After starting out with crab cake and lobster bisque (escargot, shrimp cocktail, salad, and onion soup are also among the offerings), I chose a 9-ouce filet and Mel selected the 18-ounce “Cowboy” steak, a prime rib chop described as for the real beef gourmet. Other selections included surf ‘n turf—a filet and lobster tail—as well as grilled lobster tail, rosemary infused chicken, lamp chops, lobster ravioli, rib eye steak, New York strip steak, and fish of the day. We passed on dessert in favor of saving up our carbohydrate for later, but did sample the excellent cheesecake ordered by a tablemate. Dinner is a very reasonable $35 per person.
By saving up our carb allotment, we were ready for dinner at Cucina del Capitano, the Captain’s Table Italian restaurant that pays homage to the heritage of Carnival Cruise Lines’ captains, who are all Italian. The family style restaurant features appetizers, soups, salads, and pasta dishes that are favorites with the captains and some are made from their own family recipes. Lunch in Cucina del Capitano is complimentary; dinner charges are $12 for adults and $5 for children.
A third specialty dining choice on Carnival Breeze is the line’s first a la carte Asian-style eatery—Bonsai Sushi. featuring artwork by graffiti artist Erni Vales and several Bonsai trees. On the menu are appetizers, soup and salad, sushi, sashimi, and a variety of rolls, and chef specials that include a sushi “ship” for two with an assortment of menu items. All items are individually priced. For passengers who like sushi, but not the charge, complimentary sushi is still served on Carnival Breeze in the Marketplace buffet restaurant.
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