{"id":21772,"date":"2015-04-13T17:32:34","date_gmt":"2015-04-13T22:32:34","guid":{"rendered":"https:\/\/www.boatmiami.com\/yachts\/floridian-princess\/"},"modified":"2015-04-13T17:32:34","modified_gmt":"2015-04-13T22:32:34","slug":"floridian-princess","status":"publish","type":"yachts","link":"https:\/\/www.boatmiami.com\/es\/yachts\/floridian-princess\/","title":{"rendered":"Floridian Princess 120′ – Guests 360"},"content":{"rendered":"\n

Boat Miami offers The Floridian Princess, a large party yacht for Corporate Cruises and Social Events in Miami & Fort Lauderdale.<\/h3>\n\n\n\n

This 400 passenger commercially licensed vessel, offered by Boat Miami, seats 240 guests in her large dining area. The Motor Yacht Grand Floridian<\/strong> is especially suitable for corporate meetings and product launches. Floridian Princess<\/strong> has full media capabilities and flexible meeting spaces. Boat Miami specializes in Florida & Caribbean yacht charters and sales both sailing yachts or power boats in Miami, Fort Lauderdale and the Florida Keys.<\/p>\n\n\n\n

\n
Accommodations<\/strong><\/summary>
\n

The Floridian Princess is USCG certified for 400 guests plus crew for day-cruises and evening parties. She has a full Bridal suite accessible by elevator. This elevator can be used for transportation between decks for any guests with limited mobility. <\/p>\n<\/div><\/details><\/div>\n\n\n\n

Amenities<\/strong><\/summary>
\n

An extremely well-appointed yacht, built in 2008, with plenty of space for dancing, socializing and generally having a great time. The dining room can accommodate 240 guests at one sitting. Dinners can be buffet style or sit-down. For wedding charters, the yacht can offer ceremony and reception and a range of special services, including officiants, flowers, and entertainment. <\/p>\n<\/div><\/details><\/div>\n\n\n\n

Layout<\/strong><\/summary>
\n

Boarding deck or main deck includes an ample and tastefully decorated salon with comfortable armchairs, and a boardroom style meeting table for 6 persons. the first upper deck is the dining deck for 250 persons, the third deck is where all the action happens with a dance floor, flexible table arrangements and a large bar. The upper deck is a great place to watch the world, see the stately homes along the inland waterway, Port Everglades or the Miami city lights in the dusk and the setting sun over Biscayne Bay. <\/p>\n<\/div><\/details><\/div>\n\n\n\n

Wedding Package<\/strong><\/summary>
\n

Celebrate your Wedding Ceremony<\/strong> or Reception<\/strong> on the luxury yacht Floridian Princess. Her maximum and working capacity is 400 guests. An onboard ceremony is optional but many brides prefer the experience of being married by the Captain. This would be a non-denominational ceremony or<\/strong> you can bring your own officiant. <\/p>\n\n\n\n
Wedding Package<\/strong><\/td> 100 Guests<\/strong><\/td>Price<\/strong><\/td><\/tr><\/thead>
Charter of the Vessel 4 Hrs.<\/td>Whole Boat<\/td>$3,950<\/td><\/tr>
Fuel Charge<\/td>$400<\/td>$400<\/td><\/tr>
Dockage from Home Dock<\/td>$500<\/td>$500<\/td><\/tr>
Minimum Menu<\/td>$55<\/td>$5,500<\/td><\/tr>
Standard Open Bar<\/td>$28<\/td>$2,800<\/td><\/tr>
Champagne Toast<\/td>Included<\/td><\/td><\/tr>
Ceremony by Captain<\/td>Included<\/td><\/td><\/tr>
Wedding Cake<\/td>$3 x slice<\/td>$300<\/td><\/tr>
Service Charge (Not a gratuity)<\/td>20%<\/td>$2,690<\/td><\/tr>
Florida Sales Tax<\/td>6%<\/td>$968.40<\/td><\/tr>
TOTAL<\/strong> <\/td><\/td> $17,108.40<\/td><\/tr><\/tbody><\/table>\n\n\n\n

The gratuity is discretionary and the amount depends on your satisfaction with the service. A 5% to 15% gratuity is customary. <\/p>\n<\/div><\/details><\/div>\n\n\n\n

