The Sea Princess has two major dining rooms, as well as a 24-hour buffet. We took all of our dinners in the dining room but most other meals in the buffet. The buffet was at the top of the ship, directly behind and above the bridge. Since it's surrounded by windows, it's a great place to hang out and watch things.
We typically arrived early for breakfast, after first getting coffee and tea and watching the sun rise from the upper deck. The buffet selection was broad enough, and several days found a chef making custom omelettes.
We also had lunch here, or if we were on a shore excursion, a late lunch. We couldn't beat the convenience, and there was seldom a line of more than 5 people.
For dinner, we had the second seating at a table for ten. Besides us, there were three other couples, two of which brought one teenager each. The teenagers were far better behaved than my children are, so there's hope for the human race yet. Typically they left before desert to visit the teen dancing and karaoke clubs.
Our waiter was named Leo and is from the Philippines. He said he had been working on boats (presumably for Princess) for 10 years. The assistant waiter, Luiz, was from Mexico City and he had been aboard for somewhere between 5 and 10 years. According to Leo, the waiters worked 14 hours a day, 7 days a week, for 10 months a year. Their pay is a mere pittance - $80 per month plus room and board. Any real money they make comes from tips.
The first night was the Sailaway Dinner. I had the shrimp cocktail for my appetizer, followed by a beef broth soup. For the main entrees, the choices included mahi mahi, a seafood turnover, chicken with Riesling sauce, ham, or Nebraska prime rib. My wife had the seafood turnover, a pastry packed with shrimp, scallops, calamari, and whitefish. I had the prime rib with baked potato. Both were excellent.
The second night was the Captain's Welcome Dinner. The appetizer was caviar, with 3 different types, or a crab quiche. The soup we chose was a lobster bisque. The entrees that night were salmon with dill sauce, crayfish tails in a saffron tomato sauce, rock Cornish hen, or Tournedos of beef. I had the salmon, while my wife had the Tournedos of beef.
The third night was the Chef's Dinner. Appetizers included smoked salmon, asparagus spears in tarragon butter sauce, and pineapple with pistachios. One of the soups was apple and peach with rum - it reminded me of a fruit smoothie where you ate it with a spoon rather than a straw. Entrees included tilapia, sole Florentine, guinea fowl, rack of lamb, and New York steak.
The fourth night was an Italian Dinner. Appetizers included eggplant parmigiana, prosciutto with cantaloupe, and shrimp, squid, and mussels in sauce. The soups included pasta e fagioli, minestrone, and beef consomme. For entrees, the choices were grilled swordfish, shrimp flambeed in brandy, rabbit in white wine and shallot sauce, veal with sauteed mushrooms, and beef pot roast.
The fifth night was the French Dinner. Appetizers included escargots, fresh fruit in champagne, and pate. Since I had never had escargots, I eagerly ordered them. They were good, although I can't describe the taste other than to say they reminded me of tiny smoked oysters. The French onion soup was excellent, although they also had vichyssoise. Entrees included salmon, frogs legs, roast duckling in orange sauce, pork loin, and grilled sirloin. I had the duck - it was only the second time I'd ever eaten duck. It was good but there sure wasn't much meat there.
Night six was the Captain's Gala Dinner. The appetizers included caviar tartlet and a fresh fruit collection, although most of us ordered the jumbo shrimp cocktail. After we all joked about the jumbo shrimp, Leo brought us more shrimp cocktails...several of us had seconds. The chilled strawberry cream soup was again like a fruit smoothie. The entrees included baby turbot fillets, royal pheasant, and beef Wellington, although most of us ordered the lobster tails. They must have had extra lobster tails, as Leo brought us each several extra tails. Some people at our table ordered both the lobster and the beef Wellington, and managed to eat it all.
The last night was the Landfall Dinner. Appetizers included avocado with seafood and oranges steeped in Grand Marnier. I had the avocado but tasted my wife's oranges...both were excellent. Most of ordered the pepper pot soup and were not disappointed. Entrees for this dinner were monk fish, sea scallops, turkey with all the trimmings, lamb chops, and prime rib. I had the turkey. Since this was the last night aboard, we were treated to the Baked Alaska Parade. The headwaiter dimmed the lights, had the chefs parade around the dining room to great applause, then had the waiters bring out the Baked Alaska and parade around. Since this was our first cruise, this spectacle was unexpected and great fun.
Since it was our anniversary cruise (although our anniversary isn't until July), Leo brought us out a cake on the second night (or was it third?). Unfortunately, he didn't do this until after the desert, so we all had very little room left. I hope the waiters were able to enjoy the rest of it later.
Leo and Luiz were both excellent at what they did. Leo remembered when I ordered a Coke on the second night and every night after that brought me one without being asked. Luiz was always there and provided just as good a service as Leo, although he was a quieter person than Leo. We made sure to tip Luiz more than the recommended tip for assistant waiters. If we ever sail on this ship again, I will ask to be seated at Leo or Luiz's tables.
Thanks to the head waiter, we were able to get a full set of menus but forgot to ask for the separate desert menus.
Copyright © 2008 by Dana Cline
Last updated on 7/8/2008
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