annichan
There's a platypus controlling me, he's underneath
- Joined
- Jul 21, 2008
Corsica Day
Today saw us in Corsica, a port I had very much been looking forward to as it brought back good memories of a vacation with my father when I was six years old. As it turned out, I did not recognize anything from back then but we still had an absolutely wonderful day, doing an all-day sightseeing tour by bus, with lots of stops along the way. We also had lunch at a pretty little restaurant, but I somehow failed to take any pictures of the food the picture above shows the outside of the restaurant, at least.
We returned to the ship at about 5.00 or 6.00 pm, and since we were on the late dining seating and therefore still had to wait a few hours until dinner, we once again headed to Topsiders
for some fresh fruit and salad out on deck.
Tonight's theme was "Captain's Gala", which meant that "semi-formal" clothes were in order (not required, though so don't worry if you are planning a Disney cruise and not wanting to dress up; one can always get by just wearing jeans and t-shirts, unless when dining at Palo):
A pre-dinner cocktail outside Cove Café, cozily wrapped in blankets because the evening was a little bit chilly.
A gentleman, all dressed up for the festive occasion:
The Captain's Gala Dinner menu:
My favourite part about the Captains Gala menu is that they have oysters I love, love, love oysters!
And this being a Disney cruise, it is perfectly okay to order several entrées, or appetizers, or whatever your heart desires off the menu . I had never done it before, but this was definitely the right occasion to start ordering double portions:
Two portions of Oysters Rockefeller on the half shell stuffed with Spinach, Onions, and Butter. Mmmh absolutely delicious!
DH, less of a glutton than me, only had this one portion :
Garlic and Herb-Sautéed Shrimp on Spaghetti Vegetables drizzled with Garlic Butter
followed by a light salad:
Garden Fresh Salad with Tomato Chips and Balsamic Dressing.
Meanwhile, I thought it was time for a nice little bowl of soup:
Wild Forest Mushroom Soup, swirled with White Truffle Oil.
Again, not a very pretty sight due to the lighting, the bowl and, well, obviously the ingredients but it actually tasted very nice!
On to our main courses my choice was pretty obvious for those who know my undying love of tuna:
Sesame Seared Tuna Loin on Lemon Grass infused Bok Choy, Daikon, and Carrots with Wasabi and Ginger Drizzle.
Quite nice, though a bit too well done. (I realize how it is a health hazard serving almost-rare fish, as well as a logistic problem of getting all those (potentially hundreds of) portions done to the perfect degree at more or less the same time but I have seen them do better than this.
DH had these:
Pan-Seared Venison Medallions with Marinated Red Cabbage, Potato Croquettes, and a Port Wine and Juniper Reduction.
To make up for my double appetizer, and because he can never pass up a good crème brulée, DH ordered himself a dessert:
Banana Crème Brulée. Possibly the least photogenic dish of them all in this report, but he liked it!
Coming up next: Day 10, with Flavors of the Mediterranean Dinner
Today saw us in Corsica, a port I had very much been looking forward to as it brought back good memories of a vacation with my father when I was six years old. As it turned out, I did not recognize anything from back then but we still had an absolutely wonderful day, doing an all-day sightseeing tour by bus, with lots of stops along the way. We also had lunch at a pretty little restaurant, but I somehow failed to take any pictures of the food the picture above shows the outside of the restaurant, at least.
We returned to the ship at about 5.00 or 6.00 pm, and since we were on the late dining seating and therefore still had to wait a few hours until dinner, we once again headed to Topsiders
for some fresh fruit and salad out on deck.
Tonight's theme was "Captain's Gala", which meant that "semi-formal" clothes were in order (not required, though so don't worry if you are planning a Disney cruise and not wanting to dress up; one can always get by just wearing jeans and t-shirts, unless when dining at Palo):
A pre-dinner cocktail outside Cove Café, cozily wrapped in blankets because the evening was a little bit chilly.
A gentleman, all dressed up for the festive occasion:
The Captain's Gala Dinner menu:
My favourite part about the Captains Gala menu is that they have oysters I love, love, love oysters!
And this being a Disney cruise, it is perfectly okay to order several entrées, or appetizers, or whatever your heart desires off the menu . I had never done it before, but this was definitely the right occasion to start ordering double portions:
Two portions of Oysters Rockefeller on the half shell stuffed with Spinach, Onions, and Butter. Mmmh absolutely delicious!
DH, less of a glutton than me, only had this one portion :
Garlic and Herb-Sautéed Shrimp on Spaghetti Vegetables drizzled with Garlic Butter
followed by a light salad:
Garden Fresh Salad with Tomato Chips and Balsamic Dressing.
Meanwhile, I thought it was time for a nice little bowl of soup:
Wild Forest Mushroom Soup, swirled with White Truffle Oil.
Again, not a very pretty sight due to the lighting, the bowl and, well, obviously the ingredients but it actually tasted very nice!
On to our main courses my choice was pretty obvious for those who know my undying love of tuna:
Sesame Seared Tuna Loin on Lemon Grass infused Bok Choy, Daikon, and Carrots with Wasabi and Ginger Drizzle.
Quite nice, though a bit too well done. (I realize how it is a health hazard serving almost-rare fish, as well as a logistic problem of getting all those (potentially hundreds of) portions done to the perfect degree at more or less the same time but I have seen them do better than this.
DH had these:
Pan-Seared Venison Medallions with Marinated Red Cabbage, Potato Croquettes, and a Port Wine and Juniper Reduction.
To make up for my double appetizer, and because he can never pass up a good crème brulée, DH ordered himself a dessert:
Banana Crème Brulée. Possibly the least photogenic dish of them all in this report, but he liked it!
Coming up next: Day 10, with Flavors of the Mediterranean Dinner