Cruise Cuisine – Sapphire

After a tiring day of walking and bussing about in Montego Bay, we settled in for supper with our sunburns and big grins. It was time to chat together about our day’s excursions while our meal was presented to us with leisurely decorum.

We admittedly got a little crazy with ordering items to try this night, but fortunately had table companions who were willing to help consume it all.

Appetisers

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Cannelloni filled with Ricotta, bacon, and shaved Parmesan.

 

Lovely, salty cured ham with sweet and mellow cantaloupe is a definite taste treat.

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Prosciutto ruffles over sweet melon.

 

It wasn’t as if there had not already been jerk chicken that day, but there just had to be more. The sauce was not as spicy hot as the one we had sampled on shore, but it was extremely tasty, nonetheless.

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Jerk chicken wings with jicama slaw

 

I’ve tried ox tongue and beef tongue before now and found it to be chewy and not to my liking. This dish changed all that. The tongue was as tender and flavorful as any well roasted cut of beef I have ever put into my mouth. It fairly fell apart without chewing.

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Braised Ox Tongue with onion marmalade.

 

Main Courses

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Salmon Cakes with lemon, capers and sour cream.

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Grilled Beef Tenderloin in a red wine reduction with polenta.

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Caribbean Shrimp Curry (mild) with coconut rice, lemon grass and chilies.

Desserts

This may have been the most outstanding dessert we tried on the ship, even among all of the truly delicious temptations we had been offered. The warm brioche simply melted in your mouth.

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Sticky Toffee Brioche with vanilla crème and strawberry sauces.

 

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Mango Cream Cake with fresh fruit salsa and mint. Another lower calorie,  no sugar added item.

 

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S’mores Parfait featuring dark chocolate, graham cracker mousse, milk chocolate, and toasted marshmallow.

 

 

There was simply too much to tease our palates with, and we definitely tried to taste everything!

— Ann Cathey

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