After our tour of Copenhagen, we were back on the ship and
heading toward Rostock, Germany. We knew that it would be a very long and busy
day the next day, but first was our third dinner on the ship.
For the third straight day, I started with a pasta
appetizer. Tonight was the Pappardelle alla forestale which are wide egg
noodles in a light cream sauce with sautéed mushrooms. After they added some
freshly grated parmesan cheese on the top, here’s what I got.
Joan started with another of the chilled fruit soups that
they served in the main dining room, the chilled Watermelon Soup. It looks very
much like the strawberry bisque that she had the night before.
For my second starter I went with the Fire Roasted Chicken
in Sesame Dressing. It was served with a BLT salad. What you really got was a
chicken leg. The sesame dressing was not too spicy and gave the chicken a nice
kick. Here’s what it looks like:
For my main course, I got something that I don’t think I had
ordered before. I got the Broiled Center Cut Pork Chop with Mexican Mole. It
was served with slow cooked red cabbage and apple and some mac and cheese. The
pork chop was tender and the mole sauce was kind of on the side rather than the
pork chop being coated in it. The mac and cheese was the same side that I got
the first night and was wonderful as always. Here’s what they brought me:
Now it was on to dessert. Both of the desserts that we got,
I believe, were new to us. I don’t know that we had seen this menu before. It
makes sense, as we normally take seven day cruises. This being a 12 day cruise,
there were some menus that we don’t often see.
Well, Joan, being the strawberry lover that she is, had to
order the Variations of Strawberry. This dessert was really three little
desserts all featuring strawberry. She received a small Upside Down Strawberry
Cake, Strawberry Sorbet and Strawberry and Mascarpone cream. It was all plated
nicely together and served like this:
While Joan went for strawberry, I had to go for chocolate. I
ordered the Chocolate Mousse Crepe served in Banana Bisque with Candied fruit.
Of course, I had to also get a scoop of that wonderful vanilla gelato. Here they
are together:
The chocolate crepe was very good. I expected the banana
bisque to be a little on the thicker side, more like a pudding than a soup.
Over all I liked this dessert. Then again, it’s hard not to like any dessert at
least a little.
So, that was dinner. It was a pretty straightforward main
dining room dinner. There is one other thing that I want to mention before I
sign off this segment. That would be our wait staff. These are the individuals
that you probably interact with the most on your cruise. You see them every
night and the quality of your dining room staff can make or break your cruise.
I have to say that we had a wonderful staff of three serving us on this cruise.
Here they are:
On the left, we have our head waiter Renato from the
Philippines. He was assisted by the other two. In the middle was probably the
most outgoing assistant waiter that I’ve had, Audi from Indonesia. And finally
on the right there was Dimitar from Macedonia. The entire cruise, these guys
did a wonderful job and I just wanted to show everyone who was bringing all the
great food in the main dining room.
Next time, we head off for a very long day touring Berlin,
Germany and along the way we get an authentic German lunch from a unique place from
our perspective. You’ll see why next time.
Until next time,
Mike
