Food: What's best and worst of Princess food?

[janpatch]

Our first Princess cruise was on the Grand transatlantic to Rome in April/May 2007. I loved the soups: strawberry, blueberry and french onion were fantastic; the fettucine alfredo & pesto pasta were outstanding; the lobster & crab legs were great and I absolutely loved the raspberry creme brulee! The pizza found on the pool deck was addicting!

 

Also, try the ultimate balcony dinner! It was well worth the $100 charge per couple. We each enjoyed the surf & turf which included 3 lobster tails & a filet! We had crab cakes as the appetizer, then a delicious salad that included greens, apple slices, olives with a raspberry vinagrette dressing. For dessert we were served a selection of 4 types of chocolate mousse, from white to dark chocolate! The waiters stayed with us for 3 hours bringing anything we needed or asked for! It was simply divine! :D

 

Can't wait to cruise on Princess again! :)

[hightownCO]

Was on CB April of this year and am doing it again this NYE!!!

 

I loved the Tounedos of Beef Tenderloin. Had it three separate times cooked with different sauces (diane, port wine and something else that I can't remember.) Fork tender and very flavorful.

 

Other faves: Fetticinni, Gnocchi, Cheesecake and there was a Crab Quiche with Jalapeno Sauce that was wonderful.

 

Wasn't so impressed with the buffet for lunch but enjoyed the omelets at breakfast. Burgers were always good. Didn't care for their pizza.

 

Ugly Betty Fan, I love your immersion into learning all you can and all the threads you've started. Fun to learn along or recall with your questions. 'You go girl!'

[thomasale]

Just off the Caribbean Princess...my first princess cruise :) Sadly there was nothing in the regular restaurants that was really memorable...we loved Sabattini's and Sterling but those were upcharge restaurants :(

 

The coffee is undrinkable...worst I have had on any line.

 

We had a great cruise and I did manage to gain weight so it wasn't bad just nothing that really stood out...

 

Loved personal choice dining!

[the_dylaness]

The peaches stuffed with marzipan for a dessert... simple, but probably the best thing I ate the whole time. Just amazing.

 

The fish (can't recall what kind) with pink peppercorn sauce for dinner one night was revolting.

 

Those are the extremes... everything else has been somewhere in the middle... fettucini towards the yum end, other fish dishes usually towards the not so great end. (Even though I understand the reasons, I always think it's weird to be on a large ship in the middle of the ocean eating less-than-wonderfully prepared frozen seafood.)

 

I was underwhelmed by the love boat dream.

 

Also good:

Vegetable pojarski cutlet (dinner)

Any souffle

DH LOVED the rabbit with pasta as well as any lamb dish.

[CamelliaCity]

Love the dessert souffles - I remember especially the chocolate and citrus souffles. And the pastas are really great. PENNY

 

I second the Chocolate Souffle. To die for:).

[monakayk]

This is perfectly OK! We do it all the time to have with our afternoon cocktails. As a matter of fact, if you have a request for a certain cheese or cheeses, they will put it together for you and cover it with foil so you can take it to your room!

 

:p

 

macsmum1,

 

Thanks for this info. I am sooooooo glad that some pax do this. It IS nice to have some really nice cheeses with wine/cocktails in the cabin. One thing that was really nice on the RCCL.

 

I gather that the cheese selections change each night...or are the always the same type cheeses? I will definitely ask our waiter to do this for us a couple of nights.

 

sultan_sfo,

 

Thanks for the suggestion on ordering two entrees. I might do that when I order the Beef Wellington, just in case it is not to my liking. Ohhhh and if they only tell me that they can only cook it med-well done and not med-rare, I will get another entree for sure.

[monakayk]

I created a Princess food photo album at the encouragement of a fellow cruiser. Please do not drool on your computer!

http://home-and-garden.webshots.com/album/559123761cXMNZX

 

 

Ohhhhhhhhhh Desert Nurse!

 

I have been to your Webshot album earlier during my online search for food info!!! Those photos are awesome!

 

Can you tell me what ship you were on when you took those photos? When was it....this year or eariler? Did you go on a 7 day cruise or longer when you had these entrée/appetizers in the dining room?

 

I really would love to be able to have the Escorgot, Pâté, Crème Brulée, Frog Legs, as well as some of the other items your photos show.

