, and chives.
• Local swordfish topped with fresh tomato and onion relish.
• Filet mignon with red wine demi-glaze topped with a wad of melty camembert.
Served with your choice of quality wines from a selection of fabulous vineyards — Robert Mondavi, Hawkes Bay, Georges Dubouef, Saint Emilion, and Beringer.

VEGETARIAN OPTIONS
• Thai green curry with jasmine rice.
• Wild mushroom and pignola pie.
• Nut roast with cranberry sauce.
• Carmelized onion and feta tartlettes.
• Veggie rissotto.