My family and I are frequent
Cruise people (we have connections hoho). Cruising is all about eating! On the Princess Cruises and on most other cruise lines, there is a 24 hour buffet so you can literally sit there from morning and night stuffing your tummy. And in addition to the buffet, there are also sit-down lunches and dinners and cafes all around the cruise. Everywhere you go there's food.
The maximum capacity for the elevators is 15 people. Some guy said that capacity number is only for the start of the cruise (haha).
So the dinners on the Princess Cruise line is fancy and pretty good. The menu does differ from boat to boat but always have similar key menu items (yeah, we've been quite a few times).
So I'm gonna provide you guys with some food porn photos - cruise version and in three parts. It was almost a week's worth of eating, yay!
Dinner:
The boat bakes their bread fresh every morning! Delicious.
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| Crispy Hand-Rolled Vegetable Spring Rolls with hoisin-peanut dip, lemongrass and cilantro |
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| Red Snapper Mojito ceviche with mint, mango, avocado and a splash of Bicardi Superior rum |
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| Trio of Cantaloupe, Honeydew and Watermelon doused with vintage port wine and lime zest |
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| Hawaiian Luau Pork with Apricot Drippings served with a white bean and smoked bacon ragout, roast potatoes |
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| Seared Bass Filet with Pineapple-Papaya Salsa peapods, bamboo shoots, daikon sprouts and potato cake |
Brunch/Lunch:
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| Carbonara-Style Rigatoni with Italian bacon, egg and cream |
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| James Beard's French Toast with a crumbled-up corn flake coating |
This was the most amazing
French Toast I have ever tasted! A thick soft slice of bread with a crispy outside...mmm...
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| New Zealand Green Shell Mussels in teriyaki-ginger broth |
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| Eggs Benedict with Canadian bacon, toasted English muffin and hollandaise sauce |
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| Mozzarella and Vine-Ripened Tomatoes with basil and balsalmic reduction |
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| Vegetarian Burrito with char-broiled vegetables and red kidney beans, guacamole, Mexican salsa |
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| Sauteed Red Snapper on Bell Pepper Puree with succotash and roasted potatoes |
The
Bell Pepper Puree was interesting, it was thick and sweet and cheese sauce cooked with the beans was savory. It was paired perfectly with the red snapper!
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| London Mixed Grill with beef medallion, veal kidney, lamb chop, English banger freen beans and shoestring potatoes |
I've never seen sooo much meat on one plate, and so many different kinds! It was delicious but a bit difficult downing all of it.
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| Fresh Fruit Tarlet with whipping cream |
