Cruise Cuisine -Another Sapphire Evening

Our group was assigned two side-by-side tables in the Sapphire dining area. We were able to sit down each night with variations on seating, often being able to taste and share bits of our meals with one another.

Each encounter in Sapphire was as satisfying as the first.

Appetisers

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Mushrooms stuffed with spinach, Romano, and fine herbs.

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Chesapeake crab cakes with an herb remoulade.

 

 

Main Courses

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Duo of Filet Mignon and Short Rib in a red wine reduction with sautéed green beans.

 

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Spanikopita with couscous stuffed bell pepper on a bed of stewed tomato, with fired eggplant and a dab of Greek yogurt.

 

 

Desserts

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Grand Marnier Soufflé with orange crème anglaise.

 

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Chocolate and Amaretto Cake

 

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Key Lime Mousse, low calorie with no added sugar.

 

— Ann Cathey