Home AMERICAN CRUISE LINES Maine Coast and Harbors 2015

|≤ <<< Sunday, August 2, 2015 >>> ≥| Background

At 0540, it’s 62 and we are anchored in Boothbay Harbor, Maine. When Lydia awoke, we down to the Nantucket Lounge on deck 2 for coffee. Breakfast was at 0730. Lyd ordered Eggs Benedict and I had Corned Beef Hash and Rye toast. At 0830, the launch left for the Botanical Gardens, but we elected not to do that and Lyd went up on Deck 4 to read. At 1000, the freshly baked sugar cookies appeared. At 1230, we went down for lunch. We started with Cream of Asparagus Soup served with a lobster pico de gallo, followed by poached filet of Georges Bank Flounder with vegetable hash, spinach, and roasted tomato broth. Dessert was a peach melba with raspberry sauce, toasted almonds and whipped cream served over blueberry ice cream. We spent the afternoon on the boat, enjoying the shipboard experience and both had nice naps. At 1730, we went down for cocktails. The Captain visited to inform us we wouldn’t be leaving until 2000 so we could travel a little faster and better ride the swells likely to produce a rolling effect on the boat similar to what we felt from Portland to Boothbay. At 1830, the signal came through for dinner. There, we learned, From Cat, that two of the young stewards had decided this was not for them and had resigned, leaving the rest a bit shorthanded. Lyd and I both started with the New England Clam Chowder. She progressed on to the New York Strip Steak with Baked Potato, marinated Portobello mushrooms and peppers. For my entrée, I selected the Atlantic Swordfish Steak with lobster-leek fondue, brown butter mashed potatoes, tomato tarragon and butter sauce. Lyd skipped dessert, but I enjoyed the Lemon meringue pie. As promised, we were back at sea by 2000 and soon were experiencing a gentle roll. With Lyd already retired, I joined her at 2140 with the window open, 64 on our balcony and that gentle roll, kind of like a hammock.

Ship-To -Shore Name Plate Passenger List American Experience Launch

Corned Beef Hash Eggs Benedict

Lunch Menu Asparagus Soup Flounder Peach Melba

Dinner Menu Clam Chowder Swordfish NY Strip Lemon Meringue