 

BTW, do you have a recent menu? I have seen sooooooooo many online but I think they are outdated.

[Desert Nurse]

Ohhhhhhhhhh Desert Nurse!

 

I have been to your Webshot album earlier during my online search for food info!!! Those photos are awesome!

 

Can you tell me what ship you were on when you took those photos? When was it....this year or eariler? Did you go on a 7 day cruise or longer when you had these entrée/appetizers in the dining room?

 

I really would love to be able to have the Escorgot, Pâté, Crème Brulée, Frog Legs, as well as some of the other items your photos show.

 

BTW, do you have a recent menu? I have seen sooooooooo many online but I think they are outdated.

 

Most of the photos are from the Sun Princess to Alaska in May of this year. The ultimate balcony breakfast photos are from the Dawn Princess to Alaska in July 2006. They were both 7 day cruises so the food you saw is available on most cruises. I've had so much positive feedback from this photo album that I am going to add to it during my Grand Princess 16 day transatlantic cruise in September.

[monakayk]

what is the love boat dream?

 

Here is Desert Nurses photo of the Love Boat Dream desert:

 

http://home-and-garden.webshots.com/photo/2319211670064922965lUUVIK

[monakayk]

Most of the photos are from the Sun Princess to Alaska in May of this year. The ultimate balcony breakfast photos are from the Dawn Princess to Alaska in July 2006. They were both 7 day cruises so the food you saw is available on most cruises. I've had so much positive feedback from this photo album that I am going to add to it during my Grand Princess 16 day transatlantic cruise in September.

Desert Nurse,

 

Ohhhhhhhhhhhh cool! I was hoping you would say 7 day and this year-2007! I sure hope they still have this same food on our cruise on Golden in Oct.

 

I have read a post that Princess is changing their menus throughout the fleet. I have seen the menus posted and I am not at all impressed with it. They didn't even have Escorgot on the menu!!!!

 

Thanks for the info and again for the photos...keep adding to the album...they are great to droooooooooool over for sure! LOL :D

[monakayk]

Desert Nurse,

 

I found this menu on another thread and wondered if it was pretty close if not the same as what you had on the Sun Princess in May 2007?

 

SEE BELOW:

 

DAY 1 SAILAWAY DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Seasonal Fresh Fruite Mosaic Flavored with Vintage Armagnac

Watercress, shredded carrots and hearts of iceberg lettuce

Sauteed Filet of zander with Green Asparagus Tips

 

VEGETARIAN MENU

 

Cream of Porcini Mushroom Soup Perfumed with Tarragon

Watercress, Shredded Carrots and Hearts of Iceberg Lettuce

Pasta Shells with Broccoli and a Touch of Fresh Tomato Sauce

Moroccan VEgetable Ragout with Pita Bread

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

 

Smoked Wild Salmon with Capers, Lemon and Pumpernicket Bread

Seasonal Fresh Fruit Mosaic Flavored with Vintage Armagnac

Crispy Spring Rolls in a Honey-Soy, Sesame and Mustard Seed Sauce, filled with Vegetables and Seafood

 

SOUPS

Beef Broth with a Julienne of Carrots, Celery and Wild Rice

Cream of Porcini Mushroom Soup Perfumed with Tarragon

Iced Pina Colada Cream Splashed with Rum

 

SALADS

 

Watercress, Shredded Carrots and Hearts of Iceberg Lettuce

Russian, Balsamic Vinaigrette, or low-fat tomato-herb dressing

 

ENTREES (PRINCESS FAVORITE)

 

Conchiglie alla Campagnola (Pasta Shells Tossed with Lemon-Roasted Chicken and Fresh steamed broccoli in a sauce of fresh tomato, capers, Kalamata olives, garlic, and Parmesan cheese)

 

Sauteed filet of zander with green asparagus tips (delicate freshwater fish filet on a bed of herb couscous and citrus glazing)

 

Seafood Turnover in a Lobster sauce (shrimp, scallops, calamari and whitefish enveloped in puff pastry with sauteed fresh spring vegetables)

 

Smoked Virginia Ham with cranberry gravy (port-glazed oven roast with Vichy carrots and scalloped potatoes

 

