About This Line
Appetizers are usually served on deck as you sail from port, while regional specialties are served in the dining room. The galley is headed by European-trained chefs, and local markets are scoured for delicacies and indigenous ingredients to serve on board. Breakfast is buffet-style, although you may order eggs and omelets from the kitchen, and lunch is served family-style. Afternoon tea includes sandwiches and sweets; hors d’oeuvres are served during the nightly cocktail hour. The open seating dinner typically consists of two entrées—meat or fish—as well as several always-available items such as steak and chicken. Special dietary restrictions can be accommodated with advance notice. Room service is restricted to ill passengers confined to cabins.
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