Five beautiful sea days

Peaceful days, as full or empty as we wanted. Typically we slept until 9ish. Phil would eat breakfast, and them wake Margie with her own special room service and a fruit plate. Bridge class from 10 to 11, unless we slept in and missed it. Read, sun bathe, swim, ice cream, and work for Phil would take us till 2, when we met for bridge play for 2 to 3 hours. Then nap or more work, dinner at 7, evening entertainment at 10, and finally bed. Whew! No wonder we haven't updated this blog very regularly.

Captain Geir Arne Thue-Nilsen is an avid photographer, and rumor has it that he posts his pictures at www.captain-ga.com. We haven't looked for them, as the internet is just too slow and expensive to browse much. If any of you do let us know if you see us.


























Some of you have said you were tired of us talking about the beautiful, sunny, 85 degree days we've been having, so we won't mention them again. Food, however, is another matter. Last night's menu included, among other choices:
Main Restaurant:
Appetizer:
Seared beef carpaccio with porcini foam and brioche croutons, and/or
Malossol cavier with smoked trout and potato parfait, dill, cucumber and quail egg, and/or
Warm smoked bacon & pea tart.
Soup:
Vegetable bouillion with smoked chickedn tortelllini, and/or
Artichoke veloute with lemon peel and prosciutto chips.
Salad:
Farmed green salad with baked yellow beets, goat cheese crumbles and shallot dressing, and/or
Chilled oreccheitte pasta with amrinated beans, pesto and ricotta salata.
Entree:
Pan cooked dorade fillet with warm nicoise style salad, crisp giant capers and black olives, and/or
Seared scallops with a warm dressing of puy lentils, braised white asparagus and micro greens, and/or
Marinated grilled New York strip with english peas, smoked fingerling potatoes, pearl onions and sauce au poivre, and/or
Butto roasted veal tenderloin with crisp sweetbreads, chanterelle cream sauce, and/or
Cavatappi pasta with wild mushrooms and goat cheese.
Dessert:
Chocolate bomb with hazlenut wafer, and/or
Cheesecake with fresh strawberries, and/or
Ice cream, fruit plate, or cheese plate.

Restaurant 2 - no choices, dinner is everything below, in very small servings:
Chef's cocktail: Shrimp tempura, green papaya & celery margarita, orange aioli,
Seared beef tataki, pickled vegetables, ponzu jelly, tahini puree,
Crispy curried vadalia onion rings, bitter greens,
Navy bean fritter, yogurt raita,
Clear tomato presse, goat cheese panacotta, tear drop confit,
White tomato cappucino, chicken & pesto strudel, basil foam,
Grilled fresh dorade, preserved lemon sauce, ricotta gnocchi, parmesan gremolata,
Slow roasted lamb shank & potato moussaka, red wine jus,
Cocoanut & passion fruit gelano, almond foam, blackberry sorbet, red beet tuile.

The Colonnade:
Appetizer:
Rare seared sashimi tuna, soba noodles, seaweed, ponzu sauce, and/or
Crisp shrimp spring roll, mango & papaya salad, soy chili dipping sauce, and/or
Hot & sour soup, fish sauce, bonito flakes.
Entree:
Orange roughy, stir fried vegetables, egg noodles, miso glaze, and/or
Roasted duck, braised bok choy, fried egg rice, plum sauce.
Dessert:
Lime & cocoanut custard, pineapple compote, and/or
Sweet rice wine poached mango, citrus sorbet.

Patio Grill:
Appetizer:
Tuna Ceviche, cilantro, lime, and/or
Shrimp & crab claw cocktail, mango & papaya, and/or
Smoked salmon, red onions & capers, and/or
Beef pastrami, cucumber, radish.
Pizza:
Roma tomatoes, mozzarella, garlic, fresh basil.
Pasta:
Shrimp tagliatelle.
Sides:
Ratatouille, mixed greens, potato mousseline.
Grill:
Filet mignon, and/or
Rib eye steak, and/or
Grilled nigerian shrimp, and/or
Free range chicken breast.
Sauces:
Bearnaise, peppercorn, shallot-cabernet jus
Desserts:
Blueberry cheesecake, and/or
Chocolate glazed brownie, and/or
Fruit, cheese, ice cream & sorbet.

And then, of course, there's room service!