Menu<\/strong><\/summary>
\n
The Key West<\/strong> $55.00 per person<\/td><\/tr>
Welcome Platters on DisplayAssorted Vegetable Crudites <\/em>Served with House made Dips
<\/em>Imported and Domestic Cheeses with Fresh Tropical Fruits & Berries <\/em>With Flatbreads and Crackers<\/em>Hors d\u2019 Oeuvres Passed Butler Style (Select four) <\/em><\/td><\/tr><\/tbody><\/table>\n\n\n\n

Vegetable Spring Rolls Served with a sweet Thai chili sauce
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Fresh Mozzarella, Basil, Sundried Tomato, Kalamata Olive and Marinated Mushroom
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi RollsSalads (Select one)
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese
Tossed Garden Salad
Greens tossed with Tomatoes, Cucumbers, Onions and Citrus VinaigretteBaby Field Greens Tossed with Walnuts, Blue Cheese Raspberry VinaigretteEntrees (Select two)
<\/em>Prime Rib of Beef or Roasted NY Sirloin
<\/em>Served with Wild Mushroom Cabernet Demi Glace and Horseradish Sauce<\/em>Roast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly<\/em><\/p>\n\n\n\n

Baked Mahi Mahi
Herb Crusted with Tarragon & Basil, Lemon Beurre Blanc<\/em><\/p>\n\n\n\n

Blackened Mahi Mahi
Served with a Mango Salsa over Cous Cous<\/em><\/p>\n\n\n\n

Herb Crusted Salmon
Served with a Hollandaise Sauce<\/em><\/p>\n\n\n\n

Chicken Rollatini
Stuffed with Proscuitto, Fresh Basil, Roasted Red Pepper & Provolone Cheese<\/em><\/p>\n\n\n\n

Artichoke Chicken
Saut\u00e9ed with Artichoke Hearts, Capers, Diced Tomatoes & Olive Oil in a light demi sauce<\/em><\/p>\n\n\n\n

Chicken Marsala
Saut\u00e9ed in a Marsala Wine sauce with mushrooms<\/em><\/p>\n\n\n\n

Chicken Francaise
Saut\u00e9ed in butter, white wine, lemon<\/em><\/p>\n\n\n\n

Honey Baked Ham
Served with a house made Raisin Sauce<\/em><\/p>\n\n\n\n

Roasted Pork Loin
Boneless Center Cut Loin served with Gravy & Homemade Granny Smith Applesauce<\/em><\/p>\n\n\n\n

Whole Roasted Turkey Breast
Pan Gravy, Whole Berry Cranberry Sauce Fresh Herb Stuffing <\/em>Accompaniments
Chef\u2019s Vegetable du Jour <\/em>& <\/em>Choice of: Rice Pilaf, Garlic Mashed Potatoes or Pasta Primavera
<\/em>Fresh Baked Rolls & Butter<\/em>Desserts <\/em>(Choice of)
<\/em>Miniature Pastries and Chocolate Dipped Strawberries <\/em>Butler <\/em>Passed on Third and Fourth Decks, <\/em>
Or
<\/em>Dessert Station on Third Deck With Assorted Cakes and Pies<\/em>Coffee and Tea Station <\/em>The Pacific Menu at $65 per person
<\/strong><\/p>\n\n\n\n

WELCOME PLATTERS ON DISPLAY
<\/strong><\/h5>\n\n\n\n

Assorted Vegetable Cruditees served with Dips
Imported and Domestic Cheeses &Tropical Fresh Fruits & Berries
With Flatbreads and Crackers<\/em><\/p>\n\n\n\n

Hors\u2019 oeuvres Passed Butler Style <\/strong>(Select five)<\/em><\/p>\n\n\n\n

Vegetable Spring Rolls
Served with a Sweet Thai Chili sauce
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Mushroom, buffalo mozzarella, sundried tomato and fresh basil
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi Rolls
Herb Crusted Lamb Lollipops
With a sundried tomato mint jelly
Sea Scallops Wrapped in Prosciutto With a Mango Chutney Shrimp Cocktail
Sesame Seared Tuna on Wonton
Pepper Crusted Filet Mignon on Crostini
Prime Tenderloin with a Raspberry-Horseradish Coulis
Beef Wellington<\/p>\n\n\n\n

Salads<\/strong> (Select one)
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese
Tossed Garden Salad
Greens tossed with Tomatoes, Cucumbers, Onions and Citrus Vinaigrette
Tomato & Mozzarella Salad
Beefsteak Tomatoes, Fresh Mozzarella,
Balsamic Vinaigrette
Baby Field Greens
Tossed with Walnuts, Blue Cheese
Raspberry Vinaigrette
Spinach Salad
Bacon, Mushrooms, Egg, Balsamic Vinaigrette<\/p>\n\n\n\n

