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Hornblower Dinner Cruises

Hornblower Dining Cruises
From $141.35

Hornblower Dinner Cruise - San Francisco

Set against twinkling city lights and legendary vistas, the experience includes an elegant four-course dinner, live music and dancing around the San Francisco Bay. This Hornblower harbor cruise is the perfect way to see the San Francisco Bay and enjoy a fantastic meal!

Note: The Dinner Dance Cruise operates:
January - March: Friday, Saturday, Sunday
April - Thursday, Friday, Saturday, Sunday
May - Wednesday, Thursday, Friday, Saturday, Sunday
June - Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
July - Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
August - Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
September - Wednesday, Thursday, Friday, Saturday, Sunday
October - Wednesday, Thursday, Friday, Saturday, Sunday
November - Thursday, Friday, Saturday, Sunday
December - Wednesday, Thursday, Friday, Saturday, Sunday

Boarding Times:
Friday & Saturday: 7:00 PM (Cruising 7:30 - 10 30 PM)
Tuesday, Wednesday, Thursday, Sunday: 6:30 PM (Cruising 7:00 - 9:30 PM)

TUE / WED / THU / FRI and SUN
Adults............ $141.35
Child 4-12..... $84.81

SAT
Adults.............$164.43
Child 4-12......$ 98.76

NB: Dinner Cruises are subject to the following blackout dates:
2016
February 12, 13, 14
July 4
November 24
December 2, 3, 9, 10, 16, 17, 23, 24, 25, 31
2017
February 11, 12, 13

FIRST COURSE
California Hornblower Wedge Salad
maytag blue cheese dressing, smoked bacon, chopped eggs, tomatoes, scallions

SECOND COURSE
Fisherman’s Wharf Clam Chowder
potatoes, celery, onions, fresh thyme, smoked bacon

APPETIZER ENHANCEMENTS
Charcuterie Plate - $18.00
chef’s selection of cured meat, house made terrine, flat bread crisps, cornichons, whole grain mustard

Cowgirl Creamery Cheese Display - $16.00
assorted local cheeses, rustic flat breads, dried apricots, figs

Seared Ahi Tuna - $18.00
wasabi aioli, wakame seaweed salad, crispy wonton chips

ENTRÉE OPTIONS
Grilled Salmon Filet
soy ginger glaze, barley risotto roasted vegetables

Mary’s Organic Pan Roasted Breast of Chicken
roasted red bell pepper coulis, cannellini bean ragout bloomfield spinach

Porcini Crusted Petit Filet Mignon
porcini sauce, parmesan truffle mashed potatoes watsonville late harvest vegetables

Balsamic Infused Portobello Mushroom
asiago parmesan polenta cake grilled vegetables

DESSERT OPTIONS
Fresh Fruit Tart
shortbread tart shell, vanilla pastry cream, apricot glaze

Chocolate Truffle Cake
raspberry sauce, fresh berries

Chef de Cuisine Willie Fuentes
Due to the seasonality of local fresh ingredients,
all menus are subject to change.

2-11-16