As part of our 50th Wedding Anniversary Vow Ceremony we opted to have the Chef’s Table Special Dinner as we sailed out of Regensburg, Germany. The menu was as follows: Whipped Butter, Spreads, Baker Confect, Heirloom Tomato Carpaccio and Eggplant Caviar, Lemon Pepper Salmon – Turnip- Cucumber Tatar – Vegetable Vinaigrette- Chick Pea Mousseline, Carrot – Ginger Soup – Tabbouleh-Creme Fraiche – Cumin Ciabatta, Skin Grilled Sea Bream with Citrus Sauce – Celery Mash – Beluga Lentil Ragout, Vineyard Peach Sherbet with Sparkling Wine, Green Pea Veloute – Wild Broccoli – Guacamole – Beet Root – Nebraska Beef, Rum-Raisin Crumble – Apple Tartelette – Vanilla Ice Cream. Wines were Winzer Krems – Gruner Veltliner White, Winzer Krems – Blauer Zweigelt Red and Californian Wine was also available.
As some of you may know I am allergic to fish and shellfish. Ama Viola’s Chef presented me an entirely separate dinner so I could enjoy the company and the dinner presentations. We joined a group of travelling together of 10 guests and we made the large table 12. Thus the tables were joined. We also had the chef’s table cut up the beautiful wedding cake from our Vow Ceremony for all at the table to share. It was a wonderful evening with our new friends.