Entrees <\/strong>(Select three)<\/em><\/p>\n\n\n\n

Prime Rib of Beef or Roasted NY Sirloin
Served with Wild Mushroom Merlot Demi Glace and Horseradish Sauce<\/em><\/p>\n\n\n\n

Roast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly<\/em><\/p>\n\n\n\n

Baked Mahi Mahi
Herb Crusted with Tarragon & Basil, Lemon Beurre Blanc<\/em><\/p>\n\n\n\n

Blackened Mahi Mahi
Served with a Mango Salsa over Cous Cous<\/em><\/p>\n\n\n\n

Herb Crusted Salmon
Served with a Hollandaise Sauce<\/em><\/p>\n\n\n\n

Crispy Duck L\u2019Orange
Grand Marnier Orange Sauce<\/em><\/p>\n\n\n\n

Chicken San Remo
Spinach, Cream, Sundried Tomatoes, Mozzarella Cheese<\/em><\/p>\n\n\n\n

Chicken & Shrimp Sambuca
Saut\u00e9ed with Sambuca Romano, Butter & Farfalle Pasta<\/em><\/p>\n\n\n\n

Paella
Traditional Spanish Style mix of Seafood, Chicken & Chorizo with Saffron Rice<\/em><\/p>\n\n\n\n

Accompaniments
<\/strong>Asparagus Bundles & Choice of:
Roasted Potatoes, Rice Pilaf or Pasta Primavera
Fresh Baked Rolls & Butter<\/em><\/p>\n\n\n\n

Dessert <\/em><\/strong>(Choice of)<\/em><\/p>\n\n\n\n

Miniature Pastries and Chocolate Dipped Strawberries
Butler Passed on Third and Fourth Decks,
Or
Dessert Station on Third Deck
With Assorted Cakes and Pies<\/p>\n\n\n\n

Coffee and Tea Station <\/em><\/strong>The Riviera Menu<\/strong> at $75.00 pp<\/p>\n\n\n\n

Welcome Platters on Display <\/strong>
Assorted Vegetable Crudit\u00e9s Served with Chef\u2019s Dips
Assorted Domestic & Imported Cheeses<\/em>
Tropical Fresh Fruits & Berries <\/em>Assorted Sushi and Sashimi <\/em>With Pickled Ginger, Wasabi & Soy Sauce <\/em><\/p>\n\n\n\n

Hors d\u2019oeuvres <\/strong>Passed Butler Style (Select six)
Vegetable Spring Rolls
Spanikopita
Brie Cheese in Puff Pastry
Raspberry & Almond
Swedish Meatballs
Mini Franks in a Blanket
Italian Stuffed Mushroom Caps
Asparagus Wrapped in Proscuitto
Coconut Crusted Chicken Tenders
Crab Cakes with a Key Lime Mustard Sauce
Antipasto Skewers
Crab Stuffed Mushrooms
Chimichurri Beef Satay
Smoked Salmon on Cucumber
Assorted Sushi Rolls
Herb Crusted Lamb Lollipops With a Sundried Tomato Fresh Mint Syrup
Sea Scallops Wrapped in Prosciutto With a Mango Chutney Shrimp Cocktail
Sesame Seared Tuna on Wonton
Pepper Crusted Filet Mignon on Crostini
Prime Tenderloin with a Raspberry-Horseradish Coulis
Beef Wellington <\/em><\/p>\n\n\n\n

Salads <\/em><\/strong>(Select one)
<\/em>Tomato & Mozzarella Salad
Beefsteak Tomatoes, Fresh Mozzarella,
Balsamic Vinaigrette
Baby Field Greens Tossed with Walnuts, Blue Cheese Raspberry Vinaigrette
Caesar Salad
Crisp leaves of Romaine with jumbo croutons & Pecorino Cheese<\/p>\n\n\n\n

Spinach Salad Bacon, Mushrooms, Egg Balsamic Vinaigrette <\/em><\/p>\n\n\n\n

Entrees <\/strong>(Select three)
<\/em>Carved Tenderloin of Beef
Served with Wild Mushroom Merlot Demi Glace<\/em><\/p>\n\n\n\n