Slow Roasted Prime Rib with Creamed Horseradish (roasted Premium Beef with String Beans and Baked Idaho Potato)

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

 

DAY 2: CAPTAIN'S WELCOME DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Chilled Yogurt and Tamarind Soup Sprinkled with Grated Lemond Rind

Mixed Salad of Arugula, Endive and Butter Lettuce

Hawaiian Mahi Mahi Filet with Dill Sauce

 

VEGETARIAN MENU

 

Grapefuit and Kiwi Dressed in a Mint-Raspberry Puree

Mixed Salad of Arugula, Endive and Butter Lettuce

Homemade Fresh Pasta Tossed with tomato and Grated Parmesan Cheese

Vegetable Pojarski Cutlet on a Paprika Cream Sauce with Braised lentils

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

Gently Smoked supreme of duck with wild greens and a cassis vinaigrette

Grapefuit and Kiwi Dressed in a Mint-Raspberry Puree

Pacific crab quiche with a Jalapeno Chili salsa

 

SOUPS

Capon broth with meat tortellini and minced chives

Lobster Bisque Garnished with shrimps, flavored with Cognac

Chilled Yogurt and Tamarind Soup Sprinkled with Grated Lemon Rind

 

SALADS

 

Mixed Salad of Arugula, Radicchio and Butter Lettuce

Honey mustard, red wine Vinaigrette, or low-fat garlic chive dressing

 

ENTREES (PRINCESS FAVORITE)

 

Farfalle alla Rustica (bowtie pasta in a creamy sauce of tender veal, wild mushrooms, green peas and Parmesan cheese)

 

Hawaiian Mahi Mahi filet with dill butter sauce (broiled filet with garlic-flavored mashed red potato and cucumber salad)

 

Alaskan King Crab legs accompanied by rice and asperagus spears

 

Rock Cornish Hen Forestiere (roasted with natural pan gravy and presented with mixed mushrooms, lima beans and wild rice)

 

Tournedo of Beef Tenderloin (grilled medallion enhanced by a red wine sauce demi-glace, served with mixed baby vegetables and noisette potatoes.)

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

 

DAY 3: ITALIAN DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

A Classic Venetian pasta e Fagioli Red Bean Soup

Baby Leaf Spinach Tossed with Pecorino Cheese and Pine Nuts

Grilled Swordfish with Broccoli and Steamed Potatoes

 

VEGETARIAN MENU

 

Baked Eggplant Parmigiana with tomato sauce and basil

Rustic vegetable minestrone with rice and herbs

Baby leaf spinach with butter lettuce, Pecorino cheese and pinenuts

Penne all'Arrabbiata

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

ANTIPASTI

Shrimp, squid and mussels in a Mediterranean herb marinade with Lemon Mayonnaise

Prosciutto Crudo di Parma with Sweet Cantaloupe Melon

Baked Eggplant Parmigiana with tomato sauce and basil

 

ZUPPE

 

A Classic Venetian pasta e Fagioli Red Bean Soup

Rustic vegetable Minestrone with rice and herbs

jellied beef consomme with Marsala and chopped tomatoes

 

INSALATA

 

Baby leaf spinach with butter lettuce, bacon, Pecorino cheese and pinenuts

creamy Italian, sun-dried tomato Vinaigrette, or low-fat Mediterranean dressing

 

SECONDI PIATTI (SPECIALITA PRINCESS)

 

Parppardelle al sugo di Lepre (Homemade wide egg noodles simmered with tender braised rabbit and roasted red and yellow peppers in a rich demi-glace and sage sauce)

 

Pesce spada alla griglia (grilled swordfish with herb butter, broccoli and steamed potatoes

 

Gamberi alla Fra Diavolo (Shrimp flambeed in brandy with pearl rice and a fiery tomato sauce)

 

Costoletta di Vitello alla Piemontese (veal chop cut from the rack with sauteed mushrooms, presented with a fennel gratin and creamy homemade Taglierini pasta)

 

Brasato di manzo al barolo (Beef Pot roast braised in red wine with cornmeal cakes and an array of Tuscan fresh vegetables

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

 

DAY 4 Menu: CONTINENTAL DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Chilled English Cucumber Soup

Fresh Garden Mixed Greens and REd Cabbage Chiffonade

Filet of Turbot with a Fennel Pernod sauce

 

