We spent our sixth day on the ship at sea catching up on sleep and relaxing. Highlights of the day included an amazing meal at Sabor, one of the ships specialty restaurants, dinner with friends, and dancing and pool time at the late night pool party. It was a really nice day.
Our day in a list.
Slept late
Lunch at Sabor, a specialty restaurant
Walked around the ship
Comedy Show
Dinner at Leonardo’s: Formal
White Night Pool Party & Dancing
Sabor Modern Mexican
Sabor is a modern Mexican restaurant, and one of three specialty restaurants aboard the ship. The specialty restaurants are not included in the price of the cruise. Sabor charges a flat per person fee of $25 dollars for dining, and al la carte pricing for cocktails. It was actually a pretty fantastic deal for the quality and amount of food we received. We were so stuffed at the end! I would highly recommend Sabor.
Sabor Modern Mexican Restaurant
Freshly made guacamole and pico de gallo. Amazing!
Margarita sampler: mango with chili powder, passion fruit, and traditional
Chili Calamari: Fired calamari, lime sour cream, spicy-sweet tomatillo salsa
Pan-Seared Red Snapper, plantain mash, grilled poblano pepper, mango-papaya salsa
Yucca Barrel Fries with mango-habanero dipping sauce, and Calabacitas: zucchini, roasted poblano pepper, corn, black beans
Chicken and Roasted Corn Empanada, green mole, spicy peanut sauce, lemon verde
We didn’t have to choose a dessert. We got it all!
One of our best meals ever.
Relaxing on the Ship
Enjoying the ocean.
Comedy Show
All spiffed up for formal night.
The Casino. We walked through it many times. Love all the lights.
Comedy Show in the Arcadia Theater
Lovely evening
Front of the ship.
Dinner at Leonardo’s
Our last dinner at Leonardo’s was bittersweet. We really enjoyed the company of Justin and Amanda and our assistant server Wu who was quite the character.
Our dinner buddies Justin & Amanda
Roasted Peach Soup
Duck and Port Wine Terrine, smoked duck, prosciutto, mixed baby lettuce, shaved Anjou pear, homemade brioche and red currant-port syrup
Fisherman’s Plate: broiled lobster tail, garlic butter, and seasoned vegetables
Karl ordered the Aged Hand-Cut Manhattan Strip Steak again.
Wu presents the dessert menu.
Grand Marnier Souffle: traditional dessert with grand marnier-vanilla sauce
Baked Alaska: vanilla, chocolate, and strawberry ice cream in a baked meringue
The dining room
Our chefs
Table 270
White Night Pool Party
Karl and I had a blast swimming under the stars and dancing at the White Night Pool Party. Dancing on a swaying ship was quite a workout.