02 July 2018

Continental Fare

Since we went on our Halloween on the High Seas cruise last year I have been trying to figure out how best to review all of the amazing food we tried on the cruise. Instead of trying to review dish by dish or even restaurant by restaurant, what if we let the photos and menu listings speak for themselves?

For those unaware, each cruise has a standard rotation where you will pass through each of the ship’s three main dining rooms for dinner. The number of times you are in a particular restaurant depends on how many nights are in your cruise, and what rotation you draw. The plus of every meal is that your dining team sticks with you throughout your trip, and they pay attention to your favorites, your likes and dislikes, and even keep track of how your trip is going. It is an incredible part of the dining experience!

Onboard the Disney Fantasy we ended up with two trips through both Animator’s Palate and Enchanted Garden, but only one visit to Royal Court. This was due to some other dining experiences we chose to take part in, but still gave us a great sampling of what the restaurants have to offer. Overall, there was not a bad meal in the bunch and there were some definite standouts. I’m looking at you Black Truffle Pasta Purseittes, Pan-Seared Sea Bass, Sesame Halloumi Parcels, and Chateaubriand-Roasted Beef Filet! The consensus we came to is that the standard rotation dining rooms feature food that is high quality, very tasty convention resort food; nothing to sneer at, definitely a few things to write home about, and largely just really solid meals.

A couple of notes before I turn you loose on the food photo safari… One evening’s décor at Animator’s Palate takes guests under the sea with Finding Nemo, which explains why the photos are tinted blue. Also, since seafood and I are not generally friends, the Cream of Green Asparagus Soup typically comes topped with crabmeat, which I opted out of. Otherwise, bon appetite!


Black Truffle Pasta Purseittes

Baked Potato and Cheddar Cheese Soup

Arugula Leaves

Sesame Halloumi Parcels

Ginger-Teriyaki Dusted Angus Beef Tenderloin

Lemon Icebox Pie

Appetizer Sampler Platter

Caesar Salad

Prince Charming’s Portobello Triangoli

Oven-Roasted Turkey Breast

White Chocolate Bread Pudding


Applewood Smoked Bacon Wild Mushroom Tart

Ahi Tuna and Avocado Tower

Northern Atlantic Lobster Ravioli

Cream of Green Asparagus Soup

Seared Pork Tenderloin Medallions

Pan-Seared Sea Bass

Orange Yogurt Cake

Warm Sticky Date Pudding

Aged Prosciutto

Oysters Rockefeller on the Half Shell

Marinated Tiger Shrimp

Beef Steak Tomato and Vidalia Onion Salad

Lemon Fennel Salad

Pan-Seared Venison Medallions

Oven-Baked Lobster Tail

Old Fashioned Apple Pie

Apricot Trio


Gaston’s Escargot Gratinee

French Onion Soup

Farmhouse Salad

Red Wine Bosc Pear Salad

Roasted Rack of Lamb

Chateaubriand-Roasted Filet Steak

Grand Marnier Soufflé

Tahitian Vanilla Crème Brulee

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