Walk in the footsteps of your Neolithic ancestors at Stonehenge – one of the wonders of the world and the best-known prehistoric monument in Europe. Explore the ancient landscape on foot and step inside the Neolithic Houses to discover the tools and objects of everyday Neolithic life. Visit the world-class exhibition and visitor centre with 250 ancient objects and come face to face with a 5,500 year-old man.
Note for Seniors and Students:
The Staff at Stonehenge ask that any persons carrying vouchers for Student and/or Senior concessions please also carry valid identification. This is to avoid any unnecessary embarrassment or misunderstanding if you are asked for proof on arrival.
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.
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Inclusions:
All ingredients for your meal (which you eat after)
Prosecco, wine, Starters depending on season, aperitivo and dessert
The chefs will show you how to make two different pasta dishes instead of just one. One of the dishes will be a Ravioli dish.
Expert Italian chef to guide you
Small groups of 14 people or fewer
Important Information:
Please notify us before booking if you have any food allergies, dietary restrictions, or other special requirements during your Rome pasta making class. Also, please note that if the weather does not permit eating on the terrace, the aperitivo and dinner will be held indoors.
Unfortunately, due to layout of the building the tour cannot accommodate wheelchairs.
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