For our last day at sea I will focus on cuisine - again. What follows is a complete meal we enjoyed in the Grand Dining Room last night.
For appetizers, Dawn had crispy Kadaif-wrapped Tiger prawns with mango-chili salsa, while I opted for vol-au-vent of frog legs with Alsace Riesling and garlic sauce.
Dawn’s salad was Indian purled faro (like barley) salad with grilled zucchini, scallions and lime balsamic dressing. I had yogurt, dill and cucumber salad on radicchio leaves.
For the main course, Dawn had herb-crusted rack of lamb, grilled a perfect medium rare, with vegetable ratatouille and gratin dauphinois. I had sauteed ostrich filet with cranberry sauce, Jerusalem artichokes and pappardelle pasta.
We chose the same dessert, a brandy snap basket with Cointreau raspberries. With the first two courses we opened a bottle of Waterbrook Chardonnay from California. The main course was accompanied nicely with a Diseno Malbec from Argentina. Although we find every menu in this dining room full of fabulous choices, it seemed that this menu was one the best we’ve had. Dawn felt that the prawns and dessert were the superstars while I was blown away by the tender, juicy ostrich. And once again, The Grand Dining Room changes its menu daily.
We sat at a table for two right at the back windows. There wasn’t much view - ocean, ocean, ocean - and the sun disappeared quickly, but we could always see the churning water beneath us, reminding us that soon we would hit South America and more specifically, Lima Peru.
To appease those miffed at losing Pitcairn Islands as a destination, the ship opened it's bar tonight for two hours before dinner. There were a lot of people who didn't care what they had for dinner.
For appetizers, Dawn had crispy Kadaif-wrapped Tiger prawns with mango-chili salsa, while I opted for vol-au-vent of frog legs with Alsace Riesling and garlic sauce.
Dawn’s salad was Indian purled faro (like barley) salad with grilled zucchini, scallions and lime balsamic dressing. I had yogurt, dill and cucumber salad on radicchio leaves.
For the main course, Dawn had herb-crusted rack of lamb, grilled a perfect medium rare, with vegetable ratatouille and gratin dauphinois. I had sauteed ostrich filet with cranberry sauce, Jerusalem artichokes and pappardelle pasta.
We chose the same dessert, a brandy snap basket with Cointreau raspberries. With the first two courses we opened a bottle of Waterbrook Chardonnay from California. The main course was accompanied nicely with a Diseno Malbec from Argentina. Although we find every menu in this dining room full of fabulous choices, it seemed that this menu was one the best we’ve had. Dawn felt that the prawns and dessert were the superstars while I was blown away by the tender, juicy ostrich. And once again, The Grand Dining Room changes its menu daily.
We sat at a table for two right at the back windows. There wasn’t much view - ocean, ocean, ocean - and the sun disappeared quickly, but we could always see the churning water beneath us, reminding us that soon we would hit South America and more specifically, Lima Peru.
To appease those miffed at losing Pitcairn Islands as a destination, the ship opened it's bar tonight for two hours before dinner. There were a lot of people who didn't care what they had for dinner.
No comments:
Post a Comment