We went to Bistro Sur La Mer last night for dinner. Definitely consider this place if your budget allows and you are a seafood fan. This restaurant is on Deck 7 Midship, across from Gigi's. It has an upcharge of $29/person. That allows you one appetizer, one entree and one dessert. Additional entrees are $10.
Fantastic welcome amuse bouche of polenta fries and "olives". Not exactly sure how they make the olives but that are savory nuggets of goat cheese surrounded by a thin coating. Well fried polenta served with a spicy marinara and a pesto mayo.
Appetizers were the escargot and pate. Both very good but escargot the clear winner. I was a bit nervous when the menu said they would be fried. But my fears subsided when they arrived. They were similar to boudin balls in New Orleans.
Entrees were the seabass and the scallops. The seabass was perfectly cooked and had a thin piece of fried bread on the top for texture. And the sauce!! Delicate and buttery!!
The scallops were seared a perfect medium rare and served with some carrots and peas and also had a wonderfully rich but delicate butter sauce. Also came with a risotto which reminded me of a delicious farro risotto I had on Viking Ocean several years ago. I think they use marscapone cheese.
Desserts were the floating island and the beignets. The floating island was more successful. The most delicate and succulent meringue literally floating in a pool of creamy vanilla custard with some orange and lemon rind. It has a bruleed burnt orange sugar topper for some crunch.
The beignets were tasty but were more like carnival, the fried cornmeal treat you find in parts of the Caribbean. They were served with a tasty orange "jello". If it was meant as a dipping sauce, it failed. They went better with the vanilla custard from the floating island. In fact, both desserts would have been better if they had been combined onto one plate.
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