We changed into our swim suits, grabbed a couple of books and headed up to the Haven sundeck. Today was a terrific day to sit outside. The air was warm, there was only a light breeze, and the sun was shining! The staff came around to all the chairs offering cool towels, fruit skewers, and took drink orders. In the afternoon we did venture out to O'Sheehans for some darts as usual.
I then headed back to the room for more tea, cough drops, and a nap. It was nice to be able to watch McFarland USA before falling asleep!
We enjoyed pre-dinner drinks in the Haven lounge. Delicious Mint Julep's and Tom Collins (with a splash of St Germaine). Tonight was our 2nd time at Ocean Blue. The staff welcomed us back and my allergies weren't a concern at all!
Greg started with the Fried Calamari while I had to have the Beef Tartar again! We ordered a couple glasses of Matua Valley Sauvignon Blanc (which the staff told us also happened to be popular on this cruise). For entrees Greg enjoyed the Red Snapper. I ordered the Scallops and Pork Belly. Both entrees were delicious. To finish the meal Greg had the chocolate flourless cake and I had the Sorbet Trio. Most times I find Sorbet at restaurants to be boring. Definitely not the case here! The Creme de Casis is tart, the strawberry is sweet, and the coconut is creamy. Put them together and it's perfect! With the exception of the staff in the Haven area, the Ocean Blue staff are the best. The staff are friendly, efficient, perfectly timed, and are welcoming.
After dinner we tried to venture into the Karaoke again but it was empty. We then lost a small amount of money in the Casino slots lol. Finally we ended up at Mixx Bar for a couple of drinks. Unfortunately, the drinks weren't as good as last time.
Earlier in the day Roluca told me she was going to be sending me a special treat. She spoke with the dessert chef and together they came up with a plan for a dairy free, gluten free, and soy free dessert for me. When we got back to the room I found a platter with chocolate cupcakes (sans frosting) and berries. All things considered they were good. I do wish I could work with cruise lines to introduce them to the products I love and the recipes I created. There are so many new options out there and people with food allergies don't need to me as limited.