Passenger Services Director Carlo Gunetti has this ship running like a precise time piece: The service is fast and friendly. For instance, a screw broke on Vincent's wheelchair during boarding and Ronan Amaral, Jr. Asst. Purser, supplied us with a temporary wheelchair while he had Vincent's fixed over night. He was very helpful, and we appreciate his thoughtfulness. Throughout the ship we always received courteous and prompt service with a smile!
The "Anytime Dining Program" means that there is more to do for the Maitre d' Generoso and the Head Waiters, since there is no longer a fixed time and table for many cruisers: thus, reservations and seating is an ongoing activity. We happen to recognize Head Waiter Pasquale Marino from previous cruises, but on the Coral he was magnificent. Generoso and his staff pleasantly greeted the passengers at the dining room door and outdid themselves in accommodating everyone's request in the best possible way. Moreover, the Maitre d' himself went from table to table assuring that everything was perfect.
At Table #20 for two, we enjoyed some of the finest meals. At lunch, our waiter, Elisa Dumitrescu was always cordial and efficient as was the asst. waiter Sandor Lorincz. Every evening our waiters Gerardo De Leon and his Asst. Larry Gutierez were top notch. We know this wonderful service is mainly due to the instructions of Generoso and Pasquale. We surely received special attention. They helped us in selections from the kitchen and their recommendations were always excellent. Thank you for the many great delicacies. Bravi!
The International Menu offers splendid choices; there is a lot of reading. We thoroughly enjoyed this Gastronomic Tour. Executive Chef Michael Borns, his Sous Chef Giuseppe and the Pastry Chef Cosimo (Sicily) did three "Culinary Demonstrations," two of which we attended. Princess Lines has three Corporate Executive Chefs, and seventeen Executive Chefs, thirteen of which are Italian, including our old friend Antonio Cereda. The gustatory delights we sampled were outstanding and here are some of our recommendations:
- SAILAWAY DINNER: Shrimp Cocktail; Cream of Porcini Mushroom Soup; Watercress and lettuce salad, and
Nebraska Prime Rib.
- CAPTAIN'S WELCOME DINNER: Crab Quiche with jalapeno chili salsa; Capon broth, tortellini with
minced chives; Mixed salad with arugula; Lobster Thermidor or Royal Pheasant with shallots and
Parisienne potatoes.
- PRINCESS DINNER: Cold water Lobster & Crayfish Cocktail with sun dried tomatoes; Chilled Cream of Zucchini with William pear and blue poppy seeds; Endive salad with mushrooms and shallots; Roast Buffalo slowly cooked in Napa Valley Red Wine sauce with potato pancake and baby vegetables.
- FRENCH DINNER: Pate de fois de Strassbourg; Escargot Bourguignon (cooked in Bourdeaux wine), French
onion soup; Mixed garden greens and radicchio with vinaigrette; Caneton Roti a` l'Orange (Roast
duckling glazed with Orange Curacao sauce).
- ITALIAN DINNER: Prosciutto di Parma with melon; Eggplant Parmigiana; Pasta e fagioli; Salad of baby
spinach, crispy bacon, pine nuts and Pecorino cheese; Pappardelle al Sugo di Lepre (Flat egg noodles
with rabbit sauce).
- INTERNATIONAL DINNER: Baby leeks with smoked salmon in Champagne sauce; Won Ton soup; Salad of
lettuce, tomato, avocado and red onion; Penne pasta with calamari; Surf & Turf of Filet Mignon and
Jumbo grilled shrimp.
- CHEF'S DINNER: Green asparagus spears in warm tarragon butter sauce under puff pastry; Lobster bisque with Cognac; Salad of field greens, cherry tomatoes and shredded carrot; King crab legs or Rack of Lamb Dijonaisse with Brussels sprouts and garlic mashed potatoes and mint jelly.
- Swan puffs on a heart shaped lake of melted chocolate.
- All of the Soufflés, vanilla, chocolate, raspberry, hazelnut and their accompanying sauces.
- Almond mousse with custard -- ooh la la!
- Sorbets, sherbets and ice creams are all made on board and are delicious.
- Pecan pie, apple pie, and pear tart --- do not miss them.
- Dark chocolate mousse, heart shaped with Lady Godiva liqueur, Tiramisu and NY cheesecake are
served every day.
- Many fruits, international cheeses and delicate petit fours are served daily.
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