5/28-6/1/18
The food is one of the primary reasons a lot of people go on cruises! It wasn’t our first priority, but we were looking forward to the all-inclusive nature of the vacation when we booked it months ago for our honeymoon. We took full advantage of the food available to us, eating in the fancy dining room for every breakfast and dinner, going to the famed Chef’s Table dinner, and watching a cooking demonstration from some of the specialty restaurants. We aren’t exactly foodies, but we may be well on our way to claiming that title.
So without further ado…
Sunday 5/27/18 (Miami Port Day):
Dinner:
Appetizer: croqueta, empanada, black bean salsa and fried calamari
Entree: grilled salmon with veggies and flat iron steak with ratatouille
Dessert: Caramelized phyllo with caramel cream and carnival melting chocolate cake
Monday 5/28/18 (Day at Sea)
Brunch:
Fresh fruit
Omelet
Steak and fried eggs
Banana Cream Pie
Lunch (cooking demonstration):
Salmon roll sushi
Shrimp with Pomodoro sauce
Beef Tenderloin
Kung Pao Chicken
Tea time:
Scone, chocolate cake, peach cobbler
Dinner:
Appetizer: Tart with braised kale and blackened tenderloin, and fried oysters
Entree: Seared striped bass and broiled lobster tail
Dessert: Malted chocolate hazelnut cake and coffee cake, and honeymoon cake
Tuesday 5/29/18 (Ochos Rios, Jamaica)
Breakfast:
Bruleed Florida Grapefruit, granola, Breakfast bowl sunny side up
Dinner: Chef’s Table (coming soon)
Wednesday 5/30/18 (Grand Cayman, Cayman Islands)
Dinner:
Appetizer: Chesapeake crab cake and stuffed mushrooms
Entree: Jumbo Shrimp and Fusilli with mushroom cream
Dessert: Grand Marnier Souffle
Thursday 5/31/18 (Cozumel, Mexico)
Breakfast: Oatmeal and Broken egg sandwich
Lunch (Aquarium Beach Resort): Shrimp Tacos
Dinner:
Appetizer: Braised chicken tortilla soup and alligator fritters and steamed mussels
Entree: Tiger shrimp creole and prime rib
Dessert: Apple pie and Chocolate tres leche
Friday 6/1/18
Brunch: Grilled salmon and bacon
Dinner:
Appetizer: veggie spring roll and braised rabbit
Entree: Seared Tilapia and Rosemary Lamb Shank
Dessert: Baked Alaska
