ALASKAN CRUISE 2018 - DAY 12
This was our last port day, where we visited Victoria, British Colombia, Canada. I took 113 photos through out our day. Below are a few samples. Since we arrived to port so early, we decided to order breakfast from room service. It was quicker than going through the whole process of the main dining room. We selected fresh fruit, juices, coffee, an English muffin, ration of bacon & a breakfast sandwich.
|The view from our balcony|
My beautiful bride selected the fresh fruit & a soup, as her appetizer. I wish I had ordered the same.
|Seasonal Fresh Fruits|
|Chinese Egg Drop Soup|
chicken broth, parsley
For our entrees, she had a pasta dish & you all know my love affair with burgers, so it should be no surprise what I had.
|Spaghetti with Seafood in Tomato Sauce|
Italian parsley, grated parmesan
|Princess Homemade Bacon Cheeseburger|
traditional garnish, French fries
On the dessert menu, I saw something that I had never heard of before. A quick Google search told me that the Stracciatella was something I should enjoy. Google was correct.
|Sicilian Lemon Jello|
|Our reservation card & coupon|
Shortly after the bread arrives, they bring out a wonderful appetizer, that is meant to be shared:
|APERITIVO - Stuzzichino Della Casa|
warm rustic whole-wheat loaf, tuscan zonzelle with roasted tomato & bell pepper passata, prosciutto crudo, extra virgin olive oil, balsamic vinegar
Next is the antipasti course. Shelly & I both eagerly chose the same dish. Lamb is one of our favorite foods. These skewers are always expertly grilled. I especially like the crispy edges that happen only a few lucky pieces. Simply delicious!
|ANTIPASTI - Arrosticini di Agnello|
grilled lamb skewers marinated with oregano & extra virgin olive, arugula salad
For the soup portion, we again both ordered the same thing. A nice rich bowl of goodness!
|Soup - Grana Padano Fondue|
celery, foraged mushrooms, toasted hazelnuts
For the pasta course, Shelly went with the tantalizing tortelloni, while I chose the perfect pappardelle.
|DAL PASTAIO - Tortelloni|
mint-speckled pasta, roasted lamb, pecorino crosta nera, cacio e pepe sauce, broccoli rabe
|DAL PASTAIO - Buckwheat Pappardelle|
wide ribbon pasta, celeriac, nabbioli-braised beef cheeks
|SECONDI PIATTI - Scaloppine di Pollo, Salsa al Limoncello con Rosemarino|
seared chicken breast, sorrento lemon, asparagus, rosemary sauce, garlic, pine nuts, capers, olive oil & parsley mashed potatoes
|SECONDI PIATTI - Porchetta |
rolled pork belly toscana, potatoes, spinach, roasted tomato
Last but not least is the most important part of any meal, the dessert. This was a delectable overload of sweetness.
|DOLCI - Rocher|
A blend of chocolate, pralines and hazelnut ice cream sealed in milk chocolate, surrounded by candied hazelnuts
|DOLCI - Specialità dello Chef - chef's specialty|
Then we received a pleasant surprise anniversary dessert:
|mini license plate|