Dining at Sea

We had an early dinner seating at 6:30pm Sunday in the Opus Dinning Room. It’s a three story room with a massively beautiful crystal chandelier. The staff is pretty attentive. The chef’s menu included lamb shank with rosemary and mashed potatoes. I chose an appetizer of tomatoes, mozzarella and pesto with EVOO and Balsamic vinegar. Not bad, but tomatoes needed to be riper. Should have just had a mixed green salad. My Angus steak wasn’t too bad, and Gala’s cod looked very tasty, as did Shannon’s chicken marsalla. For dessert, its angel food cake, which was a bit of a disappointment. It’s better at Publix. But, there is a wide range of offerings, including healthier offering that are part of the ship’s Vitality plan.