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Saturday, August
15
We arrived in Nassau at 8. Judy and I had breakfast in Parrot Cay. I
was able to get an omelet made with egg beaters and Judy had cereal. It is here that I
have my first criticism. It's probably because I'm spoiled, but in any WDW restaurant,
your drinks are always refilled as soon as your glass is empty. In Parrot Cay, I had to
get a server's attention to get a second cup of coffee, and it wasn't hot when it was
poured.
After breakfast, we walked into Nassau and did some shopping. One thing about Nassau is
that your constantly assailed by vendors and children trying to sell anything from a song
to a buggy ride. I'm from New York, so it doesn't bother me, but others may find the
onslaught a bit unsettling.
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We went back on board for lunch. We had
our choice of Topsiders,
Lumiere or Parrot Cay, so we decided to eat at Parrot Cay. It was a
buffet and there were plenty of choices.
We spent a lazy afternoon at the adult pool. The pool was as warm as a
bath. I worked out at the spa before dinner. The equipment is state of
the art. Each treadmill faces a TV screen and has cushioned headphones. Dinner was
Animator's Palette. Words cannot do justice to the decor of the room. Let it be said that
the grand finale (dessert) is
breathtaking. |
The appetizer, called a Variety of concepts, was a sampler of smoked
salmon rosette with red onions and capers on a herbed bagel crisp, duck and vegetable
spring roll with oriental slaw, California cured ham and sweet ripe melon, rock shrimp and
mascarpone ravioli with a citrus cumin beurre blanc and wild mushroom and herb bisque, all
laid out on an artist palette. Judy and I both had the mustard and herb crust baked salmon
filet with red skin mashed potatoes in a zinfandel glaze. Other choices included:
Pasta = rigatoni sauteed with garlic, crushed plum tomatoes, white
wine, leeks and calamata olives, in a basil leaf cream. Chicken - roasted chicken
breast with simmered mushrooms, tomatoes and spinach with multicolored gnocchi.
Veal - Parmesan and herb-crusted veal cutlets on artichoke and sun-dried tomato risotto
Beef - Grilled beef tenderloin with a cheddar cheese corn cake, roasted vegetables, port
wine balsamic jus, and yellow pepper coulis.
Dessert was three scoops of ice cream and a Mickey shaped chocolate chiffon cheese cake.
The toppings for the ice cream were in paint bottles (the kind they use for spin art.)
After dinner, we saw Hercules, The Muse-ical. We realized that our 10:30 assigned
time wasn't set in stone and for us the earlier show made more sense. There are, however,
more kids at this performance, due to the earlier time. This was a delightfully funny
story loosely based on the film. We then took in two performances at Off Beat with Peter
and
Antonella before retiring for the evening. We realized there are actually six performers,
two of whom work the game shows at Studio Sea on a rotating basis.
  
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