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Our 6th dinner in the Posh main dining room was going to be our last as we had reservations for the steak house on the final night. I have to say that overall, we have been impressed with the overall food quality and execution. Sure, there were a few duds and some things could've been prepared better, but as a whole, considering the price I paid for the cruise, the food was more than acceptable. Furthermore, the service we received was prompt, warm and attentive. I would say it was on par with all of the other cruises we've taken on the other major lines.
It also happened to be the 2nd and final "cruise elegant" night, so the menu was more focused. I started off with the Stuffed Mushrooms sporting spinach, romano cheese and fine herbs. This was a considerable amount for an appie where the tender mushrooms were overflowing with filling. Overall, this was a pleasant and aromatic dish, but lacking in seasoning. My daughter went for her favorite being the New England Clam Chowder featuring potatoes and little necks. Although this was more starchy than creamy, it was still thick and hearty. There was a light brininess as well as equal parts savory and sweet. The little necks were in abundance and super tender.
Viv ended up with the Chesapeake Crab Cake and it was consisted mostly of tender chunks of crab. They were fluffy with some bounce texture while the rest of the cake was creamy and mildly seasoned. The one fatal flaw was the exterior wasn't seared enough and/or coated with enough breading. Hence, it was soft and mushy without any real textural contrast nor aromatic caramelization.
For our mains, I had the Teriyaki Salmon Filet with sesame rice cake and veggies. This was quite good as the salmon was nicely seared while still flaky and moist on the inside. There was enough tangy teriyaki glaze on the outside to flavor both the salmon and the accompanying rice cake. Made with seasoned sushi rice, the rice cake was the perfect compliment to the teriyaki sauce as it was chewy and hearty. Viv tried the Grilled Jumbo Shrimp with marinara sauce and mustard potatoes. Despite sporting delicious and perfectly cooked shrimp (with a meaty sweet snap), the dish was confusing. The individual components didn't seem to mesh very well with each other.
My daughter had the Fusili with mushroom cream and aged parmesan which looked more like a mushroom soup with pasta. Overlooking the visuals, it did taste quite good though. The lightly truffled mushroom cream was mildly seasoned, yet full of delicious earthiness. Although sitting in too much sauce, the pasta remained somewhat al dente. For my son, he decided on the Duo of Filet Mignon and Short Rib with string beans and a red wine sauce. Fortunately, the short rib this time was tender and moist unlike the previous night. As with all steaks so far, the filet mignon was a perfect medium-rare and super tender. The red wine sauce was flavorful with a nicely reduced wine essence.
For dessert, I had the Grand Marnier Souffle with orange creme Anglaise. I thought the anglaise was overly sweet where it took away from the souffle's inherent flavour. I found it too eggy and dense though, hence it didn't rise enough. Despite this, I enjoyed eating the parts without the anglaise as it was quite tasty and just sweet enough. For Viv, she had the Amaretto Cake with almond chocolate cake served in a cup. This was a light-tasting and aromatic dessert. I thought it lacked impact as it wasn't even that sweet. I can see how it would be appealing due to that fact as well. We thought that the desserts, along with the savory dishes were some of the weakest as a meal so far. Too bad as this was our last meal in the main dining room.
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Our 6th dinner in the Posh main dining room was going to be our last as we had reservations for the steak house on the final night. I have to say that overall, we have been impressed with the overall food quality and execution. Sure, there were a few duds and some things could've been prepared better, but as a whole, considering the price I paid for the cruise, the food was more than acceptable. Furthermore, the service we received was prompt, warm and attentive. I would say it was on par with all of the other cruises we've taken on the other major lines.
It also happened to be the 2nd and final "cruise elegant" night, so the menu was more focused. I started off with the Stuffed Mushrooms sporting spinach, romano cheese and fine herbs. This was a considerable amount for an appie where the tender mushrooms were overflowing with filling. Overall, this was a pleasant and aromatic dish, but lacking in seasoning. My daughter went for her favorite being the New England Clam Chowder featuring potatoes and little necks. Although this was more starchy than creamy, it was still thick and hearty. There was a light brininess as well as equal parts savory and sweet. The little necks were in abundance and super tender.
Viv ended up with the Chesapeake Crab Cake and it was consisted mostly of tender chunks of crab. They were fluffy with some bounce texture while the rest of the cake was creamy and mildly seasoned. The one fatal flaw was the exterior wasn't seared enough and/or coated with enough breading. Hence, it was soft and mushy without any real textural contrast nor aromatic caramelization.
For our mains, I had the Teriyaki Salmon Filet with sesame rice cake and veggies. This was quite good as the salmon was nicely seared while still flaky and moist on the inside. There was enough tangy teriyaki glaze on the outside to flavor both the salmon and the accompanying rice cake. Made with seasoned sushi rice, the rice cake was the perfect compliment to the teriyaki sauce as it was chewy and hearty. Viv tried the Grilled Jumbo Shrimp with marinara sauce and mustard potatoes. Despite sporting delicious and perfectly cooked shrimp (with a meaty sweet snap), the dish was confusing. The individual components didn't seem to mesh very well with each other.
My daughter had the Fusili with mushroom cream and aged parmesan which looked more like a mushroom soup with pasta. Overlooking the visuals, it did taste quite good though. The lightly truffled mushroom cream was mildly seasoned, yet full of delicious earthiness. Although sitting in too much sauce, the pasta remained somewhat al dente. For my son, he decided on the Duo of Filet Mignon and Short Rib with string beans and a red wine sauce. Fortunately, the short rib this time was tender and moist unlike the previous night. As with all steaks so far, the filet mignon was a perfect medium-rare and super tender. The red wine sauce was flavorful with a nicely reduced wine essence.
For dessert, I had the Grand Marnier Souffle with orange creme Anglaise. I thought the anglaise was overly sweet where it took away from the souffle's inherent flavour. I found it too eggy and dense though, hence it didn't rise enough. Despite this, I enjoyed eating the parts without the anglaise as it was quite tasty and just sweet enough. For Viv, she had the Amaretto Cake with almond chocolate cake served in a cup. This was a light-tasting and aromatic dessert. I thought it lacked impact as it wasn't even that sweet. I can see how it would be appealing due to that fact as well. We thought that the desserts, along with the savory dishes were some of the weakest as a meal so far. Too bad as this was our last meal in the main dining room.
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