There is a restaurant aboard the Carnival Breeze that specializes in steak rendered as haute cuisine: Fahrenheit 555. We were fortunate enough to be included in a group reservation and experience this elaborate and delicious corner of the ship. Below are photos and descriptions of the dishes we tasted and consumed with much relish.
We were surprised with these little cheese and potato hors d’oeuvres, compliments of the chef.
A double cheese potato hors d’oeuvre, compliments of the chef.
Note the Parmesan cracker and dill sprig enhancing the visual and flavor experience.
Appetizers abounded at our table. Of course we sampled everything we could. Left to right are Grilled Portobello, Ahi Tartar, and Beef Carpaccio.
The Caesar salad was the order of the day, though it was prettier than it was interesting.
Caesar Salad
For our main courses, we chose the Prime Ribeye and a Lobster tail with Filet Mignon.
Then came the dessert offerings.
— Ann Cathey
Photos by Ann Cathey and Christopher O’Banion.
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