Alaskan Cruise 2018 - Day 8
Day 08 Wed - 05.30.18
Today was another port day. We visited the capital city of Alaska, Juneau. As soon as we got off the ship, we headed straight to Tracy's King Crab Shack for some of the best & biggest crab legs I have ever had.
After that delicious lunch, we walked around the town a little bit before meeting up with our tour guide for Harv & Marv's Whale Watching Tour. Together, my niece Katie & I ended up taking over 400 photos throughout the day. Here are a few samples:
Upon arriving back on the ship, Shelly & I were surprised to find our door was decorated for our anniversary. 😀
We got dressed & headed out for dinner in the main dining room, where we enjoyed several items off the magnificent menu.
Little did we know, there were two more surprises in store for us. First was a special anniversary cake. Followed by a serenade by the waitstaff.
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| Top Row - Shannon, Katie, Shelly & HungryHeath Bottom Row - Linda & Louis |
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| Shelly & Myself |
Today was another port day. We visited the capital city of Alaska, Juneau. As soon as we got off the ship, we headed straight to Tracy's King Crab Shack for some of the best & biggest crab legs I have ever had.
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| They have an open kitchen. You can walk right up & watch them cook. |
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| FIL sporting the witty bib, our bucket of awesome crab legs, Tracy's Famous king crab bisque,& coleslaw. |
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| Family photo. |
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| Souvenir shot glass & plush dolls |
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| Souvenir T-shirt |
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| Souvenir jewelry |
After that delicious lunch, we walked around the town a little bit before meeting up with our tour guide for Harv & Marv's Whale Watching Tour. Together, my niece Katie & I ended up taking over 400 photos throughout the day. Here are a few samples:
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| Here's where we collect our free charm jewelry. |
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| Photo by Katie Hebert |
Upon arriving back on the ship, Shelly & I were surprised to find our door was decorated for our anniversary. 😀
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| Marinated Goat Cheese and Vegetable Antipasto grilled eggplant, zucchini, bell pepper, tomatoes, basil oil |
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| Shrimp Cocktail an American classic with horseradish-spiked cocktail sauce |
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| Peruvian Scallop Ceviche with Avocado lime and lemon juice, cilantro, bell pepper, tomato, Bermuda onion |
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| Wild Mushroom Tartlet shiitake, porcini and enoki, creamy veal sauce, truffle oil |
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| Olde English Lamb & Barley Soup scallions and diced root vegetables |
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| Chicken and Leek Pot Pie buttery flaky pastry, tarragon, creamy gravy |
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| Anise-Spiced Duck Breast with Honey-Garlic Glaze baby bock choy, ginger, star anise and fondant potatoes |
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| Orange Grand Marnier Souffle vanilla bean sauce |
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| Orange Pineapple Ice Cream |
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| Off Menu Chocolate Cake |
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