May 27 - Grand Cayman

Today was a beautiful day. Sam went ashore with friends. I stayed on the ship in the Sanctuary. Time seems to stand still in that place. I had the attendant turn my lounge chair towards the outside of the ship so I could look at the beautiful ocean, the shallows and the beaches beyond. The colors were just fantastic. As the breezes blew across the water, turquoise would turn to azure and then to a light navy blue, then back again. Turquoise stripes generally marked the more shallow places, but the colors seemed to move across the waters at times. It was lovely.

Sam and I had dinner tonight at Sabatini Restaurant. Our reservation was for 8:30 p.m. and we did not leave the restaurant until 10:15 p.m. Sabatini has an interesting concept. You select your main course. Then they begin bringing you every appetizer in the place. You can take as much of each as you wish. For your reading pleasure, here is a list of the appetizers:

Prosciutto E Melone – Italian Cured Parma Ham Sweet Peppered Melon

Porcini All’ Olio Vergine – Porcini Mushrooms, Extra Virgin Olive Oil and Roasted Garlic Puree

Calamari Fritti – Crisp Fried, Tender Calamari, Parsley, Sea Salt and Citris Aiolo

Zucchini Dorati – Battered in Buttermilk and Parmesan, Chili and Anchovy Romesco

Bresaola Della Valtellina – Air Dried Beef Fillet, Arugula Salad, Shaved Parmesan

Insalata Di Gamberi E Carciofi – Tender Shrimp and Marinated Artichoke with White Truffle Oil

Polpettine Di Granchio – Devilled Crab Cakes, Roasted Chili Remoulade, Scallion and Red Radish

Flan Di Ricotta All’ Aglio Dolce – Ricotta Cheese and Elephant Garlic Flan, Beet Root Leaf, Sun Blushed Tomato

You are then offered soup or salad:

Brodo Di Pollo Con Fagioli – Chicken Broth, White Beans, Garden Fresh Vegetables and Baked Ciabatta Crouton

Zuppa Di Pomodoro Con Frutti Di Mare – Tomato Soup, Grilled Shellfish, Gremolata and Lemon Confit

Insalata Mista Profumata Con Aceto Balsamico E Cipolline – Tender Baby Field Greens, Pepperoncini, Chi-Chis, Pecorino and Shallot Vinaigrette

Then comes the pasta course. There are two types and you are offered both:

Ravioli Di Ricotta E Tartufo – Hand made Potato and Ricotta Ravioli, Truffle, Reggiano and Burro Fuso

Pappardelle Al Sugo Di Funghi – Wide Egg Noodles Simmered in a Mushroom Veloute, Tender Asparagus, Baby Spinach and Fresh Tomato

Then, choose your main entrée from these:

Branzino Al Forno – Roasted Chilean Bass with a Whole Grain Mustard Crust, Lemon Asparagus. Mustard Green Salad

Grigliata Di Scampi – Broiled Langoustines with Tomato, Spinach, Capers, Potato and Champagne Butter

Aragosta Alla Griglia – Grilled Cold Water Lobster Tail, Pumpkin Risotto, Brown Butter Lobster Sauce

Petto Di Pollo Ripieno – Stuffed Supreme of Chicken, Truffled Whipped Potatos, Oven Dried Tomatoes

Capesante Alla Griglia – Jumbo Sea Scallops Seasoned with Pepper and Galliano, Truffled Tomato

Gamberoni All’ Aglio – Sauteed Tiger Prawns over Creamed Polenta, Fried Cauliflower, Basil Oil

Lombata Di Vitello Arrosta – Carved Chop of Piemontese Veal, Mushroom Ragout, Barolo Glaze

Finally, help yourself to a dessert. Choose as many as you wish:

Crema Al Caffe – Espresso Crème Brulee, Star Anise Biscotti, Armagnac Foam

Torta Di Agrumi Con Frutti Di Bosco – Citrus Tart, Chocolate Ribbon, Orange and Balsamico Essence

Tiramisu – Tia Maria Soaked Lady Fingers Layered with Sweet Mascarpone Cream

Semi-Freddo Al Chocolato Bianco Soffice E Limoncello – White Chocolate Mousse, Limoncello Cream, Honey Tuile

Crostata Di Lamponi Con Menta E Frutti Di Bosco – Raspberry Frangipane, Macerated Wild Berries, Fresh Mint Coulis

Zabaglione – Whisked to the Music of Andrea Bocelli, Scented with Marzala

I did NOT make up that last one! Sam and I were so stuffed with the appetizers that we skipped soup and salad and went directly to the pasta course. By the time our main dishes arrived, I could only take two or three bites of my scallops, and Sam only had two bites of his lobster. Our waiter asked if he could deliver our desserts to our room and we gratefully accepted. So, MUCH LATER, we enjoyed the Espresso Crème Brulee and another dessert that I never really figured out. It looked like a piece of chess pie, but that was nowhere on the menu.

A visit to Sabatini Restaurant is a must-do. It is definitely worth the upcharge, but go easy on the bread and appetizers. You will want to eat the main course and the dessert!!!