Menus and food we had onboard American Pioneer (Part 2)

 Let's continue on our tour of all the food we tried onboard:

Free-Range Chicken Avocado & Applewood Smoked Bacon Panini - Served on Cuban bread, with provolone cheese, baby arugula, vine-ripened tomato, chipotle mayonnaise, and a Mediterranean pasta salad. I asked to leave off the chipotle mayonnaise. 

Rum Spiced Baked Bananas

Key Lime pie offered in the lounge during our port visit to Key West:

Floridian Tomato Salad with Bourbon Vinaigrette - Cherry tomatoes, pineapple, Cross Valley Farms mixed greens, Glenview Farms goat cheese and fresh mint.

Hearty Beef and Barley Soup - nice to see a decent bowl size without having to specially ask for it. Much improved over the espresso sized mugs of soup we used to get served. In those days it was like you got either a piece of chicken or a noodle in your chicken noodle soup. 

I couldn't decide between the Blue-Crab Crusted Farm Raised Beef Tenderloin and the Pan-Seared Atlantic Sea Scallops so I asked if it was possible to do a half portion of each. What was brought to the table was a beautifully paired sample of both entree proteins that created a wonderful surf and turf dish that tasted like it was always meant to be served together.

Dad went with the Veal Piccatta - served with blistered grape tomatoes atop a bed of angel hair pasta, paired with a white wine, lemon, and caper sauce.

Banana Cream Tartlets

Breakfast menu stayed pretty much the same. Reading that description of a Southern Eggs Benedict now though is making me hungry. Wish I had chosen to try that!

Sausage and cheese omelet: