San Diego Harbor Dinner Cruises

Dinner, dancing, sunset, the city skyline lit up after dark—an ideal night out in San Francisco is waiting for you aboard this dinner cruise on the bay.

Start at Pier 3 on the Embarcadero, where you’ll board the boat and set off across the water. Purchase a cocktail, glass of wine or soft drink from the onboard bar (own expense), and then sit down for your 4-course dinner of gourmet foods, including a salad, soup and dessert. The menu changes seasonally, but look forward to creative fine dining with a California influence, such as watermelon arugula salad, crab gazpacho, chipotle short ribs and berry parfait. (See the sample menu below.)

After dinner, work off some of those calories as the live band begins playing an array of dancing music, from Top 40 tunes to classic hits. Between bites and dancing, be sure to admire famous San Francisco sights like Alcatraz Island and the Bay Bridge. Look over at the waterfront towns of Sausalito and Tiburon, and cruise underneath the Golden Gate Bridge for the highlight of your tour. Your evening on the water ends with return to the pier.

Window seating upgrade:
Enjoy an even more memorable experience by upgrading to include guaranteed window seating for dinner and a bottle of sparkling wine for two. This Viator-only upgrade is a terrific way to mark a special occasion or celebration.

Optional menu enhancements:
On the day of your cruise, you may purchase optional menu enhancements—local cheeses or a trio of ice creams—to treat yourself to an even better meal.

Summer sample menu:

Salad:

• Watermelon salad with Bulgarian feta, baby arugula, picked fennel, Vidalia sweet onions and lemon honey vinaigrette
  

Soup (choice of one):

• Dungeness crab gazpacho featuring micro-cilantro
• Chilled watercress and leek soup with Dungeness crab, crème fraiche and rainbow micro-greens

Main course (choice of one):

• Quinoa-stuffed peppers with Romesco sauce, raisins, leek, crimini mushroom and wilted escarole
• Chipotle short ribs with potato cilantro hash and baby rainbow carrots
• Miso-glazed salmon with wok-seared bok choy and wasabi mango rice
• Chicken cordon bleu stuffed with black forest ham, aged Gruyere cheese and heirloom tomato served with a wild mushroom ragout and garlic mashed potatoes

Dessert (choice of one):

• Key lime pot de crème with macaroons, coconut cream
• Summer berry parfait with Gran Marnier Chantilly cream and shaved white chocolate

Optional menu enhancements (additional fee):

• Cowgirl Creamery cheese display with assorted local cheeses, rustic flat breads, seasonal fresh fruit, dried apricots and figs (US$12)
  
• Ice cream trio of buko, vanilla and mango, with house-made caramel sauce, chocolate sauce and saltine toffee crackers (US$9)

Chef de Cuisine is Gerardo Hidalgo; due to the seasonality of local fresh ingredients, all menus are subject to change.