Travel Advisor Digital Brochure Northwest Pioneers Clarkston to Portland | Page 22

ONBOARD FOOD AND BEVERAGE

All of our cruises feature a delectable all-American menu which is customized to include the culinary traditions of a specific region . Each meal is developed by our master chefs who are trained in fi ne dining and cuisine preparation . Our chefs take time to carefully select the freshest ingredients and incorporate locally sourced seafood , meat , and produce into every meal . If you have any special requests or dietary needs , they will be handled with precision and care . The restaurant on board accommodates all guests at one seating , so you are free to choose when and where you would like to eat . We also offer complimentary wine and beer during lunch and dinner . After each day of exploration , unwind during a complimentary cocktail hour with hors d ’ oeuvres and share your experiences with fellow passengers .
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HOOD RIVER, OR (Continued) Hood River Local Loop Explore this amazing area on your own. Shuttle makes stops at: Western Antique Aeroplane & Automobile Museum - dedicated to the preservation and restoration of all means of transportation. Rather than just refinishing outside surfaces, engines are rebuilt to make operable the cars, planes, motorcycles, and military vehicles housed in this 3.5 acre indoor hangar. Enjoy exploring the largest collection of antique planes and cars that are still in working condition. Downtown Hood River - Explore downtown Hood River on your own. Take time for shopping and strolling through town. Bonneville Dam Throughout your journey on the Columbia River, you will transit 8 locks, lifting the ship more than 700 feet vertically. Building upon the lectures of our onboard experts throughout the week, this excursion provides guests with an in-depth understanding of and appreciation for the engineering that enables the Bonneville Dam to generate enough hydroelectric power to provide nearly 500,000 homes with electricity. 22 Contact a Cruise Specialist at 888-251-2059. Subject to change. 23