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Water2Wine Cruises

Reservation Summary

Cruise: Seasonal Dinner Cruise edit

Location: Columbia Point Marina

December 21, 2019 at 6:30pm (2.5 hours)

Important Info

Dietary requirements can be catered for and guests will be asked to provide this information during the booking. Please note: Menus, times, prices and routes are subject to change.

Please note, for groups of 12 or more a 15% gratuity will be added to your reservation. Reservations for 11 or less, staff gratuity is not included.
Guests
Ages 13 and older x $75.00 = $0.00
ID required at check in x $70.00 = $0.00
No meal included x $35.00 = $0.00
Add-ons
x $50.00 = $0.00
Chocolate Covered Strawberries, Rose Petals & Bottle of Treveri Blanc to Blanc Champagne!
Must be booked at least 48 hours in advance.
x $20.00 = $0.00
Selection of meats, cheeses, crackers and accoutrement, serves two to four. $20.00 each.
Must be booked at least 48 hours in advance
x $10.00 = $0.00
Three grilled tiger prawns added to entrée selection. $10 per entrée.
x $18.00 = $0.00
Chefs choice, serves up to four.
Must be booked at least 48 hours in advance.
x $30.00 = $0.00
x $10.00 = $0.00
For personalize message in a bottle, please add your text in the comment box
x $10.00 = $0.00
Honorary Captain Hat (Black, White, Gold)

About This Event

Package Includes
• 2 ½ hour cruise on the mighty Columbia River
• Your own private table
• Complimentary beverage upon boarding
• Delicious three-course plated dinner
• Soda, coffee, tea and water service
• Full-service bar available for the purchase with specialty cocktails, wine by the bottle and glass, beer and non-alcoholic beverages

Boarding: 6 pm I Cruise: 6:30 - 9 pm I Columbia Point Marina in Richland

Dinner Menu (November - February)
Starting Course
House-made bread served with herbed butter
& Apple and Fennel Salad
(GF)
mixed greens, celery, shaved red onion, creamy poppy seed dressing

Main Course - Your choice of Entrée
Shoulder Tender Steak (GF)
Roasted beef shoulder tender steak with green peppercorn au poivre and creamy brandy sauce.
Served with roasted winter vegetables and au gratin potatoes.
-or-
Baked Salmon (GF)
Oven-baked salmon topped with scallions and creamy dijon vinaigrette. Served with roasted winter vegetables and au gratin potatoes.
-or-
Chicken Kiev (GF)
Stuffed chicken thigh with spinach and mushrooms, topped with sun dried tomato sauce. Served with roasted winter vegetables and au gratin potatoes.
-or-
Mushroom Barley Risotto (Vegetarian/Vegan)
Roasted broccoli, pearl barley, and sautéed crimini mushroom. Served with roasted vegetables.

Dessert Course
Carrot Cake

brown butter cream cheese frosting, fried carrots

V=Vegetarian, Vg=Vegan, GF=Gluten-free


*Menus, times, prices and routes are subject to change. Dietary requirements can be catered for and guests will be asked to provide this information during the booking.