We arrived back at the boat in time to freshen up and go to Happy Hour (and watch as the boat went through very tight locks). Appetizers included chicken wings with sweet and sour sauce, and fancy roast beef.
The dinner announcement came and we made our way to the dining area. What a meal was in store!
Tartar of mackerel served with tomato compote
Cappuccino of curry and lemongrass
Carpaccio of beef: thinly sliced tenderloin of beef, served over a chiffonade of salad bouquet. Garnished with fresh shaved Pecorino cheese and tossed with balsamic vinaigrette
Main Course
Roasted Pork Tenderloin – Pork tenderloin seasoned with roasted garlic and fresh herbs and roasted to a perfect medium. Served with a red wine onion sauce, accompanied with Rosmarin (Rosemary?) Garlic potato and garden vegetables.
Dessert!!!
Melody of Vanilla – Crème Brulee, Panna cotta, and Stracciatella ice Cream
(Fancy sounding and incredible)
No comments:
Post a Comment