Mayer’s Pfalf Stoff

Rabl Chardonnay, Langenlois, Austria. Beef tartare with pickled vegetables, cherry tomato half, and chives. Chicken lemongrass broth. Rabl Blauer Zweigelt Barrique Langelois, Austria. Pork tenderloin stuffed with Parma ham, basil, and Parmesan, Barolo sauce, Brussels sprouts and cherry tomatoes. Cheese, apple, and mustard sauce. @ Onboard Amadeus II

Andechs Weissbier Dunkel

Split pea soup with sausage. Green salad with olives, radish, corn, and a meatball. Fried chicken strips with sweet-and-sour sauce, stirfried vegetables, shrimp chip, and white rice. Berries topped with vanilla cream and mint.

Grapefruit, cottage cheese, Smoked mackerel, cured salmon, ham. Fried eggs and sausage with mustard. @ onboard Amadeus II

Salad of tomatoes, cheese, aSalad of tomatoes, cheese, arugula, and basil oil. Julius Kimmle Weiser Burgunder Trocken. Jalapeño corn soup with creme fraiche. French onion soup. Turkey breast with gravy, sweet potato and potato mash, Romanesco, white beans, poached plums, and red currents. Cheese plate. @ onboard Amadeus II

Piece of chocolate @ onboard Amadeus II

A date Meg brought from Oman! @ onboard Amadeus II

Mushroom soup, salad, and rice with tandoori duck pieces. Steamed cod with mustard sauce with carrots and a slice of dehydrated Apple. Skipped the potato. @ onboard Amadeus II

Salmon, pickled herring, smoked mackerel, with cucumber slices, cream cheese, capers, liver pate, eggs, and fruit. @ onboard Amadeus II.

Seared tuna and salmon nigiri with an Asian salad. Our wines for dinner from Chile: 2017 Andes Chardonnay and 2017 Santa Cochinita Cabernet Sauvignon. Beef consommé double. Skewer of salmon, zucchini, and bell pepper on creamy leaks. John Dory crusted with hashbrowns, roasted tomatoes, rice, curry sauce, and sautéed bok choy. Cheese for dessert

Canapés and Herzog von Nassau sparkling wine at the welcome reception . @ Onboard Amadeus II.

Ground cherry with tea. Chocolate covered strawberry. @ Onboard Amadeus II.

Feldschlossen beer. Cheese fondue with bread and vegetables.

Bratwurst with mustard - breakfast walking down the street,

The second half of one of the best meals of my life! Langostino with lemon, madras curry and green apple. 2013 Sanstitre Gamaret Merlot. Pigeon breast and leg with reduction sauce, creamy squash purée, peas and carrots. The cheese waiter chooses the cheese course based on what he thinks you would like… Mine was super stinky and super flavorful. Chant de la Terre, Lavaux, Switzerland. Mint basil ice cream with basil pistachio lace and lime foam. 2012 Jantenbien dessert Riesling. White cream and raspberry with almond air. Passionfruit mousse with whipped cream and chocolate mousse with raspberry. Chocolate hazelnut mini Napoleon. Yuzu infused gelatin squares. Fruit leather roll with passion fruit and a Kalamansi lime white chocolate “fruit”. Dark chocolate, chocolate mint, and white chocolate pistachio truffle.

The first half of one of the best meals of my life! Mussel with lemon foam. 2016 Villette La Combe Beat-Louis Bujard, Lavaux, Switzerland. Tapioca crisp with beet, caviar, cuttlefish and micro greens. Cucumber soup with yogurt, horseradish, and seaweed.”Macaron” filled with foie gras, with Graham masala and orange gel. 2016 Knewitz Riesling Appenheimer. Crab, tomatoes, and jalapeño cream with Gelee and flowers. Olive bread with butter. 2016 Ticino viognier. Red mullet with arugula sauce. Ad Libitum rioja.

Madrid to Basel. Omelet, ham, and tea.

LAX to Madrid

The Drives Chardonnay with nuts and olives in the lounge

Ribs and refried beans with onions, cheese, and cilantro.

Eggs, bacon, and strawberries

SEA-LAX

Rainbow roll, Very Happy roll, Salmon Skin roll, Seahawk roll.

Distillery tasting: FR Crisp Gin; Dual B bourbon; BSB bourbon; BSB 103