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Enjoy the incredible views from Santander up high! We'll pick you up straight from the Station and whisk you away to one of the finest destinations that Santander has to offer, the famous Cathedral, located right in the heart of the city at Bus Stop 1. It has an eye-catching gothic style architecture and was first built a the end of the 12th century. We'll drive straight through the main street of Santander, the Paseo de Pereda. Hop-off at Bus Stop 2 where you can take a leisurely stroll around the peaceful gardens and embrace the beauty of this city. The Cantabrian Maritime Museum is a must-see attraction. Here, at Bus Stop 4, you can discover the Cantabrian Sea throughout its history. Enjoy the breath-taking sea views from up top as we drive you straight to the Sardinero beach, one of the most popular beaches in Santander. Hop-off at Bus Stop 7 to soak up the sunshine and enjoy a nice, cold beer at one of the beach bars. There's even a casino within walking distance if you're feeling lucky. Or if you're more of a golf person, head to the Club de Golf in the Mataleñas at Bus Stop 8.
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Appetizers for an additional charge Seafood Tower Maine Lobster | Alaskan King Crab | Jumbo Shrimp | Bay Scallop Ceviche | Sriracha Cocktail Sauce | Parsley Aioli Shrimp Cocktail Sriracha Cocktail Sauce ~ ~ ~ Entrées choice of one Beet & Goat Cheese Salad (V) Organic Mixed Greens | Roasted Golden & Crimson Beets | Candied Pecans | Orange-Anise Vinaigrette Lobster Bisque Brioche Croutons | Chives Hudson Valley Farms Duck Pastrami Medjol Date Puree | Navel Orange Segments | Artichoke Chips | Micro Arugula Seared Togarashi Tuna Enoki Mushrooms | English Cucumber | Edamame | Red Bell Pepper | Wasabi Cream ~ ~ ~ First Course choice of one Jumbo Lump Crab Cakes Sweet Corn, Red Pepper & Thyme Succotash | Cajun Cream Sauce Miso Glazed Cod Pea & Wasbi Mash | Oyster Mushrooms | Baby Carrots | Sugar Snap Peas | Soy & Sweet Mirin Sauce Maple & Mustard Glazed Chicken Breast Fingerling Potatoes & Chives | Haricot Verts | Dijon Mustard Cream Sauce Braised Beef Short Rib Idaho Potato & Horseradish Mash | Baby Carrots | Pearl Onions | English Peas | Cabernet Sauvignon Sauce Greek Zucchini Fritters (V) Lemon Orzo with Red Onions & Sun Dried Tomatoes | Spring Onion & Cucumber Tzatziki Filet Mignon & Lobster Tail for additional charge Truffle Potatoes | Glazed Baby Carrots | Herb Butter ~ ~ ~ Desserts choice of one Duo of Sorbet (V) Seasonal Sorbet | Fresh Fruit New York Style Cheesecake Salted Caramel Cake Dark Chocolate Ganache | Raspberry Sauce Bateaux Signature Warm Butter Cake Vanilla Bean Ice Cream | Blackberry Sauce Artisanal Cheese Plate Assorted Cow, Sheep & Goat Milk Cheeses | Chili Rosemary Cashews | Quince Paste Coffee & Tea Included *V = Vegetarian *Menu subject to change. Please inform your server if anyone in your party has a food allergy.
Shearwater is a classic Newport-style schooner yacht, only recently recognized as a national landmark in 2009. The vessel was built by Rice Brother Corporation in East Boothbay, Maine, back in a time when yachting was a rare combination of elegance and adventure; Rice Bros. were well known for building luxury pleasure yachts and produced some 4,000 hulls over a period of 64 years. The keel was laid down on January 4, 1929 and a news clip from the Boothbay Register reflects alongside a photograph "Tyler Hodgon at the old Tide Mill is getting out timbers for the schooner to be built at Rice’s. Vessel to be built of native white oak." Traditionally built from hand-hewn native white oak, she was the last boat to be constructed at that yard - likely due to the ensuing Great Depression brought on by the Stock Market Crash that occurred later that autumn. East Boothbay was a small coastal town with shipbuilding being its only industry. About 40 workmen were employed for the construction of SHEARWATER. Her designer Theodore Donald Wells was born in Hudson Falls, N Y on October 22, 1875. He was a naval architect and marine engineer, a member of the Society of Naval Architects and Marine Engineers and also the Institute of Naval Architects London. His education included post-graduate work at the University of Glasgow in Scotland. He began his career as a member of the firm Herreshoff and Wells, N. Y. City in 1902. Working with Herreshoff no doubt had an influence on his designs, which bear similarities to many of the famous Herreshoff designed yachts of that time. From 1903 to 1907 he worked for Wintringham and Wells and then began practicing his profession under his own name. Mr. Wells joined the Navy Department in March 1917 and became Superintending Constructor of the Baltimore District U. S. N. Notable yachts designed and constructed under his supervision are "Viking" a 272 foot steel motor yacht built for George F. Baker in 1929 by Newport News and "Karina" a three masted schooner built for Robert E. Tod in 1932 by Staten Island Shipbuilding. Mr. Tod was a well-known offshore yachtsman as was his former yacht ‘Thistle", which competed in the Emperors Cup ocean race. SHEARWATER was launched on May 4, 1929 and photographs in the Boothbay Register