Monday 9/5 Vancouver (PartII)

We were back on board with half an hour to spare, but 2 people were still being paged at 5 - when we were supposed to raise anchor. Don't know if they made it back or not!

The show tonight was at 7 for late diners. Pianist Elliot Finkel accompanied by the ship's orchestra. He's the older son of Fyvus Finkle and an accomplished broaday/show musician and conducter. It was a lively, entertaining show. He'll do a classical recital tomorrow which we hope to go to.

For dinner, we booked in to the specialty restaurant, the S.S. United States. It only seats about 100 people, and there were, perhaps, 20 there when we went in at 8:30. As we walked in, the maitr d' came forward, "Good evening, Mr. & Mrs. Kearns, welcome to the SS United States" (imagine the accent, he was French). I figure they call up the security photos of people just before their reservation time so that they'll recognize them as they come in!

We choose the chef's tasting menu ("Menu Exceptionnel," it's called)with the accompanying wines:

Lobster Veloute (a creamy, rich lobster broth) Murrietta Well's Semillion 2000
Goat Cheese Soufle with Tomato Coulis Cakebread Sauvignon Blanc 2003
Granite of Passion Fruit and White Rum
Salmon and Crab Gratin Louis Jadot Meursault 1999
Cheeses and fruit Fonseca LBV 1999
Chocolate Souffle (me) Bite-size suprprise desserts (AM) Chapoutier Muscat de Beaume de Venise
Coffee

Now I know why they put a scale in the bathroom!