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Old 04-20-2007, 11:32 AM
Dan in Winnipeg Dan in Winnipeg is offline
Join Date: Jan 2007
Posts: 32
Hi there readers....and Chef,

One thing that I found disconcerting on NCL was the menu descriptions in the dining rooms.

Pork back ribs were actually side ribs, and only three bones....not a rack.

Rack of lamb was actually three bones already carved off.

And "Bahama Lobster Tail" was acually a 3.5oz split rock tail instead of a 7oz whole or butterflied tail.

Descriptive menus are great, but accuracy is another thing. I guess it just added a little disapointment upon presentation. I didn't complain but I know a few chef's that would make a quick call to the maitre'd.