reflect her graceful and elegant lines. Her first Captain, Leon Esterbrook of Edgarton, MA, arrived to take charge of the fitting out. Her owner Charles E Dunlap was a member of the Seawanhaka Corinthian Yacht Club, Oyster Bay, NY and this became SHEARWATER’s first homeport after her completion in late September 1929. It was there in Oyster Bay that she first started to thrill those who sailed in luxury aboard her and those who were privileged to crew her on race day. Since her launching and documentation in Lloyd’s Register of American Yachts in 1929, she has had a colorful history and has been carefully maintained and restored to standards that few contemporary vessels are able to match and is truly a piece of American Maritime History. On November 7, 1942 SHEARWATER was requisitioned by the War Shipping Administration and became a member of The United States Coast Guard’s Coastal Picket Patrol during World War Two. She was painted gray and bore the numbers CG67004. Based at Little Creek, Virginia she patrolled the waters east of the Chesapeake Bay entrance and south towards Cape Hatteras. Her skipper during that period reflected on how they used their free time while out on submarine patrol to race against other yachts and in his own words "sailed in tandem with the schooner Lord Jim, racing in and out of port, up and down the east coast and winning." She was designed and built as a gaff rigged schooner but during this period was changed to a Marconi rig. She carries over 2,550 square feet while under full sail. A true veteran world cruiser, she first transited the Panama Canal in July 1946 and in the late 1970’s and early 1980’s completed a two and a half-year global circumnavigation. In December 1971 Mrs. John B. Thayer of Rosemont, wife of a former trustee and treasurer, donated SHEARWATER to the University of Pennsylvania’s Institute of Environmental Medicine. She was used by the university as a laboratory for research on physiological responses to the stresses of living and working underwater. Captained by James Shearson, she was fitted with compressors, generators, monitoring instruments and a small decompression chamber. She has participated in many Ancient Mariner and Classic yacht races in U S waters as well as racing in the Bay of Islands in New Zealand while on her circumnavigation in the early 1980’s. It is rumored she was once dismasted in the famous Newport to Bermuda race. She was last raced by the current owners in San Diego in May 1995 in the American Schooner Cup and finished second overall. She entered the yacht charter industry in 1966 whilst on the West Coast sailing to the Channel Islands and was again used to generate income to keep her shipshape while owned by the University of Pennsylvania. During the chartering industry’s infancy in the Caribbean, SHEARWATER was known as the " Queen of the Fleet". Today she continues this tradition offering the most unique sailing experience and has passed rigid Coast Guard inspections and can carry up to 49 passengers. We welcome you to join us for an excellent opportunity to experience the ambiance of a vintage sailing vessel while delighting in the splendors of The Manhattan sky-line, the Statue of Liberty or the beauty of the oceans beyond.
The sights of London at night have to be seen to be believed and The London Showboat is the perfect way to do it. Aboard a modern RiverLiner™, we promise a dinner cruise with top quality entertainment both inside and out. Against the night sky the Houses of Parliament, the London Eye, St. Paul's Cathedral, the Tower of London, Tower Bridge, Canary Wharf, the O2 Millennium Dome, the Thames Barrier and many more London landmarks reveal their splendour. History unfolds before your eyes. Afterwards we'll have you dancing all the way back to Westminster to the strains of popular dance music from the last four decades. This is the way to see one of the world's great Capital cities. Menu Scottish Smoked Salmon Mousse with Mustard and Dill Centre, King Prawns with Lemon and Mesclun Salad ~ Tomato, Roast Pepper and Basil Soup ~ Roasted Supreme of Chicken wrapped in Parma Ham,Mushroom with Thyme and Red Wine Sauce served with Dauphinoise Potato and and Seasonal Vegetables ~ White, Dark and Milk Chocolate Truffle Cake with Raspberry Sauce ~ Tea or Coffee and Mints Vegetarian Menu Salad of Feta, Walnuts, Green Beans, Cherry Tomatoes, Roast Peppers, Pumpkin and Olives with Honey Dressing ~ Tomato, Roast Pepper and Basil Soup ~ Lasagne of Artichokes, Spinach, Sauté of Mixed Mushrooms, Goats Cheese with Seasonal Vegetables ~ White, Dark and Milk Chocolate Truffle Cake with Raspberry Sauce ~ Tea or Coffee and Mints You can pre-order the vegetarian menu by selecting ‘Vegetarian’ when making your booking. City Cruises does not guarantee that products are free from nuts or traces of nuts. Please note the Vegetarian Menu MUST be pre-ordered before the day of sailing. Gluten free meals are available with 72 hours advance notice. We are unable to take Vegetarian Menu orders on the night. Fresh Fruit salad dessert is available on request. For any special dietary requirements please call our ReservationsTeam on + 44 (0)20 77 400 400 or send an e-mail to [email protected].
