Good morning from our sea day and elegant night here on the Carnival Glory. The sun is shining and the open decks are full of sun worshippers enjoying a true “fun day at sea.” I want to start today’s posts from me with a recap of the American Table menu last night. Here it is; APPETISERS SHRIMP COCKTAIL Traditional cocktail sauce * SEARED TUNA Romesco vinaigrette, cucumber salad ROASTED BROCCOLI SALAD Cannellini beans, pecorino, cured lemon VEGETABLE SPRING ROLLS Vietnamese dipping sauce FOR THE TABLE FRIED CALAMARI Zesty tomato sauce, lemon aioli FLATBREAD Caramelized onions, mushrooms, ricotta cheese KALE OR ROMAINE CAESAR SALAD House made dressing, shaved Parmesan RARE FINDS BRAISED RABBIT Garlic, red wine MAIN COURSES VEAL PARMESAN Spaghetti, tomato sauce SEARED TILAPIA Capers and parsley ROSEMARY LAMB SHANK Roasted vegetable CHICKEN POT PIE Puff pastry dome STUFFED PORTOBELLO MUSHROOM Quinoa, spinach, cream FROM THE GRILL SALMON FILLET Citrus and pepper rub FREE RANGE CHICKEN BREAST Roasted garlic and herbs * NEW YORK SIRLOIN STEAK Pepper and herbs PORK CHOP Caramelized onions, stewed apple SAUCES Chimichurri, BBQ Sauce, Béarnaise, Peppercorn, Roasted Garlic and Tomato Tapenade PORTS OF CALL Nassau Succulent flavors from Africa and the Caribbean come together to create a unique cuisine that is all Bahamian. Local favorites like tonight’s Junkanoo Seafood Pot, start with the freshest seafood or meats and build rich flavors by adding island ingredients and spices including coconut, papaya, and spicy peppers. CRAB SOUP WITH LIME AND GARLIC Tender chunks of crab in a simmering and flavorful broth with hints of roasted garlic and fresh lime. JUNKANOO POT Nassau hosts the largest Junkanoo street parade in the Bahamas. Shrimp, Calamari and Chicken combined in a tropical sauce with pineapple and peppers, you gotta try it. SIDES CORN AND VEGETABLE SUCCOTASH LOADED DOUBLE BAKED POTATO SAUTÉED BEANS with BACON WHIPPED YUKON POTATOES FRAGRANT BASMATI PILAF GREEN SALAD House dressing DESSERT ORANGE ROSEMARY CAKE Ginger poached cranberries CARNIVAL MELTING CHOCOLATE CAKE Vanilla ice cream, chocolate chip, cocoa soil BANANA-WHITE CHOCOLATE BREAD PUDDING Coconut ice cream FOR THE TABLE PIE A LA MODE - PUMPKIN Vanilla ice cream I had the Lamb Shank as my main course and it was I must say sensational. I guess lamb shanks like short ribs seem to be very much in fashion as I see them on lots of menus on land as well. Chef Viveck prepared them perfectly and I was told by Junior our Food Operations Manager here that it was the most popular item on the menu for that night. And I can see why and more importantly I can taste why and I hope you get to taste them soon as well and watch that meat fall off the bone and onto your fork…………..mmmmmmm. I also tried the rabbit. I have never eaten rabbit before because I guess I unlike some European countries it was never a feature at our house although liver was and so was tripe. But we never tucked into Flopsy or Fluffy so I had no idea how it would taste. And it tasted great, it really did. Its excellent meat and the Chef told me it is low in fat as well so go on dare to be different and it. Anyway, it was a great meal and yet again the quality of everything we ate was very high and other guests we spoke to last night agreed. So, if you were at dinner with me last night……..what would you have chosen from the menu? Cheers and WYWH
Posted on: Tue, 08 Apr 2014 15:31:01 +0000
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