Night began in the galley.
Everyone was happy to see us.
Hi Guys
King Crab Margarita with Avocado and Mango
Plates of appetizers we ate in the galley.
What was left of Alaskan Salmon Tartare, Bistro Mini Quiche, Bliss Red Potatoes, Ahi Tuna Carpaccio adn Foir Grass
Speaks for itself
Our ice sculpture which was melting fast in the galley.
Mom and Dad
Tony and Steven
Raspberry Ginger Sherbet
Mom and Dad
Executive Chef Amaretti preparing the main course
Trio of Beef, Veal, Pork Tenderloin on a Medieval Spiked Flambe Roaster
Dessert presentation - entirely ediable
Iced Amaretto Strawberry Parfait, Fresh Berries with Marsala Scented Sabayon Foam
Maitre d'Hotel Giorgio Pisano and Executive Chef Guido Amaretti
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