Dining & Departure

Back onboard after our tour of Istanbul we dined at the Chef’s Table restaurant which offered a fixed 5 course dinner with wine pairing. The first course of sweet potatoes topped with a creamy blue cheese and apples was accompanied by the sparkling wine John & I chose for our wedding. The third course was a Moscow Mule which cleansed our pallet with vodka, ginger beer and lemon flavored ice.
As we enjoyed our dinner we left port. We will be arriving in Troy in the morning.Weiterlesen