Thanks to Anne for providing this Cruise Compass.
Last updated on January 7, 2017
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Avocado, tomato champagne vinaigrette
Kim Crawford, Sauvignon Blanc, Marlborough, New Zealand
Truffle Poached Quail Egg, Nueske Bacon
Attems, Pinot Grigo, Venezia, Italy
Cauliflower puree, piquillo pepper, frisee, caviar beurre blanc
Thanks Halee for providing this Cruise Compass.
Ask your waiter for today's soup
Heirloom tomatoes, fresh basil
Steamed mussels, garlic, tomato, Pinot Grigio
Slow cooked pork belly, arugula, basil salad
Thanks to Charles T. Cranford for providing this Cruise Compass.
Thanks to Bill and Judy for this Cruise Compass
Thanks to Brandon Piekarski for providing this Cruise Compass.
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