Description
Once a rarity in the world of full-production boats, 50-something express yachts were a fast-growing segment of the luxury yacht market until the Great Recession hit. This popular model (called the 5370 Express in 2002; 5470 Express in 2003; 540 Express in 2004–06; and the 560 Express in 2007–11) is the largest express-boat offering yet from Cruisers.
Read More About It Topside, the circular lounge aft in the cockpit converts at the push of a button into a huge sun pad. Visibility from the walkaround helm is excellent and wide side decks provide secure access to the foredeck. Additional features include a fully cored hull, prop pockets, excellent access to the spacious engine room, and an extended swim platform with a transom compartment for an optional davit. Among several engine choices, Volvo 715hphp V-drive diesels cruise at 28 knots (low to mid 30s top).
The Gourmet Meal.
Option 1
Appetizers
Cheese tray with cold cut
Fruit tray
Snacks
Chips with Guacamole and Mexican salsa
Mexican style seafood (sea-bass with lime juice, onion, avocado, cucumber salt & pepper tomato and shrimps and octopus)
Tuna Sashimi
Coconut shrimps
Lunch/Dinner
Chicken or Beef or Shrimp kebabs
Steamed vegetables with rice
Dessert
Avocado mousse with chocolate ice cream
Option 2
Appetizers
Fruit kebabs
Bruschetta with basil pesto
Snacks
Shrimp cocktail
Octopus salad with chips
Quesadillas or chicken quesadilla or meat quesadilla with guacamole
Tuna Salad
Lunch/Dinner
Nayarit style Fish with vegetables or rice or salad
Stuffed chicken with vegetables in sage sauce
Dessert
Mousse duo ( avocado & passion fruit)
Option 3
Appetizers
Cheese tray with cold cut
Fruit tray with seasonal fruits
Snacks
Shrimps Aguachile (shrimps with cucumber, red onion,cilantro, serrano chile, garlic ,lemon juice salt & pepper)
Guacamole with chips
Fish ceviche Mazatlan style
Tuna tartare
Lunch/Dinner
Cordon bleu with with mushroom sauce
Dessert
Avocado and strawberry mousse duo
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