This cruise on the Oceania Marina caught my eye because 1) it actually comes to the Atlantic coast of Canada the second week of April (the earliest I have seen) and 2) it ends in Barcelona – a destination I would appreciate.
In between it goes to Ireland, France, England, France again, Spain, Portugal, Spain (again). It takes twenty-eight days out of New York.
Now, I don’t want to sound like a publicity writer for pricey cruises. If I ever did go on such a jaunt, I’d prefer a ship much smaller (the Marina can handle 1258 – 1447 passengers). And – in truth – I would rather go on a Freighter that only handles a dozen or so paying passengers. Oddly, the main character in my work-in-progress, Alison Alexandra, went on such a Freighter cruise and enjoyed herself immensely. But she’s that type of gal.
However, Alison Alexandra also enjoys the finer things in life (she also had a hearty jaunt on The Orient Express), and would not eschew the accommodations and offerings aboard The Marina.
In addition to the extensive voyage, and numerous ports of call, (and the complementary 24 hour room service) Alison Alexandra would enjoy a night or two in the twelve dining venues offered.
Alison Alexandra could dip into various menus to have :
Roasted veal rack: marsala sauce, mascarpone polenta, sautéed asparagus, tomato
Tournedos rossini: foie gras, truffle sauce, fried lorette potatoes
Roasted Beetroot and Garlic Goat Cheese Napoleon with Champagne and Truffle Vinaigrette
Pancetta Wrapped Filet of Veal with Bay Lobster Tail Oscar Style
Bone-In Milk-Fed Veal Chop prepared in your choice of style: Grilled to perfection and topped with Sautéed Piedmonte Wild Porcini Mushroom Sauce Pounded thin, lightly breaded and sautéed in Lemon-Infused Extra Virgin Olive Oil Vinaigrette, crowned with Trio of Diced Roma Tomatoes, Radicchio and ArugulaAged Marsala Wine Sauce
Gambas Sautées ProvençaleSautéed Jumbo Shrimp in Lessatini Extra Virgin Olive Oil with Garlic, Parsley and Tomatoes
And, from he Dom Pérignon Experience:
Curry jaune de homard bleu, nuage de coco: Brittany blue lobster, yellow curry broth, coco foam:
w/ Dom Pérignon 2006
Alison Alexandra is not (unlike her author) much for desserts.
All the menus, and other cruise details, can be found here: https://www.oceaniacruises.com/ships/marina/cuisine/
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