VEGETARIAN MENU

 

Symphony of Royal Fruit

Chilled English Cucumber Soup

Fresh Garden Mixed Greens and red cabbage Chiffonade

Leak and Ricotta Cheese Tart with Vegetable Ratatouille

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

Cold Poached bay scallops (nestled in a velvet sauce of creamed tomato and vodka, crowned with caviar)

Symphony of Royal Fruit (Mixed Frsh Fruits marinated with fine champagne and cassis)

Escargots Bourguignonne (broiled mountain snails in garlic, butter and demi- glace)

 

SOUPS

 

Onion soup gratin (a traditional French onion soup baked with Emmenthal cheese)

Corn and sweet potato chowder (a hearty soup flavored with spring onion vermouth and Cayenne)

Chilled English cucumber soup (garnished with red radish and dill yogurt)

 

SALAD

 

Fresh garden mixed greens and red cabbage chiffonade

Buttermilk ranch, raspberry Vinaigrette, or low-fat roasted pepper dressing

 

ENTREES (PRINCESS FAVORITE)

 

Fettucine in a sweet lobster ragout (egg pasta with lobster and black truffle in a light cognac cream sauce with tomato and tarragon)

 

Filet of turbot with a fennel Pernod sauce (served with creamed fennel, fondant potatoes and tomato gratin)

 

Freshwater crawfish tails in a saffron tomato sauce (sauteed shellfish accompanied by spinach and rice pilaf)

 

Crispy duck a l'orange (roasted duckling glazed with an orange curacao sauce, accompanied by braised red cabbage and Macaire potatoes)

 

Pork Normand (roast center cut of pork loin flambeed with Calvados, served with baked Granny Smith Apples, peas, pearl onions and Williams potatoes).

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

DAY 5 MENU: CHEF'S DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Diced root vegetables in clear oxtail broth

Mixed seasonal field greens with shredded carrots and cherry tomatoes

Freshwater tilapia in a citrus-caper sauce

 

VEGETARIAN MENU

 

Green asparagus spears in a warm tarragon butter sauce under a cloud of puff pastry

Chilled golden delicious apple and peach soup with a touch of rum

Mixed seasonal field greens with shredded carrots and cherry tomatoes

Tofu with Miso sauce and Chinese Pea pods

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

Blue Crab cocktail (lightly dressed with mint yogurt on a pear slaw)

Hawaiian pineapple dotted with honey-raosted pistachios

Sauteed frog legs vin blanc (gently sauteed in white wine with a fresh tomato sauce, presented with spinach leaves and garlic croutons)

 

SOUPS

 

Diced root vegetables in clear oxtail broth

Lentil puree with herb croutons

Chilled golden delicious apple and peach soup with a touch of rum

 

SALAD

 

Mixed seasonal field greens with shredded carrots and cherry tomatoes

House cumberland, caramelized onion Vinaigrette, or low-fat carrot dressing

 

ENTREES (PRINCESS FAVORITE)

 

Trenette al pesto alla moda ligure (long pasta, french green beans, red bliss potatoes generously tossed in an Italian puree of fresh basil, garlic, pine nuts and Parmesan cheese)

 

Freshwater Tilapia in a citrus-caper sauce (golden sauteed fish filet on Confetti rice and steamed broccoli florets)

 

Sauteed black tiger prawns provencal (embellished with steamed long grain rice, roasted peppers and sugar snap peas)

 

Boneless chicken a la Kiev (breast filled with garlic herb butter, breaded and pan-fried, accompanied with a julienne of red beets, pea pods, and parslied potatoes)

 

Leg of lamb Dijonnaise (slow-roasted leg crusted in mustard and bread crubs with brussels sprouts and roasted garlic mashed potatoes)

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

 

DAY 6 MENU: CAPTAIN'S GALA DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Double chicken broth with vermicelli and scallions

Boston lettuce, radicchio and tomato salad

Deep sea cod filet with snow peas and crusty new potatoes

 

VEGETARIAN MENU

 

Golden fresh fruit collection flavored with Kirsch

Roasted garlic veloute with rosemary

Boston lettuce, radicchio and tomato salad

Ravioli di ricotta and spinach with fresh tomato sauce

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

 

