Dining with Princess Cruises Part III

Foie Gras

Shrimp Cocktail

Seared Tilapia

(Huge) Scallops

Roast Beef

Chocolate Dream Trio dark chocolate mousse, chocolate opera cake, and brownie

This dish is a chocolate addict's dream come true.  The dark chocolate mousse was rich and fluffy and the brownie was surprising delicious.  And the presentation is beautiful!

Tian of Crab, Scallop and Shrimp poached seafood layers with duo of caviar and papaya dressing

Escargots Bourguigon glazed with shallot, parsley and garlic butter

Oh-ho-ho-ho snails!  I'm not a big snail fan though...it's the texture that throws me off.  Or maybe just the thought of it harhar.  But it's kind of chewy and reminds me of the fat of meat.

Mmm...doesn't that look simply delicious?

Pear and Sweet Pineapple maccerated with chili flakes, fresh mint and a splash of tequila

Belgian Endive, Boston Lettuce and Tomato Salad with balsalmic vinegrette

Spaghetti with meatballs

Grilled Tiger Shrimp Kabob with Mango-Lime Relish

Pan-Fried Filet of Rockfish "Vichyssoise"

Rollatine Ripiene con Zucca, Mascarpone e Noci baked crepes fill with roasted pumpkin, mascarpon and walnuts thyme-cream sauce

Filet of Beef Tenderloin Wellington with Truffle-Madeira Demi-Glace with spinach flan, glazed carrot and duchesse potatoes

Chocolate Souffle

Floating Islands

These little balls are made of pure fluffiness.  All egg whites?  They're literally like little balls of sweet cloud floating on vanilla sauce

Bicardi & Coke Marinated Spicy Chicken Wings drenched in a Coca Cola, ginger, soy and hoison glaze

Trio of Seafood, Citrus and Avocado lobster, shrimp and squid with orange filets and lime-cilantro vinaigrette

Grilled Vegetables with Chives and Hearts of Romaine Salad with Balsamin viniagrette

Liguine alle Vongole noodles with littleneck clams in cream sauce and parsley

Mariner-Style Black Mussels in White Wine Cream Sauce

Napoleon Ice Cream

Dining with Princess Cruises Part II

So more dinners and more fun!  Princess Cruise dinner are set in a fancy setting, table cloths, fine service, and even candle lighting. And every night it's a five course meal

Here is Part I for more fun!

Tian of Premium and Gin-cured Salmon poached sea scallops, shrimp and creamy papaya dressing

Beef Carpaccio with Arugula and Celeriac lemon extra virgin olive oil, shaved Marmigiano Reggiano and aged balsamic reduction

Pink Champagne Sorbet maccerated grapefruit, pomegranate and lemon confit

This sorbet was served between the soup & salads and main course to help clean the palate. It was SO GOOD! You could taste all the champagne in the sorbet and I actually got pink in the face (I've got a bad case of Asian glow and low tolerance, even sorbet can get me drunk harhar).

Broiled Lobster Tail and Tiger Prawns

The waiter went around the table helping us take the lobster meat out of the tail, top service!

Fettuccine Alfredo in Crisp Parmesan Basket

Chocolate Pudding Cake

Strawberry Parfait

Cream Cheese Cake

Lunch

James Beard's French Toast with a crumbled-up corn flake coating

Had to get the French toast again.  Too yummy

Nasi Goreng Indonesian spiced rice with chicken, fried egg and cucumber accompanied by beef satays and peanut dip

Baba au Rhum baked yeast cake soaked in dark rum

They also have a 24/7 cafe that have trays and trays of these delicious desserts. The whole boat is just tempting you with food

Baby Strawberry Cheesecake

Chocolate Mousse Tarts

Strawberry Shortcake

Dark Chocolate Pudding

Fresh Fruit Tarts