dolphingirl47
In Search of the Tag Fairy
- Joined
- Dec 25, 2007
Once this was all sorted, thought it was high time to get some more character photos. I started off with Jiminy Cricket and then headed up to deck 4 for a photo with Snow White and Dopey. I have to say I was more interested in Dopey then in Snow White, but if they come as a team, then so be it. While I was waiting in line for Snow White and Dopey, I managed to get some nice photos of Cabo as we were approaching. We did not take very long at all. The boat was already waiting for us and by the time I had my photo taken with Snow White and Dopey, we were already heading out again.
I decided to head up to the Rainforest Room for a bit as I had some time before the next set of photos. I bumped into Graham up there. I spent about an hour chilling out on one of the heated tile loungers before getting ready for more photos and for dinner. I arranged a time when Graham and I would meet in the atrium and then I headed off to get ready. I managed to get some more portraits taken in front of the white backdrop as well as photos with Lilo, Belle and Jimminy Cricket and Pinocchio before meeting up with Graham.
We headed for dinner. I told Graham about the change of plan and we both liked the alternative so we decided to go ahead with this. I was more than a little relieved as I really did not fancy getting in that line. They had included new Shore Excursion tickets and the instruction stated that we only needed to contact the Shore excursion desk if we did not agree with the changes that were made.
Dinner that night was again at Tritons and this evening the rotational menu was served. Graham had our server choose his dinner again and he ended up with Prince Eric’s Escargot Gratines for his starter followed by “Chef Louis” French Onion Soup with Gruyere cheese crouton. He then ended up with three main courses: Grilled Beef Tenderloin with olive oil smashed potatoes, bacon-wrapped green beans and Tamarind-Barbecue reduction; “Triton’s” Seared Sea Bass with a mushroom and herb risotto, sweet onion marmalade and garnished with a potato crisp and Three-cheese Lobster Macaroni Lobster meat, Gruyere and Cheddar cheese sauce tossed with tubular pasta topped with a Parmesan wafer. He managed to eat all the meat and fish, but left most of the sides. Fortunately he still had room for the Grand Marnier Soufflé with vanilla sauce. I ended up with two soups as I do not like any of the starters on the menu so I had “Chef Louis” French Onion Soup with Gruyere cheese crouton and Tomato and Basil Soup. I then had the Beef Tenderloin followed by the Grand Marnier Soufflé.
I decided to head up to the Rainforest Room for a bit as I had some time before the next set of photos. I bumped into Graham up there. I spent about an hour chilling out on one of the heated tile loungers before getting ready for more photos and for dinner. I arranged a time when Graham and I would meet in the atrium and then I headed off to get ready. I managed to get some more portraits taken in front of the white backdrop as well as photos with Lilo, Belle and Jimminy Cricket and Pinocchio before meeting up with Graham.
We headed for dinner. I told Graham about the change of plan and we both liked the alternative so we decided to go ahead with this. I was more than a little relieved as I really did not fancy getting in that line. They had included new Shore Excursion tickets and the instruction stated that we only needed to contact the Shore excursion desk if we did not agree with the changes that were made.
Dinner that night was again at Tritons and this evening the rotational menu was served. Graham had our server choose his dinner again and he ended up with Prince Eric’s Escargot Gratines for his starter followed by “Chef Louis” French Onion Soup with Gruyere cheese crouton. He then ended up with three main courses: Grilled Beef Tenderloin with olive oil smashed potatoes, bacon-wrapped green beans and Tamarind-Barbecue reduction; “Triton’s” Seared Sea Bass with a mushroom and herb risotto, sweet onion marmalade and garnished with a potato crisp and Three-cheese Lobster Macaroni Lobster meat, Gruyere and Cheddar cheese sauce tossed with tubular pasta topped with a Parmesan wafer. He managed to eat all the meat and fish, but left most of the sides. Fortunately he still had room for the Grand Marnier Soufflé with vanilla sauce. I ended up with two soups as I do not like any of the starters on the menu so I had “Chef Louis” French Onion Soup with Gruyere cheese crouton and Tomato and Basil Soup. I then had the Beef Tenderloin followed by the Grand Marnier Soufflé.