The chef's table is a coursed dinner that is served in the main galley of the ship.
They have a special table and chairs set up for the group.
We start with a tuna appetizer wrapped in a toile.
The next course is a duck cigar-looking appetizer. It is quite delicious, but doesn't really
fit well in the progression of the meal.
Then comes an arancini of sorts.
We end the first set of courses with a palate cleanser served under glass with smoke.
They take us on a tour of the kitchen, with the various stations for different foods.
Over at the baking station, a pastry chef takes us through making their signature melting chocolate cake.
A set of finished melting chocolate cakes, in front of the industrial oven they use.
Our menu for the evening.
Back at the table, we have a lovely brioche bread course with salted butter.
This is the "land and sea" course with lamb and scallop.
"Lobster our way" including a sauce with squid ink.
The chef's sampler, including salmon, a beef carpaccio, and crab with grapes.
The Dover sole course with crystal potato and heirloom carrot.
A highlight of the dinner was the magician who came by for our other dinner.
He was an extremely talented close-up magician and mentalist, and amazed us all.
The setup for the lamb tenderloin course.
The chef opening and carving the tenderloin...
...and the final product.
A blood orange and raspberry sorbet with green apple granita.
Braised Wagyu short rib.
Wade gets a special "Happy Birthday" serving of dessert.
They pour a hot sauce over the dessert, that melts the chocolate shell and brings it together.
A final dessert of cheesecake spheres, kind of an anticlimax after all of the other delicious courses.