Veal Osso Bucco
Over Orzo with Veal Demi<\/em><\/p>\n\n\n\n

Roast Leg of Lamb
Slow Roasted with Pan Gravy, Mint Jelly<\/em><\/p>\n\n\n\n

Florida Mahi-Mahi or Salmon
Baked, Grilled, Blackened or Herb Crusted<\/em><\/p>\n\n\n\n

Crispy Duck L\u2019Orange
Grand Marnier Orange Sauce <\/em><\/p>\n\n\n\n

Pistachio Nut Crusted Yellowtail Snapper
Served with a Calvados Brandy Sauce<\/em><\/p>\n\n\n\n

Prime Rib of Beef or Roasted NY SirloiN
Served with Wild Mushroom Merlot Demi Glace and Horseradish Sauce<\/em><\/p>\n\n\n\n

Macadamia Nut Crusted Sea Bass
Amaretto Di Sorono Beurre Blanc<\/em><\/p>\n\n\n\n

Chicken San Remo
Spinach, Cream, Sundried Tomatoes, Mozzarella Cheese<\/em><\/p>\n\n\n\n

Chicken & Shrimp Sambuca
Saut\u00e9ed with Sambuca Romano, Butter & Farfalle Pasta<\/em><\/p>\n\n\n\n

Lobster Ravioli
Lobster, shrimp, Ricotta and Parmesan Cheese<\/em><\/p>\n\n\n\n

Paella
Traditional Spanish Style mix of Seafood, Chicken & Chorizo with Saffron Rice<\/em><\/p>\n\n\n\n

Accompaniments
<\/em><\/strong>Asparagus Bundles & Wild Rice Pilaf or Fingerling Potatoes & Pasta Primavera
Freshly Baked Rolls & Butter<\/em><\/p>\n\n\n\n

Dessert<\/strong>Miniature Pastries and Chocolate Dipped Strawberries
Butler Passed on Third and Fourth Decks
&
Dessert Station on Third Deck With Assorted Cakes and Pies<\/em><\/p>\n\n\n\n

Coffee and Tea Station <\/strong>Menu Upgrades and Add-ons <\/strong><\/p>\n\n\n\n

Displays:<\/p>\n\n\n\n

Fresh Whole Smoked Salmon Display <\/p>\n\n\n\n

Served with fresh dill sauce, cucumber and crostini <\/em><\/p>\n\n\n\n

Baked Brie Display <\/em>served in a chafer <\/em><\/p>\n\n\n\n

Amaretto Di Sorono, Fresh Berries with crostini <\/em><\/p>\n\n\n\n

Caviar Display <\/em><\/p>\n\n\n\n

Privately selected caviar variety <\/em><\/p>\n\n\n\n

Antipasto Display <\/em><\/p>\n\n\n\n

Assorted Italian Meats and Cheeses <\/em><\/p>\n\n\n\n

Fresh Mozzarella, Marinated Mushrooms & Vegetables <\/em><\/p>\n\n\n\n

Kalamata Olives and more\u2026. <\/em><\/p>\n\n\n\n

Stations:<\/p>\n\n\n\n

Sushi and Sashimi Station (Live action): <\/strong><\/p>\n\n\n\n

Fresh Assorted Fish and Rolls to include: <\/em><\/p>\n\n\n\n

Tuna, Salmon, Eel, Crab, Shrimp, etc. <\/em><\/p>\n\n\n\n

($150 attendant fee per chef) <\/em><\/p>\n\n\n\n

Raw Bar (Live Action): <\/strong><\/p>\n\n\n\n

Littleneck Clams and select Cold Water Oysters <\/em><\/p>\n\n\n\n

Add Large Shrimp <\/em><\/p>\n\n\n\n

Add Jumbo Shrimp <\/em><\/p>\n\n\n\n

Add Lobster Cocktail <\/em><\/p>\n\n\n\n

($150 attendant fee per chef <\/em>) <\/em><\/p>\n\n\n\n

Pasta Station (Live Action):<\/strong><\/p>\n\n\n\n

Choice of pastas, sauces and ingredients <\/em><\/p>\n\n\n\n

To include: <\/em><\/p>\n\n\n\n

Choice of two pasta types <\/em><\/p>\n\n\n\n

Three Sauces <\/em><\/p>\n\n\n\n

& Items such as <\/em><\/p>\n\n\n\n

Gulf Shrimp, Chicken, Porcini mushrooms, Goat cheese, Sundried Tomatoes, <\/em><\/p>\n\n\n\n

