Sunday, September 13, 2015

Avalon Artistry II Chef's Dinner

On Board Chef's Dinner

click images to enlarge

Artistry II's very own chef gave a personal twist to our dinner in Bernkastel. This Chef's Dinner, which is featured once each sailing, was very special indeed.  As usual, there were regional wines paired with the meal.


Everyone was served an extra course, seen here in a spoon.  "Amuse Bouche" - Trout Filet with Horseradish Dip. 

Additional appetizers were "Vitello Tonato" - Slices of Boiled Veal with Tuna Dressing, Olives, Lemon, and Capers.  The Final choice was Caramelized Goat Cheese with Honey Peanut Vinaigrette.

Soup Selections

The two soup choices were Chicken Broth with Lemon Grass and Wonton and Cream of Green Beans Soup with Cheese Croutons.

We really enjoyed the soup selections at both lunch and dinner time.  Despite the warm temperatures outside, they still were a great addition to our meals.

Main Course

The choices were Filet of Pork "Wellington" on Madeira Sauce Served with Sauteed Leak and Basil Potatoes or Broiled Filet of Talapia on Walnut Butter Sauce Served with Yellow Endives and Violet Potatoes.

Both choices were excellent.  Of course, you had the standard alternatives to pick from if desired.


Last but not least, we opted for the Small Chocolate Cake with Warm White Chocolate Sauce. 

Alternate selections included an ice cream creation and a strawberry smoothie.

Despite this being a special dinner, unlike on ocean cruises, you don't need to dress any differently, unless you want to.

Check our other posts for lunch and dinner selections throughout the cruise.

Additional photos can be found on our Rhine & Moselle Shutterfly page:

Click on the image to the left for more Blog posts about this trip.

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