a 1 day course for complete beginners that teaches the application of asp quick dip acrylic powder nail colour – a new system offering a hard wearing finish and colour longevity for clients that prefer additional strength.
a 1 day course for beginners teaching the basics of manicure, pedicure and nail polish application techniques. . top features you will be taught basic manicure, pedicure and nail polish application techniques, with a combination of demonstration and practical time key learnings upon completion of this course you will be able to perform a manicure, pedicure treatment and apply nail polish you will have an understanding of the health & safety, anatomy & physiology, client consultation and aftercare advice needed for these treatments
Welcome Aboard - You’re in for a special time from the moment you are escorted to your table. Many tables are designed for cruise style seating with other guests, reminiscent of ocean-going cruises. Order drinks, then feel free to explore the ship while the crew casts off for two fabulous hours.
Bon Appétit - Your waiter will invite you to the Grande Lunch Buffet. Everything is freshly-prepared. Take as little or as much as you like.
Oooo, ahhhh - while you dine, they will entertain you with a fascinating narrated tour of DC's historic harbour easily seen from the huge panoramic windows.
Stroll Outside - Take your drinks topside and relax on the largest outdoor deck in the city.
Rock The Boat - From line dances to top 40 hits from various genres and styles, the DJs know how to get everyone up and dancing, right to the end of your cruise.
2015 LUNCH MENU
The Salad
Served with freshly baked rolls and butter.
Spirit Salad
Mixed greens tossed with cranberries, chili almonds and apples, served with roasted garlic balsamic or apple bacon vinaigrette
Classic Caesar
Romaine, parmesan cheese and herb croutons tossed in our house caesar dressing
The Entrées
Signature Spirit Short Ribs
Asian-style short ribs and scallion mashed potatoes
Pan-Seared Chicken
Seasoned chicken breast topped with wild mushroom ragoût, served over herb polenta
Baked Tilapia
Herb-crusted tilapia atop tomato orzo and drizzled with a lemon-caper sauce
Cavatelli
Pasta tossed with roasted vegetables and tomatoes in a fontina cream sauce
Grilled Vegetables
Cilantro and lime infused seasonal vegetables
The Dessert
Dessert Buffet
Mini desserts, cakes, pastries and cookies
*Please inform your server if anyone in your party has a food allergy.
