Come out and join us for a fun filled evening of food wine and entertainment
call 949-280-2490 to reserve your spot
Vinduvin presents the Holiday Boat Parade with their event on Wednesday December 15th, 2010.
ALL TICKETS ARE WILL CALL - PLEASE BRING A PICTURE ID FOR NAME VERIFICATION
$125 USD per person- 5 Course Sit Down DinnerSOLD OUT
$65 USD per person - Buffet Dinner - Seats Avaliable
call 949-280-2490 or 707-948-6889
Wednesday December 15th, 2010 6pm - 9pm
READ OUR WINE F.A.Q.
Enjoy a cruise through Newport Harbor for 3 hours (a 3 hour tour click to hear song). We are accepting 100 passengers; the ship has 3 decks, First deck is a lounge and dining area, second deck is the promenade and tasting area, third deck is the top so there will be an ample amount of space for intimate conversations.
At the event you can order wine but the order will be fulfilled at the winery and shipped to your home in 2 days time.
Entertainment: DJ Richard Wayne
Time: Boarding at 5:30 PM - Cruising from 6 PM-9 PM
Location: Pacific Avalon Cruises
Adoard the Ambassador Yacht
2901 Pacific Coast Highway
Buffet Menu: $65 USD per person
- Carved smoked spiral ham
- Fillet of Salmon with Garlic Cream Suace, seasoned to perfection
- Penne pasta with artichokes, sun dried tomatoes, capers, and roasted garlic
- Caesar salad
- Bread rolls
- Dessert - Chocolate Fondue Fountain
5 Course Sit Down Dinner: $125 per person
Available at each dining table - International cheese plate offering Gruyere, smoked Gouda, Comte, Danish Blue, Chevre, Jarlsberg, Le Delice (a creme cheese style blue from France), Feta goat cheese and assorted crackers and artisan bread
First Course - Colossal shrimp cocktail
Naturally raised wild caught Pacific shrimp from Alaska
Second Course - Caeser Salad
A wedge of Romain lettuce with handcrafted Caeser dessing, croutons and Reggiano parmesan
Third Course - Sorbet
Blood Orange or Raspberry sorbet
Fourth Course - Prime Fillet Mignon and Chilean Sea Bass
Prime USDA Fillet Mignon cooked to perfection (medium-rare to medium) and Chilean seabass sautéed in black truffle oils then baked with precision and excellence. Accompanied with Delmonico potatoes and Ratatouille
Fifth Course - Creme Brule
Vanilla Bean Crème Brule - Family recipe 3 generations strong.
Questions? email us