Meals on the Embla were exquisite, on the Aegir slightly less so. Every breakfast offered, along with the standard cereals, omelets, waffles, assortment of sausages, breads, and cheeses, made-to-order pancakes, French toast and Eggs Benedict. Plus there were two tasty flavors of homemade jam. The chef might have gone a mite heavy on the mushrooms; some evenings almost every appetizer and entree had something to do with mushrooms. But there were always the more traditional steak, chicken, and salmon to fall back on.
I loved the homemade soups served at lunch on the Terrace every day: mushroom soup (of course), broccoli, cauliflower, corn chowder, goulash (which can be a soup or a stew), even cheese and beer soup.
For dinner on the ship, we had a choice of 2 appetizers, 3 entrees, and 5 or so desserts. But we also, every one of us, had a tiny wee appetizer placed before us while we were deciding what to order.
It might be a tablespoon holding one scallop, a sprig of something green and a squeeze of something white and creamy. Or it might be sashimi with a tiny eyedropper of soy sauce to squirt on it: Or something skewered on a little bamboo sword. I wondered whether the chef ordered little skewers by the gross or whether the staff ran them through the dishwasher after clearing the dishes away and reused them. During the two-hour dinners, Jerry and I would do sword fights with them, to the amusement of our table-mates.
Desserts might look like this:
You didn’t really have to choose. You could have them all.