Adventure Photo Tours - Hollywood Day Tour

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.

DINNER CRUISE MENU APPETIZERS OPTIONS Classic Shrimp Cocktail - $11 Six beautiful Gulf shrimp, poached to perfection and served with a tart-and-tangy Creole-style dipping sauce brightened with a kick of heat.
 Spinach & Artichoke Gratin - $8.00 Warm and rich, baked with caramelized onions and garlic, roasted artichoke quarters, and just a touch of diced pimento. Finished with a dusting of parmesan and herbed, gratin-style bread crumbs for a satisfying crunch.
Seasonal Bruschetta - $8.00 Crunchy, toasted crostini brushed with extra-virgin olive oil and a pistou of macerated fresh garlic, lemon juice, and herbs. Served with a generous topping of this season’s organic ingredients, including freshly chopped tomatoes, farmer’s cheese and mushrooms in a reduced balsamic glaze.
(Ask your server for today’s option.) SECOND COURSE OPTIONS - $14 Farm to Sea – Filet and Prawns Succulent, center-cut USDA Choice filet mignon grilled to perfection and smothered with our signature black truffle butter.  Partnered with three jumbo roasted Gulf prawns, drizzled with a fragrant Meyer-lemon and Roma-tomato cream.  Served with a medallion of red creamer potato gratin, baked with caramelized onions and four distinctive cheeses. Served with garden’s best seasonal vegetables.
DESSERT OPTIONS Sugar-Glazed Crème Brulée - $6  A classic application of a perennial favorite with a slight twist:  a complement of fresh, seasonal berries: silky, sweet, browned to perfection and graced with a spoonful of freshly whipped cream.
Chocolate Trilogy - $7 A dense, creamy flourless torte made with lusciously dark gianduja and topped with a duo of light, airy white and dark chocolate mousses.  Finished with a chocolate ganache glaze.
Seasonal Berry Parfait - $6 A beautiful confection of fresh tart-and-sweet berries tossed in simple syrup and layered with deliciously rich Chantilly cream. Your reward for reaching the bottom of the glass:  a Silky Sabayon custard flavored with Grand Marnier and crème patisserie.
*Please ask your server about wine recommendations with dinner.    

Enjoy a package including the Fashion Freak Show and an acces to the Montparnasse Roof Terrace to enjoy the best views on Paris ! Fashion Freak Show Your seating during the show will correspond to Category 3 savings on shows from Tuesday to Thursday Ladies and Gentlemen, please leave the routine, gloom and boredom in the dressing room: the crazy world of Jean-Paul Gaultier takes hold of the mythical scene of Folies Bergère! After Josephine Baker, Charlie Chaplin and Zizi Jeanmaire, it is the most famous French couturiers to make dance and dream the audience of the Folies! The plan of the room with the seating category is available. For his show, Jean Paul Gaultier unravels the codes of the magazine and installs you at the forefront to rediscover fifty years of pop culture, through his unique and eccentric eye. From her provocative beginnings to his biggest fashion shows, from crazy parties at the Palace to sulphurous London nights, the awful child of fashion shows you everything you've ever seen! With rare and spectacular creatures and artists on stage, as only Jean Paul Gaultier knows how to reveal them. Le Freak c'est chic! Come and spend an evening with the crazy, passionate, badly bred, botoxes, well-behaved, cheeky, fooled, olé-olé ... And for the occasion, dozens of new exclusive creations come alongside the cult pieces from his repertoire, from the famous marinière to Madonna's iconic conical corset. If you have not cold feet, Jean Paul Gaultier invites you to his show the most crazy, the most freaky, the sexiest, the most VIP: the FASHION FREAK SHOW!   Montparnasse Tower Enjoy a Montparnasse Tickets available until 31st December, 2019 The best views of the Eiffel Tower and all of Paris from the top of the Montparnasse 56 Panoramic Visit. Celebrate a special occasion or just the fact that you're in the most beautiful city in the world (arguably). Celebrate a special occasion or just the fact that you're in the most beautiful city in the world (arguably). You will have the very best views of the Eiffel Tower. A large number of audiovisual and interactive facilities are available, as is the aptly named 360 Degree Cafe with a wide range of drinks, snacks and light meals. If this is too high for you why not visit Montmartre which is a hill in the north of Paris, France. It is 130 metres high and gives its name to the surrounding district.  

Explore the Color Factory gallery for an unforgettable experience that highlights the one-of-a-kind palettes that you can only find in the Big Apple with tickets from ShowTickets.com.

*Children under the age of 12 must be accompanied by a paying adult. Enjoy 30 minutes in the waist high water where you will be able to kiss, hug, touch, pet, dance and play with one of our dolphins and watch some high energy behaviours.  Please note: If  the time slot you selected is not available, you will be scheduled to the nearest slot available 1 hour +/-. Atlantis Dolphin Encounter programme operates in pods of up to 10 people.  Anyone can participate in this programme regardless of the age but please note that children under the age of 12 must be accompanied by a paying adult participant. This interaction is limited to just 10 guests per dolphin. The full programme includes check-in and changing time for you to be fitted with one of our wetsuits, and then a 15 minute orientation and safety briefing before you head out to meet the dolphins with our trainers.  Please allow yourself up to an hour and a half for the full experience. A photographer will take photos throughout the program and they’re available to purchase after the interaction from the boutique.   If you have anybody in the group who would prefer to watch while the other group members participate, Beach Observer Passes are available for them to watch the programme from the beach and take photos.  For the privacy of all of guests, unless you have reserved a private lagoon, we do not permit any filming or recording of any interactions. Each booking also includes same day access to Aquaventure Waterpark.

Winter Menu *Menu can vary depending on availability Starter
Broccoli tabbouleh with apricots, mint and honey dressing and kimchi (Korean dish of fermented vegetables) made from red cabbage
Appetizer Cappuccino of red pepper
Main course
Veal escalope served with a cream of swede, a kletskop biscuit made from sauerkraut and aged cheese and an oyster mushroom tapenade or Salmon en papillote prepared with lemon and dill, served with a cream of swede and a kletskop biscuit made from sauerkraut and aged cheese or Lasagne with grilled mushrooms, including shiitake, oyster mushroom and champignon, with aubergine and courgette accompanied by a pesto of ricotta, celery and North Holland cheese
Dessert
Pear crumble with light vanilla curd and cranberry coulis, chocolate mousse and a traditional Dutch bitterkoekje cookie Coffee, tea or fresh mint tea served with a typical Dutch cookie 
  Summer Menu *Menu can vary depending on availability Starter
Amsterdam potato salad with roasted Dutch vegetables and Amsterdam pickles
Appetizer Cappuccino of red pepper
Main course Veal escalope served with a potato and bok choy mousseline, a ’kletskop’ biscuit made of carrot and aged cheese and crispy chickpeas or Salmon ’en papillote’ prepared with lemon and dill, served with a potato and bok choy mousseline and crispy chickpeaa or Lasagna with roasted sweet peppers, aubergines, courgettes and mushrooms with a pesto made of ricotta, celery and Dutch cheese from the province of North-Holland served with lamb’s lettuce and a cheese crisp
Dessert
Light and airy vanilla curds served with a summer rhubarb compote, chocolate mousse and macaroons Coffee, tea or fresh mint tea served with a typical Dutch biscuit