Our dinner started with puffs of sweet bread we wrapped with thin slices of prosciutto and dipped in a sweet pepper sauce. We were served an array of breads and crispy bread sticks. Our waiter filled our side dish with oil and sweet dark vinegar for dipping.
For my appetizer I chose Arrosticini di Agnello, grilled lamb skewers marinated with oregano & EV olive oil over a bed of arugula salad. The lamb was so tender and flavorful, cooked medium rare to perfection.
My husband ordered the Scaloppine di Pollo, Salsa al Limoncello, seared chicken breast, sore to lemon, asparagus, rosemary sauce, garlic, pine nuts, capers over parsley mashed potatoes. I selected the Roman Seafood al Cartoccio. This is a bag of seafood, grouper, shrimp, scallops, black mussels, clams, potatoes and artichokes baked in a butter and garlic sauce. This was accompanied by two slices of garlic toast.
I could not decide on dessert so I chose the Chef’s Specialty which is a sampling of all desert. This was to include Tiramisu. I have a strong dislike for coffee so Bojo substituted the Rocher for the Tiramisu. From left to right - Vanilla Panna Cotta with vanilla cream, blueberry compote, almond shortbread topped with a fresh raspberry and mint leaf. Next the Rocher - a blend of chocolate, pralines and hazelnut ice cream sealed in milk chocolate, surrounded by crushed and candied hazelnuts and decorated with a chocolate swirl. Third item was Zabaglione Marsala - fresh berries in a wonderful vanilla cream.
My husband had the full version of the Vanilla Pana Cotta. This was topped with a full size shortbread and decorated with islands of marshmallow, a fresh raspberry, fresh blueberry, mint leaf and dusting of powdered sugar. Bojo had a complete story to go with the decoration on this dessert.
#PrincessCruise #FallColorCruise #Food #Sabatini’s #Bojo
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