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.
Lovely, salty cured ham with sweet and mellow cantaloupe is a definite taste treat.
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.
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.
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.
There was simply too much to tease our palates with, and we definitely tried to taste everything!
— Ann Cathey
Thanks, I’ve recently been looking for info about this subject for ages and yours is the best I’ve came upon so far. However, what concerning the bottom line? Are you sure concerning the source?
Please define “bottom line”? All of the dishes shown in this blog entry were part of the regular cruise meals; nothing extra was charged for them. As for the calories/carbs, you have to keep an eye out for yourself so as to fit your own dietary requirements. You may request sauces or dressings on the side (as I did regularly with any green salad). There are also lower carb dishes available on the nightly menu, as well as “no sugar added” desserts, fruit plates, cheese plates, and other offerings to fit into a keto or paleo diet. Being diabetic myself, I was sorely tempted by a lot of items, but settled for photographing other people’s plates amongst our group.
As for the source of the photos and descriptions, these were taken personally and written from personal experience. The sources of the raw materials taken in by the kitchen varied at every stop. Some items are identified on the menu, such as Gulf taken seafood, though not all. I know we took on fresh veggies and coffee in Jamaica and Cancun, possibly meats, sugar and other sundries as well.