Artichoke Hearts, Peppers, Tips of Asparagus and more! <\/em><\/p>\n\n\n\n

($150 attendant fee per chef <\/em>) <\/em><\/p>\n\n\n\n

Pan Asian Wok Station (Live Action):<\/strong><\/p>\n\n\n\n

Asian sauteed shrimp or Samari Chicken <\/em><\/p>\n\n\n\n

Wok-seared with choice of bok choy, avocado, <\/em><\/p>\n\n\n\n

Curry-coconut milk, macadamia nuts, bamboo shoots, <\/em><\/p>\n\n\n\n

Water chestnuts, peanuts and Asian spices accompanied by <\/em><\/p>\n\n\n\n

Udon noodles & long beans <\/em><\/p>\n\n\n\n

($150 attendant fee per chef <\/em>) <\/em><\/p>\n\n\n\n

Latin Fiesta Station:<\/strong><\/p>\n\n\n\n

Seafood Paella with scallops, shrimp, lobster, <\/em><\/p>\n\n\n\n

Mussels, Littleneck clams and saffron rice; <\/em><\/p>\n\n\n\n

Display of yucca, plantain and boniato chips <\/em><\/p>\n\n\n\n

With tomato-cliantro & mango-green apple salsa; <\/em><\/p>\n\n\n\n

Hand-carved chimichurri rubbed pork tenderloin. <\/em><\/p>\n\n\n\n

Down on the Bayou Station:<\/strong><\/p>\n\n\n\n

Beer-braised pork shoulder & cheddar cheese grits; <\/em><\/p>\n\n\n\n

Red beans and rice with fresh Andouille sausage; <\/em><\/p>\n\n\n\n

Collard greens and Carolina-style sweet corn bread <\/em><\/p>\n\n\n\n

Grill Station:<\/strong><\/p>\n\n\n\n

Fresh Grilled steaks, chops, ribs, sliders and more\u2026 <\/em><\/p>\n\n\n\n

Butler <\/em><\/strong>Passed Additions:<\/em><\/strong><\/p>\n\n\n\n

Shrimp Cocktail <\/em><\/p>\n\n\n\n

Large or Jumbo <\/em><\/p>\n\n\n\n

Coconut Crusted Shrimp (skewered) <\/em><\/p>\n\n\n\n

Herb Crusted Lamb Lollipops <\/em><\/p>\n\n\n\n

Served with a Sundried Tomato, Mint Jelly <\/em><\/p>\n\n\n\n

Maine <\/em>Lobster Cocktail (skewered) <\/em><\/p>\n\n\n\n

Baked Stuffed Lobster <\/em>Bar Pricing <\/strong><\/p>\n\n\n\n

Premium Open Bar<\/em> \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026 $ 28.00 per person <\/em><\/p>\n\n\n\n

Beer and Wine Open Bar \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.. $ 21.00 per person <\/em><\/p>\n\n\n\n

Premium Brunch Bar \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.. $ 24.00 per person <\/em><\/p>\n\n\n\n

(includes <\/em>Champagne <\/em>, Bloody Mary\u2019s & Mimosas) <\/em><\/p>\n\n\n\n

Soda and Juice Bar \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.. $ 14.00 per person <\/em><\/p>\n\n\n\n

After Dinner Cordial Service \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026. $ 8.00 per person <\/em><\/p>\n\n\n\n

(Grand Marnier, Bailey\u2019s, Kahlua, Tia Maria, Drambuie, Amaretto, Frandgelico, Sambuca) <\/em><\/p>\n\n\n\n

Cappuccino\/Espresso Station \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026 $ 6.00 per person <\/em><\/p>\n\n\n\n

Wine Pour Tableside during Dinner (glassware) \u2026\u2026\u2026\u2026.. $ 6.00 per person <\/em><\/p>\n\n\n\n

*Frozen Drinks \u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026\u2026.. $ 5.00 per person <\/em><\/p>\n\n\n\n

*choice of two: <\/em><\/p>\n\n\n\n

Daiquiris (Banana, Peach, Strawberry, Lime) <\/em><\/p>\n\n\n\n

Pina Colada <\/em><\/p>\n\n\n\n

Rum Runner <\/em><\/p>\n\n\n\n

Mango Colada <\/em><\/p>\n\n\n\n

Lemon Freeze <\/em><\/p>\n\n\n\n

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