You’d think with all we’d said about food that none of the meals would stand out particularly. We’d have agreed until we came to the Grand Voyage Dinner. And it wasn’t until we showed up that we realized how really special this was.That’s because the daily program got confusing. The Dinner occurred on the same day as the formal Black and White Dinner and Ball, an occasion for which they’d been decorating the La Fontaine Dining
Room since early that morning. When we got an invitation from the Captain for the same night, we figured – well – more of the same. It, mind you, said something about meeting at the Rembrandt Lounge for drinks, but the two appeared to be compatible, and we were supposed to “reject” (and you think twice about “rejecting” the Captain, a person who, to some extent, has life and death power outside the territorial seas!)The one problem was that the times were different – when Mary checked with the Front Desk about an hour before, it turned out that yes, the Grand Voyage Dinner was different.
Giving a few guests (others would eventually have their chance) the opportunity to dine with the Ship’s officers. And the meal was to be held at the Pinnacle Grille, which is to the La Fontaine as the La Fontaine is to the Lido Restaurant.We started out at the Rembrandt Lounge, and had just found an interesting couple from Ohio when dinner was called and we were taken to our assigned table at the Pinnacle Grille. We were seated with Dr. McConnell (and his wife), the Amsterdam’s doctor. Why? I guess they didn’t realize that the “Dr. Menefee” of the passenger list was a lawyer. The McConnell’s are from British Columbia. He has been with the Line for a number of voyages,
and we have to say they were first-rate hosts and fascinating dinner partners. He is someone who really cares about his calling and had lots of insight about the Ship.Menu? Well, we can give the details, but it doesn’t half convey the way things were cooked or the presentation. Think top restaurant you’ve ever been to (without the check at the end!). We started with “Pickled Lamb Salad,” moved on to “Beef Consommé Henri IV,” who I believe was the one who said that ‘Paris was worth a Mass’), “Peppered Tuna Loin,” “Medium Seared Beef Tenderloin,” and the “Grand Finale Dessert Surprise.”
(This last was a collection of Petit Fouand Friandises.) The meal was complemented by California and Washington wines and finished off with a coffee. Although unexpected, this was one of the nicest experiences we have had aboard. We even had a chance to “cut the rug” at the Black and White Ball for a dance or two before we retired to our cabin! Mary feels that the treadmill is a necessity after the wonderful dinner.
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