Seared Beef Carpaccio (thinly sliced with fried capers and a Grappa vinaigrette)

Golden fresh fruit collection flavored with Kirsch

Baked clams casino with bacon and bread crumbs

 

SOUPS

 

Double chicken broth with vermicelli and scallions

Roasted garlic veloute with rosemary

Chilled strawberry cream soup

 

SALAD

Boston lettuce, radicchio and tomato

Russian, balsamic Vinaigrette, or low-fat tomato-herb dressing

 

ENTREES (PRINCESS FAVORITE)

 

Ravioli con salsa di funghi porcini (homemade pasta squares stuffed with veal, herbs, and ricotta cheese in a sauce of wild sauteed mushrooms, cream and Parmesan)

 

Sauteed deep sea cod filet with saffron sauce (accompanied with snow peas, glazed carrots and crusty new potatoes)

 

Broiled twin lobster tail (on the shell with melted lemon butter and rice pilaf)

 

Royal pheasant in pan juices (an oven roast with brussels sprouts, caramelized shallots and Parisienne potatoes)

 

Beef Wellington (puff pastry-wrapped tenderloin in a black truffle Madeira sauce with baby vegetables and duchesse potatoes)

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

 

DAY 7 MENU: LANDFALL DINNER

 

LOTUS SPA MENU

"Our Lotus Spa Menu is designed to enhance our spa tradition of providing harmony of the mind, body and spirit. These dishes reflect the perfect balance of nutrition and flavor."

 

Philadelphia pepper pot

Grilled vegetables and hearts of romaine lettuce

Kingklip in a parsley-crumb coat

 

VEGETARIAN MENU

 

Floridian oranges steeped in Grand Marnier and Mint

Chiled cantaloupe and honeydew cream with a hint of Midori

Grilled vegetables and hearts of romaine lettuce

Broiled eggplant with pistachio mint sauce

Assorted International Cheese and Crackers

Seasonal Fresh Fruit Plate

 

ALWAYS AVAILABLE

 

Classic Caesar Salad

Succulent Shrimp Cocktail, Red American Sauce

Fettuccine all'Alfredo

 

APPETIZERS

 

Avocado boat with seafood in a lime-cilantro vinaigrette

Floridian oranges steeped in a Grand Marnier and mint

Vol-au-vent a la Reine (creamed chicken, sweetbreads and mushrooms in a puff pastry shell)

 

SOUPS

 

Philadelphia pepper pot

Fresh green asparagus puree with tapioca pearls and croutons

Chiled cantaloupe and honeydew cream with a hint of Midori

 

SALAD

Grilled vegetables and hearts of romaine lettuce

Honey mustard, red wine vinaigrette, or low-fat garlic chive dressing

 

ENTREES (PRINCESS FAVORITE)

 

Linguine alle vongole (long pasta noodles and roasted sweet bell peppers in a light Bechamel of poached clams and chopped fresh parsley)

 

Kingklip in a parsley-crumb coat (sauteed fish fliet in a lemon and caper sauce, served with Jasmine rice and a variety of vegetables)

 

Sea scallops Mediterranean fashion (presented on a bed of eggplant, tomatoes, zucchini, capers, black Kalamata olives and fresh herbs)

 

Young Tom turkey and all the trimmings (whole-roasted with dried fruit stuffing, giblet gravy, cranberry sauce, corn pudding and glazed sweet potatoes)

 

Prime rib au jus (roast beef with natural gravy, grilled tomato, corn-on-the-cob and stuffed baked potato).

 

ALWAYS AVAILABLE GRILL ENTREES

Lemon scented salmon filet

Herb marinated breast of chicken

Aged New York Steak

Beef Filet Tournedos

________________

 

If it is................I will be a very 'Happy Cruiser' indeedy! :D

[Desert Nurse]

Desert Nurse,

 

I found this menu on another thread and wondered if it was pretty close if not the same as what you had on the Sun Princess in May 2007?

:D

 

It is very similar except on the Alaska cruises there is usually more seafood and on other cruises there is often something unique to that cruise. Don't forget to check the menus in the dining rooms for lunch. They are usually available at all the lounges as well as the dining room. I usually check them first then decide if I'm having lunch in the dining room, buffet or going for pizza.

[Are we there yet?]

