May 24 | 7:00 p.m. – 9:30 p.m. | All Ages!
Cruise Lake Union and Lake Washington as you sip on fine wines by Browne Family Vineyards paired with a delicious four-course meal created by our Executive Chef. The Browne team will guide you through the wine tasting as you see the breathtaking views of Seattle from our yacht!
About Browne Family Vineyards:
Browne Family Vineyards was founded by noted wine entrepreneur Andrew Browne as a tribute to his family and to honor his late grandfather, mentor, veteran, and community stalwart, William Bitner Browne. Whether you are visiting one of Browne’s tasting rooms or opening a bottle in your own home, Andrew and his wife Courtney welcome you to their extended family where good friends, good food and wine, and good times are always on the agenda.
Attire is at the discretion of each customer. A sweater or light jacket is recommended for cooler weather when viewing from the outdoor decks.
Cruise Includes
• Two-and-a-half hour cruise on Lake Union and Lake Washington (cruising on Lake Washington is subject to boat traffic and weather).
• Your own private table
• Four Browne tasting pours paired with a delicious four-course dinner
• Guided wine pairing, complete with tasting notes
• Ages 21+
Get a group of six or more together and receive a 10% discount! Contact us at [email protected] or 206.223.2060 for group bookings.
**For cruises from April 18 – April 29 we will be docked at MOHAI due to the Boats Afloat show. Please double check your confirmation after booking for the most current information.**
Departure
MOHAI Dock at Lake Union Park
860 Terry Ave N
Seattle, WA 98109
2.5 hour cruise
Boarding: begins at 6:30pm
Departure: 7:00pm
Return: 9:30pm
Browne Vineyards Menu
freshly baked bread, oil, & vinegar
Greet
Browne Family Bitner Brut
with
House Baked Bread
with olives and bone marrow with rosemary/thyme dust
-or-
Olive and Herb Crostini (v)
with balsamic glaze
First Course
Browne Family Forest Project Chardonnay
with
Horseradish-Crusted Salmon (gf)
with meyer lemon sauce and dill
-or-
Marinated Portabella Mushroom (v, gf)
with butter bean puree
Second Course
Browne Family Forest Project Cabernet
with
Lobster (gf)
half lobster, pommes puree, white asparagus and truffle
-or-
Crispy Roasted Cauliflower (v, gf)
with hummus and chimichurri
Third Course
Browne Family DO EPIC SHIT Red Blend
with
Basque Cheesecake
or
Vegan Blueberry Lemon Crisp (v)