 

My last experience with the love boat dream was not so good though. I was merrily eating it when the passenger sitting next to me asked what is was. I told her and she said that sounds great, licked her dessert spoon to remove her dessert and then promptly helped herself to some of my love boat. Needless to say that put an end to my dining for the night!

 

 

:eek: :eek: :eek: They are probably "double dippers" as well.:rolleyes:

 

That would have ended my dining as well!;)

 

Did you have to eat with them every night after that?

[wernew2cruising]

Desert Nurse...are those dishes all from the "regular" dining room?

[Desert Nurse]

Desert Nurse...are those dishes all from the "regular" dining room?

 

The photos are all from the traditional dining room except for the ultimate balcony breakfast. I'll take some photos from the Sterling Steakhouse during my September cruise. I didn't care for Sabatini's so I probably won't eat there unless someone else is buying!

[MaryPoppinz]

DesertNurse, #29 is one of my faves: Grilled Vegetable Salad

[Desert Nurse]

DesertNurse, #29 is one of my faves: Grilled Vegetable Salad

 

Thanks Mary P! I thought it was pretty but had no idea what it was. I've added the description to the photo album now. Not only was it not mine, but that was the evening of the Captain's private cocktail party and I had a couple of glasses of wine before dinner!

[MaryPoppinz]

In that photo, it has the honey mustard dressing on it, which I like also. Try it sometime!

 

I also love your favorite dessert with the two flavors of chocolate mousse. Do you remember what it's called?

[Desert Nurse]

In that photo, it has the honey mustard dressing on it, which I like also. Try it sometime!

 

I also love your favorite dessert with the two flavors of chocolate mousse. Do you remember what it's called?

 

Duet something. It's so rich I can never finish it but it's been my favorite for years.

 

With all this talk about food, maybe I should change my name to Dessert Nurse or at least let that be my alter ego. I am a foodie!

[Cruise Dreams]

Desert Nurse....Your photos are awesome. Of course, now I'm hungry.

I can't believe that your tablemate helped herself to your dessert. Wow! Just when you think you've seen it all.

 

I don't think I've ever had anything horrible on a Princess cruise. Some things stand out more than others, however. Okay....don't laugh, but the one thing I just love is.....the banana bread that they serve at the buffet in the mornings. I love it so much that I even requested the recipe through their website, which they were generous enough to provide.

 

The other food item that stands out in my memory is their Cappucino ice cream. Mmmmmm! I've only seen it the one time on a lunch menu in the dining room. It was wonderful! And, it's not a food item, but their Black Star Liner Martini is fabulous.

[NorcalGuy]

The photos are all from the traditional dining room except for the ultimate balcony breakfast. I'll take some photos from the Sterling Steakhouse during my September cruise. I didn't care for Sabatini's so I probably won't eat there unless someone else is buying!

Desert Nurse that is a REALLY FUN gallery of dining room offerings you put together. A lot of work, so thanks. Brings back good memories!

BTW, I'll be glad when they eventually change the china on the ships. The flower motif really detracts from the food visually.

[arline]

Hello. I am very new to this wonderful website and just came across some of your extraordinary photos, specifically in Russia. Your talents are incredible! Would you mind telling me what exact model of camera you are using. They are just so spectacular and so crystal-clear (pardon the pun!) for such large photos, I would very much appreciate knowing the model of your cam. Thank you so much. (Have enjoyed Vancouver and Stanley Park many years ago and LOVED it!)

 

arline

[jckvpa0]

I love the fact that peel and eat shrimp at the buffets are large and already peeled.

 

 

Than I guess there not peel & eat shrimp are they ?

[jckvpa0]

Hello. I am very new to this wonderful website and just came across some of your extraordinary photos, specifically in Russia. Your talents are incredible! Would you mind telling me what exact model of camera you are using. They are just so spectacular and so crystal-clear (pardon the pun!) for such large photos, I would very much appreciate knowing the model of your cam. Thank you so much. (Have enjoyed Vancouver and Stanley Park many years ago and LOVED it!)

 

arline

 

This has nothing to do with your post but your name just reminded me of a great lady that use to post here with the most interesting cruise info !

 

Glad you found this site, read & enjoy !!!

[CamelliaCity]

Worst food we ever had on a Princess ship was room service scrambled eggs.